"Bright straw-yellow colour with slight golden hues, lighter on the rim. The nose is fresh and taut with aromas of white and yellow stonefruits, citrus fruit and notes of nutty lees with suggestions of chalky minerals. Medium-bodied, the palate is fresh, bright and zesty, with crisp acidity underlining the flavours of white and yellow stonefruits and citrus fruits. The flavours are up-front and unveil notes of nutty lees and hints of lemon-curd. The wine flows with good energy along a light, very fine, phenolic-threaded line, leading to a lingering, dry finish of stonefruits and nuts. This is a refreshing Chardonnay with stonefruit and citrus flavours with nutty lees, enlivened by brisk acidity. Serve as an aperitif, and with seafood and poultry over the next 2+ years. Clone 15 fruit from the Manutuke vineyard, vines 30+ y.o., indigenous yeast fermented to 13.0% alc. and 3 g/L RS, the wine given oak contact and extended aging on lees, undergoing 50% MLF. Certified Asurequality organic" Raymond Chan, May 2017

"Attractive pinot gris with an appealing purity and ethereal texture. Flavours suggest Gala apple, with suggestion of mango. A delicately succulent wine with a lingering finish. Vegan friendly" Bob Campbell, Master or Wine, Aug 2017

"It is beautifully ripe and inviting on the nose showing peach, red apple, baked pear and floral characters with subtle spicy complexity. The palate is succulent and rounded, and offers silky texture and tasty fruit flavours with a hint of sweetness, which is nicely balanced by refreshing acidity. At its best: now to 2018. $20.00. Certified organic" Sam Kim, Wine Orbit, December 2016

"Fermented using indigenous yeasts, this is a complex savoury style pinot gris. The bouquet is restrained showing apple, citrus, almond and flinty characters, which lead to a juicy palate that is flavoursome and nicely weighted with subtle sweetness and a lingering smooth finish. At its best: now to 2018. $20.00. Certified organic" Sam Kim, Wine Orbit, September 2015

Medium dry in style and certified organic. Following a hands off approach the fruit was harvested a little later than normal to enhance the fruit sweetness and then the juice was then left to soak overnight with the skins to extract a little more texture and complexity.  Extended lees stirring during a ferment kickstarted with wild yeasts from the vineyard itself has added layers of interest to the nashi, apple and honeysuckle-soaked palate.  Excellent length of flavour makes this a star, clean, tangy and tasty.