Mount Edward Chardonnay 2016 - $29

This is our first release Chardonnay from our Morrison vineyard, a single vineyard wine of which we made all of 2 barrels, so 40 odd cases.

A subtle wine with delicate fruit flavours, some savoury complexity, with a soft palate of pith like mineral texture (a Morrison vineyard marker),  all underpinned by fine acidity.

The grapes were whole bunch pressed directly to barrel and fermented naturally using the vineyard yeasts in older French oak. 

Matured for just under a year prior to hand bottling under cork in April 2017

Winemakers: Anna Riederer & Duncan Forsyth. 45 cases

Mount Edward Gamay 17 - $35

So new it’s straight from the barrel and so preservative free you could almost call it natural ….  i mean what is that anyway ?  – it’s good for you !

Our second Gamay, a variety that is the way forward when you want something uncomplicated, refreshing, delicious and red. In our world this wine has what you call drinkability, for everyone else it’s called I like to drink this  – regardless this is the summer red for sure. 

Gamay is the hallmark variety of Beaujolais, at its best making beautiful vibrant wine, generally red fruits with super acidity, the ability to age but in reality is often best young. Bottled straight from barrel, only 60 cases and first in first served.

Note: – this wine is preservative free, unfined, unfiltered  – store it cool, drink it young and don’t worry about a thing.

Winemakers: Anna Riederer & Duncan Forsyth

Sold out please contact us for 2018 Gamay release

Mount Edward Gruner Veltliner 2016 - $29

Our 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 2016 

Mount Edward Morrison Vineyard Pinot Noir 2014 - $75

Morrison Vineyard is a 12 ha property with a 7.5 hectare vineyard situated on Wanaka Road in the foothills of the Lowburn and Parkburn Terraces, first planted in 1997.

Vinified in a traditional fashion using open fermenters, hand plunging, natural yeasts and 14 months in French oak. Morrison vineyard grows a textural wine built around fine yet sinewy tannins and delicate fruits. This year we see the wine displaying perfumed aromatics with lovely floral notes over a solid core of both red and dark fruits. The 2014 whilst showing lovely complexity and lifted delicacy in its aromas is a wine of considerable depth and power

Bottled in September 2015 with a release date of September 2017. Single Vineyard Lowburn Pinot Noir.

No filtration or fining, deposits may form. 

James Suckling/Nick Stock  96 points 

Bob Campbell 95 points 

Mount Edward Muirkirk Vineyard 2011 - Limited Library release - $75

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 Pinot Noir 2015 - $48

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

James Suckling/Nick Stock 96 points  – 

"This is in fine form, delivering a more concise and complex expression than has been seen under this label before. It's the brand of clever refinement that brings clarity and

revelation in the wine. There's so much on offer."


Mount Edward Pinot Gris 2016 - $29

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 Riesling 2017 - $27

This Riesling is the first Mount Edward Riesling just  from our Morrison vineyard,  organic and true to style. Riesling from Morrison is off dry with delicious flavours that have orange/grapefruit peel at its core, this mineral pith like texture is the Morrison vineyard marker. A sorbet like wine, refreshing and perfect for summer and beyond.

Soils are fine loess over schist gravels on both sites, cropped at an average of 7t/ha. Harvested mid april at an average brix of 22. Winemaking; whole bunch pressed, fermentation in a mixture stainless steel barrels and tanks, using wild yeast and minimal temperature control, aged on gross less for 3 months. RS 8g/l

This Riesling is medium weight in an off dry style.

Floral and citrus aromas, flavours of lemons, limes, and grapefruit characters, underpinned by mineral characters and refreshing acidity.

We aim to produce Riesling of purity, precision and balance with a long resonance of flavour. The wine is drinking extremely well now but can be cellared with confidence for five to seven years.

Aperitif in style with 12.5 % alc.

Winemakers Duncan Forsyth & Anna Riederer

Bottled August 2017.

 Released Oct 2017

The Wine Advocate - Lisa Perotti Brown

Duncan Forsyth is one very inspired and skilled Riesling producer – a fanatic in fact (which is what it takes to makes truly great Riesling in NZ or anywhere for that matter).

James Suckling/Nick Stock 93 points 

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

Gourmet Traveller Feb 17 #1 Vermouth – Max Allen”the first New Wave Vermouth from New Zealand”

Bob Campbell 91 points 

TED Pinot Blanc 16 - $25

TED Pinot Blanc 2016 - A new range of wines from us here at Mount Edward. Fruit from our vineyards that are converting over to organics or sustainably grown, deliver a vibrantly delicious style of Pinot Blanc. Dry, light and delicate. Perfect for summer, best lunchtime wine ever with a stylish new art illustration courtesy of Gas Project. Limited supplies - get some

Bob Campbell 90 points

Raymond Chan 4 stars

TED Pinot Noir 2016 - $35

TED Pinot Noir 2016 - Alongside our Pinot Blanc comes our Pinot Noir in the TED range of wines. Organic, soft, supple and Central Otago delicious. Our first of the TEDs to be released directly to our Mail order crew – everything you want in a Pinot Noir.

Awesome value and just the ticket when needing something new and special.

James Suckling / Nick Stock - 93 points - on debut.... just saying