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Riesling holds a special place in the heart of Sarah - she worked as a winemaker in the Clare Valley for 5 years, as well as in Germany. Needless to say, when we were offered fruit from some of the oldest vines in Waipara, our favourite region for Riesling, she was very excited!Very mature vines, gr...

Scout's first Marlborough Chardonnay!548 clone fruit was handpicked from a the clay hillside vineyard belonging to Josh Hammond (a buddy of ours who also makes ripper booze as well - look out for his new label coming soon!) in the Fairhall area of the Southern Valleys.Whole bunch pressed to a mix of...

Scout Pinot Gris is sourced from a north east facing vineyard from the Lowburn subregion of Central OtagoThis cool vineyard produced slow ripening fruit that developed deep flavour on the vine. It was hand harvested at optimal balance of sugar, acidity and flavour. In the winery, we took a very hand...

Waipara lies just to the north of Christchurch, and is one of the most interesting regions in New Zealand for Pinot Noir, due to the incredibly varied geology and site aspects.The fruit for this wine was sourced from a west facing site, planted on a limestone/clay mixture. It was farmed organically ...

A super special one off from the team at Scout.They were fortunate enough to get access to a small parcel of organically grown Syrah from the Seresin vineyard. Beautiful dark fruit from a stellar red Marlborough vintage.This fruit screamed whole bunch. So, naturally, they went 100%. All in.A little ...

Pinot Noir x Pinot Gris. Two varieties not often blended together, but have resulted in a bright, light, crunchy delicious red wine.The majority of the wine is Pinot Noir, grown in the Southern Valleys and Lowburn, Central Otago blended with Pinot Gris from Marlborough. 100% whole bunch and skin fer...

Scouts Lowburn Pinot Noir a Central Otago Pinot Noir from a vineyard high above the Lowburn subregion. A mix of 777 and 115 clone. The vineyard faces north and is planted on the typical schist and clay soils of the area.Hand picked and wild fermented with 30% whole bunch. Plunged and pumped over on ...