Every so often, a vintage emerges that could define a wine region’s legacy. In Hawke’s Bay, murmurs are growing that 2025 may be one of those years - potentially rivaling even the renowned 2013 vintage.

Hawke’s Bay Wine CEO Brent Linn visited wineries across the region to hear firsthand how the harvest is progressing. Winemakers from Te Mata Estate, Brookfields Winery, and Craggy Range all reported outstanding fruit quality, with ideal growing conditions delivering pristine grapes at optimal ripeness.

Te Mata Estate senior winemaker Phil Brodie described the season as "unique and potentially legendary," while Brookfields’ Peter Robertson, now in his 51st harvest, noted exceptional quality in both white and red varieties. Senior Winemaker Ben Tombs highlighted an early harvest with vibrant acidity and excellent structure at Craggy Range.

Mayor Sandra Hazlehurst joined the visit at Te Mata Estate, emphasising the wine industry’s crucial role in the region’s economy, tourism, and global reputation. Sally Duncan, Chair of Hawke’s Bay Winegrowers, reinforced the industry's impact, noting that over 32 million bottles of Hawke’s Bay wine will reach consumers worldwide this vintage.

With warm, dry conditions, Vintage 2025 is shaping up to be one of the most promising in recent history. As winemakers complete their work in the vineyard and turn their focus to the winery, the question remains: Could this be the one?

Air New Zealand is raising a glass to its new wine label, Thirteen Forty Five, now available exclusively to Air New Zealand and Airpoints Store customers.

Thirteen Forty Five was named in tribute to a significant milestone in the airline's history - the inaugural flight from Auckland to Sydney in 1940, which covered 1345 miles. Operated by Air New Zealand's predecessor, TEAL (Tasman Empire Airways Limited), this flight ushered in a new era of air travel, connecting New Zealand to the world.

The label launches with two signature varietals, sauvignon blanc and pinot noir, crafted in collaboration with renowned New Zealand wine producer Villa Maria, part of Indevin Group. These wines are now available in Air New Zealand lounges throughout New Zealand and in Premium Economy cabins on international flights. Bottles are also available to purchase on the Airpoints Store.

As a special treat to celebrate the launch, throughout March, customers can sample Thirteen Forty Five during Koru Hour on select domestic flights.

Air New Zealand General Manager Customer Experience Kylie McGillivray-Brown says the unique blends have been carefully crafted to provide an exclusive experience for customers, whether they're enjoying a glass in the air or while relaxing in a lounge.

"Making a great wine takes time, and Thirteen Forty Five has been a passion project that honours our legacy while creating something special for our customers. We're thrilled to finally share it - particularly in the year in which we're celebrating our 85th birthday.

"With every sip, travellers can toast to a legacy that spans miles and decades. It celebrates the connection between our love for travel and our passion for New Zealand's incredible wines. We hope our customers will enjoy drinking it just as much as we enjoyed creating it."

About the wines

The sauvignon blanc blends grapes from select vineyards in Marlborough's Wairau and Awatere valleys, offering aromas of passionfruit, lemongrass, and subtle herbal notes. The pinot noir, sourced from vineyards on the eastern side of the Wairau valley, showcases flavours of cherry and plum with hints of dried herbs and violets.

Winemaker Tom Dixon of Villa Maria says: "We couldn't have asked for better vintages to produce the debut release of these wines. The conditions during the growing seasons were very favourable for producing high quality wines that reflect their respective varieties and showcase the essence of sauvignon blanc and pinot noir from Marlborough."

Looking ahead, Air New Zealand is excited to embark on the next iteration of the Thirteen Forty Five range in 2025. This includes the new vintage of Marlborough sauvignon blanc, and the introduction of a new red varietal from Hawke's Bay, celebrating the diverse winegrowing regions across Aotearoa.

In addition to Thirteen Forty Five, Air New Zealand continues to showcase a diverse range of New Zealand's finest wines. Every year, the airline invites local winemakers to submit their offerings for blind tasting by a panel of experts, ensuring the best selection for its Business Premier cabin and lounges.

For 2025, 47 wineries are featured, representing regions from Waiheke Island to Central Otago. This wine programme highlights New Zealand's world-class winemaking and provides a platform for wineries to reach a global audience.

"New Zealand boasts some of the world's finest wines, and we are proud to bring these exceptional selections to our customers and to the world," says McGillivray-Brown.

