New Zealand

97 points, The Real Review: "The bouquet opens with tight, flinty aromas of lime flower, spearmint, lemon, crisp apple, green olive and wet stone, with nutty complexity gradually emerging. Despite its age, the wine remains very concentrated and youthful, showing electrifying acidity wrapped in layers of white fruit and minerality. The palate reveals a dense core with a ceramic texture and concentrated flavours, though a hardness from reduction still needs time to resolve in bottle. The finish is sneakily long and evolving, with notes of cinnamon, smoke and brioche appearing in waves. Very impressive overall, but this wine needs considerable time in bottle to come around." (SW)

94 points Wine Advocate: "The 2025 Sauvignon Blanc leads with a soft nose of musk sticks and brine, green apple skins, wet linen and green olive tapenade. In the mouth, the wine is tightly coiled and yet textured by pithy phenolics. The length of the flavor is long, as we have come to expect from Greywacke Sauvignon Blanc. This is a superb wine in any vintage. (EL)" (04/2026) 93 points James Suckling: "A flavorful, focused and textural sauvignon blanc with papayas, limes and stones on the nose. Medium-bodied with bright acidity. Lively and succulent, with a precise palate and a long finish" (03/2026)

93 points Wine Spectator: "Concentrated and fragrant, with lemongrass, lemon verbena and celery salt notes to complement the pineapple, mango and lemon curd flavors, backed by a touch of orange sherbet. Gains momentum on the long, expressive finish. " (04/2026) 92 points James Suckling: "Vivid, round and juicy, with lemons, limes, fresh herbs and some mild spices on the nose, following through to a medium body with fresh acidity. Lively and succulent, with a delicious finish packed with limes." (10/2025)

97 points, The Real Review: "Reticent and broodingly closed, this only reluctantly unfolds with extended time in the glass despite its age. Distinctive, high-impact oak with roasted coffee and vanilla flavours meet a hint of flint ahead of the immensely concentrated, mouth-filling black cherry, violet and raspberry fruit. Ripe, submerged tannins and taut acidity battle with the intensity of flavour across the palate, creating tension and adding to the already impressive length. Just starting to reveal hints of roasted nut, earth and olive complexity on the finish, this massive and oaky yet energetic pinot is a decade away from maturity and will richly reward those with patience." (SW)

Mount Edward Winery is one of our longstanding direct import partners, and their boutique wines have gained a loyal and growing following amongst our customers! Founded in 1997 by Alan Brady, a pioneer of Pinot Noir in Central Otago, he was later joined by partners John Buchanan and Duncan Forsyth, who drove the winery further into higher end, site specific and organic/biodynamic viticulture. The winery is located in the Gibbston sub-region, about 25 km east of Queenstown. The latitude here is extreme for winemaking, right at the edge of viticultural possibility – these are some of the most southerly winegrowing regions in the world! The sunlight hours are plentiful during the growing season, so the wines are concentrated, with dense fruit notes, yet the cool evenings lend a beautiful freshness to counterbalance. The climate in this part of the world can be challenging, with spring frost a significant risk, but in the hands of a skilled winery such as Mount Edward, the resulting product has a vibrancy and purity that is very distinctly Central Otago. Certified NZ BioGro Organic, Mount Edward owns five estate vineyards and believes in handling the fruit with care and the wine is made with minimal intervention and no fining, filtration or additives. Surrounded by a lively but small holding of pigs and chickens, their organic, terroir-driven Pinot Noirs, known for their complexity and elegance, consistently earn international awards and acclaim.

99 points James Suckling: "So much spice, flint and chalk with blood-orange aromas and flavors. Medium-bodied, it has fine, velvety tannins that run the length of the wine, layered and superb in every sense of the word. Such depth and complexity without power—it’s about intensity and character. Drinkable but will age beautifully. " (11/2024) 97 points Vinous: "The plump and plush 2020 Pinot Noir Shelf blossoms in the mouth but remains focused. Having spent a full lunar cycle on skins, it displays silken textures, fabulous chalky tannins and a natural tension that imparts a lithe, drawn-out personality. It is wonderful to see this level of restraint, purity and line in New Zealand Pinot Noir. Excellent. (RG)" (07/2025) 97 points Decanter: "Quite a different style. While the classic abundant NZ fruit is present, it’s layered beneath subtle and complex earth, spice and forest floor (plus a vein of toasty oak). The build is all on the back of the palate. There’s a lot of fruit density but it’s not particularly big or bold. Focused plushness, smoothly harmonious, with rounded-off acid and tannins. Very long with good energy and drive, and its own distinctive personality. (EJ)" (10/2024) Jancis Robinson: "Multi-layered fruit that has a mulchy, turned-earth note and a clutch of fresh herby complexity too. Gentle, gradual finish with that delicious core fruit turning darker and more savoury as it recedes. Smoky scent adds interest too. (RH)" (02/2025)

