Crafted with 100% Pinot Noir Grapes, harvested from the Bendigo and Pisa sub-regions of Central Otago. Cool fermentation and partial maturation in neutral oak has led to a wine bursting with fresh watermelon, cherry blossom, and fennel aromas, packed with vibrant strawberry and citrus on the palate, perfectly balanced by mouth-watering, crisp acidity and a lingering finish.

Intense aromas, generous flavours of ripe stonefruit and dry spice, with a touch of citrus, sweet vanilla and subtle oak. Mount Ridge leaned on our cousins across the ditch for the for the fruit for this classic Australian Chardonnay. Following harvest, fruit was gently pressed before settling. Specially selected yeasts were used to start fermentation. From there the wine was delicately matured on oak and lees stirred to impart lovely toasty flavours and a creamy texture.

This wine has aromas of blackberries and cassis with earthy rhubarb notes, complemented by sweet oak. The palate is elegant and finely structured with vanilla and plum on the finish.

Mount Riley's 17 Valley range is a considered, handcrafted wine for connoisseurs. Only the best fruit of the best vintages goes into this making this range. A special occasion wine, available very selectively. Pale yellow/straw. Stone fruit, citrus and a touch of gunflint combine with beautifully integrated spice and toast characters derived from the fermentation in barrel. A wine of complexity and character. Fruit concentration is supported by mealy texture, spice and toasted nuts, and a bright natural acidity, creating a wine with balance and length of flavour.

The grapes for this Chardonnay were grown in the Wairau Valley, Marlborough. This wine is made from grape parcels where 80% was fermented in new and seasoned French barriques and 20% was fermented in stainless steel. This style of winemaking enables Mount Riley to craft a wine with bright fruit forward characters while still ensuring complexity, intensity and the depth of flavours imparted by the oak contact. On the nose, citrus and stonefruit aromas are complimented by spice, gunflint and toast. An approachable palate with inviting bright fruit flavours and great texture and roundness. Match with seafood, light meats and cheese.

Made with grapes grown on Mount Riley's Estate Vineyards in Marlborough's Wairau Valley. The grapes are gently pressed, and the juice settled prior to fermentation in stainless steel tanks at cool temperatures to retain the bright, varietal aromatics, with a small portion in old French oak for added weight and texture. A pale straw colour in the glass, a nose of bright florals with apple and pear notes underscored with a fresh herbal seam with compliments of spice. The palate is just off dry with ripe fruit flavours, rich texture, and fresh acidity. Match with white meat, veal, Asian food, and cheeses.

A blend from multiple vineyard sites throughout Marlborough, with a portion from the Awatere Valley and the balance from the Wairau Valley. Grapes are crushed and de-stemmed prior to pressing and fermentation in stainless steel at cool temperatures to preserve the lifted aromatics in this wine. In the glass, a light straw colour with green hues. On the nose, complex aromas of citrus, passionfruit, gooseberries and currant with a touch of crushed herbs. The palate has a weighty mouthfeel with intense although refined flavours finishing with a crisp acidity. Great as an aperitif or match with seafood, smoked fish, fresh salads, or chargrilled vegetables.

Grapes sourced from Mount Riley's Seventeen Valley vineyard in Marlborough's Wairau Valley. This is one of their warmest vineyard sites and along with super low yields produces the ripeness levels required for Syrah. Grapes are cold soaked, fermented in small parcels and aged for eleven months in French oak barriques. In the glass, magenta with purple hues. Aromas of floral, spice and white pepper notes. The palate reveals a structured wine with great fruit purity and great length of flavour. Match with red or gamey meats and pasta.

Delicate tannins, the mid-palate has an attractive complexity, revealing spice and floral notes, red and black fruit flavours and a touch of leather, leading into a fresh and mineral finish. Merlot: 61% Cabernet Sauvignon: 21% Cabernet Franc: 14%

An aromatic wine exhibiting wild berry (wild strawberry) and savoury straw like aromas. On the palate the wine is dry and refreshing with classic berry fruit, strawberries and cream character accompanied by herbal notes and finishing with a crisp red apple skin freshness.

Floral notes alongside white fleshed peach, pear and all spice characters. The palate displays these same characters in abundance focusing on ripe succulent peach notes, while the mid palate is full, creamy and well textured. The wine has a rich, spice infused finish.

Mt Difficulty is a boutique winery located in Bannockburn, Central Otago, and was named after the mountain overlooking Felton road and the southern Cromwell basin. As the vineyards are ageing Mt Difficulty are starting to see additional complexity emerging each vintage. Inviting and opulent, the palate is flush with sweet cherry & blueberry, followed by trademark earth & savoury notes and framed by baking spice and fine grained French Oak. The fruit floods through to the finish with a juicy balance, indicating acidity that will keep the wine aging well.