The Practically Perfect NZ Pinot Selection (Mixed – 6 Pack)

* Quite simply one of NZ's finest Pinots!
* 99/100 (Sam Kim) - "stunning depth with layers of delectable flavours and meticulously structured mouthfeel, leading to a totally captivating, sensual finish"
* 96/100 & Top Rank Award (Stephen Wong MW, The Real Review)
* Has scored 96-99 points with Bob Campbell for the past 14 vintages in a row!

* Mt Difficulty are one of the big names of Central Otago Pinot!
* Gold medal (NZ Int'l Wine Show 2024), 95/100 (James Suckling), 93/100 (Stephen Wong MW, The Real Review), 4 Stars (Cuisine magazine 2024)
* From the Bannockburn sub region
* Match with good old Otago fare like Canterbury lamb, duck or other game dishes
* Drink now or chuck it in the cellar for the next 7-10 years

* Seriously bloody good single vineyard Pinot from the Bannockburn sub region
* Made by superstars Central winemaker Peter Bartle
* 5 Stars, 95/100 (Sam Kim) - "seductive with fleshy texture and fine tannins, wonderfully enhanced by ripe fruit intensity and savoury nuances"
* Aged 12 months in French oak, drink now to 2028

* One of Marlborough's premier wine brands, made by ex-Cloudy Bay dudes!
* 95/100 (Bob Campbell MW, The Real Review) - Bob has scored his 95 points or higher every vintage since 2005!
* 5 Stars (Michael Cooper, NZ Listener) - "This is one of the best vintages yet of this classic Marlborough red."
* "This must be one of Marlborough's most consistently top reds" (Bob Campbell MW)
* Single vineyard wine, hand picked fruit, aged for 18 months in French oak

* Pinot Noir from Felton Road, Bannockburn in Central Otago
* Home to the first vines planted in Bannockburn
* "The texture is velvet, the finish complex...this is a gorgeous Pinot Noir."
* Seriously good! Drink now or cellar to 2035

* Gold medal (NZ Int'l Wine Show 2024)
* From a winery at the base of Mount Maude, Lake Wanaka
* Medium to full bodied in style, it's the classic Central style with dark fruits and velvety tannins
* "It will take a lifetime to truly understand the variety and how it performs under different conditions but SK and I will have a lot of fun learning."