Promoting premium national wineries in three rings, Canterbury (Local), South Island (Regional) and rest of the country (New Zealand).

1. Wine &
Cellar Selection 1

2. New Zealand Wines
Every 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

3. 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
3

4. Wine Advocate - Reviews
Lisa 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
4

5. 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
5

6. 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
6

7. 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
7

8. ‘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).
8

9. Reviews
WINE 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.
9

10. 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,
10

11. 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
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.
11

12. '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 2015
12

13. “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.
13

14. 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.
14

15. Each vineyard block creates a
unique wine with its own story to tell
Pinotage
Hare’s
Breath
Pinot Noir
Slowhand
Pinot Noir
Pinot Noir
Chardonnay
Solitary Vintages
Pinot Gris
James Hardwick
Riesling - ALsace style
P HB
S
PN
Chardonnay
JH
SV
15

16. (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.
16

17. 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

18. (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, stony
river beds producing a
range of flavour profile.
This gives extending
blending options or
opportunity to make
terroir based, site
specific single vineyard
wines.
18

19. All our vineyards are 100% accredited
by Sustainable Winegrowers of New
Zealand (SWNZ)
Achievements:
Runner-up (2015) - Cuisine Good
Food Guide
One Hat (2016) - Cuisine Good
Food Guide
(Below) Private dining with cellar wines
19

20. The People
Proprietors 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, Winemaker
Having 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.
20

21. 2013 ELEPHANT HILL RESERVE SYRAH
Masters Medal
Drinks Business Global Syrah Masters 2016
Gold Medal
China Wine & Spirits Awards, 2016
92 Points
Wine Spectator, Oct 2015
95 Points
Bob Campbell MW
5 Stars
Michael Cooper
5 Stars & 96 Points
Sam Kim, Wine Orbit, NZ
5 Stars & 19-/20 Points
Raymond 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 Wine
International Wine Challenge, UK 2015
Trophy - Hawke's Bay Merlot Blend
International Wine Challenge, UK 2015
Gold Medal
International Wine Challenge, UK 2015
95 points
Bob Campbell’s Wine Reviews, NZ
5 stars
Raymond Chan Wine Reviews
5 stars
Sam Kim, Wine Orbit
4.5 stars
Michael Cooper, Winestate Magazine, Aus /NZ
21

22. 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
ESTB
1994
(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

23. Black Estate 'Damsteep' Pinot Noir 2014
90 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.
23

24. 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.
24

25. 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

26. 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 Noir
94 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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