Wine &Cellar

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New Zealand WinesEvery glass of New Zealand Wine is an experience like no other.

Our wines are special as a result of combination of soil, climate, water, our innovative pioneering spirit and commitment to quality.

Vineyards benefit from moderate effect of maritime climate (no vineyard is more than 120 kms from the ocean) which provides long sunshine hours during the day and cool sea breezes at night.

We’ve compiled a collection of several exceptional quality wines from vineyards from our home region (Canterbury) and regions like Hawke’s Bay, Marlborough and Central Otago to enhance your CLEARWATER EXPERIENCE.

Turn overleaf to have a glimpse of the story about vineyards from our CELLAR SELECTION and the creative team of like minded people who use exceptional winemaking techniques. 2

Pyramid Valley Vineyards is a biodynamic vineyard since inception in North Canterbury that was established in 2000. With approximately 25,000 plants on the 2.2 hectares planted, Pyramid Valley follows the most meticulous detail in producing the best possible Chardonnay and Pinot Noir from the limestone soils, which make up the exclusive, iconic Home Collection Range. The Growers Collection completes the portfolio with interesting varietals from highly regarded vineyards in Hawke’s Bay, Marlborough and Central Otago. All varietals are either organically or biodynamically farmed.

Website : www.pyramidvalley.co.nz

Address : 548 Pyramid Valley Road Waikari, North Canterbury, New Zealand

Mike Weersing, Owner (Right) - Amphora sampling of 2012 Home Block (Lion’s Tooth) Chardonnay

Claudia Weersing, Owner (Left) - Bunch thinning Home Chardonnay block

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Wine Advocate - ReviewsLisa Perrotti-Brown:

You may think you know New Zealand wines but I can assure you that until you have tasted Pyramid Valley, you have no idea.

Pyramid Valley was my most impressive visit this trip to New Zealand and indeed of all my Australia / New Zealand. I cannot shout enough about the dedication and diligence of Claudia and Mike Weersing about the special little patches of terroir they’ve carved out of nowhere (honestly), but then I don’t have to rave too much because the results are patently clear for anyone who tastes their releases.

They’re biodynamic and all the trials and tribulations of the past with no / low sulphur wines plus the use of bespoke amphorae, which are made of clay layered with beeswax covered with a stainless steel lid, to make the wines; their lengths and unconventional methods are simply means (however you want to read them) to a worthwhile end.

(Left) Compost Preparation

(Right) Stirring preparation 500 Rudolf Steiner

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Pegasus Bay is entirely family owned and operated enterprise. They’ve been seriously involved in wine since early 1970’s and were pioneers of local grape growing and winemaking.

Their Winemaking Philosophy aims at growing grapes of high quality with utmost respect that expresses the feature of the vineyard, They allow wines to go through natural malolactic fermentation and clarification by settling. They believe in traditional sustainable viticultural management, low crop levels, minimal handling of fruit during processing and gentle pressing.

Pegasus Bay is an accredited member of the NZWG Sustainable Viticulture programme and are firm believers of using natural methods to counteract pest and diseases. They’re proud sponsor of Greening Waipara Valley project.

Donaldson family - Belinda, Restaurant Manager (far left), Edward, Marketing Manager (next to Belinda), Christine Donaldson, Winery Director (IIIrd from left), Ivan Donaldson, Wine writer, Judge and Viticulturalist (IIIrd from right), Matthew, Winemaker (next to Ivan), Paul, Winery General Manager (far right)

“If a wine critic was not passionate about any of Pegasus Bay’s wine they should seriously

consider a change in career”— NZ Wine Country

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Press Reviews

Pegasus Bay Winery, awarded Robert Parker’s highest producer rating

"Outstanding"— Parker's Wine Buyer's Guide 7th edition, USA (one of New Zealand's top 5

producers)

Pegasus Bay included in “100 Most Iconic Wine Estates” worldwide

— Matthew Jukes, UK

"Pegasus Bay is Canterbury's top winery"— Michael Cooper's Wine Atlas, New Zealand

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Restaurant - Pegasus Bay (above) with consistent award achievements (top right)

(Right) Awarded NZ’s Best Winery Restaurant 2016 - Cuisine Magazine Good Food Awards, Auckland (NZ) and 2 Hats

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‘Dog Point’ an area in Marlborough, New Zealand is named by pioneering shepherds whose dogs either wandered off or became lost.

This boutique and family oriented winery combines the wine growing experience of Ivan and Margaret Sutherland and James and Wendy Healy. This is one of the earliest private vineyards established in Marlborough’s Wairau valley.

