Bob’s affinity with Central Otago

Perhaps like Bob Campbell you’ll agree that the Scott Base range of wine stands above the rest. Recent reviews scored the Scott Base Emperor Methode Traditionnelle in the Top Rank of all NV Sparkling Chardonnay’s in New Zealand with 95 points and a Gold medal. This places the delicious Methode Traditionnelle above Cloudy Bay Pelorus and even the prestigious No. 1 Estate Reserve Blanc de Blancs.

Other varieties that scored well include Scott Base Pinot Noir Reserve 2017, 93 points and a Silver medal. Scott Base Pinot Noir 2018, 89 points with a Bronze medal, and Scott Base Chardonnay 2018, 89 points with a Bronze medal. Check these out at

Designed to ignite your inner explorer, the single vineyard varieties are a nod to rugged sophistication. Plus a percentage of profits go to supporting the Antarctic Heritage Trust.

New Chef at Twelve Trees

Twelve Trees Vineyard Restaurant at Allan Scott Family Winemakers is excited to welcome Maree Connolly as the newly appointed Executive Chef. Maree is a stalwart of the Marlborough culinary scene and is renowned and respected by many for her fervent vision for food.

Enthusiastically supporting local suppliers, she brings a dynamic and innovative energy to the kitchen which is evident in her delicious seasonal vineyard menu.

Check out her new menu here.

Birthdays, promotions, Fridays! For everyday celebrations, or celebrations everyday…

Introducing the Cecilia Collection

Allan Scott

Wine-making is an art form, and Allan Scott Wines have spent over 40 years perfecting their wines, helping shape the NZ wine industry as they go. Josh Scott, son of founders Allan and Catherine Scott, talks about what goes in to making that perfect bottle…

Posted by M2woman on Monday, September 3, 2018

Just in time for spring – a cause to celebrate in itself, Allan Scott Family Winemakers are excited to showcase the refreshed look of the Cecilia Collection of Méthode Traditionnelle wines. Named fondly after Allan’s wife, Catherine Cecilia Scott; Cecilia’s consistent high quality has earned it a place as one of New Zealand’s most highly regarded wines, worthy of any celebration.

The first variety off the line is the ever-popular Cecilia Brut. Made to Méthode Marlborough exacting standards, Cecilia Brut is lovingly crafted using our own fine Marlborough grapes and time-honoured techniques. The Cecilia Rosé and Cecilia 2013 Vintage will be coming very soon to complete the whole Cecilia Collection.

Not only do we want to share with you the fancy new look designed with our favourite consumer in mind, we want to share with you the story behind each bottle. The labour of love that is so much more than just a sparkling wine, it is a Méthode Traditionnelle, perfecting over many months of delicate winemaking and handling.

It all begins with the grapes, traditionally Chardonnay, Pinot Noir and Pinot Meunier. They are gently hand-picked and slowly pressed. The cuvée – the first press and the finest, highest quality juice – settles for half a day before being suffused with yeast and left to undergo its first fermentation at a controlled temperature of 17 degrees Celsius. After the first fermentation, science and skill come together and the wine is blended, carefully, by the winemaker.

The next step is called tirage. This is when a mixture of still wine, sugar and yeast is added to the bottle to initiate the second fermentation. The wine is then stored lying flat in a temperature-controlled environment. During the second fermentation, more carbon dioxide and alcohol is created which gives the wine those delicate ‘string of pearls’-like bubbles, also known as a fine bead.

Once secondary fermentation is finished, the wine begins its process of ageing in the bottle; this is what makes it different from other sparkling wines that might be aged in tanks. This is called ‘resting on its lees’. The ‘lees’ is the sediment formed by the dead yeast cells and where all that distinctive yeasty, biscuity, nutty flavours come from. The process is called ‘autolysis’. To be a true Méthode Marlborough the wine must rest on its lees, lying flat for at least 18 months.

When the Winemaker declares it time ‘disgorgement’ begins. This starts with ‘remuage’ or ‘riddling’, the turning and shaking of the bottle. When riddling is complete, the sediment will have collected in the neck of the bottle. The neck of the bottle is then frozen and the icy lees ‘plug’ removed. The bottle is then topped up with wine from the same batch, capped, labeled and dispatched ready for the next celebration.

Just so you don’t forget this, we’ve included a nifty infographic that shows you all the steps in an easy to digest form.

Methode process infographic

Allan Scott wines are going vegan

Innovation and listening to our consumers are two things we pride ourselves on at Allan Scott, and with the 2018 vintage starting to roll out of the winery, it is a great time to make some changes.

