Pioneers of the Waipara Valley the Sherwood family have been working this land for over 30 years. Waipara is a region with great potential that is still to be realised fully, with greater extremes of frost and warmth than its close neighbours, Marlborough and Nelson. Pinot Noir and Pinot Gris are a special focus here with a fresh regional style of their own. Perfect counterpoints to some of the more famous regions of NZ.

The harvested fruit was tipped directly into open top fermenters and cool soaked for up to six days. The cap was hand plunged two times a day during the indigenous fermentation and skin contact lasted for an average of 24 days. It was then pressed and put into stainless steel tanks for six months for malolactic fermentation and maturation. The wine was then blended, lightly fined, filtered and bottled.

Rich plum and earthy tones with a hint of toasty oak on the nose. The palate has a lovely sweet entry, which builds in the mouth, supported by ripe and silky fruit and oak tannins.

From three separate blocks of Sauvignon Blanc, a traditional Bordeaux clone provides a classical backbone, while two Loire clones add tropical fruit characters to the blend.

Light golden in colour, this Sauvignon Blanc is rich, creamy and textural. It possesses ripe fruit flavours - a luscious mix of tropical and stone fruits – which are balanced perfectly with fruit-laden acidity. Wild fermented entirely in old oak with Loire clones adding texture and richness. Partial malolactic contributes to soft acidity and mouthfilling texture.

The Chardonnay is a blend of two blocks and two clones – clone 95 and Mendoza.

Aromatically inviting with golden kiwifruit, nashi with mild oak and coconut husk. The palate is full with generous flavours supported by fine grained oak phenolics and ripe acidity.