Fruit for our wines is sourced from selected vineyard plantings dating back to the late 1970's. These older well-established vines situated on free draining silty clay loams are supplemented with fruit from closely planted hillside vines on soils with a clay loam influence.

The property operates under BIOGRO New Zealand programme, an initiative established to promote production of premium quality wine utilising environmentally friendly and responsible practices.

NZ native Ti Kouka (Cabbage Tree), a feature of Dog Point vineyard.

A team of loyal best friends, Ivan Sutherland (left) and James Healy (right).

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ReviewsWINE SPECTATOR, SMOOTH SAILING BY MARYANN WOROBIEC

In order to stand out, Dog Point is making more complex versions of Sauvignon Blanc. This means being more selective by reducing yields and hand-picking the fruit-instead of machine-picking. It involves the use of wild yeast and/or barrel fermentation, extended lees contact and gentler extractions. The wines show the extra attention, with more concentration and complexity, as well as richer textures. They also have the ability to age.

LCBO , VINTAGES MAGAZINE, APRIL 2013

Small steps reap big rewards for dynamic duo, Ivan and James. Their approach centres on artisanal techniques to highlight the purity of the fruit. They insist on hand-picking in the vineyard which is tended organically, using compost to strengthen the soil.

Meticulous viticulture practices include low cropping & hand harvested vines.

Held in March each year, the Dog Point/Logan Brown classic kiwi picnic is a fun day out.

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Established in 1896, Te Mata estate wines specialise in classical style high quality wines.

Hawke’s Bay is a special place for making wines.

Region - Range of slopes, plains and climatic differences, coupled with low humidity and ample ultra violet light.

Soil - Young and derived from the gravels, silt and sands left behind as 3 rivers from the region changed its course over thousand’s of years.

Bernard (left in picture), third son of John Chambers, who first planted vineyards on North facing hills around Havelock North in 1892.

(Below) Current Owners, since 1974, Buck and Morris family,

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1854 John Chambers Te Mata Station(Originally) (Purchased by)

Early 1870’s Homesteads and Stables build

1892 Bernard Chambers Planted Vines

(John’s IIIrd Son) (Above Homesteads)

And

Ferment & Mature Wines (By converting Stables)

1919 Buck and Morris Property Sold (two separate owners) 1974

To check the story of a legend “Te Mata” go to :https://www.temata.co.nz/te-mata-estate/the-legend-of-te-mata

Te Mata estate vineyards were among t Ist to be accredited for this Psi programme (SWNZ) in 1995, as was the the vinery in 2005.

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'Bullnose '14 - The legend continues with this exceptional 2014 offering. A must for syrah fans and collectors.' 98 points ★★★★★

Sam Kim, Wine Orbit, 2015

'2013 was an outstanding vintage for New Zealand's answer to the Médoc and northern Rhône rolled into one: Hawke's Bay ... 2014 is thought of as potentially even better than the outstanding 2013.'

www.jancisrobinson.com/learn/vintages/new-zealand

Featuring: Syrah 2014, Merlot/Cabernets 2014, Gamay Noir 2014, Elston 2014, Coleraine 2014, Chardonnay 2014, Bullnose 2014, Awatea 2014

'Bullnose '14 - very elegant, deliciously luscious syrah with aromatic detail and a supple, fine-grained structure.' 19/20 ★★★★★

Raymond Chan, Raymond Chan Wine Review, 2015

'Elston '14 - Pretty white peach, apples and oatmeal notes with hints of toast and cashews. Elegant in the medium-bodied mouth with a good amount of oak nicely matched by fruit.' 91 points

Lisa Perrotti Brown, eRobertParker.com, January 2016

'Elston Chardonnay ’14 - like a top-notch Burgundy; concentrated, focused and linear with scintillating fruit purity and stylish complexity. Aromas of white nectarine, rockmelon, brioche, toasted almond and flint lead to a finely textured palate that is beautifully weighted and flowing. The wine delivers an extremely long, delicately mouth-watering finish.' 95 points ★★★★★

Sam Kim, Wine Orbit, June 201512

“Muddy Water” the literal translation of “Waipara”has a terroir of fertile limestone washed soils that evokes darkness, richness and distinct texture that is a signature characteristic of this range.

SOIL - Mirrors the calcareous clay that are natural home to varieties like Pinot Noir and Chardonnay. Warm summers with cool nights extend into dry, gentle autumn for a long growing season. With no rush to pick in the height of summer, grapes are allowed to hang and fully ripen with complex varietal expression and intense flavour.

