- Phil Handford only makes one wine, Pinot Noir. It’s his obsession. And he makes some of the best on the planet. Hand picked from his own Central Otago vineyard, then lovingly cuddled in expensive French oak.
- Forget pricey Burgundy. When the French get their chops round this soft, elegant, seriously classy Pinot Noir from down under, they’ll be quaking in their vineyards.
- Vibrant and savoury, with fresh raspberry and cherry flavours, this is a complex, top-shelf red with subtle herbal notes, sweet spice and a lovely lick of oak.
- Olly Masters has built a rep as one of New Zealand’s finest winemakers and wine judges. He's made jaw-dropping wines for the world-famous Ata Rangi and Misha's Vineyard.
- Olly’s secret for turning the world’s trickiest grape into liquid gold. He’s a genius. He’s got more degrees than a thermometer, and has spent 30 years making world-class kit in Hawke’s Bay, Burgundy, and Martinborough.
- This is as classy a drop of Pinot as you’ll get your gums round all year. Pure elegance in a glass. With juicy berries and damson plums, dark chocolate, liquorice and spice, and a long lingering finish.
- We got wind of some seriously classy Marlborough Pinot Noir going for a steal and we just had to nab it for you Angels.
- Full to the brim with ripe black cherries, juicy raspberries and a dash of black pepper. Just delicious!
- Serve yourself a large glass of this with a glazed rack of lamb, it’s absolutely divine.
- Spectacular aperitif sparkler made by Paolo Sacchetto in the Veneto region of Italy - the perfect climate for making top fizz.
- This is the kind of rose for those who like lots of flavour from their pinks and don't mind being bold about it.
- Ripe red cherry fruit flavours, combine with clotted cream to give a full-on, no prisoners taken style of fizz with an awful lot of character shining through.
- Waipara Pinot Noir can offer so much complexity and savoury elements whilst still showing a very real New world fruit aspect. I reckon Waipara is producing some of the top Pinot Noir to come out of the new world and I get a great buzz out of a being a part of it!
- Naked have been completely supporting my endeavours to produce interesting and delicious wine from a small and often unknown region. Through the incredible journey that was the crowd funding to help me get off the ground, their continual support and the total enthusiasm they have shown for my wines, I have been able to concentrate on picking, pressing, fermenting and blending these unique wines for Naked and the Angels.
- Dark ruby red in the glass the wine leads with abundant dark cherry, dried herb with a background of florals. Long, fresh and woven together with mineral tannins and French oak, this a wine that will equally age or enjoyed young. An array of ripe dark cherries, plum and berry fruits provides flesh and weight in the mouth - beautiful drinking and especially with a meal and some friends!
Dom Maxwell, Winemaker
- Mike was the genius behind the iconic Jackson Estate for 10 years, where he was head winemaker. A magnet for awards and Parker Points, his bold, fruity Sauvignons go gangbusters with Angels.
- As a side hobby he loves going toe to toe with the world’s best, making spectacular parcels of what he calls his ‘desert island’ wines and this is one of those beauties.
- A fresh and spicy Pinot Noir that tastes like bottled Burgundy with a New World fruity tone. One sip of this complex and textured number and you'd think you were drinking something double the price...
- There’s no doubt that Paolo is a bit of a genius when it comes to working with bubbles, and this lightly sparkling delight is proof if ever you needed it.
- It's Frizzante, which means rather than a full on bubble blow out we're talking lightly sparkling, in other words a nice soft tingle on the tongue, with all the delicious flavours of a juicy punnet of strawberries.
- This is the perfect aperitif. Hell, it's perfect anytime, anywhere, anyplace.
Gerd used a bit of winemaking wizardry to make this beauty. After picking and crushing the grapes for his 2018 Pinot Noir, he bled off 10% of the juice, then fermented it separately at cold temperatures to make this Rosé. It’s called the “saignee” method, and it delivers a much bigger, bolder Rosé than the norm.
To ramp up the flavour and make it as vibrant, fruity and fresh as they come, Gerd left the juice in the tanks for an extra 4 months after fermentation. It was only filtered once prior to bottling. The result is a mouthful of moreish strawberry and raspberry flavours. It’s dry, crisp and refreshing, with more alcoholic oomph than your average Rosé.
- If you like the super-clean fruit of a New World Pinot, and the rustic charm of an Old World one, then this bottle has your name on it
- Archangels picked this wine over Pinots 2-3 times its price in a blind tasting at Naked HQ, so we knew we were onto a winner.
- This one needs a bit of breathing time after opening, but your patience will be richly rewarded when you get to experience the incredible depth and fruitiness of this wine come to life. It’s a perfect choice for a night in front of the fire so snuggle up and enjoy!
- From Australia's home for Pinot Noir, Caroline has crafted this incredibly soft and silky wine with spoonfuls of blackberry and dark cherry fruit.
- And the critics are already rating it: "This lovely Pinot is velvety...very textural and...delicious." The Wine Detective.
- You have all funded the production of this knockout wine, by purchasing the grapes and even the wine press itself...hence the name!