Clos Henri, founded in 2000, is part of the family tradition of Domaine Henri Bourgeois, which reaches back ten generations in the Loire Valley. The founders, including brothers Rémi and Jean Marie Bourgeois, knew that expanding their Domaine in Sancerre was not possible, so they explored a multitude of other regions. After a multi year global search for terroir that would match the quality to Sancerre, they selected the Wairau Valley in Marlborough as the site for Clos Henri. Their goal was to produce wines that combine the precision and “sense of place” of their French heritage with the unique soils, climate, and light of New Zealand. They farm organically, focus on oil diversity, do not irrigate, and utilize high-density vineyards, so that each wine reflects both Marlborough’s character and the Bourgeois family’s lineage.

95 points Sam Kim: "Offering terrific fruit purity and power, the wine displays aromas of feijoa, kiwifruit, kaffir lime, and fresh herbs on the nose. The wonderfully weighted palate delivers excellent vibrancy and juicy fruit intensity, leading to a delectable, flavoursome finish. " (09/2025) 93 points James Suckling: "Very classy, showing flint, stone and lemon aromas and flavors. Medium-bodied with oyster shells, bright acidity and a crisp finish. Salty at the end. Subtle. " (03/2026)

94 points, The Real Review: Distinctive reduction on the nose leads to quite a structured palate with layered complexity over a ripe core of apple. Young, tight and with very good concentration, this is classic, displaying lovely balance and length on the pure, precise finish where a touch of minerality emerge (SW)

Pyramid Valley Winery was founded in 2000 by Mike and Claudia Weersing in the Waipara Valley sub-region of North Canterbury. They quickly developed a reputation for biodynamic farming practices, sustainability and crafting high-quality, terroir-driven wines. In 2017, good friends Steve Smith MW and Brian Sheth took on the legacy of Pyramid Valley, at the same time expanding the selection of wines offered. Among these is the Sauvignon Blanc + which is made from sustainably farmed vineyards in Marlborough. It a fresh and vibrant style of wine that includes a small amount Pinot Gris (hence the +) to add a slight textural component.

93 points James Suckling: "Attractive sauvignon blanc with flint, green-apple and lime aromas and flavors. Medium body with sliced melon and slate. Focused and pretty. Drink now. Screw cap. " (11/2024) 92 points Wine Enthusiast: "Unapologetically boisterous, this Savvy B, from the cool, sea swept Awatere Valley, is a firecracker of heady citrus and tropical fruit aromas straight out of the gait, with a whisper of something greener and more herbal behind. It's slippery and bright, dry and refreshing, with a pineapple rind finish. (CP)" (05/2025) 90 points Vinous: "If you’re looking for a bit of all the best bits of Marlborough, Astrolabe's 2024 Sauvignon Blanc Marlborough ticks the boxes in a harmonious, let-it-be way. It offers roundness and texture with fresh, balanced acidity and bright notes of pineapple, mint, passion fruit and lemon. This is really well put together. It's clear winemaker Simon Waghorn knows what he's doing. (RG) " (03/2025)

92 points Wine Enthusiast: "*Best Buy* There's some struck match characters but they're padded into the waxy citrus, stone fruit and summer veg garden aromas. This producer is a master of texture, as demonstrated here by the creamy mouthfeel, with a citrus pith and herbal through line and a great crunch of acidity that makes this a food friendly drop. (CP)" (07/2025) 91 points James Suckling: "Aromas of lemon confit, passion-fruit curd and grilled pineapple. The palate is light-bodied with fine acidity, giving notes of gooseberries, blueberry bush and guavas. Polished and pure." (11/2024) 91 points Wine Advocate: "The 2024 Sauvignon Blanc is restrained, classy and detailed, with cassis, juniper, quinine, white pineapple and green apple skin. It's classy to the end. It has soft acidity but enough to keep it feeling fresh and good. Recommended. (EL)" (12/2024)

