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Vegetarian Wine

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  • In February 1994, Jeremy visited his family in South Africa. His sister, Amanda was working as a wildlife film maker and had met Emma at Lloyd’s Camp. She knew that the camp was looking for a cook and had volunteered his services. He was interviewed by Emma, who recommended him for the job. During the seven inspirational years, working with Charles Back at Fairview,  Jeremy self-funded his post grad degree in wine business at Adelaide University. Emma pursued her photography and the family expanded. Now making wine of their own since 2005 they just haven’t had the time to look back! These guys are keen conservationists and work with organisations such as TUSK, and the Endangered Wildlife Trust with a percentage of the takings on the wines going to such causes.
    Roussanne, native to the warmer regions of France’s Rhone valley, is a relative newcomer and still very rare in South Africa. There are fewer than 10 South African producers and Painted Wolf are proud to be ranked among the top.
    Roussanne is grown by Willy Mostert on the south eastern side of the Paardeberg. The vines are planted on decomposed granite soils.
    The wine was fermented at Koopmanskloof in Stellenbosch in 500-litre French oak barrels. About 50% was in brand new, super tight grain barrels and the balance in neutral oak. After nine months in wood, the wine was bottled. Total production 2,750 bottles.
    A tight, elegant wine with waxy stone fruit and soft, spicy vanilla aromas. The wine has a lovely texture with a long, layered finish. Try with blood orange, eggplant, basmati rice and skinned chicken breasts with Moroccan style spices, also great with smoked fish pate with apricot relish, or salmon ravioli served with salsa verde, fish with fennel or vegetarian spring rolls Vegetarian
     
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    Te Awanga, with its sea views and breezes, coastal loams and salty air, is the main line for us.  The vineyards, the people, the winemaking, the tinkering, the thinking, the planning and dreaming  – these moving parts all eventually arrive at the one point – Te Awanga.   It’s where it all comes together. Rod McDonald spent nine years as winemaker at Vidal Estate in Hawke’s Bay and was awarded New Zealand Winemaker of the Year in 2006. He left later that year with a few ideas about what Hawke’s Bay wines could be like, where the great wines would come from, and started Rod McDonald Wines to prove it.
    Fruit for this wine came from a vineyard situated inland west of Hastings on an old riverbed. Naturally higher than normal acidity was characteristic of Syrah grapes this year producing a real definition in aromatics.
    Post ferment it was rested for up to two weeks on skins to advance and condense the tannin structure making the wine more approachable and supple. The wine was pressed and run to tank and new and used French oak barriques, where it was matured for 12 months.
    Classic white pepper, thyme and violet aromas lead into a palate that is elegant and pure. Plum and blueberry flavours give way to an attractive savoury character. The tannins are fine and supple in this attractive wine. Give it a blast with sausage meatball and butternut squash traybake, spicy lentil burgers or roasted duck breast with plum sauce & sesame noodles 12% abv Vegetarian
  • Te Awanga, with its sea views and breezes, coastal loams and salty air, is the main line for us.  The vineyards, the people, the winemaking, the tinkering, the thinking, the planning and dreaming  – these moving parts all eventually arrive at the one point – Te Awanga.   It’s where it all comes together. Rod McDonald spent nine years as winemaker at Vidal Estate in Hawke’s Bay and was awarded New Zealand Winemaker of the Year in 2006. He left later that year with a few ideas about what Hawke’s Bay wines could be like, where the great wines would come from, and started Rod McDonald Wines to prove it. The Pinot Noir was picked pretty ripe and allowed to soak on skins for around 5 days before ferment kicked off. Te Awanga like Pinot Noir ferments to hit 30 plus degrees to extract colour and tannin. It displays aromas of black cherry, violet, and herbs, with liquorice flavours on the palate. It’s lovely with pork with a stuffing of juniper and thyme and coriander seed and finely grated lemon rind, fresh tagliatelle with ricotta, mint and figs or macaroni cheese with porcini mushrooms Vegetarian
