We want to send a big thank you to everyone who participated in our Rockburn and The Devil's Staircase "Win A Weekend Getaway in Queenstown" competition. The competition ran over two months from 1st August 2023 to 30th September 2023 in across many New Zealand wine retailers who chose to participated in the promotion.
A special congratulations to our winner of the $5000 Prize package who was notified by phone and email on Monday the 9th of October at 3.53pm (NZST) as per the terms and conditions of the competition. They are very exited to win and head to Queenstown for an adventure.
Thank you to all who entered and thank you for enjoying our wines.
The Team @ Rockburn
]]>It all started with a ‘stolen kiss’ back in 2006 with winemaker Malcolm Rees-Francis ‘stole’ some Pinot Noir grapes that that were destined for Rockburn’s flagship Central Otago Pinot Noir, turning it into one of New Zealand’s most premium and sought after rosé wines. After a missed vintage in 2007, resulting in public outcry for the lack of Stolen Kiss, the cult wine has been consistently produced every year since.
This year, the highly anticipated rosé releases its smoothest, most palatable rosé to date, filled with fruity aromas that make this the perfect pour for New Zealand’s long-awaited summertime. The sweetly frivolous and fruity side of Central Otago Pinot Noir is bound up in this bottle of Stolen Kiss Rosé. Once unleashed into your glass its candy-floss and crème-brûlée aromas sashay into a flirtatious toffee-apple and simmering strawberry palate smeared with cherry lip-gloss.
Rockburn Wines winemaker, Malcolm Rees-Francis says, “During fermentation the intensity of the 2023 Stolen Kiss could not be contained by the winery, we could smell it halfway down the driveway; so approach with caution. One sniff may knock your socks off.”
]]>Rockburn Wines is proud to announce that Rockburn’s The Chosen Hillside Pinot Noir 2021 has received a Platinum Award with 97 points at the Decanter Wine Awards 2023, the highest point rating which only five wines from New Zealand had the privilege of receiving. Rockburn also secured awards for all five entries, receiving 90+ points for all.
The prestigious awards solidify Rockburn’s world-class offering as one of the best in its space, and further validates the calibre of wine created by the Rockburn team from the Central Otago region.
The world’s largest and most influential wine awards, judged by a prominent group of 236 wine experts, including 53 Masters of Wine and 16 Master Sommeliers, came together from 30 nations to judge the best wines from across the globe.
The 20th edition of the Decanter Awards saw 18,250 wines from 57 countries, making for a record-breaking amount of entries this year.
Rockburn Winemaker, Malcolm Rees-Francis says, “To be recognised at the Decanter Wine Awards for multiple Pinot Noirs is a huge honour for myself and the team at Rockburn. We are extremely proud of the wines that we produce and having the opportunity to showcase what Central Otago can offer on a global scale is a proud moment.”
Rockburn General Manager Tim Severne adds; “The Decanter Wine Awards are something we strive for each year and to be recognised across the board for five of our Pinot Noirs is a wonderful result. The awards are a huge credit to our winemaking and viticultural teams. We look forward to seeing what our next vintage will bring.”
Rockburn is thrilled to be recognised for its Rockburn The Chosen Hillside Pinot Noir 2021 (97 points), Nine Barrels Parkburn Vineyard Pinot Noir 2021 (94 points), Rockburn Pinot Noir 2021 (94 points), The Chosen 777 Pinot Noir 2021 (93 points), Rockburn’s The Art Pinot Noir (90 points).
All eyes on The Chosen Hillside Pinot Noir 2021, a particularly special wine for the team at Rockburn. The Hillside block is unique in the Parkburn Vineyard, having a steep Easterly aspect, catching the full morning sun but avoiding the late afternoon heat. Several clones are planted here, but have been planted harmoniously to create a wine of great purity and presence.
]]>Rockburn's Winemaker, Malcolm Rees-Francis gives us a brief overview of Rockburn's 2023 vintage in Central Otago. A year to remember and wines that will age gracefully.
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We've welcomed many of you to the Rockburn Cellar Door. It's the one spot we get to pour our wines for you in the place they were grown and made. Central Otago is a special place not just for kiwis but also for those who find their way here from abroad — just like Alexandra, our Cellar Door Manager.
Originally from France, we thought we'd ask her some questions about what life is like when you make Central Otago your home.
Q) When did you know you wanted to work in the world of wine?
A) Since I was 10, in France, my parent’s house was surrounded by vineyards. My neighbour was a winemaker and wine, is part of the culture in my home country.
I studied law for one year and realised that it wasn’t for me. I got a job in a wine house where I was promoting more than 100 wine references. I completely fell in love with the industry and decided to study wine and tourism. Since, I met so many amazing people, worked for different wineries and different winemakers. Working in the wine industry is not a job but a passion.