Valli is the creation of New Zealand winemaker Grant Taylor, who founded the brand in 1998 in the Central Otago region with the ambition of crafting terroir-driven wines that express the individual sub-regions of the South Island. Taylor had previously worked in Napa and Oregon, but on a visit back home in the early 1990s realized the potential of Central Otago, the most southerly winegrowing region in New Zealand. At the time, vineyards were just being established, but no one was exploring the individual sub-regions and bottling them separately, in a Burgundy-like model. Focusing primarily on Pinot Noir, today Valli sources fruit from its own vineyards in Gibbston, Bannockburn and Bendigo in Central Otago (Central Otago) as well as the emerging Waitaki Valley region in North Otago. What sets Valli apart is its commitment to showcasing the specific terroir of each site: rows are planted densely, yields are kept low and winemaking is gentle, almost hands-off, allowing each wine to reflect the vineyard and vintage. Valli does not make an “entry level” wine, nor do they make any sort of reserve bottling, instead staying true to their original mission of showcasing site above all else. Each wine in their lineup is remarkably different: Bendigo is the warmest sub-region and the berries have the thickest skins, creating more opulently fruited wines with floral undertones.

97 points Decanter: "Of the six Pinot Noirs from New Zealand to feature in our Top 50 selections since 2018, this is the third to come from Wairarapa’s Martinborough (the other three, unsurprisingly, have been Central Otago wines). This is an uncompromisingly dark wine that plays to New Zealand’s strengths in terms of purity and vivacity of fruit: raspberry, cherry and plum come streaming from the glass, and the fine meshing of fruit and oak in this wine adds to its lustre and appeal. In the mouth, the wine is both long and broad but not in any way clumsy, and the fruit flavours (raspberry to the fore again) are hypnotic. Svelte tannins are barely palpable, so there’s no textural barrier to entry. *2025 Decanter World Wine Awards - Best in Show*" (06/2025)

90 points James Suckling: "This has a clean, mineral nose with fresh limes, green guavas, sliced apples and crushed chalk. Very pretty and balanced with medium body and clean acidity. Flavorful and seductive." (10/2025)

93 points Sam Kim: "This is instantly appealing on the nose with kiwifruit, crunchy apple, kaffir lime and white floral aromas. The palate displays excellent vibrancy and juicy fruit intensity, well supported by bright acidity, finishing flavoursome and highly enjoyable." (08/2024) 91 points Wine Enthusiast: "*Best Buy* A zippy burst of waxy lime peel, passionfruit and lemongrass aromas—with white florals and dried herbal nuances behind—leads to an ultra fresh, well balanced palate with tangy, tongue-tingling acidity and lovely flavor intensity: those mouth-watering citrus flavors lingering on the finish. (CP)"

95 points, The Real Review: "Complex and perfumed with red fruit and floral notes supported by hints of woody complexity. Velvety tannins coat the concentrated palate of ripe, sweet fruit which expands gently into baking spice. Lovely generosity of fruit without being heavy, this remains elegant throughout and holds its poise right through to the long finish. Everything in balance and already expressive yet clearly able to develop more complexity over many years." (SW)

Sheild Wines is a small winery located in the sunny wine region of Nelson, at the top end of New Zealand’s South Island. The winery was founded in 2021 by winemaker Trudy Sheild and her partner Blair Gibbs after many years of experience in the local wine industry. Before starting her own label, Trudy worked for nearly two decades making wine in the Nelson region and studying the area’s vineyards and climate. The winery focuses on producing premium, single-origin wines that highlight the unique character of Nelson’s cool maritime climate. Warm sunny days and cool nights help grapes develop intense aromas, balanced acidity, and fresh flavors. Their winemaking approach emphasizes careful grape handling and minimal intervention to let the fruit express the natural qualities of the soil and climate.

