Bordeaux-style reds & and a zingy rosé
SUPPLE, SPICY AND ‘SERIOUSLY IMPRESSIVE’ REDS
The Cliff Edge vineyard is located in a unique mesoclimate dominated by the prevailing westerly winds and many hours of sun. Enough rain falls to keep the fine clay soil naturally moist. The result: a premium blended Bordeaux-style red. This wine has concentrated dark berry flavours, supple tannins, and a lingering spicy finish. We let it age in a combination of gently toasted American and French oak barrels for twelve to sixteen months. The grapes get to breathe naturally while the characters of the wood meld with the wine to give it depth, complexity, and a subtle smokiness.
Our reds can be enjoyed young, or cellared to develop their full potential. We currently sell our 2013 vintage. It is a finely balanced, lush and spicy wine, with hints of plum, rich ripe fruit and medium oak. Real wine connaisseurs might want to try our premium 2010 blend, which has aged for almost seven years now and seems to only get better.
Because what an absolutely superb year 2010 was for winegrowers in the Auckland region! Warm, sunny and dry – it results in lovely ripe fruit, and, ultimately, in a terrifically complex, spicy and silky smooth Cliff Edge Bordeaux-style red of Merlot and Cabernet Franc grapes. Michael Cooper gave it 5/5 stars and it currently has 4.5/5 stars on Vivino. At Fine Wine Delivery it’s the ‘red find of the year’: “opulent and mouth filling but with lovely silky tannins, hints of espresso, plum and blackcurrants… A seriously impressive wine”. And… we still have some to sell.
ROSÉ FOR THOSE WHO DON’T DRINK ROSÉ
“Nah thanks, I am not really a rosé drinker”. We often hear this when we suggest a glass of rosé for the first time. But this wine, made of the same combination of Merlot and Cabernet Franc grapes as our Bordeaux-style red, is zingy, crisp and dryer than you would maybe expect. With its beautiful coral-pink colour and fruity freshness it is hard not to love this one. In the end, even those non-rosé drinkers can’t resist.
Every year we name our rosé after someone, or something, that was special to us that year. With The Engagement, made of 2017’s harvest, we celebrate Ben and Hedda’s engagement. Buy one now!
SUPPLE, SPICY AND ‘SERIOUSLY IMPRESSIVE’ REDS
The Cliff Edge vineyard is located in a unique mesoclimate dominated by the prevailing westerly winds and many hours of sun. Enough rain falls to keep the fine clay soil naturally moist. The result: a premium blended Bordeaux-style red. This wine has concentrated dark berry flavours, supple tannins, and a lingering spicy finish. We let it age in a combination of gently toasted American and French oak barrels for twelve to sixteen months. The grapes get to breathe naturally while the characters of the wood meld with the wine to give it depth, complexity, and a subtle smokiness.
Our reds can be enjoyed young, or cellared to develop their full potential. We currently sell our 2013 vintage. It is a finely balanced, lush and spicy wine, with hints of plum, rich ripe fruit and medium oak. Real wine connaisseurs might want to try our premium 2010 blend, which has aged for almost seven years now and seems to only get better.
Because what an absolutely superb year 2010 was for winegrowers in the Auckland region! Warm, sunny and dry – it results in lovely ripe fruit, and, ultimately, in a terrifically complex, spicy and silky smooth Cliff Edge Bordeaux-style red of Merlot and Cabernet Franc grapes. Michael Cooper gave it 5/5 stars and it currently has 4.5/5 stars on Vivino. At Fine Wine Delivery it’s the ‘red find of the year’: “opulent and mouth filling but with lovely silky tannins, hints of espresso, plum and blackcurrants… A seriously impressive wine”. And… we still have some to sell.
ROSÉ FOR THOSE WHO DON’T DRINK ROSÉ
“Nah thanks, I am not really a rosé drinker”. We often hear this when we suggest a glass of rosé for the first time. But this wine, made of the same combination of Merlot and Cabernet Franc grapes as our Bordeaux-style red, is zingy, crisp and dryer than you would maybe expect. With its beautiful coral-pink colour and fruity freshness it is hard not to love this one. In the end, even those non-rosé drinkers can’t resist.
Every year we name our rosé after someone, or something, that was special to us that year. With The Old Boy, made of last April’s harvest, we celebrate Chris’ 65th birthday. Buy one now!
A More Natural Approach
A more natural approach
Ben previously worked as a vintner. Two years ago he spent some time working on farms in France. Here, he became more aware of the opportunities to grow produce in an organic and a more natural way, by using what the land has to give. Back in New Zealand he was keen to implement this natural approach at the vineyard. The goal was twofold: to produce the best wine possible on this site, and to do it in a way that is healthy, sustainable and beneficial to the environment.
RICH SOIL & HEALTHY PLANTS
“The grapes from our vineyard are completely hand-tended. By doing so, we naturally scrutinise the condition of the vines and grapes. It allows us to utilise the natural devices of sun and wind to reduce diseases, so we can decrease our reliance on organic fungicides. Although spraying is still necessary, we work hard to create and maintain healthy plants that are strong enough to fight diseases themselves. Our focus is therefore on the soil.
Here, we generate a system that provides just the right amounts of all minerals and nutrients, while supporting a vast biota of its own right which aids in the supply of these nutrients. Also, we apply various biological formulations of micro-organisms, fungi and enzymes. They increase plant health and help battle unwanted fungi. The same goes for our foliar fertilisers sourced from nature.”
So to produce a premium wine, we try to achieve the maximum from the ‘terroir’ and rely on what nature has to give. We deliver our hand-harvested grapes to winemaker Lee Winston at Pleasant Valley Wines. He shares our conviction and crafts our wines in a natural and gentle way to express its uniqueness.
Ben previously worked as a vintner. Two years ago he spent some time working on farms in France. Here, he became more aware of the opportunities to grow produce in an organic and a more natural way, by using what the land has to give. Back in New Zealand he was keen to implement this natural approach at the vineyard. The goal was twofold: to produce the best wine possible on this site, and to do it in a way that is healthy, sustainable and beneficial to the environment.
RICH SOIL & HEALTHY PLANTS
“The grapes from our vineyard are completely hand-tended. By doing so, we naturally scrutinise the condition of the vines and grapes. It allows us to utilise the natural devices of sun and wind to reduce diseases, so we can decrease our reliance on organic fungicides. Although spraying is still necessary, we work hard to create and maintain healthy plants that are strong enough to fight diseases themselves. Our focus is therefore on the soil.
Here, we generate a system that provides just the right amounts of all minerals and nutrients, while supporting a vast biota of its own right which aids in the supply of these nutrients. Also, we apply various biological formulations of micro-organisms, fungi and enzymes. They increase plant health and help battle unwanted fungi. The same goes for our foliar fertilisers sourced from nature.”
So to produce a premium wine, we try to achieve the maximum from the ‘terroir’ and rely on what nature has to give. We deliver our hand-harvested grapes to winemaker Lee Winston at Pleasant Valley Wines. He shares our conviction and crafts our wines in a natural and gentle way to express its uniqueness.