We offer delivery in the Netherlands at a standard fee of €6.95 per order. Delivery is signed for and takes up to 5 working days. We also delivery in Belgium, Germany, Austria and France. Please enquire to [email protected] for a quote. Due to geographical restrictions, some wines may not be available for your market.
All orders are packed safely for transit meaning that the original carton/wooden box will not be supplied.
From the smallest vineyard in the Gimblett Gravels subregion. Co-fermented with 7% grüner veltliner skins for colour stability, complexity of tannin and a spicy, aromatic lift. The wine certainly has a great depth of colour with rich, ripe flavours including Black Doris plum, liquorice, cocoa powder, mocha and a suggestion of violet. A generously proportioned wine with an appealingly supple texture. Should age well
Deepest crimson. Wildly peppery aroma with the fabulous perfume that I associate with the northern Rhône, all stony dark fruit and peonies. Just very slightly and attractively reductive, as top-notch Syrah tends to be. This is stunning: the best Blank Canvas Syrah I have tasted and likely to age well into serious complexity. It is deep but not at all sweet-fruited, dark-fruited, savoury, tarry, complex and has immense length. Just shows how well Syrah is suited to this region of NZ. (JH)
Founded in 2013 by award-winning international winemaking consultant Matt Thomson and New Zealand South Islands first ever Master of Wine Sophie Parker-Thomson MW, Blank Canvas very quickly made a name of themselves. The duo also happen to be a couple, sharing their love of both science and art. With over 40 years’ experience between them, the duo craft small batch artisanal wines from their home Marlborough and they have now expanded to have sites in Marlborough, Hawke's Bay and Central Otago. Their focus has always been on single vineyard expression reflecting individuality and character of the site.
The influence of their travels in Europe is evident in their wines. Elegance and restraint are words that come to mind when tasting their wines. The winemaking is natural but is clean cut without faults (wild fermentation and no filtration). The excellent texture and reductiveness of their Reed Chardonnay has been described as “very Coche Dury” in style by Julia Harding MW (JR), whilst their Element Syrah has the pepperiness more associated with Cote-Rotie in the Rhone valley than New Zealand. Their Pinot Noirs are likely to “turn your opinion of Marlborough Pinot Noir upside down” summarised Rebecca Gibb MW of Vinous.