94 points, Cameron Douglas MS: "A delicious wine with the signature of place firmly stamped in the bouquet - aromas of clay and silty soils framing fruits scents of white pineapple and cape gooseberry then fresh grapefruit and peach. On the palate a dry wine with a backbone of acidity, satin texture and backbone of acidity framing fruit flavours and mineral."

Nga Waka was founded in Martinborough more than 30 years ago and has since become a benchmark producer in the region. Longtime winemaker Roger Parkinson – whose first vintage at Nga Waka was in 1993 – retired in 2024, making 2022 one of his last vintages at the estate. A wetter than normal vintage in 2022 reduced crop size and required careful handling in the winery, though the region’s free-draining soils and a cool climate allowed classic Martinborough savory and slightly spicy character to shine through. The focus at Nga Waka is producing food-friendly wines with a restrained, elegant style that also have the potential to age gracefully. As a side note, the name “Nga Waka” comes from Nga Waka a Kupe (The Canoes of Kupe) which refers to the three hills that sit side by side like upturned canoes, forming a dramatic backdrop to Martinborough and its surrounding landscape. According to legend, these hills were created when the great Polynesian explorer Kupe’s three canoes were carried inland by a large earthquake, eventually coming to rest in the valley behind the town. Today, Nga Waka remains a family-owned winery, now operated by Jay Short and Peg Dupey. The estate includes seven small vineyards dotted around the village of Martinborough, primarily producing Pinot Noir and Chardonnay.

Te Whare Ra is our longest direct import relationship — 13 years strong — from the Southern Hemisphere. Located in the Marlborough sub-region of Renwick, the winery was originally established in 1979 and purchased by the Anna and Jason Flowerday in 2003. The couple both come from wine families — Anna from McLaren Vale in Australia and Jason from Marlborough — and met while working in Australia before deciding to build their family and business in New Zealand. K&L is TWR’s exclusive US importer, even as their small boutique winery has grown and the accolades have accumulated. In 2025, The Real Review ranked TWR as the #3 Winery in New Zealand, and the #1 Winery in Marlborough. This is incredible recognition for a small 11-hectare winery resisting many of the dominant trends in the region. For the past two decades, Anna and Jason have been producing elegant, expressive wines from certified organic vineyards. This is incredibly unusual for Marlborough, where just 4% of the region’s vineyards are organic. The Flowerdays are proud of this distinction – their SV5182 wines refer to “Single Vineyard 5182” which is their BioGro NZ certification number. The TWR wines are handmade and honest. More importantly, they are a family endeavor. Jason and Anna raised their two sets of fraternal twin daughters on the property, with their home located just fifty feet from both the winery and the vines. Their work is a heartfelt labor of love, where quality and purity shine through each bottle.

96 points James Suckling: "Lifted aromas of strawberries, cherries and orange peel. The palate is pure with finely integrated tannins and bright acidity, giving notes of raspberries, dried herbs, wet bark and cedar. Very tightly wound with a high tension that will unravel in years to come." (11/2024) 95 points Wine Advocate: "The 2023 Calvert Pinot Noir is abundantly berry driven on the nose, with ripe summer cherries, mulberry, forest floor, pomegranate molasses and peppercorns. In the mouth, the wine leads with firm tannins, which are laced with Szechuan peppercorns and sandalwood spice and brought into focus by acidity that skirts the edges of brisk but lands gently on juicy. This is a lovely wine, further compounding my affection for the wines of the 2023 vintage on the South Island. (EL)" (03/2025) 93 points Vinous: "The 2023 Pinot Noir Calvert is a herbal, scented expression that gives the sense you've just crushed a bouquet garni. It's full, concentrated and sumptuous with ripe black cherries, raspberries and cream. Like other 2023s, this has a richness of tannin and exceptional acidity, coating the palate satisfyingly and providing texture and assurance on the long, spiced finish. (RG)" (07/2025) 93 points Jasper Morris: "New oak is immediately evident on the nose with the dark berry fruit playing a supporting role. The firm layer of tannins together with the oak gives a palate that is structured and firm. Less polished and more edgy than the Block wines. (JS)" (08/2025)

Fruit was sourced from various vineyard sites in the Southern Valleys and the central Wairau Plains near Woodbourne. Soil types are predominantly the older, dense clay loams of the Southern Valleys, containing varying proportions of gravel. The sites around Woodbourne vary from young alluvial deposits full of greywacke river stones, to heavier clay loams closer to the mouth of the Southern Valleys. The grapes were lightly pressed and the juice was then cold-settled prior to racking into French oak barriques, a small percentage of which were new. The juice was allowed to undergo spontaneous indigenous yeast fermentation, the tail end of which continued for well over six months. The wine had occasional lees stirring and approximately two-thirds underwent malolactic fermentation. It was transferred out of oak prior to the following harvest and left on yeast lees for a further six months. The wine was bottled in September 2024, with alcohol 13.5%, pH 3.20 and acidity 6.2 g/l.

