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Wine is a great gift for any occasion!Customers receive an email with a URL to the gift card after purchase.

We're delighted to have our own label olive oil available from the 100 trees growing in front of our winery and tasting room. With three varieties of tree - leccino, frantoio and pendolino - this olive oil has an intense fruitiness with a peppery finish. Pressed locally for us at the olive oil co-op.

We made this wine for our Daughter Emma’s 21st birthday celebrations. Produced from 100% premium chardonnay grapes from Lowburn, the base wine was fermented with selected champagne yeast and we aged the wine for 3 years in bottle before finishing the wine in Marlborough with our very good friend Daniel Le Brun at No 1 Family Estate.Limited offer only - 1 6pk per customer

The alluvial gravels, silts and glacial deposits at our Lowburn site lend themselves to a more delicate Chardonnay - floral yet focused, an amalgam of fruit purity and minerality, with a slight use of French oak. A beautiful expression of site and variety in this single vineyard ChardonnayLemon sher...

Rendition is a blend of Central Otago vineyards and subregions. My quintessential Central Otago Pinot Noir, my Rendition of a given vintage.The 2024 Rendition Cuvee is blended from ultra premium fruit sourced from Lowburn, Bendigo, Gibbston and Bannockburn vineyards.The 2024 Rendition showcases a la...

We're delighted to have our own label olive oil available from the 100 trees growing in front of our winery and tasting room. With three varieties of tree - leccino, frantoio and pendolino - this olive oil has an intense fruitiness with a peppery finish. Pressed locally for us at the olive oil co-op.

We're delighted to have our own label olive oil available from the 100 trees growing in front of our winery and tasting room. With three varieties of tree - leccino, frantoio and pendolino - this olive oil has an intense fruitiness with a peppery finish. Pressed locally for us at the olive oil co-op.

Hand Harvested on the 20th of March 2025. Fruit was gently whole bunch pressed with minimal skin contact to give it its delicate copper hue. It was fermented at a cool temperature in stainless steel to preserve the aromatics and structure. Fermentation was stopped upon reaching balance then heat and...

Hand harvested on 4 April 2024. Fruit was whole bunch pressed and allowed to settle before being racked to French oak Barriques. (approximately ten percent new).The barrels were then allowed to begin fermentation using wild yeast and a small percentage inoculated with cultured yeast to add complexit...