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Rock Ferry Wines LTD

P.O. Box 544, 7240 Blenheim
New Zealand

This company is co-exhibitor of
New Zealand Winegrowers

Hall map

ProWein 2020 hall map (Hall 9): stand E36

Fairground map

ProWein 2020 fairground map: Hall 9

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.06  wines from Oceania
  • 01.06.02  wines from New Zealand
  • 01.06.02.08  wines from Central Otago

Our products

Product category: wines from Central Otago

TRIG HILL VINEYARD TEMPRANILLO

This Tempranillo has vibrant aromas of earth, leather and dark berry fruits. The palate has notes of cassis, blackberries and plum.

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Product category: wines from Central Otago

TRIG HILL VINEYARD PINOT GRIS

Uplifting aromas of pear & hay with soft floral notes dominate on the nose. Sweet citrus flavours of nectarine & mandarin come through on the palate before moving through to a touch of savoury spice.

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Product category: wines from Central Otago

TRIG HILL VINEYARD RIESLING

Mineral and slate characters with fresh cut lime notes. The palate is balanced by generous fruit weight and lively acidity; Added earthy complexities give the wine an edge.

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Product category: wines from Central Otago

TRIG HILL VINEYARD PINOT NOIR

This is quite a powerful Pinot, it has aromas of crushed violets and baked plums with an earthy edge. The fleshy palate has a subtle linear acidity and ripe pepperine.

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Product category: wines from Marlborough

Orchard Vineyard Pinot Blanc 2017

Marlborough - A powerful nose is balanced with a salty minerality in this 2017 Pinot Blanc. Almond meal & ripe pear are the dominating flavours with a sharp, linear acidity.

Region
New Zealand > Marlborough

Alc.: 14 % ABV   |   RS: 5.2 g/l   |   TA: 5.6 g/l

Blend
14% Pinot Blanc

Vinification
The grapes were hand harvested on the 4th and 11th April. The fruit was bunch sorted and whole bunch pressed. The free run juice was settled for 24 hours and racked clear. 50 % was fermented in a concrete egg with cultured yeast, 35% was fermented in a stainless steel tank with cultured yeast and 15 was indigenously fermented in a seasoned oak puncheons . The wine in stainless was racked after fermentation and matured on fine lees , while the wine in oak and concrete egg was left on full ferment lees for 8 months prior to blending and preparing for bottling.

Maturation
The wine in stainless was racked after fermentation and matured on fine lees , while the wine in oak and concrete egg was left on full ferment lees for 8 months prior to blending and preparing for bottling.

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Vintage
2016-2018

Designation
dry

Color
White

Wine Type
Still wine

Primary Variety
Pinot Blanc

Production methods
Organic

Product category: wines from Central Otago

Trig Hill Vineyard Pinot Noir 2015

Central Otago - This is quite an elegant Pinot, with aromas of crushed violets, bright red fruits and white truffle. The fleshy palate has a subtle linear acidity and ripe chalky tannins. Layers of complexity evolve in the mouth and the wine tails off nicely, with a long finish.

Region
New Zealand > Central Otago

Alc.: 14 % ABV   |   RS: 0 g/l   |   TA: 5.2 g/l

Blend
14% Pinot Noir

Vinification
The fruit was hand harvested from the upper slopes of the vineyard. 80% of the fruit was de stemmed into French oak cuves and the rest was added as whole bunch. The cuves were naturally fermented with gentle hand plunging. Post ferment maceration was 18 days. The clones 115 and 777 were then racked off into a mixture of seasoned and new (25 %) French barriques, where it underwent malolatic fermentation and was left to mature for 18 months. The Able clone was racked into 500 L puncheons, as this format of barrel is more suited to the delicate aromatic expression we find in Able. As we age this wine in barrel for 18 months, we use very tight grained French oak which has been air dried for 3 years. It was then racked off lees and bottled. Clones: 75% 115, 20% Abel, 5% 777.

Maturation
We age this wine in barrel for 18 months,

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Vintage
2013-2015

Color
Red

Wine Type
Still wine

Primary Variety
Pinot Noir

Production methods
Organic

Product category: wines from Central Otago

3rd Rock Pinot Noir 2016

Central Otago - This 2016 Pinot Noir has powerful aromas of red fruit, dark plums and coco. The ripe fruit notes are carried through to this punchy, vibrant palate. Sour cherrys hit the back of the palate whilst chewy tannins give a satisfying finish.