94 points Sam Kim: "It's fabulously aromatic and inviting on the nose with grapefruit, crunchy apple, lime peel and green tea characters, followed by a wonderfully flavoursome palate offering terrific fruit power and persistency. Mouth-watering and super tasty. Certified organic. " (04/2024) 91 points Wine Advocate: "The 2023 Sauvignon Blanc is green and spicy and leads with honeydew melon, passion fruit, white pineapple and elderflower. The palate is intensely fruited, with chalky phenolics that give shape and feeling to the mid-palate and finish. Good wine! (EL)" (12/2024) 90 points James Suckling: "Lots of kiwi fruit, lime and gooseberry aromas and flavors. Some sea shells. Medium body, off-dry and plenty of fruit. From organically grown grapes. Drink now. " (10/2023) 90 points Wine Enthusiast: "Punchy aromas of grass, pink grapefruit, lime pith and bell pepper flow to a slippery palate that's dry and fruity with crisp acidity and a long, mouth-watering finish. (CP)" (03/2025)

Composed of handpicked fruit from vineyards up and down Central Otago including: Wanaka, Lowburn, Bendigo, and Queensbury. Fermented with native yeast and 20% whole clusters, this wine aged 11 months in 100% French oak barrels, 10% of which were new. With a delightful minimal intervention ethos, it was bottled unfined and unfiltered. Tasting notes from winemaker Joel Tilbrook: "A vibrant bouquet loaded with red and blue fruits, savory spices, and dried flowers. The palate delivers juicy black cherry and wild black berry flavors with an intriguing earthy undertone. The wine has a lovely weight and texture with polished, structured tannins and vibrant natural acidity."

90 points James Suckling: "Zesty and focused, showing limes, green apples and white currants with subtle grassy notes. Light- to medium-bodied with firm acidity giving shape and lift. Clear and balanced through the finish. " (10/2025)

Clos Henri, founded in 2000, is part of the family tradition of Domaine Henri Bourgeois, which reaches back ten generations in the Loire Valley. The founders, including brothers Rémi and Jean Marie Bourgeois, knew that expanding their Domaine in Sancerre was not possible, so they explored a multitude of other regions. After a multi year global search for terroir that would match the quality to Sancerre, they selected the Wairau Valley in Marlborough as the site for Clos Henri. Their goal was to produce wines that combine the precision and “sense of place” of their French heritage with the unique soils, climate, and light of New Zealand. They farm organically, focus on oil diversity, do not irrigate, and utilize high-density vineyards, so that each wine reflects both Marlborough’s character and the Bourgeois family’s lineage.

Founded by Americans Marquis and Dianne Sauvage on land they purchased in Central Otago 2002, Burn Cottage was developed into a biodynamically-farmed Pinot Noir powerhouse with guidance from Littorai winemaker Ted Lemon. Their estate vineyard in Lowburn was one of the first in the region to be developed from bare land using strictly biodynamic farming principles. The winery follows a philosophy of minimal intervention, utilizing native yeasts, hand-harvesting, and French oak aging to ensure each vintage reflects the unique terroir of its schist and clay soils. Beyond its flagship estate Pinot Noir and single vineyard Pinot Noirs, the property functions as a diverse, self-sustaining farm system integrated with Highland cattle, beehives, and native flora, producing honest wines that are widely praised for their elegance, purity, and age-worthy complexity.

