Collection: Other varieties

A beautifully finished Cabernet Franc. It has good density, with almost no herbaceous notes in the aroma, focusing instead on berry and cassis fruitiness. It is rare, coming from a vineyard of only 0.5 hectares.

A rare variety in New Zealand, Chenin Blanc. While not overly bold, it is characterized by concentrated flavors and a dry finish. This is a refined white that does not rely on flashiness, but instead comes into its own by complementing the food.

Albariño is a varietal that suits the sea, but it is extremely rare in New Zealand. This wine is characterized by its dryness, salinity, and pronounced minerality. It also has good aging potential.

From Alexandra, New Zealand's southernmost region. The color is slightly light and the taste is pure and fruity. The finish is long and spicy, with hints of clove. A Pinot that's easy to drink.

A rare, fortified Ruby Port-style wine. Aged for 18 months in French oak. Velvety smooth on the palate. Sweet and spicy notes create a long finish.

A rare southern French blend of Marsanne and Viognier in New Zealand. It is strong and dry, with a strong fruit flavor and a clean acidity that lingers on the palate.

This chilled red wine made by Koyama-san will easily defy common sense. Fermented with wild yeast and aged for six months, it has a deep fruit flavor and just the right amount of astringency.

A cloudy, dry orange wine with complex aromas of spices and flowers, and flavors of black tea and orange peel. It also has a pleasant astringency.

The quality of the flan comes to the forefront, with a delicate depth and excellent balance. Layers of flavor. Unfiltered and unfined.

The Spanish Albariño variety is expressed through its fresh fruitiness and strong saltiness and minerality.

It is finished with a refined sweetness. It has a good balance of acidity and sweetness, and is very rich in fruitiness.

Brewed with carbonic maceration. Mainly Pinot Noir, but also with the gorgeousness of Pinot Gris. Aged for 6 months in old barrels.

Albariño, a "variety of the sea." Produced in the port city of Nelson, it has a strong salty minerality and a pleasant crisp acidity.

Produced in the Gimlet Gravels region. Fermented with wild yeast and aged in barrels for 12 months. Not too heavy, but well-balanced.

A dry rosé wine bursting with fruit flavor. Its refreshing citrus acidity is pleasant. This is achieved by blending a little Sauvignon Blanc with a Pinot-dominated base.

A rosé from a small winery. It has a very dry taste, with flavors of citrus and berries and a mineral feel.

Made with Albariño grapes from Nelson, this wine has a rich aroma and fruity flavor with a hint of saltiness reminiscent of sea minerals.

The grapes grown in the special region of Gimlet Gravels are hand-picked, carefully brewed and then aged in barrels for 17 months.

A full-bodied white wine with the complex elements of Austrian varieties, minerality and broth, and a long finish.

Chenin Blanc is a rare variety in NZ. This white wine has a delicate aroma and a rich flavor.

Viognier made by Milton. It has a strong fruitiness and a slightly thick body. It is a very well-balanced organic wine.

This unique red wine combines the berry flavor of Pinot, the structure of Cabernet Franc, and the elegance of Viognier.

A sparkling wine made using the Champagne method. It features fine bubbles and a lemon-like acidity that goes well with food.

Sparkling wine made by Cloudy Bay using the Champagne method. Aged in bottle for 2 years. Fruity taste.