Q) What is it about Central Otago Pinot Noir that sets it apart from other NZ regions?
A) Sub-regions, micro-climates, soils, winemaking philosophies. Every year is different, and I love how winemakers showcase the different terroir here.
Q) Another favourite wine region of the world and what’s the attraction (wine, site, people)?
A) I love art, architecture, landscapes full of vineyard… One of my favourite places is Chianti in Italy. I had the opportunity to travel around this area and I completely loved it. Tuscany is beautiful, people are so welcoming and stopping at a wine bar in Firenze or Sienna and try some delicious Chianti Classico or Gran Riserva was just one of the best times of my life.
Q) When you’re not drinking wine, what is your Go to beverage choice?
A) CRAFT BEER! I discovered New Zealand craft beers more than 5 years ago, just delicious. Hazy IPA during summer and Porter over the winter.
Q) What are your favourite things to spend time doing when you’re not tasting wine.
A) I would love to say that staying at home is my favourite thing, but it will be a lie… I am very active and social, I love climbing mountains around Queenstown, Wanaka or Glenorchy and catch up with people... Over winter you will see me at the top of the Remarkables or Coronet Peak.
Q) What’s your favourite style of restaurant to dine at and why?
A) I am easy but the most important thing for me is that I have a good time surrounding by my people with a nice meal and drinks. I do have a favourite place in Queenstown, but I will keep it secret…
Q) The NZ wine industry has changed a lot while you’ve been working within it. What do you think is the next best kept NZ wine secret we share with the world?
A) Central Otago Chardonnay for sure! I will not be surprised if Central Otago will be the next Chardonnay destination.
Q) What are some of the things that you love about living in Central Otago?
A) Everything! Mountains, Lakes, Wineries, Vineyards, ski fields, lovely people, amazing spirit… This place is amazing! I was supposed to stay here for 6 months, and I am still here 5 years and a half later.
]]>(L-R: Tim Severne Rockburn’s General Manager and Brad Horn from Winetime London at the Hallgarten UK Annual Tasting in London, January 2023)
(New Zealand): The 2023 London Wine Competition Winners have recently been announced, with Central Otago’s very own Rockburn Wines being awarded two Gold Medals for their Rockburn Pinot Noir 2021 (92 Points) and Rockburn Nine Barrels Pinot Noir 2021 (91 Points). This prestigious award solidifies Rockburn’s world-class offering as one of the best and further validates the calibre of Pinot Noir created by the Rockburn team.
Held in London on March 20th and 21st 2023, 1,300 wines from 32 countries were submitted. The top wines were judged by an array of Master Sommeliers and Masters of Wine who awarded a total of 10 Gold Medals to New Zealand wines, with Rockburn proudly picking up two of the Gold Medals.
Rockburn Winemaker, Malcolm Rees-Francis says, “To be recognised on a world stage such as the London Wine Competition is a huge honour. It is a privilege to be awarded alongside some of the best wines in the world. The calibre of wines being submitted year-on-year is incredibly strong. This only pushes us each season to ensure we are crafting and delivering the very best of Central Otago to consumers all over the globe.
Rockburn General Manager Tim Severne adds; “The London Wine Competition is something we strive for at Rockburn and to be acknowledged for two of our Pinot Noir’s is a credit to our winemaker Malcolm and our teams, both in vineyard and in the winery. We look forward to seeing what our next vintage will provide.”
The London Wine Competition is designed to recognise and reward the wines that truly resonate with the consumer, covering three key areas; quality, value for money and appearance. As the Competition itself outlines, “…For any wine to brand to earn its place on a retailer’s shelf or a restaurant’s wine list – and then vitally stay there – they need to be marketable and consumer-driven and not just produced in the general hope it can find enough people willing to sell and buy it.”
Rockburn fans are raising a glass to the return of Rockburn’s beloved Chardonnay, after a nine-year hiatus. The latest expression, Rockburn Chardonnay 2022, has bottled up the very best of Central Otago Chardonnay to offer a bright, delicate and elegant wine; the perfect pour as we head into the cooler months.
A captivating Chardonnay delivering a bouquet of citrus, ripe peach, hazelnut and subtle baking spice. On the palate, full texture and fine tension, showcasing flavours of lemon meringue, butterscotch and a delicate minerality. Lovely balance and youthful acidity, the Rockburn Chardonnay is optimally paired with a chicken risotto or seafood.
Rockburn Winemaker, Malcolm Rees-Francis has crafted a Chardonnay that is elegant and bright with fruit. “It is very special that we are finally able to welcome Chardonnay back to our offering after a nine-year hiatus. Chardonnay has always been in the DNA of Rockburn and we are thrilled that the 2022 vintage has provided us with a delicious wine that we are now able to welcome back to our stable.”
