Nose: Delicate aromas of red fruits, lavender and ginger spice.

Palate: Fresh and crisp perfect for summer drinking

Cellaring: Drink young, but will continue to develop for 3 to 4 years

Food Match: Great on its own on a sunny afternoon, but will complement lighter cuisine including fish

Winemaking: Grapes harvested and pressed immediately with minimal skin contact.

Cool-fermented in tank. Bottled after light fining and filtration.

Cameron Douglas MS                 94 Points

Made entirely with Pinot Noir fruit – presenting aromas of red cherry and raspberry, an echo of strawberry then blossoms. A bouquet and wine of finesse and charm. Delicious on the palate, saline and salivating, super fine tannins with an exuberant flavour profile of red berries and plum, summer berry pudding and red apple skin. Refreshing, balanced, well made and ready to drink from day of purchase through 2027+.

Sam Kim Wine Orbit                   5 Stars

This is immediately appealing on the nose with aromas of sweet strawberry, lemon peel, apricot, and subtle spice. The palate displays juicy fruit flavours with fleshy texture and bright acidity, making it refreshing and fabulously drinkable. At its best: now to 2027. $25.00.  www.ngawaka.co.nz. July 2025.

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Nose: Subtropical flavours of guava, lime and capsicum intertwined with mineral notes.

Palate: Intense and persistent Martinborough Sauvignon Blanc that shows textural elements and flesh to balance the wines natural vibrancy

Cellaring: Cellar with confidence for 2 – 3 years

Food Match: Ideal for any seafood and lighter style cuisine – Asian, salads, pasta etc

Winemaking: Cool fermented in stainless steel tanks with 10% aged in old French oak barriques for 5 months. Extended time on lees to help create texture and mid palate weight

Cameron Douglas MS – 93 Points – Excellent

“A lovely attractive bouquet led by mineral and bright, fresh pomaceous fruits then a definitive seam of yellow and green cape gooseberry, apple and light tropical fruit suggestions. Enticing and new. Crisp, taut and dry on the palate with a satin touch then a sweet green herb and fruity core reflecting the scents the bouquet offered. Crisp, taut and mineral with acidity and saline qualities invading the palate first then flavours of tropical fruits and apple, citrus zest and golden kiwifruit. New, fresh, lively and delicious with best drinking from day of purchase through 2029.”

June 2026

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Nose: Exhibits lovely ripe citrus fruit and red apple characters supported by ginger spice and floral notes in the background.

Palate: Dry, the wine is soft-textured and finishes crisp and fresh.

Cellaring: Cellar with confidence for 5-10 years.

Food Match: Ideal for any seafood (fish, scallops, mussels, crayfish) and lighter style cuisine – Asian, salads, pasta etc. Chicken ok but avoid rich, creamy sauces. Great with hard cheeses.

Winemaking: Cool-fermented in stainless steel tanks with extended time on lees to give texture and weight to mid palate.

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Nose: Exhibits lovely ripe red apple, pear and banana notes, with quince and a touch of spice in the background.

Palate: Dry, the wine has a lovely medium to full bodied mid palate with creamy layers and a crisp salivating finish.

Cellaring: Cellar with confidence for 5 – 10 years

Food Match: Chenin Blanc is food friendly due to its good acidity and excellent body, and so can pair with a wide variety of dishes. Try with Asian dishes like sweet and sour pork or Thai green curry.

Winemaking: Our first Chenin Blanc. Cool-fermented in stainless steel tanks with extended time on lees to give texture and weight to mid palate. 30% aged in old French oak barriques for five months.

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Nose: Ripe stone fruit, melon, savoury herbs

Palate: Rich, dry and complex, firm acidity, intense ripe stone fruit characters underpinned by subtle oak and barrel fermentation characters.

Cellaring: Comfortably for 5 to 7 years

Food Match: Perfectly suited to any lamb or white meat dishes and has the weight and texture to cut through richer or creamier dishes.

Winemaking: 100% barrel fermented in tight grain French oak barriques, minimal lees stirring, no malo and 10 months in oak.

Gold Medal at the 2025 New Zealand International Wine Show

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Nose: Delicate aromas of sunflowewr, mandarin and honeycomb.

Palate: Dry with red apple, apricot and walnut flavours. Rich, textured and full bodied.

Cellaring: Will improve in the cellar for 5 -7 years

Food Match: Perfectly suited to any lamb or white meat dish and will easily handle richer or

creamier dishes as it has the fruit weight and texture to cut through the richness and complement those flavours.

Winemaking: 100% fermented in French oak barrels (25% new). No malolactic fermentation. Barrels lees-stirred monthly. 12 months in barrel

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Nose: Red fruit aromatics with floral and spice notes

Palate: Smooth velvety tannins are supported by a savoury fruit structure that gives roundness and surprising amount of weight and backbone

Cellaring: Will improve in the cellar for 5-7 years

Winemaking: First vintage produced. This wine is stylistically closer to the Beaujolais cru end of the Gamay spectrum rather than the Noveau style.

Fully destemmed to tank where it was covered with CO2 gas and left to ferment. Hand plunged only once in its 15 days on skins and then pressed and racked to old French oak barriques (5-6 years old). Total time in barrel – 9 months.

Light egg wine fining and filtered.

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Nose/ Palate: A rich, succulent and powerful Martinborough Pinot Noir showing dark berry and spice flavours underpinned by silky tannins and subtle, refined oak from barrel maturation.

Cellaring: Will improve for 5 to 7 years

Food Match: Suited to a wide range of red meat and game dishes, particularly lamb, venison, rabbit and duck. Will handle savoury sauces and spicey dishes but probably best to avoid cream-dominant sauces.

Winemaking: 10% whole bunches, balance de-stemmed only. Total maceration time 21-24 days. Malolactic fermentation in barrel – tight grained French oak barriques (27% new). 14 months in barrel. Unfined and unfiltered.

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Nose: Ripe white stone fruit, red apples and toasted nuts

Palate: The palate is generous and soft with mouth filling ripe fruit characters and creamy notes that give complexity and length.

Cellaring: Early drinking style but will cellar for 2-3 years.

Food Match: Perfectly suited to any lamb or white meat and richer seafood dishes (scallops, crayfish). Will cope with all but the richest sauces.

Winemaking: Fermented in combination of French oak barrels and stainless-steel tanks and aged on lees for eight months before blending and bottling.

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