Our Riesling vines are amongst the oldest in Marlborough, planted in 1981 they were some of the first vines grafted on phylloxera resistant rootstock in the area. The original vineyard was established by Wellington engineer Rex Brooke-Taylor who took the name Framingham from his ancestral home town near Norwich, England. Our initial releases were produced using other wineries' facilities. The first wine released under the Framingham name was a 1994 Riesling. Our winery and tasting room were built in 1997, and a specialist red wine handling facility and barrel hall was added in 2002. We produced wine from our new winery on Conders Bend Road in the Wairau Valley for the first time in 1998. Today we are a family-owned Sogrape company, our range includes Riesling, Sauvignon Blanc, Chardonnay, Pinot Gris, Gewürztraminer, Pinot Noir, Viognier and Montepulciano. In past years we have also produced Cabernet Sauvignon, Syrah, Pinotage, Merlot, Merlot-Malbec, Chenin Blanc and Methode Champenoise.

Pinot Noir, one of the grapes that create the finest red wines in the world, is the type of red wine grape that I, Hiroyuki KUSUDA, like the best of all. My dream is to produce a Pinot Noir that can be acknowledged at the highest level. In order to pursue that dream, I immigrated to New Zealand with my family in May 2001, where I believe has one of the greatest potentials to grow Pinot Noir. Please keep an eye on KUSUDA WINES Pinot Noir.

A commitment to traditional winemaking techniques combined with ripe Hawke's Bay fruit results in wines that express complexity, texture and a sense of place.

In 1961, at just 21 years of age, George leased five acres of land from his father in Mangere, Auckland and started off with just an acre of vines. He harvested his first grapes in 1962 and made his first wine under the name Villa Maria. Throughout the 1960s Villa Maria was a one-man band, with George’s wife, Gail, supporting him in his venture. He made dry red and white wines, sourcing grapes from the greater Auckland regions. In the early 1970s he started to employ staff and the company began to expand rapidly. Today, Villa Maria employs more than 250 permanent staff and exports wine to over 50 countries worldwide.

Our aim is to grow grapes of the highest quality, which fully express the features of the vineyard, and to handle these with the utmost respect. Minimal intervention at all stages from vine to bottle typifies our approach. We believe in traditional sustainable viticultural management, low crop levels, minimal handling of fruit during processing and gentle pressing. We allow wines to go through natural malolactic fermentation and clarify by settling. We aspire to capture the unique flavours of the vineyard in our wine.

Dry River vineyard was established in 1979 by Dr Neil and Dawn McCallum. With vines planted on the northern boundary of the Martinborough township, Dry River aptly describes the very arid, gravely and free-draining site. They produce wines of optimal phenolic ripeness that truly reflect the site and vineyard. With Wilco Lam as Chief winemaker since 2013, Dry River continues to build on its reputation as one of New Zealand’s most iconic pioneering wineries.

Our vineyard is situated in the Waipara Valley, an hour north of Christchurch on the South Island of New Zealand. The limestone slopes are studded with marine fossils creating a truly unique landscape on which to grow our grapes. For this reason our wines are estate grown and the Greystone team have an affinity & connection with the land that produces our wines, as well as the people who drink them. Our passion extends to fishing the rivers, skiing the mountains and hunting the hills of this beautiful region, sitting down afterwards with a few friends, a good meal and a glass or two of wine. Join us on our journey in this special place.

Our story began in 1987 when John Hancock met Robert and Robyn Wilson in their London restaurant Bleeding Heart. Over a bottle of John's award-winning Chardonnay, the concept of a Hawkes Bay winery was born. They were convinced they could produce world-class red wines as well as white in this region of New Zealand. John recognised the outstanding potential of Hawkes Bay's Gimblett Gravels winegrowing district and in 1993 Trinity Hill became one of the region's early pioneers, planting grape vines on a barren plot on the former bed of the Ngaruroro River.

The largest Quartz Reef deposit in New Zealand lies beneath the vines at Bendigo Station. The Historic gold town on Bendigo was mined from 1862. Now the sun-drenched north facing slopes are becoming famous again... Named after New Zealand’s largest quartz deposit that lies beneath our vineyards at Bendigo Station, Quartz Reef has become the vessel for what winemaker Rudi Bauer calls - his search to make wines which exhibit “a symphony of flavours” that “capture attention and entertain so that you forget everything else”. Quartz reef was founded in 1996 and the principal partners are Rudi Bauer, Trevor Scott, John Perriam. Quartz Reef vinifies wines of outstanding flavour and intensity. There are currently 30 hectares under cultivation. The key to this distinction lies in the maturing sun drenched slopes situated at Quartz Reef’s Bendigo Estate vineyard. Under Rudi’s custodianship Pinot Noir becomes the essence of Central Otago whilst Pinot Gris takes on a rich textured dry style. All Quartz Reef wines benefit greatly from Rudi Bauer’s Austrian heritage exploring the many dimensions of the varieties.