"It's a privilege to showcase the best of New Zealand and celebrate the unique flavours of our home."

Air New Zealand is spreading its wings into the world of winemaking, creating its own wine to be enjoyed by customers both in the air and on the ground.

Named Thirteen Forty Five, the label will pay tribute to the airline's inaugural flight from Auckland to Sydney in 1940, which spanned 1345 miles. Operated by Air New Zealand's predecessor, TEAL (Tasman Empire Airways Limited), that flight marked the beginning of a new era of air travel that would connect New Zealand to the world.

Crafted in collaboration with renowned New Zealand wine producer Villa Maria, part of Indevin Group, Thirteen Forty Five will launch with a signature sauvignon blanc and a pinot noir, available exclusively to Air New Zealand customers.

Air New Zealand has worked with winemakers on the ground in Marlborough to create bespoke blends that capture the essence of one of New Zealand's most famous wine regions.

Air New Zealand General Manager Customer Experience Kylie McGillivray-Brown says each wine has been crafted with special attention to how flavours are experienced at altitude.

"This wasn't about simply putting our label on a bottle - we've collaborated with Indevin's world-class winemakers to craft these unique blends, creating an exclusive experience for our customers, whether they're savouring it at 30,000 feet alongside our thoughtfully-curated menu, or in our lounges.

"Each pour will be a toast to the journeys that have connected New Zealanders with each other and New Zealand to the world."

Thirteen Forty Five will be available from March in Premium Economy, Air New Zealand lounges, and exclusively on the Airpoints Store. For a limited time, customers will also be able to enjoy it during Koru Hour on select domestic flights.

Air New Zealand also showcases an extensive selection of New Zealand wines in its Business Premier cabin. Each year, local wineries are invited to submit their wines for consideration by the airline's Wine Ambassadors.

"From Waiheke Island to Central Otago, it's a privilege to showcase the very best of New Zealand winemaking and share it with the world," says McGillivray-Brown.

Last week’s Aotearoa Chardonnay Symposium, celebrating our deep connection to place through Chardonnay, was a standout success. Held in the heart of Te Matau-a-Māui, Hawke’s Bay, at the newly refurbished Toitoi: Hawke’s Bay Arts and Event Centre in Hastings, the symposium was fully booked for two days of engaging sessions.

The program featured tastings of 43 world-class Chardonnay wines and welcomed five renowned international speakers, creating a truly global platform for the conversation around Chardonnay. Attendees were treated to in-depth panel discussions, keynote presentations, and inspiring tastings, all focused on the unique sense of place that defines Aotearoa Chardonnay.

The event was chaired by Stephen Wong MW, with an esteemed lineup of international speakers:

• Jasper Morris MW – Burgundy-based Wine Writer & Critic, UK, and one of the world’s foremost experts on Burgundy wines
• Elaine Chukan Brown – Wine Writer & Educator, Napa Valley Specialist, USA, exploring the essence of sense of place in Californian Chardonnay
• Brenna Quigley – Geologist and Terroir Specialist, USA, examining geology, terroir, and how to taste for it
• Robin Shaw – Founder of Wine Tourism Australia and Vintuition
• Sam Connew – Tasmanian Winemaker, Tasmanian Chardonnay case study and tasting

Prominent New Zealand speakers included:

• Steve Smith MW – Fellow of New Zealand Winegrowers and founder of Smith & Sheth
• Braden Crosby – Bragato Research Institute Knowledge Transfer and Engagement Lead
• Dr Chandre Honeth - EIT Lecturer - Viticulture and Wine Science
• Ryan Fraser - Paritua Vineyards Viticulturist and organic vineyard expert
• Blair Walter – Felton Road Winemaker
• Sherwyn Veldhuizen – Bell Hill Owner, Grower and Winemaker
• Jeremy McKenzie – Isabel Estate Winemaker

The energy and excitement throughout the event underscored the global relevance of New Zealand Chardonnay, reinforcing its unique character on the international wine stage.

The Aotearoa Chardonnay Symposium will take a hiatus in 2025, returning in late September 2026. We look forward to continuing the conversation and deepening our exploration of Chardonnay both in Aotearoa and internationally.

Hawke’s Bay Winegrowers, in collaboration with New Zealand Winegrowers and the New Zealand Society of Oenology and Viticulture, are proud to announce the inaugural Aotearoa New Zealand Chardonnay Symposium will be held in Te Matau-a-Māui Hawke’s Bay on the 5th and 6th of October 2023.