In 1999, Rockburn established its 24 hectare Parkburn Vineyard, planting a single hectare of Chardonnay (Clones 6, 15 & 1). Come 2013, a decision was made in to replant and move that block to a higher vantage following Rockburn’s replant programme. Following, in 2018 the Rockburn team added twelve generous rows of Chardonnay (Clone 95), adding to the collection of vines that came to produce the newly released Rockburn Chardonnay 2022.
Tim Severne, General Manager of Rockburn Wines adds, “Chardonnay is going to be the white variety Central Otago is known for around the world. Our first in awhile this year’s vintage isn’t one to miss and we are excited to hear how people enjoy it.”
Rockburn Chardonnay 2022 is now available for purchase on rockburn.co.nz and at select retailers nationwide for $32NZD.
]]>Meet our winemaker, Malcolm. He calls a spade a spade, likes a dry, restorative gin and soda and occasionally photographs wild flowers.
Being born into a South Canterbury sheep-farming family meant Malcolm knew he didn’t want to be a farmer for the rest of his life, so it was off to Otago University to study Microbiology. Four years later Malcolm knew he didn’t want to be a scientist for the rest of his life, but hey winemaking sounds like fun...
After seven years in the wine industry he discovered his Great-Great-Great-Grandfather was from a wine-growing family in the Azores; and his draw to the world of wine suddenly made a lot of sense. We put a couple of questions to Malcolm to find out a little bit more about him.
Q — When did you know you wanted to work in the world of wine?
I was in my last year studying Microbiology at Otago, just starting to investigate wine as a potential career; and a wine and food festival took place at the Woodhaugh Gardens, literally at the end of the short street where I was flatting. There I tasted 2 vintages of the Briar Vale Sauvignon Blanc, one being very grassy and herbaceous, the other very ripe and tropical. Enormous vistas of potential opened before me and I very much wanted to explore them.
Q — What is it about Central Otago Pinot Noir that sets it apart from other New Zealand regions?
Intensity and purity of fruit.
Q — What is another wine region outside of New Zealand that you admire and what’s the attraction?
Burgundy is obviously a very special place, soaked in history, and while there I spent as much time investigating the cheese as I did the wines.
Q — When you’re not drinking wine, what is your Go To beverage choice?
Gin, usually with soda rather than tonic as I prefer it very dry.
Q — What are your favourite things to spend time doing when you’re not making wine.
Watching terrible old movies and photographing wildflowers
Q — What’s your favourite style of restaurant to dine at and why?
I’m really into Szechuan cuisine at the moment but anywhere that can show me lots of new and exciting things; I prefer a variety of small tasty things rather than a single plate, so tapas and dim sum and sushi bars are totally my jam.
Q — The New Zealand wine industry has changed a lot while you’ve been working within it. What do you think is the next best kept New Zealand wine secret we share with the world?
I suspect Chardonnay is about to really blow up, grab your well-priced examples while you can.
Q — What are some of the things that you love about living in Central Otago?
The weather, the traffic (or lack of it), the sweeping vistas and lofty hillsides, the fresh fruit and amazing wines.
Image by Whitelaw Photography
]]>You’re on the Rockburn website so we can safely assume you’ve indulged (or about to) in some of Central Otago’s famous Pinots. This is a must-do while you’re in this part of the world as there is an abundance of different wines to be sampled and cheeseboards to be consumed. But have you thought about what else you should see and do while you’re in this part of the world? Because, believe it or not, there is more to life here than grapes and pickled veggies.
Central Otago is rich in history, scenery, the arts and adventure; so we’ve put together three items that should definitely be on your travel agenda.
1.
Get out of Queenstown!
Queenstown is beautiful, iconic, brimming with life, adventure seekers and partygoers. But you’re missing several tricks if you don’t explore beyond her seductive centre. Just 40 minutes down a breath-taking, windy road is the reclusive Glenorchy township. Quaint, isolated and the gateway to Paradise itself, Glenorchy is the jewel at the head of the lake. It may seem like a sleepy little town, but beneath the surface is a wealth of history, Hollywood and adventure. Much of the famous Lord Of The Rings Trilogy was filmed around Glenorchy – and when you see the area you’ll understand why. Adventures include; jetboating, kayaking, windsurfing, horse trekking and camping (not to mention one of the most exclusive resorts in New Zealand). Glenorchy also boasts some of Central Otago’s (and the world’s) best hikes. Drive as far as you can, to the very end of “Middle Earth” and you’ll find the entrance to the famous Routeburn Track.
2.
