Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | ≈ $19.22Original NZD 34.00≈ €17.11 · £14.45 | mishasvineyard.com ↗ |
2025 Technical Specifications
Alcohol 14.0%
Residual Sugar 3 g/L
pH 3.06
Total Acidity 7.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Sauvignon Blanc
Drinking Window 1–8+ years
Region Central Otago
Orientation North-West-Facing Terraces
Harvest Dates 1 and 2 April 2025
Brix at Harvest 24.5°
Estate Grown Yes
Sites Estate-grown single vineyard in Bendigo, Central Otago
Grape Clone MS
Fermentation Vessels Stainless-steel tank and French oak barrels
Pressing Method Approximately Half Gently Crushed With Stalks Retained And Then Pressed; Remainder Whole-Bunch Pressed
Indigenous Yeast Yes
Oak Types Mostly older French oak barrels, with 4% of the juice exposed to new oak barrels
Bottling Date 8 Oct 2025
Closure Stelvin
Production Details Planted in 2005 at 240–280 m. The fruit was hand-picked at an average 6.5 tonnes/ha; harvest pH was 3.56 and harvest TA was 8.4 g/L. Seventy-three percent of the free-run and some pressings juice was racked, inoculated and cool-fermented dry in stainless steel; the remainder was wild-fermented, mainly in older French oak, with 4% of the juice temporarily fermented in new oak. Growing Degree Days were 1040.
Tasting Notes Citrus, passionfruit and tropical fruit, followed by honeysuckle, citrus minerality and lingering star anise
Food Pairing Fresh or grilled seafood, appetisers, salads, vegetable dishes, white meats, and goat cheese, feta or sharp cheddar
2024 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.7 g/L
pH 3.04
Total Acidity 8.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Sauvignon Blanc
Drinking Window 1–5+ years
Region Central Otago
Orientation North-West-Facing Terraces
Harvest Dates 3 and 10 April 2024
Estate Grown Yes
Sites Estate-grown single vineyard in Bendigo, Central Otago
Grape Clone MS
Fermentation Vessels Stainless-steel tank and French oak barrels
Pressing Method Approximately Half Gently Crushed With Stalks Retained And Then Pressed; Remainder Whole-Bunch Pressed
Indigenous Yeast Yes
Oak Types Mostly older French oak barrels, with 4% of the juice exposed to new oak barrels
Bottling Date 13 Sep 2024
Closure Stelvin
Production Details Planted in 2005 at 240–280 m. The Sauvignon Blanc was hand-picked at 7.1 tonnes/ha; harvest analysis was 24.7–25.7 Brix, pH 2.95–3.08 and TA 10.4–11.3 g/L. Sixty-seven percent of the free-run and some pressings juice was racked, inoculated and cool-fermented dry in stainless steel; the remainder was wild-fermented mainly in older French oak, with 4% temporarily fermented in new oak. Growing Degree Days were 1040.
Tasting Notes Ripe citrus, passionfruit, fennel, rosemary and orange zest, with citrus freshness, honeysuckle and tropical fruit
Food Pairing Fresh or grilled seafood, appetisers, salads, vegetable dishes, white meats, and goat cheese, feta or sharp cheddar
2023 Technical Specifications
Alcohol 14.0%
pH 3.09
Total Acidity 7.6 g/L
Grape Varieties Sauvignon Blanc
Drinking Window 1–5+ years
Region Central Otago
Orientation North-West-Facing Terraces
Harvest Dates 3 and 4 April 2023
Estate Grown Yes
Sites Estate-grown single vineyard in Bendigo, Central Otago
Grape Clone MS
Fermentation Vessels Stainless-steel tank and French oak barrels
Pressing Method A Few Hours Of Gentle Skin Contact Followed By Whole-Bunch Pressing To Tank
Indigenous Yeast Yes
Oak Types Mostly older French oak barrels, with 3% of the juice fermented in one new oak barrel
Bottling Date 24 Aug 2023
Closure Stelvin
Production Details Planted in 2005 at 240–280 m. The Sauvignon Blanc was hand-picked at 6.1 tonnes/ha; harvest analysis was 23.6–24.5 Brix, pH 2.95–3.07 and TA 9.1–10.3 g/L. Sixty-four percent of the free-run and some pressings juice was racked, inoculated and cool-fermented dry in stainless steel; the remainder was wild-fermented mainly in older French oak, with 3% fermented in one new barrel and returned when dry. Growing Degree Days were 1167.
Tasting Notes Liquorice and fennel, followed by lemon, lime, cinnamon and walnut
Food Pairing Fresh or grilled seafood, appetisers, salads, vegetable dishes, white meats, and goat cheese, feta or sharp cheddar
2022 Technical Specifications
Alcohol 14.0%
pH 3.14
Total Acidity 6.7 g/L
Grape Varieties Sauvignon Blanc
Drinking Window 1–5+ years
Region Central Otago
Orientation North-West-Facing Terraces
Harvest Dates 30 and 31 March and 6 April 2022
Estate Grown Yes
Sites Estate-grown single vineyard in Bendigo, Central Otago
Grape Clone MS
Fermentation Vessels Stainless-steel tank and older French oak barrels
Pressing Method A Few Hours Of Gentle Skin Contact Followed By Whole-Bunch Pressing To Tank
Indigenous Yeast Yes
Oak Types Older French oak barrels
Bottling Date 21 Sep 2022
Closure Stelvin
Production Details Planted in 2005 at 240–280 m. The Sauvignon Blanc was hand-picked at an average 6.4 tonnes/ha; harvest analysis was 25.5–26.4 Brix, pH 3.14–3.17 and TA 7.4–7.9 g/L. Fifty-five percent of the free-run and some pressings juice was racked, inoculated and cool-fermented dry in stainless steel; the remainder fermented in older French oak using indigenous vineyard yeast and a vineyard-sourced pied de cuve. Growing Degree Days were 1152.
Tasting Notes Citrus, spice and crushed passionfruit seeds, with mineral and herbal notes balanced by elderflower
Food Pairing Fresh or grilled seafood, appetisers, salads, vegetable dishes, white meats, and goat cheese, feta or sharp cheddar
2021 Technical Specifications
Alcohol 14.0%
pH 3.08
Total Acidity 7.4 g/L
Grape Varieties 100% Sauvignon Blanc
Drinking Window 1–5+ years
Region Central Otago
Orientation North-West-Facing Terraces
Harvest Dates 6–8 April 2021
Estate Grown Yes
Sites Estate-grown single vineyard in Bendigo, Central Otago
Grape Clone MS
Fermentation Vessels Stainless-steel tank and older French oak barrels
Pressing Method A Few Hours Of Gentle Skin Contact Followed By Whole-Bunch Pressing To Tank
Indigenous Yeast Yes
Oak Types Older French oak barrels
Bottling Date 22 Sep 2021
Closure Stelvin
Production Details Planted in 2005 at 240–280 m. The fruit was hand-picked at 7 tonnes/ha; harvest analysis was 25.0–25.2 Brix, pH 3.09 and TA 8.3 g/L. Fifty-four percent of the free-run and some pressings juice was racked, inoculated and cool-fermented dry in stainless steel; the remainder underwent spontaneous fermentation in older French oak. Growing Degree Days were 1114.
Tasting Notes Papaya and pineapple with cardamom and bergamot spice, dense fruit and a lingering citrus finish
Food Pairing Fresh or grilled seafood, appetisers, salads, vegetable dishes, white meats, and goat cheese, feta or sharp cheddar
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1237782 | — | — | wine-searcher.com ↗ |