Chardonnay is one of New Zealand’s most important varietals and with its spiritual home being Hawke’s Bay it is only fitting that Hawke’s Bay hosts this important event that will provide a forum for the wine community to assess where we are at and where we would like to go in the journey to making exceptional Chardonnay.

Held over two days on the 5th and 6th of October 2023 the symposium will bring together a national audience from the wine community to hear, taste and share knowledge on the domestic and international trends happening with Chardonnay.

The symposium will be held at Toitoi: Hawke’s Bay Arts and Event Centre, in Hastings where delegates will have the opportunity to hear from domestic and international Chardonnay experts.

The NZSVO will be delivering a technical workshop on Chardonnay on day one to be followed by an international focussed perspective on Chardonnay on day two.

It’s not all work though, as HBWG will be hosing the “Great New Zealand Chardonnay Celebration” in the newly refurbished laneways precinct of Toitoi on the evening of the 5th of October.

Sally Duncan chair of HBWG says:
“We are excited to be hosting this nationally significant event in Hawke’s Bay, that builds on our reputation as a region that produces world class Chardonnays and fits with our reputation as one of the great wine regions of the world. Announcements of international speakers will follow but in the interim please save the date and we look forward to hosting you in our beautiful province”

If you want to keep up to date with announcements and programming for the Aotearoa New Zealand Chardonnay Symposium, then please register here

Cropsy Technologies has been awarded a $534k project grant through the Ministry for Primary Industries’ (MPI’s) Sustainable Food and Fibre Futures (SFF Futures) fund and a $200k AGMARDT Agribusiness Innovation grant to lead a project titled ‘You know I can’t harvest your Ghost Vines: Vineyard-scale monitoring of unproductive vines’.

“The project will develop tools to help growers understand the health and productivity of every vine in their vineyards in order to identify missing, dead, dying or otherwise unproductive grapevines,” says Cropsy’s Head of Product & Innovation Dr Gareth Hill.

“These vines receive all the labour, water, and other vineyard inputs that other vines do without contributing to the overall productivity of the vineyard. For all intents and purposes these vines are either missing or may as well be, which is why we call them ‘Ghost Vines’.

“There are over 40,000 hectares of New Zealand vineyards with many tens-of-millions of vines, so ghost vines pose a hidden threat to the sustainability of the industry, both environmentally through inefficient land use and financially through lost production and avoidable vineyard expansion. Monitoring the health and productivity of this number of vines reliably and scalably right now is simply impossible.”

Cropsy’s current vision system can measure the current state of grapevines. By also measuring and analysing the state of every vine and its neighbours over time, the Ghost Vines project will enable the diagnosis of declining productivity and disease at the earliest possible stage.

“We are building up a ‘patient history’ of all the vines in a vineyard,” explains Dr Hill. “By putting each vine’s performance into context we’ll be able to make more accurate forecasts about its productivity and the future of the vineyard as a whole.”

The two-year project is a collaboration with prominent wine companies Pernod Ricard Winemakers, Indevin Group, and Cloudy Bay Vineyards, and viticultural consultancy Fantail Consulting.

Pernod Ricard Winemakers believes the collaboration offers benefits for the whole industry. “Improving the utilisation of resources such as land and water is something that would benefit the entire industry” said David Allen, Viticulture Transformation Manager.

“We are a proud industry partner,” says Indevin’s Group Technical Viticulturist Rhys Hall. “We believe the project will push the boundaries of agritech in New Zealand vineyards.”

Cloudy Bay is also delighted to be part of the project. “It has the potential to provide us with the tools we need for decision making regarding long-term productivity and re-development,” says Cloudy Bay viticulturist John Flanagan.

MPI’s Director of Investment Programmes Steve Penno says this innovation is unprecedented in New Zealand vineyards. “The technology-based and data-driven services developed through this project will enable the wine industry to manage their vineyards in a way that’s not currently possible, and has the potential to lift productivity significantly – that’s a very exciting prospect.”

As new tools are developed within the project, they will be released to the wine industry as expansions to Cropsy Technologies’ existing vineyard insights platform.

About Cropsy Technologies

Founded in 2019, Cropsy is a New Zealand-based start-up unlocking the full potential of vineyards and orchards with a unique and scalable AI-enabled vision system. This enables growers to achieve the ‘impossible’; understanding the needs and performance of millions of plants at all times, delivering insight-driven crop management to global enterprise companies.