Get out of the car
There are endless roads of incredible scenery throughout wider Central Otago, from sparse moon landscapes to impossibly dense, lush forests. However, there’s only so far a car can take you. There are hundreds of people-sized roads (also known as walking tracks) to be tramped. This part of the world is quite frankly, greedy, when it comes to beautiful walks. From short, easy walks, to multi-day hikes over mountain passes, we really are spoiled for choice down here. In fact, two of the world’s most famous hikes are on our doorstep. As mentioned above, the Routeburn Track is just up the road from Glenorchy, and the Milford Track, starting near Te Anau, is one beautiful coach ride away. Also, within Central itself there are gorgeous paths that you can enjoy in between wine tastings. For example, Mt Crichton Loop is an easy 2-3 hour hike through beautiful beech forest, stopping to explore an old miner’s hut, and Bob’s Cove is a tranquil lakeside walk that lets you enjoy Lake Wakatipu without the crowds.
3.
Take a break from drinking wine – drink beer instead
Give your palette a cleanse with some of Central Otago’s finest craft beer. Much like the wines in this region, you are spoiled for choice when it comes to local brews. Must be the fresh air, or the adventurous spirit, or the appreciation for nature that comes with living here… whatever it is, it attracts a lot of hipsters who just love to brew their own beer and cider (and are more than happy to chew your ear off about it for hours). So if you’re into hops, hop along to the nearest watering hole and get a glass of the good stuff… then back to the wineries.
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As Rockburn is a boutique winery it's a hands-on set up. The whole team get involved and all of us are expected to muck in. It felt like a good time to get you more acquainted with everyone.
When our General Manager, Tim Severne, isn't overseeing the daily running of Rockburn, you'll find him at home enjoying a cheeky glass of Chardonnay or Pinot Noir with his wife Hali. It’s a busy household with two toddlers under 5 so it's highly likely that 'cheeky glass' gets a cheeky refill in-between bedtime stories and doing the dishes.
Growing up in Ponsonby, Auckland it's fair to say that Tim was raised on Prego Pizza. Living in one of the city's most bustling hospitality suburbs certainly proved to be a good grounding for a future in selling wine to Sommeliers.
Q — When did you know you wanted to work in the world of wine?
I really stumbled into it. Growing up we had a Glengarry Wine store at the top of our street and I needed a job while at Uni. Someone said “get a job doing what you love” at that time it was Music, Movies and Socialising (aka. drinking). I had three CV’s & the DVD and Music store didn’t have any positions available. Glengarry offered me a job starting the very next day.
Q — You grew up in Ponsonby, Auckland which has an amazing hospitality offering. How much do you think this inspired your career in selling wine to restaurateurs?
I’m very fortunate to have seen Ponsonby evolve through the 80’s, 90’s & through today. Memories of Empress Garden, Prego, Alhambra these were the places we went as a family. They always busy restaurants with great hospitality teams who always knew you by name. These relationships only grew as my career transition into selling wine to the same restauranteurs and grew with that role.
Q — Rockburn was established in the early 1990s. How does a boutique winery like Rockburn define itself as the region continues to grow?
More people are turning to Central Otago as they love the style and wines we create. At Rockburn have insured that our wines are consistent from vintage to vintage. You can make great wine in a single year, but to have a customers come back every vintage is the key. We’re also very passionate about accessibility and making sure that you can find our wines easily. So I guess we’re “constantly accessible.”
Q — When the borders reopen, where will you be taking Rockburn first?
Our New Zealand domestic market has always been a big priority, I have always believed you build your brand in your home market before taking it to the world. I’m very keen to spend more time in the New Zealand regions, working and connecting with kiwi wine lovers. Our Australian market is also a big part of our export success and once that trans-Tasman bubble opens we’ll be spending more time with our Aussie mates doing the same and connecting with Central Otago wine lovers. The UK, US and China are also big supporters of Rockburn and I’m looking forward to spending time and growing these markets too.
Q — The NZ wine industry has changed a lot while you’ve been working within it. What do you think is the next best kept NZ wine secret we share with the world?
New Zealand aromatics are truly out of this world and we definitely need to bring more attention to the likes of Riesling. However, personally I think Chardonnay is the variety that New Zealand needs to push forward with. We find the Pinot Noir drinker is easily swayed to a glass Chardonnay & with the export growth that we’ve seen in Pinot Noir I think it’s only a natural progression.
Q — Have you ever spent time working in the vines or as a cellar hand?
You only need to look at my hands to answer that question.
Q — What are your favourite things to spend time doing when you’re not tasting wine, selling wine and talking wine?
I’ve got a young family and spending time with them is a huge priority. Prior to COVID-19 I spent up to three months a year travelling overseas for work, and now we are grounded here in New Zealand with border closures, I really enjoy spending quality time at home.
Q — It’s a wonderful Summer day. You’re taking the family to the beach. What would be in your dream picnic basket?