91 points Sam Kim: "It's splendidly fruited and fragrant on the nose, showing green apple, grapefruit, apricot, and herbaceous aromas, followed by a vibrant palate displaying fine focus and linear mouthfeel. Beautifully supported by crisp acidity, finishing long and refreshing." (06/2025)

Fermented in stainless steel tank with small portions fermented in oak foudres then aged for six months on its lees. Tasting notes from the producer: "Vivid aromas of blackcurrant leaf, lime and meadow flowers. A complex, energetic palate of citrus, white peach and elderflower with lovely weight finishing with a distinctive briney mineral character." *Vegan*

93 points Wine Advocate: "The 2021 Syrah is a lovely wine. Delicious, in fact. The tannins are chalky and fine, bouncy and a little chewy (a very good thing). This is a gorgeous, slinky Syrah with a supple mouthfeel. Nice! This is spicy and very fine, and it features fruit from Gimblett Gravels, Dartmoor and Bridge Pa. The Bullnose fruit (the premium Syrah at Te Mata), if it falls out, will flow to Estate Syrah. (EL)" (09/2023) 92 points James Suckling: "Pretty notes of pink peppercorns, lavender, rosemary, nutmeg and wild berries. Supple and creamy with a medium body and velvety tannins. Finely textured and very drinkable. Delicious now. " (09/2022) 90 points Wine Spectator: "This red's tannins are firm and rustic, with wonderful concentration to the black tea–infused notes of berries, cherries, plums, cardamom and bittersweet chocolate. Shows a hint of violets on the finish." (10/2024)

93 points James Suckling: "Clear and vivid, this has a floral character of lilacs and honeysuckle as well as hints of crushed stones. Medium-bodied with tangy acidity and sliced apples and pears. Mineral undertones. Green melon at the end. Very subtle and flavorful. Aged on the lees in stainless steel. Lovely depth of fruit here." (02/2025) 93 points Wine Enthusiast: "Lemon-lime sorbet leads on this heady Hawke's Bay Sauvy B, the pineapple, fennel and green herbal notes following just behind. It's bright and fresh with lovely texture to juxtapose the crisp acidity, flavor concentration and a long finish. Up a good notch from your average SB. (CP)" (09/2025)

90 points James Suckling: "Intense aromas of passion fruit, lemon sherbet and blackcurrants. It’s juicy and tropical, with a medium body and a deliciously fruity finish. Sustainable. Drink now. Screw cap. (CN)" (12/2024)

94 points, The Real Review: "Ripe black fruit with hints of spice and grainy tannins which firm up with tea flavours on the back. A more brooding wine with a deeper register of flavour, heading into new leather and earthy minerality. This needs a couple of years in bottle to emerge from its shell but has long-term potential." (SW)

Nga Waka was founded in Martinborough more than 30 years ago and has since become a benchmark producer in the region. Longtime winemaker Roger Parkinson – whose first vintage at Nga Waka was in 1993 – retired in 2024, making 2022 one of his last vintages at the estate. A wetter than normal vintage in 2022 reduced crop size and required careful handling in the winery, though the region’s free-draining soils and a cool climate allowed classic Martinborough savory and slightly spicy character to shine through. The focus at Nga Waka is producing food-friendly wines with a restrained, elegant style that also have the potential to age gracefully. As a side note, the name “Nga Waka” comes from Nga Waka a Kupe (The Canoes of Kupe) which refers to the three hills that sit side by side like upturned canoes, forming a dramatic backdrop to Martinborough and its surrounding landscape. According to legend, these hills were created when the great Polynesian explorer Kupe’s three canoes were carried inland by a large earthquake, eventually coming to rest in the valley behind the town. Today, Nga Waka remains a family-owned winery, now operated by Jay Short and Peg Dupey. The estate includes seven small vineyards dotted around the village of Martinborough, primarily producing Pinot Noir and Chardonnay.