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Classic calcareous clays create a golden stone fruit

Chardonnay balanced with cool minerality

The Limestone-infused Clay soils mirror the soils of Chardonnay’s spiritual home in Burgundy. This style approach of producing brighter, crispier Chardonnay reveals the soil character.

Process - The winery hand-picks the ripest bunches. It picks the rows individually in small lots to give a range of flavours to be blended together in the winery. The fruit is whole bunch pressed before settling overnight and transferring to French oak barrels. No additives are used, and the wine is bottled without fining.

This was the first certified organic winery in Canterbury, and all their wines are certified AsureQuality organic.

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Each vineyard block creates a unique wine with its own story to tell

Pinotage

Hare’s BreathPinot NoirSlowhandPinot Noir

Pinot NoirChardonnay

Solitary Vintages

Pinot Gris

James Hardwick

Riesling - ALsace style

P HB

SPN

Chardonnay

JH

SV

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(Right) North facing limestone hills slope down to clay - the perfect combination for growing wines with minerality & concentration

The BRAND derives its NAME from unique limestone found as a bedrock from which the vine roots grow in.

Limestone mix of fossils, sea shells and small pebbles that have been fused together through the seismic movement of North Canterbury.

In 2000, Thomas family created a vineyard on Omihi hills with a Vision : To realise exceptional wines from the unique terroir.

By 2004, with the help of viticulturalist Nick Gill, they planted 13 blocks across the Omihi slopes. Realising the potential of this site, a team was formed after Dom Maxwell joined as a Winemaker.

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Successess

(Right) Winemaker Dominic Maxwell, awarded New Zealand’s winestate “Winemaker of the year, 2012” by Winestate Magazine

Decanter Trophy:

2014, Best Pinot Noir – Brothers Reserve Pinot Noir 2012

2015, Best NZ Pinot Noir - Thomas Brothers Reserve Pinot Noir 2013

2012, Best NZ Riesling - Greystone Riesling 2011

Greystone one of "Top 20 Wineries in New Zealand"

Gourmet Traveller Magazine awards:

2014, “Greystone” 2 of TOP 12 NZ Pinot Noirs (Greystone and Little Brother with 95 and 96 points respectively) 17

(Above) Elephant Hill is set amongst the vines on the Te Awanga coast with breathtaking views of the Pacific Ocean and the Kidnapper Cliffs. It is a wonderful place to unwind and enjoy fine dining and premium wine.

Hawke's Bay, located on the eastern side of the North Island, New Zealand is one of the warmest regions with high sunshine hours and low rain fall (780 mm year) perfect for growing grapes and crafting premium wines.

Elephant Hill has 3 Vineyards in sub-region:

- Coastal, Te Awanga Vineyard

- Inland, Gimblett Vineyard in Gimblett Gravels Winegrowers district

- Triangle Vineyard in the Bridge Pa Triangle region

Soil types of those vineyards have a variety and microclimates which gives Elephant Hill the ability to capture the different elements and nuances of each particular site to make wines of complexity and character.

(Below) Each grape variety is carefully matched to varying soil types, ranging from shingle to to clay to very old, stonyriver beds producing a range of flavour profile.This gives extendingblending options or opportunity to make terroir based, site specific single vineyardwines.

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All our vineyards are 100% accredited by Sustainable Winegrowers of New Zealand (SWNZ)

Achievements:Runner-up (2015) - Cuisine Good Food GuideOne Hat (2016) - Cuisine Good Food Guide

(Below) Private dining with cellar wines

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The PeopleProprietors Reydan and Roger Weiss envisaged owning a state-of-the-art winery, merging the traditional values of winemaking with an innovative approach and contemporary style to produce exceptional wines to savour and enjoy.

Andreas Weiss is the second generation of Weiss family. Having banking & consulting background for 22 years, he was offered to manage the Elephant Hill which he gladly accepted. As a CEO, he has a passion and commitment to quality while successfully running the business.

Ashley Jones began his culinary career at acclaimed restaurants, Jasper and Essence in Sydney. In 2006, he grabbed an opportunity to work as Sous Chef (Second in-charge of Head Chef) and in 18 months was appointed as Head Chef. In 2014, under his leadership and talent, the restaurant was awarded - Cuisine Good Food Guide, Best Winery Restaurant, New Zealand

Steve Skinner, WinemakerHaving graduated in Economics followed by career in finance, Steve soon realised Wine as his true passion. He studied wine science and worked harvests in Hawke’s Bay, France, California and Canada. Eventually, he secured his dream job at Elephant Hill Winery.