With a young family you’ve gotta keep things pretty easy. I’d be looking to grab some fresh & soft baked bread with ham, cheese, mustard and a dollop of mayo. A bag big of salted chips, a punnet sweet juicy New Zealand strawberries, plus an ice cream from the local dairy. All accompanied with a bottle of Rockburn’s Tigermoth Riesling out of a jam jar and some Antipodes for all.
Tim with a good and fellow wine friend, Kori Millar at Raffles Hotel Singapore
]]>Each of the six Central Otago sub-region offers unique and compelling Pinot Noir expressions. As a pioneer in the region, we strive to offer “a pure expression of Central Otago”. The Barrels series showcases the pinnacle of our Pinot Noir offering, releasing wines that eloquently speak of their sub-region, site and season in years the temperamental Central Otago climate puts on a show.
2019 was one of those magical years where a combination of low yields and slow ripening lent to fantastic concentration in the wines. Winemaker Malcolm Rees-Francis even says: “I am more excited about the 2019 than I think any vintage previously. It really just was one of those perfect storms.”
Malcolm expertly selected eight barrels from Rockburn’s Gibbston Back Road Vineyard and crafted a single-vineyard wine that displays elegance and grace. With a fine balance of ripe tannin, natural acidity and lively fruit, this wine truly represents Gibbston and its complex nature of being the highest and coolest sub-region.
Power, generosity and intensity on the other hand best describe Rockburn’s Eleven Barrels Pinot Noir 2019, made from grapes grown at their Parkburn Vineyard. With the fine balance of ripe fruit, natural acidity and mineral tension this wine truly represents the Pisa sub-region and its unique nature of being sheltered from the striking Pisa ranges.
The 2019 Eight and Eleven Barrels Pinot Noir will be available at selected wine retailers, restaurants and our Online Shop from 1 September 2020.
]]>Tim has significant sales and marketing management experience working with leading New Zealand companies such as Glengarry Wines, Hancocks Wine, Spirit and Beer Merchants and Marisco Vineyards. He most recently held the position of Global Sales Manager at the Antipodes Water Company, New Zealand’s leading premium bottled water. Antipodes Water is sold in over 15 countries and enjoyed in many of the world’s greatest restaurants and hotels.
Our director Chris James said; “Tim has had twenty years’ experience in the New wine and hospitality industry and is well known within the on and off premise markets. We believe, with his knowledge and enthusiasm that he will continue to expand the sales and promote the brand, so that it maintains its position as one of Central Otago’s leading producers of premium wines”.
Tim mentioned that he is proud to be leading a talented team at one of the great Central Otago wine companies. Seeing Rockburn Wines poured alongside great cuisine, and sold in premium retailers around the world will be a focus.
Welcome to the Rockburn family Tim! You can find out more about him here.
]]>The spring and summer had been cooler than average, but quite dry, and luckily the lacklustre ripening period was alleviated by the relatively low crop levels. So we were sailing into a vintage closer in nature to 2004 or 2007 (smaller and cooler) and had developed battle plans around the lessons from those years… and then everything went out the window. All plans were defenestrated. Initial impressions were that we would have to walk away from the entire vintage and let it fall to the ground! Happily our governing body/lobby group, NZ Winegrowers, had our industry classified as “Essential” so at least we had dispensation to operate… but how?
Guidelines came through from NZ Winegrowers, daily, with tweaks and clarifications and a very clear message to Not Stuff This Up. We were extremely privileged to be allowed to carry on, and we had to be enormously careful every day in every way. Vast piles of PPE and bleach and sanitizer were sourced (not easy as everybody else was doing the same thing), every day we had to account for our movements outside of work, everybody had strictly assigned tasks and workstations and gear to look after and physical distancing was enforced. Not easy in the winery and even more difficult in the vineyard; the rows are not 2 metres apart! For a moment we considered simply machine harvesting everything but came up with a system of managing the hand harvest and keeping everybody safe, maintaining bubbles and the quality of the fruit at the same time. The light crop and clean fruit were key factors in helping achieve this.
So we muddled through. We didn’t get to have any lunches together, or share any wine, or do much other than clean our hands constantly and be extremely careful in every action we took. A unique suite of challenges indeed, and not a situation I want to repeat. But the vines performed just fine, they weren’t bothered by any pandemic and are well used to doing their job in our dusty soils these days. The ferments were well behaved and in fact look quite “classic” within the Central Otago framework; juicy cherry notes and silky tannins in the Pinots, pure fruit salad palates in the Gris’, and one of the prettiest Stolen Kiss Rosés I think we have ever produced. Small but perfectly formed, in other words, and some exciting results given the pressure-cooker environment of the Level 4 lockdown.
I’m looking forward to showing these wines off over the next few years!
