WE'RE NOT SURE
- We gave Mike a big budget to make the wine of his dreams and, as it turns out, it only takes a little bit more in cost to get a whole lot more in taste.
- Mike picked the best grapes from an elevated single vineyard site (to maximise those tropical Kiwi flavours) then aged the wine for 12 months (for extra finesse and complexity) so you can be sure that when you pop open the bottle you're drinking Marlborough Sauvignon at its very best.
- Think luscious exotic fruits with a playful citrus zing. It's crisp, refreshing and a wine that has Angels coming back for more every year, which we think says it all.
- Rod downed tools at one of the best wineries in New Zealand to work for you. Why? To make you wines like this Pinot Noir.
- Martinborough is Pinot Noir paradise... perched on the bottom tip of New Zealand's North Island. The long warm days give the grapes flavour, and blustery sea breezes (nature's air conditioning) keep everything cool and fresh
- A delicious and punchy Pinot Noir with blackcurrant, black cherry, and some serious brooding Burgundian texture. Absolutely divine.
- 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.
- This wine is a walk on the wild side of Marlborough - there's no Sauvignon Blanc quite like it. Naked have shown great faith in supporting our Lay of the Land range of Marlborough wines, and are showing another leap along with our Angels in the creation of our new Sauvignon.
- We whole-bunch pressed the grapes and wild-fermented the juice in old oak barrels for two months on its original yeast lees. The result? A Sauvignon Blanc that's drier than you'd expect for Marlborough, but also riper and with more minerality.
- Imagine a cross between the finesse of a Pouilly Fume and the lift, drive and verve of fruit from our beautiful slice of paradise down here in Marlborough, and you'll come close to the unique taste of this small batch wine.
Mike Paterson, Winemaker
- 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.
- 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...
- My wife Emma and I are both fanatical about Chardonnay, but Emma takes her obsession to another level. Our home vineyard has Chardonnay planted closest to our house so Emma can pull the curtains and see the vines in the morning!
- When we got the chance to make this top-end Hawke's Bay Chardonnay for Angels, it made sense for it to be Emma’s baby. She’s given it the real prestige Chardonnay treatment from vineyard to winery.
- This is proper grown up Chardonnay modelled on the best vintages from Burgundy. It’s bristling with character, texture and richness with juicy white peach flavours and vanilla notes. All balanced by a succulent cool-climate acidity which cuts through, giving the wine levity and freshness.
- Naked were extremely open to me pushing the boundaries with Sauvignon Blanc. They encouraged me to challenge the norm, and break all the rules.
- I absolutely love the versatility of Sauvignon Blanc. When the fruit is good enough, it's a real treat to allow some juice to ferment in premium oak. This takes the Sauvignon Blanc to a whole other level.
- I’m really thrilled with the result. Make sure you take the time to decant and let those oaky flavours integrate. The critics agree – it just picked up a Gold medal and 3 trophies including Best Sauvignon Blanc at the prestigious IWC awards!
Liam McElhinney, Winemaker