Established in 1989, Clearview Estate Winery Hawke’s Bay and its iconic ‘red shed’ restaurant enjoys an established, leafy coastal vineyard setting near the historic landscape of Cape Kidnappers. Sit, under the blue umbrellas or amongst the vines, while you explore the comprehensive seasonal menu from the winery restaurant featuring fresh and creative dishes making innovative use of Hawke’s Bay produce. There is also a heated pavilion and fireside tables for wintery days.

Established in 1896, Te Mata Estate remains family owned, producing internationally recognised wines exclusively from its Hawkes Bay vineyards. Over nearly thirty years, Te Mata Estate has produced a stunning array of red and white wines including famous labels such as Coleraine, Awatea cabernets/merlots, Bullnose syrah, Elston chardonnay, Cape Crest sauvignon blanc and Zara viognier. In 2009 Te Mata launched its Estate Vineyards wines, selected from their own vineyards to represent the finest expression of their Hawke’s Bay varietals.

Located just 20 minutes from Queenstown. Home to New Zealand's largest wine cave, we offer various wine and tasting tours where you can learn about how we handcraft our premium wines and tour the region's oldest vineyards. Our winery restaurant offers a gourmet menu of wine-friendly foods prepared with a Mediterranean flair. Using carefully-selected ingredients, our culinary team creates a harmonious blend of wine, food and place. If it's wine tasting you're after, you can sample a range of our award-winning wines at our Cellar Door.

Spy Valley Wines, is one of Marlborough's leading family owned wine companies. Comprising nine varieties of grapes over 400 acres of estate vineyards, a modern fully integrated winemaking facility and a passion for excellence, Spy Valley consistently produces globally acclaimed award winning wines. Not befitting the world of espionage, the wine has been called "impossible to ignore" and the company among "the planet's 20 most notable new producers."

Our philosophy places terroir over technology, and grape quality over quantity. We are dedicated to producing intense, concentrated wines. All Fromm wines have an uncompromising emphasis on texture and drinkability. We carefully regulate crop size, follow organic principles and are committed to sustainable viticulture

Ata Rangi, meaning "dawn sky" or "new beginning" is a small New Zealand winery with a big reputation for serious Pinot Noir. Located at the southern end of the North Island, it is owned and managed by a family trio - Clive Paton, his wife Phyll and his sister Alison. Clive planted his first vines on a small, stony sheep paddock at the edge of the Martinborough village in 1980 as one of a handful of people who pioneered winegrowing in the area. Ata Rangi Pinot Noir is undoubtedly the flagship wine, and in 2010 was honoured with the inaugural Tipuranga Teitei o Aotearoa or "Grand Cru of New Zealand". With a skilled team in place, including dynamic winemaker Helen Masters, Clive now has more time to focus on his commitment to conservation and to the Ata Rangi alliance with Project Crimson.

The Man O’ War story begins with a special piece of land which has a rich history. Located at the Eastern End of Waiheke Island, Man O’ War is a stunning array of coastal hillsides with high cliffs and pristine beaches forming a ruggedly beautiful coastline.

Free-draining soils, hot summers and long, dry autumns make Martinborough the perfect region for growing traditional cool-climate wines. Founded in 1980, Martinborough Vineyard was a trailblazer in the region and the first to plant the variety for which the region is best known, Pinot Noir. We now lay claim to the oldest Pinot Noir vines in the district. These plantings were the visionary response by a small group of enthusiastic investors led by Derek Milne, to a 1978 DSIR survey that revealed that the closest New Zealand climatic analog to Burgundy (the French home of Pinot Noir) was to be found in the small rain shadow centred on the township of Martinborough. Since our first vintage was released by pharmacist-turned-winemaker and original investor Russell Schultz in 1984, we have consistently produced world-class wines from our home block, Martinborough Terraces blocks and, more recently, our Burnt Spur vineyards.

We are a small, family-owned winery based in the stunningly beautiful Marlborough region of New Zealand. We aim to craft delicious, food-friendly wines from the clean, cool and diverse valleys of Marlborough. The striking Nautilus shell - its shape expressing natural beauty and mathematical perfection - is our inspiration to create a collection of expressive, textural, precisely crafted wines.

Ostler Vineyards is a boutique producer of wines of distinction in the South Island’s Waitaki Valley. From select and hand-tended vineyards we produce memorable cool climate wines: Pinot noir, Pinot gris and Riesling.

Formerly Montana.