]]>We not only sources fruit from our own exceptional sites, but also from select vineyards around the varied sub-regions of Central Otago. Once in a while the nuances of a site and season conspire to generate fruit of remarkable character, ideal for a single vineyard expression of terroir distinct from our estate range.
The grapes for this wine have been sourced from such an exceptional site in Gibbston, the highest sub-region in Central Otago and nestled between Cardrona and the Remarkables, New Zealand’s premier ski fields. These extreme conditions result in a lighter though still intense Pinot Noir which has been made with minimum handling from vineyard to bottle making this wine suitable for vegans.
Crafted for immediate enjoyment, this single vineyard wine is ready to drink now - ideally after a long day on the slopes - offering a rare opportunity to indulge in a premium wine without exercising any patience first.
‘The Chosen’ Pinot Noir 2018 is available from 1 June 2019 in selected restaurants, fine wine stores including Glengarry Wines as well as our Online Shop and Cellar Door for NZD65 (RRP).
]]>After receiving the trophy for Champion Pinot Noir, we then went on to receive the evening’s top award – trophy for Champion Wine of the Show. This popular wine has a legacy of show success dating from its 2006 vintage and has a reputation as on one of Central Otago’s most consistent quality Pinot Noirs.
Reflecting on this success, Winemaker Malcolm Rees-Francis commented “We’re very pleased with the performance of the 2017 Rockburn Pinot Noir, the vintage was uniquely challenging with a protracted flowering and huge variability within the grape clusters at vintage. The wine certainly has an interesting story to tell!”
The wine is crafted from fruit sourced from our two vineyards in the Gibbston and Parkburn sub-regions of Central Otago, both which bring unique characteristics to the wine. Both vineyards are well established within the region with some plantings dating back to the early 1990’s. Generally available in New Zealand, this Pinot Noir is also exported to the industry’s key export markets.
“With 36 gold medals awarded in the Pinot Noir class this year, Rockburn was in the company of many great producers and we are delighted to have received the trophy. 21 of the Pinot Noir gold medals were awarded to Central Otago wines, which continues to cement this region as a consistent producer of New Zealand’s premier Pinot Noir” commented Rockburn General Manager Rebecca Poynter.
“Furthermore to then be awarded Champion Wine of the Show is a wonderful testament to Rockburn’s winemaking and viticulture and relentless commitment to premium quality."
A further wine from our stable, “The Art” Pinot Noir 2016 also received a gold medal on the night. This is a single vineyard wine from a premium site in Bannockburn and produced in limited quantities.
291 gold medals were awarded in total at the show across all categories, the largest number to date, with organisers describing the result as a reflection of the outstanding 2019 vintage in New Zealand, the run of excellent vintages in Australia and the overall quality of the entry submissions.
]]>Both wines from our cheeky Devil’s Staircase range were recognised at the New Zealand International Wine Show last week, with the 2018 Central Otago Pinot Gris and 2018 Central Otago Pinot Noir receiving gold medals.
“This fantastic result is a reflection of our relentless focus on producing premium wines at every level”, commented Rockburn’s General Manager, Rebecca Poynter. “Devil’s Staircase wines have been incredibly popular over the years and created a loyal following amongst wine lovers in New Zealand. Not only are these wines of high quality, but they also both have sub $30 price points, representing great value Central Otago wine.”
Inspired by the winding road leading from Queenstown to Kingston along the shores of Lake Wakatipu, Devil’s Staircase wines “take the willing down into the realm of decadence and Bacchanalian delights where everything is pleasure, spiced-up with a bit of naughty”, including the price point!
Our Six Barrels Pinot Noir also scooped a gold medal. Winemaker Malcolm Francis-Rees expertly selected six standout barrels from the 2017 vintage, turning them into an ultra-premium, single vineyard wine from Rockburn’s Gibbston Valley Backroad vineyard; and one that is naturally only available in very limited quantities.
"Highly variable ripeness and yields were typical for the 2017 vintage in Central Otago, but careful vineyard management and hand-picking enabled us to showcase the very best from our sites”, commented Malcolm. “The Six Barrels Pinot Noir displays the peacock flair that the best years generate from our Gibbston vineyard."
With over 2,000 entries at this year's event, the New Zealand International Wine Show 2018 is the largest wine competition in the country. The judging of the 2018 show took place from the 24th to the 26th September and was chaired by Bob Campbell MW, New Zealand's most experienced senior wine judge and this country's leading wine educator. Assistant chief judges were Larry McKenna, John Hancock and Peter Cowley. A list of all medal winners can be found here.
Just like Kiwis’ palates, our Stolen Kiss Rosé is evolving and this year we crafted a drier and lighter style for you to enjoy as “the first kiss this summer”. While the 2019 vintage has a Provence-inspired, peachy look, its flirtatious and fruity character certainly hasn’t changed.
