Mount Edward Pinot Noir 2015 - $45

Vinified using open fermenters, hand plunging, natural yeasts, and 11 months in French oak – 15 % new – before racking and settling in tank for a further 4 months. Fermentation was carried out using de-stemmed fruit including the addition of 25% whole bunches, plus several tanks of 100% wholebunch fruit fermentation.

How does it taste ?

Perfumed with lovely aromatics, there is a range of complexed fruit notes of darker berryfruit, some spice, savoury tones and dried herbs.

The 2015 has a silky and lush texture fruit power yet finely balanced with fine tannins throughout and long in flavour. An elegant vintage for us and for people who prefer the classics over the blockbuster.

No filtration or fining, deposits may form.

Bottled October 16, released July 2017.

Organically grown, made and certified.

Winemakers: Duncan Forsyth & Anna Riederer


Mount Edward Gruner Veltliner 2015 - $29

This Gruner Veltliner is medium weight in a dry style.

Floral, white pepper, and pip-fruit aromas on the nose , similar fruit flavours including spice and pears come through on the palate, all underpinned by mineral characters and refreshing acidity.

We aim to produce wines of purity, precision and balance with a clear resonance of flavour. The wine is drinking extremely well now but can be cellared with confidence for two to four years.

A fruit driven style of Gruner Veltliner with a luscious texture.

This Gruner Veltliner is organically produced, Bio Gro Certified, and is made from a Single Estate Vineyard, Morrison Vineyard, in the Lowburn sub region of Central Otago.

 My mum would be 98 points on that if she cared about points  – otherwise its delicious and interesting …what more do you want to know ?

Winemakers: Duncan Forsyth & Anna Riederer – Bottled Oct 2015

Mount Edward Pinot Gris 2016 - $25

This Pinot Gris is grown at our Gibbston vineyard, off the Pagan vineyard of Susie & John Pagan.

The soils here are a light layer of loess over a mixture of glacial and river based gravels.

Hand harvested in April at around 8 tonnes per hectare. The grapes were whole bunch pressed, fermented at cool temperatures using a mixture of wild and introduced yeasts and fined before filtration.

Pear, spice and citrus aromas are followed by flavours of stonefruit with a delicate creamy like texture, texture is underpinned by mineral notes and refreshing acidity.

This wine is dry in style, a delicate style of Pinot Gris that is all about enjoyment, drinking now or at lunch or as an aperitif or whenever …. get some.

Winemakers: Duncan Forsyth & Anna Riederer.  310 cases produced.   Bottled September 2016



Mount Edward Muirkirk Vineyard 2011 - Limited Library release - $65

Muirkirk vineyard is situated on Felton Road in Bannockburn on a gentle north west sloping corner. This wine is about single site expression, a small limited parcel that shows the true characters of our vineyard within one of Central Otago’s greatest sub regions.

Muirkirk Pinot Noir gives you a very textural wine, plenty of breadth and depth, with slightly darker flavours associated with bannockburn yet with elegance and lightness that our Mount Edward house style brings. An elegant wine, 2011 brings a lighter more delicate style than warmer years. Defintly a wine for people who enjoyed grace over concentration

We have held this wine back for later release, by doing so the wine has gone from pure fruit with light tannins to a savoury and more herb driven wine, lots of funk developing. A super interesting and more old world than new world style pinot

No filtration or fining, deposits may form

Winemaker: Duncan Forsyth

Bottled July 2012, release Date Dec 2013/Dec 2016

23 cases total available

Sam Kim – Wine Orbit ” seductive and fragrant … perfectly framed..” 96 points

The Wine Advocate – Lisa Perotti Brown - a 92 pointer



Mount Edward Rose 2016 - $25

This wine is made in a dry style.

A refreshing style of Rose made from our Felton Road vineyard. Aromas of strawberries and rose petals, light copper colour with flavours of summer fruits and flowers throughout the palate.

A lighter bodied, refreshing, easy drinking, serious summer special..

Hand harvested in April at around 6 tonnes per hectare.

The grapes were whole bunch pressed over 5 hours to retain a little colour - fermented in stainless steel at ambient temperatures using wild yeasts.

Fined before filtration and bottling end July 2016.

     This wine was made from grapes that were organically grown.

Winemakers: Duncan Forsyth & Anna Riederer

Mount Edward Vermouth - $49

Vermouth - a summer starter - over ice, a cut of orange or any way you choose ...and your afternoon is made. At Mount Edward we have just put the finishing touches on the first Vermouth to be produced in NZ (we believe).

Need further convincing ?

Vermouth has started a comeback in both Australia and Stateside of late, as an aperitif/cocktail, more than anything Martini based.

Inspiration to produce our own Vermouth came from visit Anna and I made to Australia last year when Mount Edward was invited to exhibit at Rootstock, a cutting edge organic/natural wine fair in Sydney.

We came away ideas brimming. It’s a natural fit for us as Vermouth is wine, fortified and infused with botanicals. The better the wine and the more local the botanicals, the better the taste it would seem.

Our Vermouth is based around Riesling and Chenin. It's dry with the dominant aromas and botanical flavour of Elderflower, picked straight from our gardens at home on Felton Rd – plus it's organic so is obviously good for you as well. As an Aperitif, over ice, a touch of soda, some orange peel, a negroni  or just to make that martini just a little wet ……. get some