Hints of the gorgeous sweet sharp taste of sun-drenched Nelson blackcurrants. Like the dark purple, almost black berries of the fruit, this wine is a dark rich colour with a subtle fruit and oak flavour that becomes more apparent with ageing. Perfect with meats and pasta.
2006 "Best Red Wine Trophy" & Gold Medal Winner in the International Fruit Wine & Cider Makers of New Zealand Competition.
Feijoa Wine
100% sun-ripened and hand-picked locally-grown feijoa. Fermented in modern stainless steel, these feijoas have been meticulously crafted into a wine of distinct bouquet—as only the "Pineapple Guava" fruit can taste! A singular change from the similarity of many grape wines, served chilled, this wine fully reveals its complex character and makes an ideal accompaniment to seafood and poultry dishes. Ready for consuming or for limited cellaring 12-24 months.
2008 New World Wine Award - Bronze Medal Winner.
2008 Bronze Medal Winner in the International Fruit Wine & Cider Makers of New Zealand Competition.
Boysenberry Wine
Blends 100% Nelson boysenberries into a distinct yet subtle and changing character. Consumed young, the intensely robust boysenberry flavours come out most strongly; as the wine matures, the more subtle underlying essence of the berryfruits and oak become more apparent. Ideal to be imbibed with any red meat, pasta, etc. Can be consumed immediately but will benefit greatly from cellaring for up to 3 years.
2006 Silver Medal Winner in the International Fruit Wine & Cider Makers of New Zealand Competition.
Kiwifruit Wine
Crafted from sun-ripened local Nelson kiwifruit, fermented entirely in stainless steel. This wine by nature is crisp and fruity; served chilled, it will enhance seafood, pasta or any lighter meal. For a refreshing change from the similarities of so many grape wines, pop open a bottle and let your tastebuds revel!
2005 Silver Medal Winner in the International Fruit Wine & Cider Makers of New Zealand Competition.