Get ready for love at first sight! This blushing beauty wins you over in a heartbeat with its delicate cherry perfume, followed by a sensual strawberry kiss. All lovingly wrapped up in long and heart-warming hug, leaving you with a feeling of pure pleasure and delight!
But be quick! The limited-edition Stolen Kiss Rosé usually sells out by the end of summer.
]]>We’re excited to release our 2016 Pinot Noir trio this month including the highly anticipated 2016 vintage of our flagship Pinot Noir as well as our top-end limited edition 2016 Pinot Noirs, Seven Barrels and the Art.
The 2016 Pinot Noir trio represents a pure expression of Central Otago covering three of the key sub-regions of this premium wine growing region.
The 2016 vintage of our signature Pinot Noir is a blend of their Parkburn Vineyard in Lowburn (86%) and Gibbston Backroad site (14%) and it’s been already rated 5 stars and 95 points by Master of Wine Bob Campbell describing it as “another winner from Rockburn”.
The very limited edition Seven Barrels Pinot Noir is made entirely from fruit of their Gibbston vineyard. The single-vineyard wine spent 18 months in oak with two out of the seven barrels being new oak, displaying great levels of complexity and subtlety representative for the cooler Gibbston sub-region.
The Art is an exploration series and the result of winemaker Malcolm Francis-Rees practicing his artistry, crafting a limited-edition Pinot Noir from other sites and sub-regions in Central Otago.
“The 2016 vintage is made from very high-quality fruit in Bannockburn with excellent physiological ripeness allowing for a generous inclusion of whole bunches in the ferment, adding spice and texture to the wine, and further complexity and harmony was encouraged with extended maturation in barrel for 18 months”, says Malcolm.
Our 2016 Pinot Noir ($45 RRP), 2016 Seven Barrels Pinot Noir ($97 RRP) and 2016 The Art Pinot Noir ($97 RRP) are available in our Online Shop and at selected specialist retailers including Glengarry Wines and high-end restaurants.
]]>We’re all set to open our first-ever Pop-Up Cellar Door at the Gibbston Tavern tomorrow – just in time for the start of summer.
The “Pop-Up” offers informal tastings of our award-winning wines in a unique setting, being situated at the iconic Central Otago tavern.
Guests of this popular tavern currently enjoy a wide selection of drinks along with wood fired pizzas straight from a custom made pizza oven. The oven was made from parts of the the old hotel bank where patrons from the gold rush days would keep their gold for safekeeping.
With one of our key vineyards only a few minutes away on Gibbston Back Road, it’s great to welcome you in the heart of the renowned Gibbston Valley. The new “Pop-Up” is only a 25 minute drive from Queenstown just off SH6 and alongside the popular Gibbston River cycle trail.
The Gibbston Tavern is a fantastic venue, you can now not only visit them for a great casual outdoor dining experience, but also enjoy a tasting of our award-winning local wines on site as well.
Pop-Up Cellar Door
See you there!
]]>We're releasing our highly anticipated 2017 Stolen Kiss at daylight saving on 24 September 2017, offering the #firstkissofsummer to wine lovers around the country.
We're a Rosé pioneer in New Zealand, being one of the first wineries to take the pink tipple seriously, creating a cult-like following with our limited edition Rosé for several years now.
Stolen Kiss is made from grapes ‘stolen’ from Rockburn’s highly awarded Pinot Noir. The sweetly, frivolous and fruity side of Central Otago Pinot Noir is bound up in this Rosé, evoking summertime rolling-in-the-clover frivolity and romance.
“Stolen Kiss greets you with candy-floss and crème-brûlée aromas, leading into a flirtatious toffee-apple and simmering strawberry palate smeared with cherry lip-gloss”, says winemaker Malcolm Rees-Francis.
Stolen Kiss Rosé is available in selected fine wine stores including Glengarry outlets and in our Online Shop from 24 September 2017.
Celebrate the #firstkissofsummer with us on:
Instagram | Facebook & Twitter
We scooped golds for our Pinot Noir 2015 and Pinot Gris 2016. The Nine Barrels Pinot Noir 2015 also received a Blue Gold Medal and was rated one of the Top 100 wines of the competition.
“The benefit of the Sydney International Wine Competition is that the top wines are re-judged with food, and therefore wines with good balance tend to show up really well in the line-up,” said Chair of Judges Kym Milne MW. “The Pinot Noir category was dominated by wines from New Zealand; in fact all the gold medals were awarded to Kiwi Pinots, including some great examples from the Central Otago region.”
