From the beginning, this brand has been built around the importance of finding exceptional vineyards that highlight the intrinsic qualities and diverse nature of Sauvignon Blanc & Pinot Noir. A reflection of single site viticulture, patience in the vineyard is echoed inside the cellar, resulting in wines that reflect place rather than pure fruit character.
Artisan Wine Making
MARLBOROUGH NEW ZEALAND
Artisan Wine Making
MARLBOROUGH, NEW ZEALAND
Claim 431 Vineyard The Show of hands
Little Oasis Awatere Valley
The Brink On the Brink
Kersley Estate Wairau Valley
Alice Mills Dividing Line
The Vineyards
Fincher & Co.
Kerseley Estate / Wairau Valley
Kerseley Estate on Dillons Point.
Dillons Point is a relatively easterly vineyard site, less than 3.5 miles from the sea, meaning that its microclimate is heavily maritime influenced. Sitting on the banks of the Opawa River, the site has a naturally high water table, meaning that unusually for Marlborough the vineyard isn’t irrigated.
read moreClaim 431 Vineyard / The Show of Hands
The Claim 431 vineyard is planted with specially selected Pinot Noir clones, each with different ripening characteristics, which lends complexity and structure to the blend. Although a large single vineyard site, its diversity of terroir, combined with clonal selections creates extraordinary fruit, with notable dark plum and boysenberry characteristics.
read moreThe Brink Vineyard / On the Brink
‘The Brink’ was planted in 1992 and is the oldest organic vineyard in Marlborough. The 3.5 hectares sit on the Renwick Terrace overlooking the Wairau Plain and consists of Pinot Noir, Sauvignon Blanc and Semillon.
read moreLittle Oasis Vineyard / Awatere Valley
One of our most important vineyard sites, owned by friends (and Ben’s accountant), Geoff van Asch, sits in the heart of the Dashwood region.
read moreAlice Mills Vineyard/ The Dividing Line
Alice Mills Vineyard covers 30 hectares in the heart of the lower Rapaura/Grovetown subregion, showing a similar soil type to Dillons Point.
read moreReviews
Awatere Valley
Sauvignon Blanc, 2019
A crisp and refreshing Sauvignon Blanc which is more European style than is commonly seen in Marlborough. Tight, elegant and fresh, hints of white peach, gooseberry and citrus intermingle with mineral and sherbert notes.
Tasting Notes
Colour
Pale Lemon
Aroma
White peach, gooseberry, citrus, mineral & sherbet.
Palate
A superb example of Awatere Sauvignon. The Awatere Valley is a bit cooler than the rest of Marlborough so displays less overt tropical fruit and instead a more European note, which is tight, elegant and fresh.
Food pairings
Asian-style seafood dishes – oysters, scallops, crab, clams, lobster, prawns. Thai green chicken curry or a Thai-style chicken salad. Grilled fish especially squid or swordfish. Dishes with herbs and greens – salmon with dill, for instance, but great with recipes that contain basil, coriander, rocket and especially mint.
Wairau Valley
Sauvignon Blanc, 2019
An aromatic, yet delicate Sauvignon Blanc with elegant aromas of melon and guava topped off by bright gooseberry notes. Soft acidity and a chalky mid palate lead through to a long, rounded finish.
Tasting Notes
Colour
Pale straw with a green hue.
Aroma
Guava, white peach, and lemongrass.
Palate
White currants, citrus, stone fruit and umami providing structured minerality.
Food pairings
Asian-style seafood dishes – oysters, scallops, crab, clams, lobster, prawns. Thai green chicken curry or a Thai-style chicken salad. Grilled fish especially squid or swordfish. Dishes with herbs and greens – salmon with dill, for instance, but great with recipes that contain basil, coriander, rocket and especially mint.
The Dividing Line
Sauvignon Blanc, 2019
A textured and complex Sauvignon Blanc with extended time on the lees giving the wine both body and a deliciously nutty character. Dried herbal notes mix with exotic fruits and floral tones, underpinned by vibrant acidity and a long, persistent finish.
Tasting Notes
Colour
Pale Lemon
Aroma
The wine shows quite dramatic funk and citrus notes with underlying exotic fruits and floral tones.
Palate
The extended time on natural lees give the wine an unexpected texture as well as a deliciously nutty character. A full bodied style of Sauvignon Blanc with a dried herbal edge, vibrant acidity and a long, persistent finish.
Food pairings
Grilled fish especially squid or swordfish. Dishes with herbs and greens – salmon with dill, for instance, but great with recipes that contain basil, coriander, rocket and especially mint. Salads with goats cheese and feta, asparagus, avocado or grilled red peppers, fresh tomato salads or salads with fennel, mango or papaya.
On the Brink
Certified Organic, Sauvignon Blanc/Semillon Blend, 2019
An old vine Sauvignon Blanc and Semillon blend from Marlborough’s most historic organic vineyard. Aromatic, with notes of lemongrass, white peach and lanolin leading through to a textured and poised palate, which shifts between mineral-style acidity and citrus refreshment.
Tasting Notes
Colour
Medium Lemon
Aroma
The wine aromatically exhibits lemongrass, white peach, lanolin and a hint of struck match on the nose.
Palate
Lemon and lime skin aromas lead very strongly onto the palate, with an immediate sense of richness and weight. The skin contact, particularly on the Semillon elements is obvious, giving the wine incredible vertical grip. A fuller bodied wine. Structurally and texturally fascinating, the varietal co-fermentation softening, but not repressing the polar opposite pull of the varietals. The wine over delivers, is delicious immediately but it will be very intriguing to watch the pallet fatten with age.
Food pairings
A superb pairing with river fish and lighter seafish, as despite its weight the wine shows some very delicate notes. Poultry and vegetable dishes, with a lean towards lighter spiced asian dishes. The wine evolves in the glass and pairs well with hard cheeses.
The Show of Hands
Pinot Noir, 2019
A bright and vibrant Pinot Noir with spicy complexity from well-integrated French oak. Aromas of rose petals, ripe cherry and cedar are complemented by layers of bright red fruit, wild thyme and chalky earthiness on the palate. Supple, yet assertive tannins lead through to a textural finish.
Tasting Notes
Colour
Pale Ruby
Aroma
Aromas of rose petals, ripe cherry and cedar.
Palate
Layers of bright red fruit, wild thyme, and chalky earthiness on the palate with supple but assertive tannins and a textural finish.
Food pairings
Roast chicken or guineafowl. Pigeon. Rack of lamb, served pink. Rare fillet steak and carpaccio. Beef Wellington.Roast pork with herbs and fennel. Chicken or turkey sausages. Calves liver, sweetbreads. Dishes with morels and other wild mushrooms. Mushroom risotto. Roast or grilled lobster.
