Very pale lemon in colour. Fresh orchard fruits jump from the glass offering peach, apricot and persimmon interlaced with white melon and subtle hints of hazelnut. These characters translate to the palate where they are met with a saline minerality, and a moreish chalky texture. The lemon-fresh acidity and understated sweetness lie in harmony.
Vintage Detail
A warm season moderated by cool nights allowed for gradual and unhindered ripening of fruit. A great year.
Brix
21 average
Production Level
52 hl/ha average
Hand Harvested
100%
Whole Bunch
12%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Aug-24
WINE ANALYSIS
Alcohol
12.5%
Residual Sugar
7.9 g/l
pH
3.03
Acidity
7.1 g/l
Very pale lemon straw in colour. A subtle and elegant wine, as varietal aromas of rose water, kumquat and lemon citrus dominate. The palate combines evidently crunchy citrus acidity with a small amount of residual sugar to ensure the balance is king. A young wine still that will provide ample complexity with aging but also give a complex and refreshing drink right now.
Recommended Cellaring
1 to 12 years from vintage
Vintage Detail
The 2023 vintage in Martinborough was La Nina influenced. It began warm and early with only one substantial frost. Above average rainfall post-Christmas, the season cooled to match the long-term norm.
Brix
20 average
Production Level
35 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Fermentation Vessel
Stainless steel tanks, French oak cuves and French oak barriques
Fermentation
Inoculated and indigenous
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Jul-21
WINE ANALYSIS
Alcohol
11.3%
Residual Sugar
7.5 g/l
pH
3.03
Acidity
7.8 g/l
Very pale straw-lemon in colour. Aromas of lemon curd, kaffir lime leaf, and rose petal. The palate is taut and long, with a crunchy lemon acid driving long through the finish. The mid-palate has a delicious pithiness, with varietal flavours of mandarin, grapefruit, and lime. A salivating wine that celebrates the freshness of this variety and the Te Muna site.
Recommended Cellaring
1 to 12 years from vintage
Vintage Detail
A cold and windy spring resulted in lower than average crops. However, followed by a warm summer with cool nights. Pristine and typical.
Brix
21 average
Production Level
38 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Fermentation Vessel
Stainless steel tanks, French oak cuves and French oak barriques
Fermentation
Inoculated and indigenous
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Jul-21
WINE ANALYSIS
Alcohol
12%
Residual Sugar
7.9 g/l
pH
3.14
Acidity
8.04 g/l
Pale golden straw. Lifted lime zest with the hint of lavender blossom ticking through. The beautifully poised palate with sugar and acid sitting in harmony. A very subtle savoury note hints and another level of complexity. It’s a delicious example of the single varietal of the Te Muna Road vineyard.
Recommended Cellaring
1 to 12 years from vintage
Vintage Detail
A cold and windy spring resulted in lower than average crops. However, followed by a warm summer with cool nights. Pristine and typical.
Brix
20.8 average
Production Level
65 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Fermentation Vessel
Closed top stainless steel tanks & large oak cuves
Fermentation
Inoculated
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Jul-20
WINE ANALYSIS
Alcohol
12.5%
Residual Sugar
8.1 g/l
pH
3.02
Acidity
7.75 g/l
Pale golden straw. Intensely varietal from first opening. Lavender, rose petal and freshly squeezed lime juice notes all jump from the glass. The palate is both deeply complex and immediately enjoyable. Classical floral and citrus notes steam through a remarkably textural palate, whilst an arrowhead of acidity drives through the centre but is perfectly balanced by deft residual sugar. An upright wine that will stand for the ages.
Recommended Cellaring
1 to 12 years from vintage
Vintage Detail
Wet until Christmas. Dry and warm through ripening period.
Brix
20.9 average
Production Level
75 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Fermentation Vessel
Closed top stainless steel tanks & large oak cuves
Fermentation
Inoculated
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Jun – 19
WINE ANALYSIS
Alcohol
12.5
Residual Sugar
7.9 g/l
pH
2.84
Acidity
7.9 g/l
Pale straw with green hues. Beautifully expressive aromatics of mandarin, nectarine and jasmine. The palate has a softness to it with rich yellow fruits tempered by lime-like acidity and chalky phenolics towards the very long, dry finish.
Recommended Cellaring
1 to 10 years from vintage
Vintage Detail
El Niño, warm and dry. Excellent.
Brix
21.4 average
Production Level
71 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
0%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
New Barrel%
0%
Maturation
5 months
Fining
Yes
Filtration
Yes
Bottled
Sept – 16
WINE ANALYSIS
Alcohol
12.3
Residual Sugar
10.0 g/l
pH
2.89
Acidity
7.5 g/l
Pale straw with green hues. Lifted aromatics of lime, fragrant peach and citrus blossom. The precise fruit profile of ripe citrus combined with nervy acidity creates an elegant and soft mouth feel.
