Named after the ship that in 1827 charted and explored the Marlborough Coast, Astrolabe is a personal project for winemaker Simon Waghorn and his wife, Jane.
Astrolabe produces a range of wines that express the purity and intensity of fruit flavours naturally afforded by the climate and soils of the Marlborough region. All grapes are sourced from unique Marlborough sites, carefully chosen to add complexity and completeness in the wines.
Simon is fascinated by the distinctive qualities of the Marlborough sub-regions, whether bottled alone or blended as part of the Marlborough classic. All Simon’s skill and experience combine to capture the essence of Marlborough in wines of purity, focus and elegance.
THE BONE LINE
The Boneline is situated deep in the Waipara Valley, snuggled in the lee of the Teviotdale hills that provide protection from cool easterly winds but open to warming north west winds. The protective Southern Alps ensure low rainfall, abundant sunshine and often very warm summers, helped by the famed hot, dry nor’wester winds, though cooling sea breezes and the occasional cold southerly fronts temper this. Drought risk is mitigated by irrigation. Canterbury’s long dry autumns coupled to good diurnal variance help provide phenolic ripeness, complexity and a variety of styles.
Named in reference to the K-T Boundary line which runs through the Waipara Valley near their vineyard, each of the wines made by The Bone Line features dinosaur fossils found in the area. Dating back as far as 65 million years, these serve as evidence of the global catastrophe of an asteroid impact on the earth and the end of the Mesozoic Era and the extinction of the dinosaurs.
These bones represent the tangible connection each wine has with the land where the fruit is grown, old vines and the family partnership of Tutton Sienko & Hill’s growing experience.
All along our shores, holding fast to the rocks at low tide is the seaweed, 'Durvillea'. Named after the Captain of L'Astrolabe Dumont d'Urville, this seaweed defines the ruggedness of our rocky coast.
The Durvillea grapes are grown at carefully selected sites across the Marlborough region and harvested at precisely the right moment to preserve the purity and intensity of flavour in the wine. Durvillea is the second label to Astrolabe Wines and is made in a classic Marlborough style with parcels of fruit from the Astrolabe vineyards.
CENTRAL OTAGO, NZ
Grasshopper Rock takes it's name from the protected species of grasshopper Sigaus childi, found near the 7.8 hectare vineyard on Earnscleugh Road.
Established in 2003, Grasshopper Rock is sourced exclusively from the Pinot Noir grapes grown on their vineyard then made and bottled in Central Otago.
As one of the southernmost vineyards in the southern hemisphere, the vineyard enjoys high sunshine hours by day but very cool temperatures by night, which is a perfect contrast of conditions to bring out the best in the vines. With extremes of heat and cold comes the risk of spring and autumn frosts, providing a demanding but rewarding environment for the production of premium Pinot Noir.
HAWKES BAY, NZ
Our view is the best Rosé wine keeps you coming back for more and has a refreshing minerality. Indian Summer has traditionally been made from Merlot and Malbec grape varieties, however we have started to plant more traditional Provençal Rosé grape varieties such as Cinsault and Grenache as well in order to achieve the minerality we are looking for in Indian Summer.
We have a number of different sites on our estate where we have planted these varieties, all with slightly different soil types. Our vineyards are located in the Tukituki Valley which is a river valley carved by shingle that runs into the Pacific Ocean. Our soil typology is therefore river shingle blended with calcareous clay soils over a hard, calcified clay pan. This restricts root growth of Indian Summer’s vines and causes the minerality of the grapes to pervade our wine.
From among the extraordinary quality vineyards of D. O. Toro, Vintae’s technical team has selected true centenarian gems from which a top quality grape is obtained. These vineyards that produce the Tinta de Toro variety; are between 80 and 100 years of age and have a very low yield per vine; are located in very poor land; and are cultivated following the area’s tradition of not interfering with the natural processes and the pace set by nature, while using in many cases techniques employed in biodynamic agriculture.
The soils on which these vines grow are sandy and composed of sandstone, clay and Pliocene limestone. Altitude changes in each plot of land are practically non-existent; all the vineyards are located between 650 and 735 metres in the typical undulating land present in this area.
Perched on the eastern Martinborough Terraces, family-owned Pirinoa Road harnesses the best of nature’s bounty, carefully crafting wines of the highest quality from their 25-acre Pirinoa Road block. Martinborough enjoys hot summers, long dry autumns and stoney terrain which has resulted in this boutique growing region gaining worldwide acclaim for Pinot Noir.
The wine takes it’s name from the Pirinoa district, home to an old Maori pa site in South Wairarapa. The 2008 vintage saw the debut of Pirinoa Road in the UK market, and since then this boutique wine has built a reputation with its loyal followers across Australasia and throughout Europe for delivering classic Martinborough characteristics coupled with consistent quality.
SIX BARREL SODA CO.
Pals since the 90s, Joe & Mike have shared years of questionable fashion choices and ridiculous business plans. After some dodgy batches and accidental fermentation we perfected our syrups for cocktails and sodas in our Wellington dive bar and in 2012 we started Six Barrel Soda Co. with a lofty mission to shake up a flat soft drink market with experimental flavours and a new level of quality.
We fired up a 10L pot and used a beat-up soda stream to make drinks in our soda store to show what we believe soda can be. Our early brave customers liked it and now our soda syrups and bottled sodas are now being used to make wonderful drinks all over the place by the best soda jerks, the most creative cafes, restaurants and bars and home soda fans looking for something different.