“As a small boutique producer, we are delighted to have received 3 gold medals in this highly regarded competition,” commented our General Manager Rebecca Poynter. “Furthermore, the competition is extremely relevant, given that wine is best appreciated with food, and it’s a testament to our winemaking style that these wines have been judged as highly food friendly.”
A list of the full results can be found here.
Other accolades for these wines include:
Rockburn Pinot Noir 2015:
Gold Medal – Decanter Wine Awards 2017
Gold Medal – Melbourne International Wine Competition 2017
Gold Medal – New World Wine Awards Premier NZ Selection 2017
5 Stars & Top 10 – Cuisines Magazine 2017
5 Stars – Bob Campbell MW
Rockburn Nine Barrels Pinot Noir 2015:
Gold Medal – New Zealand Internaitonal Wine Show 2017
Gold Medal – Bragato Wine Awards 2017
5 Stars/95 Points – Bob Campbell MW
5 Stars – Winestate Central Otago Tasting 2017
Rockburn Pinot Gris 2016:
Silver Medal – San Francisco International Wine Competition 2017
Silver Medal – Melbourne International Wine Competition 2017
4.5 Stars – Winestate Central Otago Tasting 2017
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“Rockburn Wines are 100% vegan.”
“Really? How could they be anything other than vegan?”
It might be obvious to us wine nerds but the fact that most widely available wines are not vegan seems to be little known which is surprising as plant based diets and lifestyles are more popular than ever.
We’ve put together a quick Q&A based on the most commonly asked questions from wine drinkers to help debunk vegan wine for you.
Why are some wines not vegan?
Non-vegan wines are treated with “fining agents” that are made from animal products.
Which animal products are fining agents made from?
Blood and bone marrow, casein (milk protein), chitin (fiber from crustacean shells), egg albumen (derived from egg whites), fish oil, gelatin (protein from boiling animal parts), and isinglass (gelatin from fish bladder membranes).
Why are these fining agents used?
These fining agents help eliminate proteins, yeasts and other molecules that give wine a cloudy appearance. They can also eliminate harsh tannins, helping the wine taste smoother at a younger age.
What’s the alternative to using these fining agents?
Time. Without fining agents, wine will typically become less cloudy on its own, it simply takes a little more time. Fining simply speed up the process that may otherwise take a few months.
How can I find out if a wine is vegan or not?
Read the label. Thanks to the NZ Foods Standards Code the presence of fining agents as potential allergen products must be declared on the back label of a wine.
Why did you decide to make Rockburn wines 100% vegan?
It’s a reflection of Malcolm Rees-Francis’ winemaking philosophy: to treat the fruit (and wine) as gently as possible, with minimum interference and maximum ease of use.
Are vegan wines as good as non-vegan wines?
Yes! Our 100% vegan wines are received numerous prestigious awards over the last decade and excellent reviews from national and international wine judges.
]]>2-3 persons | 10 min.
Ingredients
Guacamole
Directions
Load the nachos by stacking the chips on a large plate and adding all of the toppings in the order of the list of ingredients.
Cover with tons of guacamole and enjoy immediately!
Ripe stonefruit & pear characters, coupled with a long zesty finish make our off-dry Pinot Gris the perfect companion for a vegan Mexican fiesta!
]]>Our Devils Staircase Pinot Gris 2016 picked up the Brother Cyprian trophy for Champion Pinot Gris at the Bragato Wine Awards in Blenheim.
Grapes for this vintage of Central Otago Pinot Gris wine were expertly grown at Dean Stevinson’s Lakeview Vineyard, on the shores of Lake Dustan, overseen by Rockburn Viticulturist Brett Duffy of Shamrock Ltd.
The Brother Cyprian trophy salutes the pioneering efforts of the Mission of the Society of Mary, the oldest winery in New Zealand. It was donated by Ian Miller.
Malcolm-Rees Frances said: "Central Otago is a great place to grow Pinot Gris with the cool nights maintaining acidity and bright fruit flavours, and bright sunshine encouraging textural components in the skins."
We also have been awarded two further gold medals at the show – for the Rockburn Nine Barrels Pinot Noir 2015 and Rockburn Tigermoth Riesling 2016.
Rebecca Poynter commented on this achievement: “It’s fantastic to have been awarded this trophy for a well-priced wine which is still in good supply. We're delighted with the other two gold medals – this tally of three golds and a trophy is significant for a boutique winery of our size.”
The Bragato Wine Awards celebrate viticultural excellence and recognise the influence of grape growers and their vineyards in creating the unique qualities of New Zealand wines, by judging the wines made from grapes grown on such specified vineyards.
A 13 strong judging team reviewed over 500 wines this year. The twist on this year’s awards is that all wines entered must be single vineyard wines, a first in the competition’s 23-year history. Chair of Judges for 2017 is Ben Glover.
A list of the full results can be found here.
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