Recommended Cellaring
1 to 10 years from vintage
Vintage Detail
Warm and early
Brix
19.8 average
Production Level
76 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
0%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated and indigenous
New Barrel%
0%
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Aug – 14
WINE ANALYSIS
Alcohol
11.8
Residual Sugar
7.3 g/l
pH
2.8
Acidity
8.1 g/l
Pale straw with green hues. Intense aromatics of orange blossom, lime peel and jasmine. Fresh and pure flavours on the palate with a lovely phenolic backbone providing length and textural interest.
Recommended Cellaring
1 to 10 years from vintage
Vintage Detail
Warm and dry, excellent
Brix
20.5 average
Production Level
69 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
0%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated and indigenous
New Barrel%
0%
Maturation
3 months
Fining
Yes
Filtration
Yes
Bottled
Aug – 13
WINE ANALYSIS
Alcohol
11.7
Residual Sugar
9.8 g/l
pH
2.9
Acidity
8.8 g/l
Bright straw with green hues. Complex intense aromas of lemon, lime, rose and blossom. On the palate a rich core of sweet fruit is held together by lovely acidity creating a long finish showing minerality and some talcum powder notes.
Food Match
Aperitif
Recommended Cellaring
1 to 10 years from vintage
Vintage Detail
Cool, light crops, late harvest
Brix
21.4 average
Production Level
46 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
0%
Fermentation Vessel
Combination of French oak barriques & stainless steel tanks
Fermentation
Inoculated and indigenous
Barrel Type
French oak barriques
New Barrel%
0%
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Sep – 12
WINE ANALYSIS
Alcohol
12.1
Residual Sugar
9.5 g/l
pH
2.88
Acidity
9.7 g/l
Bright straw with vivid green hues. Aromas of lychee, lemon, rose and jasmine combine for a very attractive nose. On the palate a tango between sweet tangerine and lime infused acidity provides great balance. A talcum powder like texture moves to a flinty, mineral stone noted finish.
Food Match
Aperitif
Recommended Cellaring
1 to 3 years from vintage
Vintage Detail
Mild, dry, excellent
Brix
21.2 average
Production Level
47 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
0%
Fermentation Vessel
Stainless steel tanks
Fermentation
Inoculated
Maturation
3 months
Fining
Yes
Filtration
Yes
Bottled
Aug – 11
WINE ANALYSIS
Alcohol
12.5
Residual Sugar
9.2 g/l
pH
2.82
Acidity
8.2 g/l
Very pale straw with green hints. A richly fragrant wine with stonefruit, floral, spice, sherbert, mandarin and lime notes amongst others. Flavours of citrus and stonefruit, spice and a hint of florals follow. The palate is classic in structure beginning rich and fruit sweet and finishing dry and moreish. A wave of limey acidity and a fine chalky grain draw out the finish.
Food Match
Aromatic spicy seafood dishes
Recommended Cellaring
Up to 8 years from vintage
Vintage Detail
Very cool, late, light crops
Brix
20.5 average
Production Level
35 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
0%
Fermentation Vessel
Stainless steel tanks
Fermentation
Inoculated yeast
Maturation
3 months
Fining
Yes
Filtration
Yes
Bottled
Aug – 10
WINE ANALYSIS
Alcohol
12.1
Residual Sugar
5.5 g/l
pH
3.02
Acidity
7.2 g/l
Made as naturally as possible, the wine has a deep pale straw colour with a complex array of grilled peach, cream, melon and floral aromas, and just a hint of vanilla pod. The palate is rich and rounded, full of stonefruit, flowers, smoky earth and shortbread. Soft natural acidity foils the touch of residual sugar, a hint of chalk and flint lead into a deep and intriguing finish.
Food Match
Aromatic spicy seafood dishes
Recommended Cellaring
8 years from vintage
Vintage Detail
Dry, hot summer, cool finish excellent
Brix
21.6 average
Production Level
33 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
0%
Fermentation Vessel
French oak puncheons
Fermentation
Indigenous
Barrel Type
French oak puncheons
Maturation
7 months
Fining
No
Filtration
Yes
Bottled
Dec – 09
WINE ANALYSIS
Alcohol
12.3
Residual Sugar
10.9 g/l
pH
3.04
Acidity
7.1 g/l
Very pale straw colour. Aromas of roses, tale, fresh nectarine and orange zest. The palate is filled with stone fruit, lime and honey characters. Subtle at first, the palate builds in body and intensity. The distinctly chalky texture, characteristic of the vineyard, leads to a refreshing dry finish.