Stonecroft is a small, family owned winery in Hawke's Bay, New Zealand. Current owners Dermot McCollum and Andria Monin took over in 2010 and live on Stonecroft’s Roy’s Hill vineyard with their two children. Andria is a New Zealander and Dermot is originally from Ireland; Dermot is both the winemaker and viticulturalist. Stonecroft was the first winery to be established in the Gimblett Gravels Wine Growing District® and it has the oldest Syrah vines in New Zealand. Stonecroft is well known for its Syrah, Zinfandel, Gewürztraminer and Chardonnay wines. The focus at Stonecroft is obtaining great fruit from the vines, and then the wine making can then be non-interventionist with the emphasis on making wines which will cellar well. After taking over in 2010, the current owners converted the two original vineyards and winery to organic production and these are now fully certified organic with AsureQuality. A third, newly acquired vineyard is now in conversion. The total area planted is just over 10ha.

The Margrain vineyard, planted in 1992, was born from the passion for fine wine, good food and the country lifestyle held by husband and wife owners Graham and Daryl Margrain. They were part of the second wave of wine enthusiasts who came to Martinborough to follow on from the success of the pioneer wineries that had established themselves some 10 years previously. Having developed a love for the regions wines they came to realise the importance of the local climate plus the effects of the now famous Martinborough soil terraces. Winemaker Strat Canning came to them for their second production year and in 2016 worked his 21st vintage. His has been a key role in the development of both viticulture and wine style and is keen to ensure there is no barrier between vineyard and winery efforts. Since their inception Margrain has quietly gained a reputation for producing a wide range of exceptional wines that exude both complexity and charm. The line-up has only become more eclectic over the years.

Saint Clair Family Estate is owned by Neal and Judy Ibbotson, viticulture pioneers in Marlborough since 1978. Grapes were originally supplied to local wine companies; however a desire to extend the quality achieved in the vineyard through to the finished wine led to the establishment of Saint Clair Family Estate in 1994. The Saint Clair name originates from the vineyard property, first settled by the Sinclair family. Pioneer James Sinclair built one of the first homes in Blenheim and was closely associated with the early development of the town. Over time the name of the property reverted to the original Saint Clair. The company's mission is to create world-class wines that exceed their customers' every expectation. Neal Ibbotson combines his extensive viticultural expertise plus Marlborough’s mix of climate and soils with the talent of one of New Zealand’s leading winemaking teams, led by Hamish Clark. From 1994 when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today.

Wine retailer own-brand.

The Nelson region and the Moutere area in particular, receives a lot of sun – more than 2300 hours a year, making it one of New Zealand’s sunniest regions. Clear skies allow for rapid cooling at night, nurturing the slow development of flavours and a gradual reduction in fruit acids. This combination of climate and soil type produces white wines of concentration and texture, and rich savoury Pinot Noir with a fingerprint of textured minerally fruit acid

Wine to us is a genie, genius loci; our job is to coax it from its rock to bottle. Every gesture we make, in vineyard and winery, is a summons to this spirit of place. Biodynamics, hand-based viticulture, low yields, natural winemaking – these are some of the means we’ve adopted better to record and transmit this voice. For example, all of our wines are fermented with their own yeast starters, cultured every year, from the vineyard itself. If wine is meant to be the bottled breath of a certain place, from a certain moment in time, then we feel that working with yeasts from that site, of that season, is an important step towards transparency and authenticity. Our cultures allow very long, very regular ferments: most of our whites ferment for more than a year. During this time, the wine is protected, so no sulphur is necessary. After so long a ferment, the wine is stable: thus most of our wines are bottled unfiltered, again with little or no sulphur.

Greenhough is located in Hope, near Nelson at the top of New Zealand's South Island. In late 1990, Andrew Greenhough and Jenny Wheeler moved to Nelson - from Auckland - to embark on a new challenge and way of life. The four hectare property they bought had been established much earlier (1976) as a small vineyard and winery and it was here that the apprenticeship in viticulture and winemaking began. In the intervening years the home property has been expanded to 11 hectares, the original plantings largely redeveloped and the winery modernised. A small block of much valued Riesling, Pinot Noir and Pinot Blanc vines, now over 30 years old, remains. Over time there has been a need for growth. Rather than purchase fruit from grape growers on a contract basis, it has been the policy to establish stable, long-term relationships with selected land owners. This arrangement has provided access to varied and interesting sites together with a large measure of control in terms of the choice of planting material, vineyard layout and on-going seasonal management. Two separate sites have been established in this way since 2000 adding a further eight hectares of vineyards.

A small family owned, boutique winery located in Marlborough, New Zealand – New Zealand’s premium wine growing region. Dog Point Vineyards produce wines that respect the natural integrity of the land from which they are made and, reflect the experience and passion of the people that make them.

