Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2026 / 750ml | ≈ $20.35Original NZD 36.00≈ €18.11 · £15.30 | mishasvineyard.com ↗ |
2026 Technical Specifications
Alcohol 13.5%
Residual Sugar 8.6 g/L
pH 3.4
Total Acidity 5.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Gewürztraminer
Drinking Window 1–8+ years
Region Central Otago
Orientation North-West-Facing Terraces
Vineyard Yield 7.4 hL/ha
Harvest Dates 14 Apr 2026
Brix at Harvest 25.1°
Estate Grown Yes
Sites Single vineyard in Bendigo, Central Otago
Grape Clone 456
Fermentation Vessels Older French oak barrels
Pressing Method 100% Whole-Bunch Pressed
Indigenous Yeast Yes
Oak Types French oak
Bottling Date 2 Sep 2026
Closure Stelvin
Production Details Hand-picked fruit from vines planted in 2005 at 288–313 m; harvest-must analysis was pH 3.38 and TA 4.5 g/L, and the season recorded 913 GDD. All wine fermented in older French oak barrels, with wild yeast in 50% of barrels and commercial yeast in the remainder; fermentation was stopped to retain an off-dry finish.
Tasting Notes Ginger, rose petal, nutmeg, star anise, spice and lychee, with an elegant polished finish.
Food Pairing Spicy Thai, Indian or Mexican food; schnitzel and sausages; pungent or soft cheeses; oily wild game; foie gras; smoked salmon.
Sources: mishasvineyard.com ↗ · Compare this vintage
2025 Technical Specifications
Alcohol 13.5%
Residual Sugar 10 g/L
pH 3.51
Total Acidity 4.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Gewürztraminer
Drinking Window 1–8+ years
Region Central Otago
Orientation North-West-Facing Terraces
Vineyard Yield 5.3 hL/ha
Harvest Dates 4 Apr 2025
Brix at Harvest 24.1°
Estate Grown Yes
Sites Single vineyard in Bendigo, Central Otago
Grape Clone 456
Fermentation Vessels Older French oak barrels for 83% of the wine
Pressing Method 100% Whole-Bunch Pressed
Indigenous Yeast Yes
Oak Types French oak
Bottling Date 7 Oct 2025
Closure Stelvin
Production Details Hand-picked fruit from vines planted in 2005 at 288–313 m; harvest-must analysis was pH 3.41 and TA 3.9 g/L, and the season recorded 1040 GDD. Older French oak held 83% of the wine; wild yeast was used in 50% of barrels and commercial yeast in the remainder. Ferments were stopped to retain 10 g/L residual sugar. The details call the wine off-dry, while the winemaker's tasting note calls it medium-dry.
Tasting Notes Rose petal, ginger, wild herbs, aniseed and lingering sweet spice; full, gentle palate.
Food Pairing Spicy Thai, Indian or Mexican food; schnitzel and sausages; pungent or soft cheeses; oily wild game; foie gras; smoked salmon.
Sources: mishasvineyard.com ↗ · Compare this vintage
2024 Technical Specifications
Alcohol 14.0%
Residual Sugar 11 g/L
pH 3.3
Total Acidity 5.3 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties 100% Gewürztraminer
Drinking Window 1–6+ years
Region Central Otago
Orientation North-West-Facing Terraces
Vineyard Yield 5.6 hL/ha
Harvest Dates 17 Apr 2024
Brix at Harvest 25.9°
Estate Grown Yes
Sites Single vineyard in Bendigo, Central Otago
Grape Clone 456
Fermentation Vessels Older French oak barrels
Pressing Method 100% Whole-Bunch Pressed
Indigenous Yeast Yes
Oak Types French oak
Bottling Date 11 Sep 2024
Closure Stelvin
Production Details Hand-picked fruit from vines planted in 2005 at 288–313 m; harvest-must analysis was pH 3.41 and TA 4.5 g/L, and the season recorded 1040 GDD. All wine fermented in older French oak barrels, using wild yeast in 50% of barrels and commercial yeast in the remainder, and finished off-dry.
Tasting Notes Lychee, rose petal, exotic herbs, hazelnut nougat and delicate florals, with a refreshing finish.
Food Pairing Spicy Thai, Indian or Mexican food; schnitzel and sausages; pungent or soft cheeses; oily wild game; foie gras; smoked salmon.
Sources: mishasvineyard.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 14.0%
Residual Sugar 3.2 g/L
pH 3.43
Total Acidity 4.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Gewürztraminer
Drinking Window 1–6+ years
Region Central Otago
Orientation North-West-Facing Terraces
Vineyard Yield 4.4 hL/ha
Harvest Dates 17 Apr 2023
Brix at Harvest 25.2°
Estate Grown Yes
Sites Single vineyard in Bendigo, Central Otago
Grape Clone 456
Fermentation Vessels Older French oak barrels
Pressing Method 100% Whole-Bunch Pressed
Indigenous Yeast Yes
Oak Types French oak
Bottling Date 23 Aug 2023
Closure Stelvin
Production Details Hand-picked fruit from vines planted in 2005 at 288–313 m; harvest-must analysis was pH 3.52 and TA 4.7 g/L, and the season recorded 1167 GDD. All wine fermented in older French oak barrels, using wild yeast in 50% of barrels and commercial yeast in the remainder. The stated style is dry/near-dry.
