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This wine is a lovely example of pure Bendigo Pinot Noir, combining ripe dark fruits with a distinct dusty minerality.  Wrapped in a blanket of rich leathery tannin, superb volume and balance between tannin and acid is displayed.  The perfumed nose offers spiced plums with elements of loganberries and strawberries donating fruit vibrancy on the palate, complimenting an undercurrent of earthiness.  Harmony, within the texture profile of this wine, has been achieved. Clones: 667, 777, 115 & Abel Harvest Dates: 4-5 April 2006 Brix: 24-25 Residual Sugar: Nil Titratable Acid: 5.3g/l Alcohol: 13.5%

$38.00

A very clean and pure example of Riesling fruit.  The nose and palate both deliver impressive layers of tropical characters including mango, liches, perfumed fruit, tree blossom and intense fresh apricot.  The wine exudes freshness and mouthwatering intensity with lovely zesty acid and supple silky volume that dances around the mouth.  This wine is stunning and will age with grace into a toasty, honeyed elegant Riesling. Clones: GM239, GM110 Harvest Dates: 19  & 20 March 2007 Brix: 23 Residual Sugar: 11 g/l Titratable Acid: 8.0 g/l Alcohol: 13%

$22.00

$26.00

Lamont Pinot Gris combines textural richness and intrigue with complexity in the flavour spectrum and delivers as a vibrant, fresh and lively example of this hedonistic grape variety.  All thee fruit was carefully hand harvested and destemmed and crushed prior to gentle pressing.  The resulting juice was cool stainless steel fermented to retain fruit character.  The wine was left on yeast lees for two months to build mouth feel and complexity.  The result is a classic Central Otago Pinot Gris with intense aromas and flavours of pear, and white peaches.  A full and rich Pinot Gris with a great palate weight and persistence.  Lovely drinking now, this wine will continue to develop and reward. Clones: Sel Ovaille, 2/15 Harvest Dates: 17 March 2007 Brix: 26 Residual Sugar: 4.7 g/l Titratable Acid: 5.5 g/l Alcohol: 14.5%

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  Previous Vintages

The warm early ripening vineyard in Bendigo, Central Otago has produced this deeply rich Pinot Noir with berry, vanilla and dried floral notes on the nose and crushed raspberries, cherries and other dark berry flavours on the palate.  This concentrated wine has an excellent tannin structure and delivers a supple mouth filling mid palate which finishes with plummy characters and notes of liquorice and dark chocolate. Clones: 667, 777, 115 Harvest Dates: 4-5 April 2005 Brix: 24-25 Residual Sugar: Nil Titratable Acid: 5.9g/l Alcohol: 13.5%

This very impressive wine displays layers of aromas and flavours.  Onthe nose there are fresh strawberry aromas accompanied by hints of black cherry and cedary oak.  supple and smooth on the palate, it has a finely grained tannin structure with a long clean finish. Clones: 667, 777, 115 Harvest Dates: 12 April 2003 Brix: 24-25 Residual Sugar: Nil Alcohol: 13.5%

A blend of Burgundian clones have all combined to produce this attractive, single vineyard pinot noir.  Aromatically, it expresses layers of dark cherries and caramel.  Sweet fruits mingle on the palate. It is full bodied with good length and has intriguing leathery tannins imbued from aging in French oak barriques. Clones: 667, 777, 115 Harvest Dates: 10th and 14th April 2004 Brix: 23.4 - 24 Residual Sugar: Nil Titratable Acid: 6.1g/l Alcohol: 14%

The schisty and flinty Central Otago characters are aromatically evident in this Riesling, which blend beautifully with a citrus fiesta of lemon and lime, together with a hint of apricot on the palate.  With good length and a nice palate weight, this sophisticated Riesling will age beautifully. Clones: GM239, GM110 Harvest Dates: 23-29 April 2003 Brix: 22 Residual Sugar: 14g/l Titratable Acid: 7.6g/l Alcohol: 12.5%