92 points James Suckling: "Lightly cooked strawberries and brambleberries with hints of chocolate and pie crust with some cloves. Medium- to full-bodied, this has chewy, fine tannins and a flavorful finish. Some tar undertones. From organically grown grapes." (11/2024) 90 points Wine Advocate: "The 2023 Pinot Noir is a little reductive upon opening, and the fruit behind is layered with dark cherries, clove, aniseed, dark chocolate and crushed rocks. There is a profusion of forest floor and tapenade as well. In the mouth, the wine is gravelly and lean, chalky and lingering through the long finish. Give it a good decant prior to drinking; it will help loosen the lovely fruit that resides here. 14% alcohol, sealed under screw cap. (EL) " (06/2025) 90 points Wine Spectator: "Juicy blackberry, black cherry and Earl Grey flavors show intensity and focus. The tannins are dense but polished, with details of chicory, fennel seed, loamy soil, sage and black pepper that linger. (MW)" (10/2025)

Founded by Americans Marquis and Dianne Sauvage on land they purchased in Central Otago 2002, Burn Cottage was developed into a biodynamically-farmed Pinot Noir powerhouse with guidance from Littorai winemaker Ted Lemon. Their estate vineyard in Lowburn was one of the first in the region to be developed from bare land using strictly biodynamic farming principles. The winery follows a philosophy of minimal intervention, utilizing native yeasts, hand-harvesting, and French oak aging to ensure each vintage reflects the unique terroir of its schist and clay soils. Beyond its flagship estate Pinot Noir and single vineyard Pinot Noirs, the property functions as a diverse, self-sustaining farm system integrated with Highland cattle, beehives, and native flora, producing honest wines that are widely praised for their elegance, purity, and age-worthy complexity.

93 points Sam Kim: "It's brightly fruited and elegantly fragrant on the nose with white flesh nectarine, poached pear and jasmine notes, followed by a succulent palate delivering silky texture backed by juicy acidity, making it delectable and fabulously appealing." (06/2024) 92 points James Suckling: "Lots of flint and spices with mineral aromas as well as dense almond paste. Dried pears and subtle cooked apples. Medium body, delicious finish: what you expect in a precise and delicious pinot gris. " (11/2024)

92 points Jasper Morris: "A blend of Auckland and Hawkes Bay fruit, this is already approachable, with some subtle red apple and ripe white-fleshed stonefruit. Lovely ripeness and although lean and sleek there’s plenty of flavour. Acidity seems quite soft compared to other years? Good length. (JS)" (09/2025) 92 points James Suckling: "Aromas and flavors of fresh and cooked apples with hints of vanilla and cream. It’s medium-bodied with lemon and lime highlights and crisp acidity. A touch of flint at the end. Lovely to drink now." (06/2025) 92 points Wine Advocate: "The 2024 Village Chardonnay had just been freshly bottled when I tasted it at the estate in Kumeu in March 2025. The other 2024 Chardonnays were tasted as tank samples prior to filtration and bottling soon. The wine leads with yellow citrus and crushed shells. It is texturally fine, sleek and tightly coiled around a core of salty acidity. It is complex but composed and very good. (EL)" (06/2025)

Nga Waka was founded in Martinborough more than 30 years ago and has since become a benchmark producer in the region. Longtime winemaker Roger Parkinson – whose first vintage at Nga Waka was in 1993 – retired in 2024, making 2022 one of his last vintages at the estate. A wetter than normal vintage in 2022 reduced crop size and required careful handling in the winery, though the region’s free-draining soils and a cool climate allowed classic Martinborough savory and slightly spicy character to shine through. The focus at Nga Waka is producing food-friendly wines with a restrained, elegant style that also have the potential to age gracefully. As a side note, the name “Nga Waka” comes from Nga Waka a Kupe (The Canoes of Kupe) which refers to the three hills that sit side by side like upturned canoes, forming a dramatic backdrop to Martinborough and its surrounding landscape. According to legend, these hills were created when the great Polynesian explorer Kupe’s three canoes were carried inland by a large earthquake, eventually coming to rest in the valley behind the town. Today, Nga Waka remains a family-owned winery, now operated by Jay Short and Peg Dupey. The estate includes seven small vineyards dotted around the village of Martinborough, primarily producing Pinot Noir and Chardonnay.