Tasting Notes White spice, rose petals, Muscat-like character and crystallized ginger; full-bodied, elegant and persistent.
Food Pairing Spicy Thai, Indian or Mexican food; schnitzel and sausages; pungent or soft cheeses; oily wild game; foie gras; smoked salmon.
Sources: mishasvineyard.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 14.0%
Residual Sugar 5.9 g/L
pH 3.39
Total Acidity 4.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Gewürztraminer
Drinking Window 1–6+ years
Region Central Otago
Orientation North-West-Facing Terraces
Vineyard Yield 5.9 hL/ha
Harvest Dates 9 Apr 2021
Brix at Harvest 25.2°
Estate Grown Yes
Sites Single vineyard in Bendigo, Central Otago
Grape Clone 456
Fermentation Vessels Older French oak barrels
Pressing Method 100% Whole-Bunch Pressed
Indigenous Yeast Yes
Oak Types French oak
Bottling Date 24 Sep 2021
Closure Stelvin
Production Details Hand-picked fruit from vines planted in 2005 at 288–313 m; harvest-must analysis was pH 3.49 and TA 5.6 g/L, and the season recorded 1114 GDD. All wine fermented in older French oak barrels, with wild yeast in 50% of barrels and commercial yeast in the remainder. Fermentation was stopped before dryness to retain residual sugar and balance the phenolics.
Tasting Notes Rose petal, lychee, ginger and cinnamon, balancing baked-fruit sweetness with fresh ripe citrus.
Food Pairing Spicy Thai, Indian or Mexican food; schnitzel and sausages; pungent or soft cheeses; oily wild game; foie gras; smoked salmon.
Sources: mishasvineyard.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 14.0%
Residual Sugar 10 g/L
pH 3.5
Total Acidity 5.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Gewürztraminer
Drinking Window 1–6+ years
Region Central Otago
Orientation North-West-Facing Terraces
Harvest Dates 6 Apr 2020
Brix at Harvest 25.1°
Estate Grown Yes
Sites Single vineyard in Bendigo, Central Otago
Grape Clone 456
Fermentation Vessels Older French oak barrels
Pressing Method 100% Whole-Bunch Pressed
Indigenous Yeast Yes
Oak Types French oak
Bottling Date 14 Oct 2020
Closure Stelvin
Production Details Hand-picked fruit from vines planted in 2005 at 288–313 m; harvest-must analysis was pH 3.48 and TA 6.2 g/L. The sheet reports a yield range of 1.4–2.6 t/ha and 852 GDD. All wine fermented in older French oak barrels, with wild yeast in 50% of barrels and commercial yeast in the remainder; fermentation was stopped early to retain an off-dry 10 g/L residual sugar.
Tasting Notes Rose petals, orange zest, cardamom and bergamot; dense yet ethereal, with a long finish.
Food Pairing Spicy Thai, Indian or Mexican food; schnitzel and sausages; pungent or soft cheeses; oily wild game; foie gras; smoked salmon.
Sources: mishasvineyard.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 14.0%
Residual Sugar 11 g/L
pH 3.43
Total Acidity 5 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Gewürztraminer
Drinking Window 1–6+ years
Region Central Otago
Orientation North-West-Facing Terraces
Vineyard Yield 4.9 hL/ha
Harvest Dates 16 Apr 2019
Brix at Harvest 23.9°
Estate Grown Yes
Sites Single vineyard in Bendigo, Central Otago
Grape Clone 456
Fermentation Vessels Older French oak barrels
Pressing Method 100% Whole-Bunch Pressed
Indigenous Yeast Yes
Oak Types French oak
Bottling Date 11 Oct 2019
Closure Stelvin
Production Details Hand-picked fruit from vines planted in 2005 at 288–313 m; harvest-must analysis was pH 3.45 and TA 5.6 g/L, and the season recorded 1149 GDD. All wine fermented in older French oak barrels, with wild yeast in 50% of barrels and commercial yeast in the remainder; fermentation was stopped early to retain an off-dry 11 g/L residual sugar.
Tasting Notes Rose petal, cinnamon, lychee, ginger and orange blossom, with flinty mineral freshness.
Food Pairing Spicy Thai, Indian or Mexican food; schnitzel and sausages; pungent or soft cheeses; oily wild game; foie gras; smoked salmon.
Sources: mishasvineyard.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2235499 | — | — | wine-searcher.com ↗ |