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    Te Awanga, with its sea views and breezes, coastal loams and salty air, is the main line for us.  The vineyards, the people, the winemaking, the tinkering, the thinking, the planning and dreaming  – these moving parts all eventually arrive at the one point – Te Awanga.   It’s where it all comes together. Te Awanga has made a dry style of organic Pinot Gris, with lovely, aromatic fruit flavours of pear, lychee, and quince. It can be drunk on its own as an easygoing dry white wine or served with all types of food. Try it with with spicy vegetable dishes, or Thai octopus salad or anything in a creamy sauce! Vegetarian
  • Founded in 1964 by Gaspare Baiata and several like-minded, forward-looking growers. Thanks to their maritime climate and the winds sweeping off the sea through their vines, they have been able to maintain an environmentally friendly approach, and now produce organically certified Grillo and Nero d’Avola. The soil is fertilised with infusions of organically produced herbs and legumes. No additional sulphur was added to this wine. Grillo, also known as Riddu, is a white wine grape variety which withstands high temperatures and is widely used in Sicilian wine-making and, in particular, for Marsala and fresh Sauvignon like whites. This wine is fresh on the palate with lush flavours of apples and a hint of orange and great tropical fresh mineral tones. Great with Courgette stuffed and fried! Vegetarian
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    Often referred to as the Grand Cru of the Midi (South of France), the Mas de Daumas Gassac top-tier wines have reached international cult status. Aimé Guibert,along with his wife Véronique, purchased the property in 1974, and began planting grapes. After years of traveling around the world for his family’s leather business, Aimé developed a love for the history and cultures of the world. This anthropological spirit led him to seek out rare grape varieties from around the globe. He even went so far as to find the grape of the wine served at the last supper! As a result, there are 40 different grape varieties planted on the property, from rare and uncloned vines from far flung places, including Israel, Portugal, Switzerland, Armenia, Madeira, etc. While many would see this as an extreme and crazy endeavour, this diversity led to unorthodox blends and truly singular wines. Mas de Daumas Gassac’s top wine is legendary, and with good reason. It really showed the world what the Languedoc was capable of when they stopped mass producing bulk wine and focused on quality. 72.4% de Cabernet Sauvignon, 6.3% Merlot, 4.4% Cabernet Franc, 3.6% Tannat, 3.1% Pinot noir, 2.6% Malbec, 7.6% other varieties Deep, rich crimson in colour, the wine has aromas of rich red berry fruit with notes of herby garrigue and subtle spice. The palate is beautifully smooth with silky tannins and intense, smoky bramble fruit Works well with a leg of lamb studded with garlic, gratin of aubergines or courgettes, roast guinea fowl on a bed of caramelised apples or a thick vegetable stew Vegetarian
  • Sale!
    Often referred to as the Grand Cru of the Midi (South of France), the Mas de Daumas Gassac top-tier wines have reached international cult status. Aimé Guibert,along with his wife Véronique, purchased the property in 1974, and began planting grapes. After years of traveling around the world for his family’s leather business, Aimé developed a love for the history and cultures of the world. This anthropological spirit led him to seek out rare grape varieties from around the globe. He even went so far as to find the grape of the wine served at the last supper! As a result, there are 40 different grape varieties planted on the property, from rare and uncloned vines from far flung places, including Israel, Portugal, Switzerland, Armenia, Madeira, etc. While many would see this as an extreme and crazy endeavour, this diversity led to unorthodox blends and truly singular wines. Mas de Daumas Gassac’s top wine is legendary, and with good reason. It really showed the world what the Languedoc was capable of when they stopped mass producing bulk wine and focused on quality. 72.4% de Cabernet Sauvignon, 6.3% Merlot, 4.4% Cabernet Franc, 3.6% Tannat, 3.1% Pinot noir, 2.6% Malbec, 7.6% other varieties Deep, rich crimson in colour, the wine has aromas of rich red berry fruit with notes of herby garrigue and subtle spice. The palate is beautifully smooth with silky tannins and intense, smoky bramble fruit Works well with a leg of lamb studded with garlic, gratin of aubergines or courgettes, roast guinea fowl on a bed of caramelised apples or a thick vegetable stew Vegetarian