With a meld of oranges, lemons and floral blossom on the nose, this luscious mouth-filling Riesling combines a near perfect acidity balance with a concentrated finesse.  The rich almost viscous palate, derived from the extremely low cropping levels, shows lemon-lime influences and notes of fresh pineapple on the finish. Clones: GM239, GM110 Harvest Dates: 24 - 30 April 2005 Brix: 23 Residual Sugar: 5.2g/l Titratable Acid: 8.9g/l Alcohol: 13.5%

This wine has a beautiful floral fragrance of wild thyme.  Ripe sweet apples lead to a complexity of tropical fruits on the mid palate through to a delightful honeyed lingering finish.  This is a stunning off-dry wine and would be an excellent food wine or aperitif. Clones: GM239, GM110 Harvest Dates: 19 March 2006 Brix: 22 Residual Sugar: 14 g/l Titratable Acid: 6.6 g/l Alcohol: 12.5%

Passionfruit and red applies are prominent aromatically in this well structured wine, with the passionfruit showing through on the palate with hints of peach and other Central Otago stonefruit, leading into a crisp, clean finish.  This is a supberb food wine especially as an aperitif or with spicey dishes, cheese and fruit. Clones: GM239, GM110 Harvest Dates: 19 March 2006 Brix: 22 Residual Sugar: 5.6 g/l Titratable Acid: 6.5 g/l Alcohol: 12.5%

A crisp fresh wine with good texture and an array of ripe fruit characters on the palate.  Aromatically there are ripe pears and red apples.  This Pinot Gris has a lovely mouth feel, balance and a clean finish that makes it an excellent complement to food. Clones: Sel Ovaille, 2/15 Harvest Dates: 14 April 2003 Brix: 23 Residual Sugar: 4.6 g/l Titratable Acid: 6.3 g/l Alcohol: 13.5%

This Pinot Gris is aromatically rich with lime and pear notes while the palate is ambushed with a complexity of stone-fruit characters, expecially nectarines.  A luscious yet fresh, mouth-filling experience finishes a superb wine. Clones: Sel Ovaille, 2/15 Harvest Dates: 24 April 2004 Brix: 23 Residual Sugar: 4.6 g/l Titratable Acid: 6.3 g/l Alcohol: 13.5%

The nose exhibits a succulent amalgamation of honeysuckle and canned pears with a suprising hint of lemon.  An initial mouth-filling softness on the palate, balloons into a sensation of creaminess that makes this an exceptional food wine.  Good length, with pears and the honeyed wheat component transforming into a clean minerality nicely finishes this wine. Clones: Sel Ovaille, 2/15 Harvest Dates: 14 April 2005 Brix: 23 Residual Sugar: 4.6 g/l Titratable Acid: 6.9 g/l Alcohol: 14%

A rich wine with brilliant texture, showing subtle hints of nougat, pears and ripe nectarines on the nose.  The palate expresses a soft, silky mouth feel balanced with layers of stone fruit, manuka honey and a clean tangy finish. Clones: Sel Ovaille, 2/15 Harvest Dates: 19 March 2006 Brix: 24 Residual Sugar: 5.5 g/l Titratable Acid: 5.2 g/l Alcohol: 13.5%

This wine has textural richness and intrigue with complexity in the flavour spectrum.  Pungent citrus-zest and white pears prevail on the nose and the palate is noted for its fullness and slightly viscous nature.  It builds from a soft suplle start to a creamy texture on the finish melding a clean pure minerality, with a crisp and crunchy savoury quality late in the palate.  Reminiscent of a cinnamon apiced dessert combining poached peaches and pears with a lemon land vanillin sauce, the spiciness mingles well with the natural warmth and power of this variety. Clones: Sel Ovaille, 2/15 Harvest Dates: 17 March 2007 Brix: 26 Residual Sugar: 5.8 g/l Titratable Acid: 6.0 g/l Alcohol: 13%