Light greenish gold. Slight pineapple, floral and kerosene nose. Good crisp refreshing acid and very clean elegant fruit with a dry and refreshing back end and just a hint of residual sugar on the finish. Enjoyable.

Made from the original 1986 vines, single vineyard, fermented in very small stainless steel barrels. High residual sugar and only 9% alcohol. Green gold colour. Sweeter nose, minerally. Sweet on the palate but very crisp green apple acidity to balance it. Fresh finish.

Crisp greenish gold. Classic Pinot Gris white flowers and light honeysuckle nose. Honeyed palate which is fairly fresh but a bit cloying and alcoholic for my taste.

Single vineyard old original vines. 14.5% alcohol. Lots of lees stirring for 4 months and lots of lees contact because of the small barrels. Perfumed petrolly nose. Palate is very full mouthfeel and very leesy with very precise and refined intense smoky sweetness that leads you away from normal Pinot Gris. Very clean finish with no cloyingness at all. Impressive.

Aged a full year in 20% new French oak. Long lees stirring. 60% malolactic. Light golden sunshine colour. Fresh very pronounced Chardonnay grape essence nose that is one dimensional. Some citrus notes emarge. Palate is very nettle-ish and clean but unremarkable and with a surprisingly complete lack of buttery or creamy element despite the malolactic fermentation. This is very young but personally I don't think it's a Sleeping Beauty.

Dark just-transparent deep rose red. Classic Central Otago nose of cherries and rich violets. Very intense nose that reflects the extremely low yield that year (30% of normal). Has the fruitier, clay-based Bendingo grapes in the mix. as well as the lighter more minerally schist-based Gibbston Valley fruit. Palate is still very tannic and with very concentrated black cherry and some raspberries, dry boxwood on the back end. Needs time.

Made to mark the 20th anniversary of Gibbston Valley's first release of Pinot Noir. Only 1700 bottles produced. Very hands off winemaking style applied. Only used original Gibbston Valley vineyard fruit. Grape yeilds in 2007 were one-third of normal because of weird weather including snow on Midsummer's Day but it resulted in tiny but perfectly concentrated grapes. Very light raspberry red translucent colour. Wow nose of raspberry and damp-earth forest floor. Very light mouthfeel, almost watery but incredible concentration and multiple-dimensionality on the palate. More pig styes than fruit. Very sophisticated and elegant. Very restrained tannins. Good length and considerable resonance in the head on the finish. Wonderful and will be absolutely stunning in 5-8 years' time. Seriously impressive stuff that is of Burgundy Grand Cru quality and character.

Medium transparent red purple. Lovely typical warm ripe black cherries nose. Still a lot of wood. Touch of violets in the background. Palate is immediate coffee and toffee and caramel, light in mouthfeel but totally mouthcoating and warmly welcoming. Not heavy. Great depth and restraint. Needs a lot of time as still very reticent. Leave it for 5 years.

Deep blood red translucent colour. Reticent nose of black cherries and boxwood. Palate is tart blood oranges and lots of tannin. Should unfold well over the coming 2-3 years. Is just too young at the moment.