  • Bodega Los Haroldos is owned by ‘Familia Falasco’ who have over 70 years’ experience producing fine wines from premier high altitude vineyard sites in Mendoza. Their history began in 1939 when Octavio Rufino Falasco emigrated from Italy to Argentina and initially sold his wine from a basket on the front of his bike. With time and hard work he bought more land and established a winery in San Martin, East Mendoza. Today third generation Jorge Daniel Falasco leads the destiny of this family business and many of the fourth generation work with him, ensuring the future of the family’s involvement in the production of fine wines. The wine is aged for 6 months in American oak barriques. Ripe red and black fruits, smoke and chocolate all show on the forward and intense nose. The palate has elegant tannins and subtle acidity that all underpin the brambly fruit, sweet smoke and savoury meatiness on the finish. The smoky elements of this wine will work beautifully with the natural flavours of barbecue (especially wood fired). Also pizza and pasta dishes will do a treat Vegetarian
  • Currently, the third generation is responsible for the destiny of the story that was created in 1939. It was at that time when Haroldo Santos Falasco, known as 'Don Lolo', began to walk the streets of his small hometown called Chacabuco to sell his wines. Stainless steel fermentation, no oak. Tasting Note: Peach and apricot with some floral and aromatic notes. The palate is complex, fresh and unctuous with a lingering finish. Good match to food with some spice, such as many Asian dishes Vegetarian
  • Located in the picturesque Wairau Valley in the province of Marlborough, this family owned vineyard was founded in 1983 by Jane Hunter and her late husband Ernie. Since those early years, Jane had been owner, viticulturist and managing director of what has become one of New Zealand’s, most established wineries, Hunter’s Wines. Brilliant pale straw-yellow colour with slight green hues, pale on rim. The nose is elegant and evenly presented with pungent passionfruit aromas along with aromatic herbs and mouth-watering wet-stone mineral notes. Delicate lime and exotic tropical fruit and floral nuances unfold with aeration. Dry to taste and medium-bodied, tightly bound and refined flavours of passionfruit and ripe tropical fruits form a slender core. Aromatic herbal notes unfold, with mineral interest. The mouthfeel is smooth and very fine-textured, with lively acidity underlining the fruit providing drive and energy. This is well-balanced and refreshing, the flavours carrying through to a dry, grainy-textured finish with passionfruit and minerals. This is a refined and elegant, passion fruit Sauvignon Blanc with liveliness and energy. Pea and mint risotto is what this needs! Vegetarian
  • Born in South Australia, where her father was a contract grape grower, Jane Hunter gained a degree in Agricultural Science at the University of Adelaide. Jane has been described by the London Sunday Times as the First Lady of New Zealand wine and was awarded an OBE for service to the wine industry in 1993. Jane has an Honorary Doctorate of Science from Massey University received the inaugural Wine & Spirit Competition Women in Wine Award. In 2009 Jane was awarded the Companion to the New Zealand Order of Merit (CNZM). A special parcel of fruit from their Bridge block was selected to make this wine. They chose this vineyard as it shows classic Rapaura characters. Passionfruit and grapefruit dominate the nose. The palate is soft and juicy with some fresh acidity.
    Pétillant Naturel (pet nat) translates to naturally sparkling. To achieve carbonation, they bottle the wine while it is still fermenting and close the bottle with a crown seal. The yeast continues to ferment the sugars, producing carbon dioxide that becomes trapped in solution. The wine is cloudy as there is no filtration prior to bottling, kind of like a pale ale beer. The sediment at the bottom of the bottle is the dead yeast cells that settle once the fermentation process has completed.