Te Whare Ra (TWR) is a small vineyard and winery located in the Marlborough sub-region of Renwick, owned by winemakers – Anna & Jason Flowerday. The 11 Ha vineyard which has predominantly loam over clay soils, was planted in 1979 with a mixture of varieties.

Doctors John and Brigid Forrest are Forrest, a small, very much hands-on producer of premium quality white wine from their home vineyards in Marlborough. Whilst in partnership they produce the Cornerstone Bordeaux red from their vineyard in the Gimblett Gravels Region of Hawke's Bay and premium Pinot Noir from their vineyards in Bannockburn and the Waitaki Valley, Otago.

Proudly family owned and operated Babich Wines was founded in 1916 by Croatian immigrant Josip Babich. Today, using this near century of winemaking experience, the Babich Family produce great wines from New Zealand's finest wine regions.

Constellation Wines-owned brand

At Prophet’s Rock, we use traditional methods to make wines that give voice to the vineyards they come from. The name ‘Prophet’s Rock’ is taken from a local landmark at the claim of pioneering goldminer Bob Prophet. It is a name that reflects our new world setting; here, we work on the margins, perched on the edge in the southernmost wine growing region on earth. At Prophet’s Rock, we are committed to sustainable wine production. Our vines sit comfortably in the natural environment that surrounds them, and we treat these surroundings with care. We produce Pinot Noir, Riesling and Pinot Gris from our 2 estate vineyards in Bendigo, Central Otago

Simon Waghorn is a winemaker. Astrolabe Wines is a winemaker label. Astrolabe was created in 1996, and is a culmination of a winemaking career that began in 1982. All Simon’s skill and experience combine to capture the essence of Marlborough in wines of purity, focus and elegance. Simon is fascinated by the distinctive qualities of the Awatere Valley, Wairau Valley and Kekerengu Coast sub-regions of Marlborough, whether bottled alone or when blended.

Vineyards are primarily situated on sites with moderate to low fertility with stony, sandy loam top soil overlaying deep layers of free-draining shingle. These shallow, fast draining, low fertility soils reduce vine vigour and help produce a lush, aromatic ripe wine. Where a more herbaceous style is desired, sites with greater retentive soils and moderate fertility are chosen.

The Te Motu Vineyard story began in 1988 when the Dunleavy family procured 30 acres of prime “vineyard valley” and nourished it into a haven of premier wine. As one of the pioneers of the Waiheke wine movement, the family’s vision was clear from the outset: To master wines of the ‘Bordeaux’ style, comprised predominantly from a blend of Cabernet Sauvignon and Merlot.

Our philosophy here is simply to make wine of uncompromised quality, using our own Estate grown fruit, from only the best years, with a strong emphasis on the elegant, savoury characteristics of great pinots.

We are a small family owned vineyard in Martinborough in the lower North Island of New Zealand. Martinborough was the first place to grow Pinot Noir successfully in New Zealand. It is ideal for Pinot Noir with a special climate - low rainfall, good heat in the summer but rarely above 31 degrees, long warm autumns with little rain and cool nights. Our terroir consists of silts over tight clays, wet in winter and rock hard in summer with tight gravels below. Our vineyard was planted in 2001 with 10 acres of Pinot Noir Dijon clones – 777,667,114,115, Clone 5. 777 clone has chocolate characteristics,Clone 5 brings spices and 667 brings structure and soft tannins. We blend them together to produce our single estate wine. Our plants have been grown without irrigation This leads to plants that put their energy into the fruit and not into the vegetation. We produce small succulent berries with intense fruit flavours and spicy and savoury characteristics We wait until the grape is truly ripe, This means the brix (sugar levels) levels are between 23 and 25 brix. The aim is to produce ripe fruit with a medium alcohol level. We produce 1000 cases of high quality pinot noir each year. Visitors are able to explore our vineyard and follow the season's vagaries as the vines produce the new season's crop. Matched vertical tastings of our pinot noirs with artisan cheeses and other seasonal delights are available at the Cellar Door. Ann's studio is situated behind the Tasting Room. She continues her active involvement in art making after a career in art education. Her latest series of richly coloured, ebullient work explores the alchemical nature of the winemaking process.

Palliser Estate was founded in 1984 when we planted our first vines. Named after the dramatic Palliser Bay on the Wairarapa coast and its namesake Admiral Sir Hugh Palliser. Colleague and patron of Captain James Cook, Palliser was a brave visionary and distinguished leader. The name firmly connects us to our land, it honours our region and the pioneering spirit upon which New Zealand is founded. Our iconic crest reflects this. Inspired by the crest of Palliser’s Family, the Griffin - half Eagle, half Lion - is a symbol of boldness, intelligence and courage.