• Dry style
• Roasted pineapple
• Gooseberry
• Vibrant & lively

"Complex and enticing bouquet with a core scent of mineral and clay, then aromas of fresh citrus and red apple, quite pure fruited and fragrant, lifted and distinctive, Flavours on the palate reflect the bouquet led by lemon and apple, gooseberry and roasted pineapple then peach and hay. Great texture and overall mouthfeel, a wine to chill and drink of summer 2025 and through 2027" Cameron Douglas, Master Sommelier

"Fresh and inviting, the bouquet shows Granny Smith apple, nectarine, lemon zest, and jasmine notes, leading to a flavoursome palate that's vibrant and lively. Upfront and fruit-expressive, offering terrific drinking. At its best: now to 2027" Sam Kim, Wine Orbit, Dec 2024

The 2024 growing season has produced a wine with great concentration. A fragrant lift of spiced stone fruit, tropical fruits with a hint of dark herb notes. Packed with flavour, a core of ripe nectarine and lemon-lime acidity, finishing with a great length of flavour.

Established in 1996, proudly family owned and managed, Borthwick Vineyard produces wines that are a direct reflection of the Gladstone region, New Zealand. Ancient stony, alluvial soils, a cool climate, sustainable practices and minimal intervention in the vineyard and winery, mean our wines display distinctive single vineyard characteristics.

The growing season for the 2024 vintage saw an early budburst with high growing degree days resulting in an earlier than usual harvest. 2024 provided a long dry summer and resulted in a harvest that allowed us to pick the grapes when fully ripe and in optimal condition. Fantastic flavour across all the white wines and intense colour in the reds.

The vines range in age from 10 to 16 years old and are harvested from 2 blocks in the estate vineyard. The older block 1 vines are now well established, with roots sitting deep in our alluvial soils. We like to keep it simple in the vineyard, allowing the vines to give the expression.

The harvested fruit was processed quickly to retain the vibrant aromas and fresh acidity. Settled and inoculated with yeast, for fermentation in tank. The wine was blended after several months on lees, it received no fining additions, was filtered, and bottled.