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2013 ELEPHANT HILL RESERVE SYRAHMasters Medal

Drinks Business Global Syrah Masters 2016

Gold MedalChina Wine & Spirits Awards, 2016

92 PointsWine Spectator, Oct 2015

95 PointsBob Campbell MW

5 StarsMichael Cooper

5 Stars & 96 PointsSam Kim, Wine Orbit, NZ

5 Stars & 19-/20 PointsRaymond Chan Wine Reviews

2013 ELEPHANT HILL MERLOT MALBEC Trophy - The James Rogers

(Best wine in 1st year of production)International Wine Challenge, UK 2015

Trophy - Champion NZ Red WineInternational Wine Challenge, UK 2015

Trophy - Hawke's Bay Merlot Blend International Wine Challenge, UK 2015

Gold Medal International Wine Challenge, UK 2015

95 pointsBob Campbell’s Wine Reviews, NZ

5 starsRaymond Chan Wine Reviews

5 starsSam Kim, Wine Orbit

4.5 starsMichael Cooper, Winestate Magazine, Aus /NZ

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Black Estate, a remarkable place for wine, has 3 hillside Vineyards in Waipara Valley, North Canterbury.

Vineyards:

Netherwood (1986)Black Estate (1994)Damsteep (1999)

Soil:

Dense, various Limestone and Clay-Limestone

Wines Produced:

Pinot Noir, Chardonnay and Riesling

ESTB1994

(Top) Slope display of Black Estate Vineyard.

(Right) Nicholas, the winemaker is married to Penelope who looks after the business. With Pen’s parents, Rod and Stacey, the family owns Black Estate. 22

Black Estate 'Damsteep' Pinot Noir 201490 Points

Great colour and appearance with aromas of Summer - red flowers of rose, damson plum and sweet ripe raspberry and cherry, mineral tones and soft fragrant wood spices. On the palate - youthful, dry, fruity, soft dried herb and loaded with mineral messages; plenty of red cherry and red berry fruit flavours, medium to fine tannins, medium+ acidity and a lengthy finish; lovely balance and finish.

Cameron Douglas, Master Sommelier, Nov 2015

Circuit North Canterbury Pinot Noir 2014 15.50/20

Hand-picked fruit from the company’s three Omihi hillside vineyards, vines aged 15-27 y.o., 83% destemmed with 70% whole berries, fermented with vineyard yeast to 13.0% alc., the wine spending 28-35 days on skins and aged 12 months in seasoned French oak barrels.

Raymond Chan, Wine Reviews, Feb 2016

Pictures of Black Estate Winery restaurant.

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Located in Pisa, Central Otago, Amisfield winery complex was opened in 2006.

This two-level architecturally designed rustic, agricultural-style production facility has a 550 tonne production capacity.

From an elevated receival and fruit sorting area, hand-picked fruit is transferred via conveyor belts into purpose-built fermentation tanks. It’s a hands-off approach that ensures retention of fruit integrity & quality.

To diminish energy consumption, wine barrels are stored in a semi-underground facility, reducing the need for temperature and humidity control.

(Right) Amisfield winery complex

Vineyard Manager, Andre Lategan sampling some wine before they’re ready to be bottled.

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Amisfield Bistro - Interior, Exterior and Winery

April the 13th, 2014. Royal Visit as part of their official NZ tour.

Experiencing Culinary delicacies upon the Royal Visit 25

Amisfield Bistro “Two Hat” rating at the 2016 Cuisine Good Food awards.It won a hat in 2013 and 2014, took a break last year with the arrival of new chef Vaughan Mabee, and is now back in the guide with two hats and the runner-up best winery restaurant award. Mabee, who can list Noma on his CV, has taken the food up a level creating an amazing platform to showcase the wines. You'll discover dishes as layered and sophisticated as tender shaved paua with sweetly intense paua foam, light-as-air pork crackling, thin slivers of Jerusalem artichoke and moist, tender brioche.

Amisfield RKV Reserve Pinot Noir94 points with Wine Spectator

Aromatic, with sandalwood and smoke notes swirling around a core of licorice-scented, mineral-tinged cherry and raspberry flavors, accented by clove and black tea hints. Robust, but the aromatic details give this an air of elegance. Drink now through 2026.

Two Gold Medals at Texas Awards

Amisfield is honoured with receiving two Gold Medals at the 2016 TEXSOM International Wine Awards for the Amisfield Pinot Noir 2013 and Amisfield RKV Reserve Pinot Noir 2012.

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