TOSQ Pinot Noir

This is the main variety that we grow. It is a fascinating on-going challenge to care for the land and vines in order to achieve a wine of elegance, individuality and expression of its site.

It is a single-vineyard wine, the grapes being grown on our Terrace Vineyard, - a small, elevated terrace a step up from the valley floor. The vines are pruned to a single cane and the crop carefully thinned by hand to keep to a low yield and ensure well-ripened fruit.

In the winery, a small proportion is selected for 'whole bunch', with the remainder de-stemmed and crushed prior to fermentation. The wine spends approximately one year in french oak barrels and is then held in cellar after bottling for 2-3 years prior to release.
Wine barrels wine tasting wine making wine tasting wine bottling

TOSQ Pinot Gris

This wine is made from grapes grown on our Roadside vineyard. The crop is kept to a low yield, contributing to a wine with vibrant aromatics and intensity of flavour.

The fruit is typically whole bunch pressed and fermented in tank, with a small proportion fermented in barrel using indigenous yeasts. The wine is then aged on yeast lees for several months prior to bottling.
Flora grapes plunging Flora grapes Wine tasting foot stomping TOSQ Flora TOSQ Flora Entwined

TOSQ Flora & Entwined

Flora is a rare white grape variety, originally developed at UC Davis in California in the 1930's, and is a cross between Gewurztraminer and Semillon. The berries are smaller than our Pinot Gris grapes, and more intensely coloured - a wonderfully orangey pink! Taste them off the vine, you'll find a distinct ginger spice character.

The wine is made in an off-dry style. Subtle spicy notes combine with full-bodied, vibrant peach and citrus fruit flavours that linger well. It makes an ideal partner for fish or spicy food, particularly dishes of indian or asian-style cuisine.

TOSQ Entwined is our 'Special Interest' wine. Made from the Flora grape, the skins hold much of the intrigue. This wine has been made in a different style from the previous year's Flora 2012, to try and capture some of these unique characteristics.

Fermented in barrel, the wine was left on its skins for approximately 80 days, then remained on lees to build complexity and palate weight. It has had no additions of any sort in the wine-making process - just the grapes and the indigenous yeasts allowed to go to work and then just a touch of sulphur at bottling.

This wine is the story of these grapes, as precisely as we can define it – the soils in which the vines are grown (or rather.. the stony sand and gravels), the season, the organic regime with which we nurture them, all woven together with meticulous care and attention in the winery by Sarah-Kate and her team.

The result is a crisp fresh wine in a dry style. For those of you who enjoy the zing of a Central Otago dry riesling, we hope this will be a wine to intrigue you and that you will find elegant and enjoyable too! A bowl of juicy green olives, fresh fish, seafood, or spiced asian and moroccan dishes could be great dining partners


This wine is made from pinot noir grapes grown on selected rows of our Terrace Vineyard.

Left in contact with the skins for 1-2 days at the beginning of the wine-making process, the wine has picked up wonderful colour, together with vibrant aromas and flavours that embody summer – rose petals, peaches, strawberries, raspberries and cream!

The sweetness of the fruit is balanced by a fine-textured phenolic line, leaving a crisp, dry and refreshing finish. Delicious served as an aperitif, with antipasto or summer salads.