Framingham Wines has its roots in the early development of Marlborough as a wine region, beginning in 1981 when Wellington engineer Rex Brooke-Taylor first planted vines in the Wairau Valley. The estate takes its name from his ancestral hometown in England, and for more than a decade the fruit was sold off before the first Framingham-labeled wine, a Riesling, was released in 1994. Since then, the winery has remained closely tied to aromatic varieties, alongside Sauvignon Blanc, while maintaining a philosophy of minimal intervention and careful vineyard stewardship, including organic certification and a focus on biodiversity. The 2023 “True Nature” Sauvignon Blanc is less aromatic than many in the famed region, instead leaning on a stony, mineral-driven style. Fruit is sourced from older vines on free-draining, stony soils in the Wairau Valley, where naturally low vigor helps produce concentration. The parcels are harvested and handled separately, allowing for site differences to show through, rather than blending everything into a uniform style. A mix of fermentation vessels is used, including stainless steel and seasoned oak. Fermentations are often allowed to run warmer than the typical Marlborough model, contributing to a more layered structure. Afterward, the wine spends time on lees, encouraging integration and palate weight before final blending.

90 points James Suckling: "Tropical and aromatic, with a nose of guavas, dried mangoes and jalapenos. Light- to medium-bodied with fresh acidity. Succulent lemon character at the center, with a mouthwatering finish. " (10/2025)

90 points James Suckling: "This has a grassy, lightly candied character with aromas of lemon drops, tarragon and citrus leaves. Light- to medium-bodied with zippy acidity, offering white-currant and citrus-blossom flavors throughout." (10/2025)

Product details coming soon.

95 points Wine Advocate: "The 2022 Cape Crest Sauvignon Blanc is composed and tight. It's such a pretty wine. In terms of its ilk, it aligns perhaps with the 2011. I like it so much. This is an elegant and quiet iteration of this wine, with flowering herbs, crushed shells, chalk, a hint of aniseed and crushed nuts. It's a gorgeous wine with a long future in front of it. Interestingly, while I believe this will age gracefully, it is such a controlled and cool wine now that I would suggest that drinking it at any interval would allow it to show its pedigree. Super. The wines are better at the younger end of this vertical than the beginning, which is a great thing for the winery—and an even better thing for us, the drinkers. (EL)" (08/2024)

95 points Bob Campbell: "Intense and appealing chardonnay with white peach, fresh herbs, citrus/lemon curd and a subtle green apple flavour. Deliciously textural wine with a silken and ethereal influence together with a contrasting juicy acidity. " (03/2024) 95 points James Suckling: "This is extremely well-made, with sliced dried apples, apple tart, flint and matchstick as well as a hints of smoke. It’s medium-bodied with lovely fruit and a light bitterness that gives complexity and presence. (JS)" (03/2024) 94 points Wine Advocate: "The 2022 North Canterbury Chardonnay is expressive and exotic on the nose—there are dried herbs and exotic spice, layers of dehydrated orange peel, graphite, white pepper, hints of yellow peach, flakes of sea salt and shaved fennel. In the mouth, the wine is rich and sapid; it penetrates deep into the palate and stains it with flavor. It holds a tight line of restraint and is a pleasure to behold. It’s satisfying and detailed. The wine went through 100% malolactic fermentation. “We're basically waiting for the acidity to drop before we pick it, so we get total acidities of 10 and get to do full malo,” says winemaker Huw. 14% alcohol, sealed under screw cap. (EL)" (12/2023) 93 points Wine Enthusiast: "This strikes a lovely balance between richness and brightness, combining smoke, nut and toast characteristics with lemon curd and white peach. Acidity is mouthwatering, buoying the textural weight, fruit and oak influence. This is a smart wine that could age nicely over the next five to eight years. (CP)" (10/2024)

91 points James Suckling: "A fresh and tangy pinot noir with sliced strawberries and orange peel and some stone undertones. Medium-bodied with fine tannins and a crisp and delicious finish. Drink now. Screw cap." (03/2024) 90 points Wine Spectator: "Plump, juicy raspberry, blueberry and maraschino cherry flavors mingle with notes of red licorice, blood orange, clove and green cardamom, backed by a hint of toasted green tea that lingers on the silky finish. Drink now. (MW)" (10/2024)

94 points Jasper Morris: "Looking toned and sleek, aromas of crisp apple and white nectarine fruit are wrapped in the tiniest hint of gunflint reduction. The acidity is finely balanced, giving the palate a vibrant, succulent edge. This could very easily have sat in the subtle and stylish flight. (JS)" (10/2024) 92 points James Suckling: "Mineral and white pepper with oyster shell aromas to the cooked apple and pear character. It’s medium-bodied with lovely phenolics and focus. Drink now. " (10/2023)