Food Match
Aperitif and light entrees
Recommended Cellaring
Up to 6 years from vintage
Vintage Detail
Warm, dry, balanced crops, exceptional
Brix
20.8 average
Production Level
41 hl/ha average
Hand Harvested
Yes
Whole Bunch
100%
Destemmed
0%
Fermentation Vessel
Stainless steel
Fermentation
Cool with selected yeasts
Maturation
4 months on lees
Fining
Yes
Filtration
Yes
Bottled
Aug – 08
WINE ANALYSIS
Alcohol
11.7
Residual Sugar
7.5 g/l
pH
2.91
Acidity
8.8 g/l
Pale colour with lemon highlights. Vibrant stone fruit aromas with floral jasmine and rose notes and a powdery talcum impression. The palate is fresh with concentrated nectarine, grapefruit and floral characters combined with juicy acidity and a distinct chalky texture. The wine is bright and persistent with strong fruit flavours and a refreshing finish.
Food Match
Aperitif and light entrees
Recommended Cellaring
Up to 5 years from vintage
Vintage Detail
Cool, sunny, miniscule yields
Brix
22.5 average
Production Level
8 hl/ha average
Hand Harvested
Yes
Whole Bunch
Yes
Destemmed
No
Fermentation Vessel
Stainless steel
Fermentation
Cool with selected yeasts
Maturation
3 months on lees
Fining
Yes
Filtration
Skim milk
Bottled
Aug – 07
WINE ANALYSIS
Alcohol
12.5
Residual Sugar
7.5 g/l
pH
2.98
Acidity
8.4 g/l
Pale straw with green flocks. Classic Te Muna Road aromatics; an array of citrus florals, mandarin and talc. These characters carry through to the palate with rich mandarin, citrus and stone fruit notes that dominate in a bright and softly chalky texture. The wine finishes crisply with a delicate powdery caress.
Food Match
Aperitif, shellfish
Recommended Cellaring
Up to 5 years from vintage
Vintage Detail
Warm, classic, moderate crops
Brix
21.5 average
Production Level
35 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
No
Fermentation Vessel
Stainless steel
Fermentation
Cool with selected yeasts
Maturation
3 months on lees
Fining
Yes
Filtration
Yes
Bottled
Aug – 06
WINE ANALYSIS
Alcohol
12.7
Residual Sugar
8.2 g/l
pH
2.95
Acidity
8 g/l
Green tinged pale straw colour. The aromatics display ripe stonefruit, floral notes of lime oil and a sherbert candy character. There is a sweet floral and tropical feel to the palate. Crisp, juicy acidity enlivens the apple and ripe lime flavours. Finishes vibrantly with a distinct chalky feel to the palate.
Food Match
Aperitif, poultry
Recommended Cellaring
5 years
Vintage Detail
moderate temperatures, damp, low cropping
Brix
22.4 average
Production Level
35 hl/ha average
Hand Harvested
Yes
Whole Bunch
Yes
Fermentation Vessel
Stainless steel
Fermentation
Cool with cultured yeasts
Maturation
4 months
Fining
Skim milk, Isinglass
Filtration
Sterile
Bottled
Sep – 05
WINE ANALYSIS
Alcohol
12.7
Residual Sugar
10 g/l
pH
3.05
Acidity
7.8 g/l
Soft straw in colour, with flashes of green. Delicately floral in aroma, exhibiting granny smith apple and citrus blossom notes. The palate is clean and tight, exhibiting citrus and apple flavours, held together by taut fresh acidity. Clean and bright with notes of fine sweet lemon on the finish.
Food Match
Aperitif, shellfish
Recommended Cellaring
5 years from vintage
Vintage Detail
Cool damp summer, late dry spell
Brix
20.8 average
Production Level
37 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
No
Fermentation Vessel
Stainless steel
Fermentation
Cool with cultured yeasts
Maturation
4 months
Fining
Skim milk, Isinglass
Filtration
Yes
Bottled
Sep – 04
WINE ANALYSIS
Alcohol
12.6
Residual Sugar
7.5 g/l
pH
3.08
Acidity
7.8 g/l
In its youth the wine is palte straw colour with bright lime green hints. The aromas are dominated by fragrant orange blossom, peach and slightly dried nectarine character, quite complex for such young vines. On the palate the wine is quite forward and rich initially with ripe gala apple, stone-fruit and orange flavours predominant.
Food Match
Aperitif, shellfish
Recommended Cellaring
Up to 6 years from vintage
Vintage Detail
Cool damp summer, late dry spell
Brix
21.2 average
Production Level
12 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
No
Fermentation Vessel
Stainless steel
Fermentation
Cool, inoculated
Maturation
4 months on lees
Fining
Yes
Filtration
Yes
Bottled
Aug – 03
WINE ANALYSIS
Alcohol
12.4
Residual Sugar
9.6 g/l
pH
3.2
Acidity
7.4 g/l
Wine Club
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