Each of Cropsy's hardware units attaches to an existing tractor. The system sees and understands every single plant while a grower runs their daily crop operations; profiling every leaf, fruit, shoot, cane, and trunk in real-time as the tractor passes by.

The result is a 'digital twin' of the vineyard or orchard; a map clearly showing areas of concern and patterns across the entire crop, so growers know precisely how their crop is performing and changing over time.

Cropsy's proprietary hardware opens an untouched realm of AI-driven crop monitoring that’s grounded by growers’ needs, delivering real-time, geo-tagged data for insight-driven vineyard management. With an initial focus on grapevines, the product development roadmap will see Cropsy branch into apples and oranges. Outcomes include:

• Early pest and disease identification to target crop protection products and reducing crop loss
• Identifying missing, slowing and dead vines to flag re-planting opportunities with unprecedented precision
• Vine phenology – bud, shoot, bunch and berry counts for yield estimation and to track vine growth
• Time-savings – a digital scout that assists vineyard managers
• Eventually forecasting vine issues before they happen by analysing every variable in the growing operation.

As consumer awareness rises with regard to supply chains; human resource management; production processes; and the social, economic, and environmental impact of such, increasing calls for high quality, sustainable products are emerging. This trend can clearly be seen in the growing number of consumers seeking out vegan products in an attempt to promote animal rights and lower the industry’s associated carbon footprint.

Since animal products are currently in wide circulation, and are often even ‘hidden’ within everyday products – think butter in baked goods or vitamins B12 and D3 in fortified foods – for those seeking vegan alternatives, this task can be trying. In fact, not even wine, which most consumers would assume to be vegan, is immune from animal-product inclusion.

While wine is made from fermented grapes, many companies apply fining agents, including egg whites and gelatine, to bring about that clear, shiny look that wine lovers have come to expect. However, these animal products are not always listed as part of the ingredients as they are not technically additives; rather, they function as part of the distilling process. Despite not being counted as part of the final product, trace amounts of these elements still remain at the end of the process, thereby making most wine non-vegan.

Vegan wine, is, however, a rising phenomenon, with some wineries replacing animal-based fining agents with alternatives like bentonite clay or activated charcoal. Other companies are choosing simply to take the extended time necessary to allow their wines to ‘fine’ by themselves. While some such wines remain pricey, as the demand for these products rises, many vegan wines can now compete with their non-vegan counterparts in different price classes. As more consumers call for vegan wine, it may even be that the industry’s current practice of using animal products as part of their process will become a thing of the past.

As consumers realise more and more what is truly in our food, the return to traditional ways of doing things becomes increasingly popular. One thing that many people are now becoming more aware of is how many chemicals and sprays touch our food before it ever reaches our mouths. That’s why organic food and drinks are becoming more widespread and easier to find – customers are now demanding organic products.

Among these, organic wine is one of the most in-demand organic items right now. When you think about all the pesticides and other chemicals that get sprayed on the grapes that get made into wine, it can make that refreshing glass of Pinot Gris hard to stomach. If you choose organic wine instead, then you can rest assured that your drink is all natural.

Many people get confused about the definition of organic wine. It doesn’t mean that your wine may not have additives. Yeast must still be added to create the wines that we know and love, such as a classic Marlborough sauvignon blanc. Organic wines are simply produced using organically grown grapes.

Winemakers must use the principles of organic farming for their wines to be certified as officially organic. This is a drastic change in the way of doing things, making it extremely challenging for existing winemakers to make the switch from their existing practices.

When growing and maintaining grapevines, farmers must have a technique to keep the bugs and weeds at bay. Organic farmers must find a way to do so without synthetic or artificial chemicals. Instead, they boost the biodiversity of the vineyard to create optimal growing conditions. Techniques can include covering crops to protect them from insects and having sheep graze the grass between the rows to get rid of the weeds. Wildflowers may be planted to attract bees to pollinate the vines. Organic wines require a vineyard that has a natural and self-regulating ecosystem where bugs and weeds are naturally kept from harming the grapes. This then rids the vineyard of the need for toxic chemicals.

So, do organic wines taste better than other types of wine? The answer, according to recent research, is a resounding yes. After the review of thousands of scores from leading critics of numerous wines, those which were ‘eco-certified’ came out on top. They not only had higher average rankings, but they also received more positive comments from reviewers.