    James Suckling (Sept 2019) – “A pet nat with plenty of solids, this has extremely tangy, bright, fresh, passion fruit and pineapple and delivers as a fizzy, alcoholic- tropical fruit punch. Thoroughly decent party juice” Try with sushi, oven fired pizza or a rather large Scotch-egg! Vegetarian
     
     
  • Due in July so order now to guarantee stock - very limited! Hunter’s is a small owned estates, situated in the Wairau River Valley, Marlborough. Jane Hunter OBE is a highly trained viticulturist and together with the talents of her winemaker (and nephew) James MacDonald, Hunter’s wines has achieved an enviable reputation for producing some of the world’s finest Sauvignon Blancs. All the vineyards at Hunter’s are certified sustainable, ensuring the methods being used are the safest possible for the environment, protecting the people that work and live within and around the vineyard and ultimately anyone who enjoys the wine. The area produces grapes with a very complex and developed flavour, with intense varietal flavour – a hallmark of the Wairau River Valley. With over 80 gold medals awarded in competitions, both nationally and internationally, the Hunter’s range is of exceptional calibre. James MacDonald is meticulous in his winemaking approach, creating a unique style based on the intense and very pure fruit characteristics typical of the region’s wines. Hunter’s create quality wines that never cease to inspire. Old vine Mendoza Chardonnay was selected from our Rapaura vineyard. Handpicked fruit was gently pressed, 100% free-run juice immediately filled to large oak casks for a high solid, indigenous fermentation. Following fermentation, 100% went through natural malolactic fermentation. The wine was aged in barrel on lees for 12 months and a further 6 months in tank before being racked and blended. The oak regime consisted of 100% French oak, 30% of which were new. A brilliant golden colour, the 2018 Offshoot Chardonnay shows a layered nose of nectarine and apricots, with a hint of nuttiness and pencil shaving oak notes. Stonefruit continues through to the palate where the soft elegant mouthfeel integrates beautifully with the French oak. The wine can be enjoyed now but will also develop and evolve over the next 5 years. Try with prosciutto wrapped figs, Caribbean jerk pork chops or pumpkin ravioli
  • De Bortoli Wines is a third generation family wine company, established by Vittorio and Giuseppina De Bortoli in 1928. They emigrated to Australia from their mountain village in the foothills of the Italian Alps, near the historic town of Asolo, and their Italian heritage still drives the way the family makes its wine. Vittorio's Italian family values remain at the core of De Bortoli, with a culture of hard work, generosity of spirit and the sharing of good food, good wine and good times with family and friends. Deen De Bortoli created his Vat Series with the idea of developing a range of delicious, full-flavoured wines at an affordable price. Deen personally selected the blends and chalked the numbers on the vats to identify them. The Vat Series includes traditional varietal wines and also wines made from interesting, newer varieties to Australia. Deen established a benchmark in Australian Botrytis Semillon with his intimate knowledge of local vineyards. Fruit is harvested from their own vineyards in Riverina and a couple of selected growers that produce Botrytis Semillon especially for De Bortoli Wines.
    The fruit ripened slowly over the summer months due to growing conditions with little rain falling until mid March which instigated the botrytis in the vineyard. Further showers over the next month kept the botrytis ticking along until we achieved a desired sugar content with plenty of botrytis present. Harvest began early May and lasted six weeks. Layers of nectarines, quinces, citrus flavours with a subtle hint of nougat nuttiness. Subtle oak interplay adds to the texture and a well balanced acidity gives length and structure to this delicious wine. A wine that can be enjoyed with a lovely selection of cheeses and dried fruits as your dessert or after dinner. It can also be served with an Exotic Fruit Sorbet or Peach Melba Vegetarian
     
  • Stoneburn Vineyard was established in the heart of Marlborough’s famous Wairau Valley in 1989 on a stony riverbed site. Named after the owners’ Scottish heritage, the vineyard has gone from strength to strength in terms of production and quality. Stoneburn wines are made by their world-class winemaker, James Macdonald. James grew up amongst the vineyards and wineries. It was a natural progression for him to move into the winemaking field after his family’s involvement in the industry for three generations. Pale lemon coloured, the nose is powerful and exotic, with gooseberry, passion fruit and elderflower notes. The palate is medium to full bodied, with very intense tropical fruit blending with greener notes of capsicum.  The finish is ripe, crisp and long. Try with lobster, freshly sliced vine tomatoes or a fresh herb salad Vegetarian
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