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Josef Chromy's Pinot Gris delivers a fresh, zesty flavour profile of ripe apricot, pear and subtle hints of ginger. The grapes are harvested quite ripe in order to give the palate its full, rich weight and texture with a beautifully balanced, lingering zesty finish. A great pairing with a Risotto or Calamari.

Freshly picked strawberries, raspberries and red rose petals on opening, followed by darker notes of black cherry, roasted star anise and cinnamon. The palate is juicy and soft, with fine tannins and bright acidity. A perfect and accessible snapshot of Central Otago.

An exotic Middle-Eastern mélange of poached quinces, sticky dates and tree-ripened figs, laced with vanilla bean, cardamom and hints of black licorice. This is a ripe, opulent expression of the pinot gris grape in a voluptuous off-dry style that has considerable concentration and a long, luscious finish. The three clones were hand-picked separately at high ripeness levels and whole-bunch pressed using very low maceration press cycles. The resulting juice was cold settled, then racked to fermentation vessels. Most of the juice went through a natural indigenous yeast fermentation in old French oak barriques and the balance was fermented in stainless steel tanks using cultured yeast. Towards the end of fermentation all the wine was transferred to stainless steel tanks where the fermentations were stopped, retaining 10 g/l residual sugar. The wine then spent a year on yeast lees (seven months in old barrels and the remaining time in stainless steel tanks) prior to blending and bottling. Kevin Judd is one of Marlboroughs pioneer winemakers whose career is intrinsically linked with the global profile of New Zealand wine. Kevin was born in England and grew up in Australia, where he studied winemaking at Roseworthy College and first made wine at Reynella in South Australia. He moved to New Zealand in 1983 and joined Selaks Wines. Subsequently, he became the founding winemaker at Cloudy Bay, a pivotal role during which he directed the companys first 25 vintages. In 2009 he established his own label, Greywacke, named after New Zealands prolific bedrock. The Name: New Zealand does not have a designated national rock, but if one was ever chosen it would have to be greywacke (pron: grey-wacky). This drab grey stone is found everywhere in New Zealand on the mountains, in the rivers, on the beaches. It consists of layers of hard, muddy grey sandstone alternating with thinner layers of darker mudstone (argillite). Technically the term greywacke refers to the sandstone (wacke is a German name for a type of sandstone), but it is also used as a general term for the entire rock.

This Squealing Pig Pinot Gris has been made from grapes sourced from Marlborough, bringing stunning sensation and flavour to the wine, with beautiful balance and flavour of fresh nashi pear and juice stone fruit. Serve chilled and enjoy now with your best buddies.

Amongst premier wine grape varieties, Chardonnay is the most divergent and most planted white wine grape in the world. Pale straw in colour, this well-crafted wine is rich and mouth filling. An exotic fusion of ripe yellow plums, white grapefruits, nuances of sweet baking spices, cream, and lightly toasted cashew nuts can be experienced in this wine. As the wine swirls in the glass, the nose is greeted with noticeable scents of citrus peel and ripe stone fruits, with an air of delicate florals. The palate is rich and filling on initial entry while the mid-palate adds fresh cream to the mix, before a brisk acidity leads to a nippy and clean finish. It is a flexible wine that pairs well with soft cheeses, scallops, or fish with herbs.

Central Otago Pinot's are generally more user-friendly than Burgundy; Rabbit Ranch is very soft fruit-forward style with soft tannins; best enjoyed young.

The wine has a mild salmon pink colour which will develop further with time. It shows delicate aromatics of jasmine blossom and ripe melon with a dry palate that has abundant textural flavours of ripe apples and pear. The distinct citrus backbone will ensure the wine rewards aging for at least 5 years.

Pale straw coloured with a nose of sweet pear, apple and lifted spices such as lemon grass. A great mouth feel that is crisp and dry with minerality running through it. Seafood anyone?.