It should be no surprise that organic wines taste better than those layered with pesticides and other potentially harmful chemicals. Just as a berry grown in your own backyard tastes better than store-bought because you didn’t spray it with a load of chemicals, so do wines.

This notion of organic wine, however, is not new. There has even been an organic wine fair around for nearly thirty years - Millésime Bio. Over a thousand producers attend each year, along with thousands upon thousands of visitors. While the attendees are mainly French, the word about organic wine is rapidly spreading, and people are attending from all sorts of places. The US, Canada, Belgium, and Germany are all represented at the wine festival as well.

The French market for organic wine increased by around a volume of 16.8% from 2012 to 2017 and still continues to rise. With New Zealand being another large worldwide wine producer, it’s time for more wineries to jump on board. Organic wines are not a trend but a changed way of doing things that’s better for the planet and our palates. Seeing wineries as a fully functioning ecosystem is great for reducing our impact on the earth. Plus, it just tastes good. 

Rosé is a terrific wine perfect for any occasion, and this February Vineonline is celebrating the International Month of Love with their light and scrumptious range, featuring a wide variety of award-winning choices.

Made from both traditional and modern methods, the vast selection available today means there is sure to be a Rosé for everyone to enjoy.

Since love is in the air, Vineonline’s gorgeous new product, the Fleurs de Prairie French Provence Rosé 2018, is the ultimate Rosé to indulge in. Available in a twelve-pack of delightful minis, the Fleurs de Prairie Rosé is the perfect refreshment to carry you gently through February.

This Rosé originates in the region of Provence in the South of France, and the decadent flavour was created in celebration of the beautiful wildflowers of the region, including wisteria, lavender, poppy, and sunflowers.

Fleurs de Prairie is a pink-hued Rosé made from fresh grapes from vineyards that spread along the windswept hillside and coastal regions of the province. The excellent flavour profile is achieved by using the highest quality grapes, ripened to perfection by the Mediterranean sun.

These unique ripening conditions combine with the delicate flavour of strawberries, rose petals, and herbs creating a distinctive taste with vibrant freshness.  

Fleurs de Prairie can be deliciously paired with spicy food and highly-flavoured dishes. Whether as a lunchtime drink, a dinner compliment, or as an after-dinner-refreshment, Rosé’s can be enjoyed in a dynamic range of ways and are the perfect addition to special occasions, as well as picnics and BBQs.

 https://www.vineonline.co.nz/Store/Wine/Red/Rose/Fleurs-de-Prairie-Provence-Rose-(187ml)

Vine Online is well known for their great deals on wine, and their latest mix case of reds is no exception. A mixed case of wine offers excellent value on their already affordable bottles. It’s an excellent idea if you are looking to try some new bottles and be a little adventurous, or if you simply don’t have time to individually pick out your wines.

Vine Online never fail when it comes to picking the perfect wines to go into their mixed cases. This latest 6 pack is only $79.99 and is perfect for lovers of red wine. It includes the perfect balance of casual wines you can drink any day of the week, alongside hand picked wines to show off when friends come over, or to save for a special occasion.

This case includes a variety of reds that have each accumulated a sweet collection of awards. The Yalumba Y Series Merlot and Foundstone Shiraz are both excellent South Australian wines, the Baily & Baily Coonawarra Cab Sav is a beautiful 2014 bottle that achieves 4.5 stars. A bottle of Berton Reserve Barossa Shiraz complements these wines neatly. 

The Chateau Jaron Bordeaux is a wonderful 2017 bottle from the South of France – the capital of winemaking itself. This French wine is a gold medal winner and we aren’t surprised as it is full of flavours of cherry and blackcurrant, and is delightfully generous on the palette.

A hidden gem in this case is the Langhorne Creek Area Red Blend, a 2015 bottle that has received a total of 9 medals and counting. The pedigree of this bottle is on full show, the notes of dark berries, oak and earthy flavours is unmissable.

To get your hands on one of these cases delivered right to your door, shop now at https://www.vineonline.co.nz/Store/Mixed-Cases/Everyday-to-Special-Occasion-Mixed-Reds-6-Pack

Like a well-aged wine getting better with age, Queenstown’s renowned No5 Church Lane is pioneering a local focus of exclusively South Island vintages.

The carefully curated wine list is selective, so that patrons can be too.

With world-renowned winemakers on their doorstep, sommelier Anna Krykunivsky says the decision to select a list for a quintessential Central Otago experience was an easy one.

