Crowded House's philosophy is simple - source outstanding fruit from exceptional vineyard sites. Believing the most critical decision in wine-making is when to pick. Once harvested, their role becomes simply steer the fruit in the right direction in order to best express the vibrant fruit flavours that Marlborough is renowned for, while respecting the subtle differences of each site.

This mixed case allows you to best enjoy this philosophy...

3x Crowded House Marlborough Sauvignon Blanc 2018

True to the Crowded House style, the 2018 wine displays grapefruit and citrus with overlaying tropical and stonefruit flavours and a gentle herbaceous undercurrent. The palate is quintessentially Marlborough – vibrant, fresh and cleansing with a lovely precise framework carrying the fruit flavours to a long, pure and mouthwatering finish. At its aromatic peak for the first two years of its life, then taking on more richness and aromatic complexity.

Similar to 2017 in that a fantastic dry and warm start to the season was met with some indifferent wet weather close to harvest, requiring quick decision making to ensure fruit was harvested in good condition. The terrifi c start to the season and hot Summer ensured flavours and aromas were nevertheless very strong.

Food Pairing: Best enjoyed with good friends with fresh aromatic seafood and Summer salads.

3x Crowded House Marlborough Pinot Noir 2018

The wine displays bright aromatics of wild strawberries and raspberries with underlying spice and barrel char notes. Light bodied, the palate is fresh with red berry notes and gentle oak integration carrying the wine to a smooth finish.

The 2018 vintage was similar to 2017 in that a fantastic dry and warm start to the season was met with some indi! erent wet weather close to harvest, requiring quick decision making to ensure fruit was picked in sound condition. The great start to the season and hot Summer ensured there was still nice flavour development and by picking early, we have retained a lovely freshness in the wine.

Fruit was destemmed and transferred to open top fermenters for at least a 4 day cold soak. When signs of natural fermentation were obvious, the tanks were warmed, allowing fermentation to get into full swing. The ferments were plunged one or twice daily until dry, before an extended maceration on skins for up to 7 days. Once pressed, the parcels were run separately to older French oak for natural malolactic fermentation and maturation for 7 months. The wine was blended in December 2018 before bottling in January 2019.

Food Pairing: Great with any classic Italian pizza, antipasti and meat or mushroom based pasta dishes.