The Condor has Landed

Blend: 100% Sauvignon Blanc Location: North Canterbury Alcohol: 13% Tasting Note: Blackcurrant, passion fruit, dried herb and tropical notes all provide an enticing medley of flavours. The palate shows a similar fruit profile along with a creamy, textural richness, great weight, drive and finishing with a salty, salivating freshness. Vinification: Fermented in stainless steel using cultured yeast. 5% is drained to barrel for fermentation in old French barriques for texture. The wine is left on lees for a short period then racked and stored on fine lees for 6 months. After blending, the wine is fined, filtered and bottled. Vegetarian: Yes Vegan: No Food Match: Fresh summer salads, Asian dishes or shellfish like oysters, scallops or prawns.

Blend: 100% Chardonnay Location: North Canterbury Alcohol: 12.5% Tasting Note: An enticingly complex bouquet with a fruit core of citrus, stone-fruit and nectarine complemented by notes of nuts, nougat and biscuit from the oak. The palate has a fine satin-cream touch leading to flavours of peach, nut, red apple and grapefruit, with a lengthy finish. Vinification: Grapes are whole-bunch pressed direct to barrel for 100% wild fermentation. Barrels are 15% new French oak, with the balance a mix of 1-year, 2-year and older oak. Lees are stirred for the first 2 months, then the wine is left to rest over the winter. In spring, the wine undergoes malolactic fermentation, with a small portion kept aside to provide freshness and acidity. The wine is racked out of barrel in February, then blended and stored in-tank until bottling in May. Vegetarian: Yes Vegan: No Food Match: A great pairing with meaty fish such as pan-fried snapper or baked salmon. Also great with full-flavoured chicken dishes such as Chicken Marbella.

Blend: 100% Riesling Location: North Canterbury Alcohol: 12% Tasting Note: A textural and mineral Riesling, with perfectly ripe flavours of citrus alongside an aroma of slate; medium dry on the palate, crisp with a floral character interwoven with citrus and further minerality. Long on the finish with electric acidity bringing refreshment. Vinification: Whole bunches are pressed for gentle extraction and minimal phenolics before fermentation in stainless steel with yeasts selected to enhance aromatics. Fermentation is stopped once the perfect harmony between fruit, acidity and residual sugar has been achieved. The wine was left on its lees for 3 months to build complexity before racking and bottling in the spring. Vegetarian: Yes Vegan: No Food Match: Asian dishes utilising aromatic spices or moderate chilli heat; shellfish, green salads, ceviche.

Blend: 94% Pinot Noir, 6% Pinot Gris Location: North Canterbury Alcohol: 13% Tasting Note: Fragrant, fresh summer red berry fruits on the nose combine beautifully with an intriguing mix of spice and savoury notes. The wine is dry, vibrant and perfect for hot summer days. Vinification: The juice is drained off immediately post-harvest to minimise colour extraction for a pale pink rosé. Pinot Noir and Pinot Gris are co-fermented in stainless steel using yeasts selected to enhance aromatics. The wine is fermented almost dry, then left on gross lees for 2 months to build texture and complexity before being racked, filtered and bottled. Vegetarian: Yes Vegan: No Food Match: Fresh salmon, shellfish, chicken or a spicy refreshing salad.

Blend: 100% Pinot Noir Location: North Canterbury Alcohol: 13% Tasting Note: Ripe black cherry and loganberry fruits alongside a savoury spicy note. The palate is gorgeous – loads of fruit and spice, textural yet silky and velvety with fragrant red fruits and a dark chocolate savoury finish. Vinification: Individual clones are fermented separately. Grapes are 100% de-stemmed and cold-soaked for 5-7 days before 100% wild fermentation. The wines stays on the skins for 15 days post fermentation to build structure and tannin. Once pressed, the wine spends 11 months in French oak barrels (approximately 20% of which is new oak). It is racked from the barrel in February and then blended and kept in-tank until bottling in May. Vegetarian: Yes Vegan: Yes Food Match: Great with roast chicken or slow-cooked lamb. A lovely pairing with both pork and lamb chops.