Over the long warm summer months, we spend endless days on the blue waters of New Zealand’s oceans at our favourite fishing spots or ‘Snapper Rock’s’ hoping to catch the elusive Snapper. We’ve crafted a range of wines that captures New Zealand’s maritime climate and unique terroir. They are best enjoyed with good food, great company, a setting sun, and an open fire. If you can’t get to any of these, why don’t you drop by so we can show you a slice of paradise? We may even take you fishing at our Snapper Rock.
The 20 h.a. Ward Valley Estate vineyard was planted in 2008 from bare pasture land by Freddy Davison a 4th generation South Islander. Freddy searched for the perfect vineyard site around his home in the lower Awatere Valley and found a unique terroir in Ward.
The vineyard site was chosen as the soil structure is mainly clay based, with hard papa subsoil, gravels and clay loam. These denser, water retentive clay soils, combined with a cooler climate than the northern end of Marlborough made the site perfectly suited to growing Pinot Noir.
The long dry summer in Ward reduces pest and disease pressure while the hot 30 degree + days and cool nights allow balance in ripening process.
Cherry Block will take you on a journey to a special part of New Zealand, the southernmost wine region in the world, Central Otago.
The extreme continental climate of Central Otago is one of fiercely cold nights and long summer days. It is these intense conditions combined with the lush surrounding cherry orchards, that serve to create the vivid, rich and spicy nature of Cherry Block Pinot Noir.
Pirinoa Road is a collaboration between long time Martinborough vigneron Peter Croft & the team at Antipodean Sommelier. The wine takes its name from the Pirinoa district, home of an old Maori pā-site in South Wairarapa. The 2008 vintage saw the début of the Pirinoa Road in the UK market, and since then this boutique wine has built a reputation with its loyal followers across Australasia and Europe for delivering classical Martinborough characteristics combined with consistent quality and value.
A Grower’s Touch
A Growers Touch, focuses on the production of more traditional varietals, all grown locally out of the Riverina and by farmers who we have worked with for two decades. The label offers credit to the farmers responsible for growing the grapes. It showcases local fruit & places emphasis on the importance of 'terroir'.
It is those farmers who love and nurture their fruit, that we pay homage to. Each farmer responsible for the grapes gone into making A Growers Touch, feature both on the front & back of the appropriate wine bottle, in order to share with you the faces and hands gone into making these stunning wines.
Matsu in Japanese means “to wait”, and it is probably the concept that best defines the philosophy that inspired the wines comprising this collection. Respect for nature, knowing when to wait for the ideal moment and the regard for people who have devoted their life to the vineyard and making wine are the ideas that have inspired this collection. For this reason, the labels have been mostly dedicated to the three generations of winegrowers that provide their youth, maturity and wisdom in the different moments of its life.
Little William is the English translation of our family name, Guglielmino. Our origins lie in the coastal village of Fiumefreddo, where the local fishing boats sway gently on the shores of the sparkling Mediterranean.
This is where our family began their journey to Australia. Never afraid to go against the flow, the Guglielmino's have built a winemaking tradition that is both proud of its roots, but always looking to the future.
My name is Charlie O'Brien and I am the "Noisemaker" for the label Silent Noise. I grew up at Kangarilla Road Winery and love everything about making wine. The name Silent Noise comes from my excitement as a small child surrounding the noise of tractors, trucks and everything machinery to do with viticulture and winemaking. The noise stops when the wine is made and it sits silently in the bottle waiting to explode with a different kind of noise when the wine hits the nose and mouth.
I finished school two years and have worked vintages in McLaren Vale at Gemtree and Yangarra Estate, Clare Valley at Pikes Wines and in France at Domaine Astruc which is part of the Paul Mas company. I also worked in between vintages with a vineyard maintenance company that specialise in Organic/Biodynamic practices. I am recently finished vintage at Pikes Wines in Clare Valley which has the best selling Riesling in Australia two years running. I am really looking forward to head back to France later in the year working in Bordeaux for Chateaux Lafite and expanding my knowledge of new and old world wines. I really like the idea of treating the vineyard (soil, vines and grapes) with respect.