“We believe this is the first non winery-based restaurant in New Zealand to offer a list exclusively drawn up from its local wine region, sitting alongside the selection of French Champagne, and we’re proud to fly the local flag.

“Hot dry summers and cold winters produce a stunning array of award-winning wines in the area.  You’d be silly to visit Burgundy, Barossa or Provence and not drink local, and the same goes for the Central Otago region.” 

Featuring only New Zealand labels that stand proud on both the local and world stage like Felton Road, Prophet’s Rock, Rippon and Domaine Thompson (to name a few), patrons are spoilt for choice with an expert list that satisfies the palettes of novices and the most seasoned wine connoisseurs alike.

The addition of Two Paddocks Pinot Noir is one of certain indulgence, with owner and actor Sam Neill delighted by its inclusion.

“When, reluctantly, we can tear ourselves away from the vineyards we like to head for the bright lights of Queenstown and what better place to drink some great Central wines than The Spire, and eat well at the same time,” he says.

“Of course, it’s always pleasing to see Two Paddocks on the wine list, and who can blame us if we sometimes like to indulge in our own wine when there.”

The new wine list will sit alongside a spruced-up menu that focusses on local meats yet gives equal weighting to seasonal veges handpicked from the community garden and dressed up by head chef Lukas Ryva with a raw, chargrill, and pasta and grains section to cover carnivores and the plant-based.

Renowned for its sharp modern favours, straight-shooting drinks list and being nestled just a few steps from the alpine action, No5 Church Lane is the ultimate environment to enjoy a deep red or balanced white.

Owned by Christchurch-born businessman Andrew Cox, No5 Church Lane rounds out an impressive portfolio of first-class accommodation and restaurants, including Eichardt’s Private Hotel, The Spire Hotel, The Grille, Eichardt’s Bar and the Collection’s latest acquisition, Pacific Jemm, Lake Wakatipu’s first ever premium vessel offering.

No5 Church Lane is located 5 Church Lane, Queenstown. The restaurant is open daily from 7.30am to 11pm.

For more information visit http://www.no5churchlane.com/

Hawke's Bay producer, Sileni Estates, has been awarded Platinum at the 2017 Decanter World Wine Awards (DWWA) for its 2014 Estate Selection Peak Syrah.

 The Decanter World Wine Awards is one of the world’s largest and most influential international wine competitions judged by the top wine experts, Masters of Wine and Master Sommeliers  from around the world. 

"This is another outstanding result for a New Zealand Syrah and a testament to both our Hawkes Bay climate and soil types, as well as the vineyard management and winemaking skills of our staff. Syrah is a relatively new varietal for us and to achieve an award of this level bodes very well for the future.”, says CEO Nigel Avery.

The DWWA competition differs slightly to most international wine shows in that the Gold Medal winning wines are re-judged together in two price categories (above and below £15) with the top wine awarded a Platinum Medal for Best in Category.  The Peak Syrah was judged best in the Best Value New Zealand Red Rhône Varietals Category, and with only 134 gold medals awarded from 17,200 entries, the Peak Syrah is one of the top 1% of the total.

The grapes for the 2014 Peak Syrah were grown in the Bridge Pa Triangle, a sub-region of Hawke's Bay with river gravel soils that are perfectly suited to growing red grape varieties and which have been the source of many of New Zealand’s best Syrah wines. Sileni Estates has around 75 hectares of vineyard in this sub-region, over half of which is planted in the red varieties of Merlot, Syrah and Cabernet Franc.

“We have huge confidence in the ability of Hawke's Bay to produce world class red wines, and this result absolutely confirms our view”, says Sileni's Red Winemaker Cairn Coghill. “We’re looking forward to new clones coming on stream and stepping up the quality even further.”

 The Peak Syrah is available from the Sileni Cellar Door and a limited number of fine wine retailers at RRP $32.99.

About Sileni Estates
In ancient Greece the Sileni were companions of Dionysus, the god of good things - wine, vineyards and theatre.  Named in their honour, Sileni Estates stands for great food, great wine and great company. The first vintage was in 1998 and since then Sileni wines have won world-wide acclaim for their food-friendly wine style.

The Sileni winery is based in Hawke’s Bay, New Zealand’s oldest wine region. The company has vineyard plantings in the Hawke’s Bay and Marlborough and is one of the largest family-owned wine producers in New Zealand.

www.sileni.co.nz