Region
New Zealand > Central Otago

Alc.: 14 % ABV   |   RS: 0.0 g/l   |   TA: 5.2 g/l

Blend
14% Pinot Noir

Vinification
The fruit is de-stemmed into open top French cuves where it cold soaks for a week before it spontaneously ferments lasting about three weeks. It is then pressed off into a mixture of seasoned and new (25%) French oak, where it matures for 12 months before bottling, without filtering or fining. Clones: Abel, 115, 777, 5 & 667.

Maturation
A mixture of seasoned and new (25%) French oak, where it matures for 12 months before bottling, without filtering or fining. Clones: Abel, 115, 777, 5 & 667.

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Vintage
2016-2018

Color
Red

Wine Type
Still wine

Primary Variety
Pinot Noir

Production methods
Organic

Product category: wines from Marlborough

3rd Rock Sauvignon Blanc 2019

Marlborough - This Marlborough Sauvignon Blanc with fruit from the Wairau Valley expresses herbaceous, gooseberry aromas & ripe tropical fruit flavours. This is a youthful style with great freshness, texture and weight, balanced by crisp acidity.

Region
New Zealand > Marlborough

Alc.: 12.5 % ABV   |   RS: 3 g/l   |   TA: 7.2 g/l

Blend
12.5% Sauvignon Blanc

Vinification
This wines comes from the SB clones 316/317 and MS , grown on our Corners and Orchard vineyards. The MS clone was machine harvested and immediately pressed . The juice was cold settled for 48 hours and after racking , fermented with aromatic yeast strains to promote the aromatic profile of the grapes. Once the ferment was complete the wine was racked off ferment lees . The 316/317 Clones were hand harvest and the fruit whole bunch pressed . The free run juice from this portion was settled overnight and racked into a seasoned 3800 L oak cuve for indigenous fermentation. The wine was left on full ferment lees for 3 months prior to blending with the above component and bottled.

Maturation
The wine was left on full ferment lees for 3 months prior to blending with the above component and bottled.

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Vintage
2019-2020

Designation
dry

Color
White

Wine Type
Still wine

Primary Variety
Sauvignon Blanc

Production methods
Vegan, Vegetarian, Organic

About us

Company details

BEGINNINGS
Inspired by a landmark site.
 
Rock Ferry
the wine company took the name from a landmark site on Marlborough’s Wairau River. Originally the place where early settlers crossed the Wairau River, Rock Ferry is now self-contained cottage accommodation.

But the natural beauty of this landmark site remains and inspired Tom Hutchison & Fiona Harvey, in 2005, to name their emerging wine label after this remarkable place.

From Humble beginnings...
Tom Hutchison arrived in Marlborough in the early 1990’s where he met Fiona Harvey, a local originally from Pelorus Sound and they began growing grapes under contract for local premium wine producers.

Tom and Fiona purchased Rock Ferry Cottage in the early 2000’s and set it up as self-contained accommodation. When the time came to create their own wine label in 2005, Tom & Fiona used the Rock Ferry name as inspiration for their natural winegrowing approach.

They embarked on converting their vineyards to an organic farming regime in 2006. Right from the first wines produced, a Sauvignon Blanc, Chardonnay, Pinot Gris, Riesling and a Blanc de Blancs from the 2005 vintage.

Tom & Fiona employed the exceptional talents of winemaker Allan McWilliams where Allan continues to this day.

Rock Ferry Today...
Today Rock Ferry makes fifteen wine styles sourced from three vineyards & from two wine growing regions! The wine styles range from classic Marlborough Sauvignon Blanc to silky smooth Central Otago Pinot Noir, from an elegant Marlborough Blanc de Blancs to a mineral Pinot Blanc from Marlborough’s Rapaura sub region to a Tempranillo from Trig Hill Vineyard in Central Otago.

The wines are all sourced from company owned vineyards in Marlborough and Central Otago which are certified organic. To maintain complete control over quality Rock Ferry developed their own winery in 2009 where Allan and his team continue to ply their craft.

To showcase this extensive range, the Rock Ferry Cellar Door & Café was opened in 2011, where Fiona, a chef by trade set up the seasonally inspired café restaurant to produce the perfect match for Rock Ferry’s organic wines.

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