Senior Winemaker Bruce Abbott knows too well about selecting food and drinks based on what you can eat. With a strict no dairy or gluten diet allowed in his family, he understands the importance of not only of food allergies but also consumer preference in a world of options. “In my household we have allergies and we have to make conscious decisions about what we put in the trolley. People with serious allergies are getting more and more choice these days on what they consume, so we want our wines to be part of that choice” Bruce says.

The decision to remove fining agents that typically contain eggs, fish products and gelatine was an easy one. Not only are there more solutions available from a manufacturing point of view, but many of the winemaking team are passionate about the move. All Allan Scott Wines moving forward will be vegan-friendly so consumers can be sure they’ve made a good choice when choosing their wine.


Raving review for Allan Scott Cecilia Methode Traditionnelle

The Allan Scott Cecilia Methode Traditionnelle has received a great review from Cameron Douglas MS. Standing tall against some top Champagnes, this Methode Traditionnelle made from Marlborough grapes is well worth a taste! Check out the full review here .

A sophisticated Methode Traditionnelle style wine made from predominantly Chardonnay blended with Pinot Noir. Silkily sparkling, it is pale straw in colour, with a fine and persistent mousse. Wild strawberries and stonefruit flavours abound with a hint of yeasty autolysis. Its huge acid backbone is hidden by the fruit concentration.  A voluptuously long lasting and creamy finish. Cecilia Brut can be enjoyed anytime, whether for a celebration or to share with friends as an aperitif before a meal.  Try matching with a creamy chowder or a beautiful brie.


Distinctively fruity bouquet centering on apple, peach and strawberry, then an equally distinctive autolysis with a spice and water cracker suggestion. Explosive on the palate, dry and crisp with powerful mousse and high acidity capturing citrus and apple fruit flavours, some minerality and white peach. Decent length and finish. Drink now and through 2022.
Points 89
RRP $26.00
Distributor: Hancocks Wine, Spirit & Beer Merchants
Phone: (03) 572 9054

Sweet success for the Scotts

Raising the glass not once, twice but four times, Allan Scott Family Winemakers is toasting a number of shiny additions to the pool room after a successful awards season. The team’s first win was at the Royal Easter Show and Cuisine wine awards, with gold, 4 stars and “recommended by” honours for their 2017 Riesling and Pinot Gris against a strong 2017 vintage. Plus a silver award at the Royal Easter show from the winemaker’s premium Generations Marlborough Pinot Noir 2016.

The Cecilia Brut Methode Traditionnelle, a homage to Catherine ‘Cecilia’ Scott, was also awarded a silver taking the tally to four against an impressive set of over 1,000 different variants from around the country. The Easter Show success was backed up with a nod from esteemed wine writer Michael Cooper, with the vineyard’s 2017 Pinot Gris awarded four stars in the annual ‘New Zealand Wines: Michael Cooper Buyer’s

Head winemaker Josh Scott says the wins are a product of a successful season, with the team full throttle as they balanced their high winemaking standards whilst also exercising their innovative streak with concepts like wine in a can and a do-it-yourself red experiment, the Pinot Project. “One thing is certain at Allan Scott – we never stand still. 2017 was a stellar year for the vineyard and 2018 is
shaping up to be much of the same. “This year we are turning our eye to our Cromwell location Scott Base to see what can be achieved, while
of course continuing to roll out some of the best drops in the Marlborough region,” says Josh.

Rounding out the accolades and hot off the press comes the news that the prestigious Winestate Magazine, Australasia’s biggest wine judging system, has taken a 4-star liking to the Allan Scott Marlborough Sauvignon Blanc 2017 as well as topping its best buys category, while the Cecilia Vintage Methode Traditionelle 2013 also gained 4-stars status.

“It’s encouraging to see such a wide range of our variants receive such high praise. Suffice to say there have been a few impromptu drinks of late at our restaurant Twelve Trees,” says Josh.

Follow the Allan Scott Wine Advent Journey

Follow us on our Instagram and Facebook Social Media accounts to countdown to Christmas in the best way we know how…. with WINE.

For Example; Day 3 is is the Scott Base Pinot Noir….. perfect with Spiced Duck Breast (click for recipe).

Introducing Generations Gewürztraminer

It’s been described as complex, soapy and generally over the top, however Allan Scott’s take on the often misunderstood Gewürztraminer is set to change perceptions and prove that New Zealand-produced Gewürz is a wine of top international quality. The newest member of the exclusive Generations range, Allan Scott Family  Winemakers’ latest release Gewürztraminer has a delicate and opulent level of acidity to match its sheer weight and size, and is a refreshing alternative to the usual go-to whites.

The ultimate match for spicy Asian food (it can handle the heat!), this iteration can also be enjoyed with the exotic flavours of Vietnamese dumplings and sweet Middle Eastern delicacies such as Baklava or rice pudding thanks to its softer and more delicate finish on the nose – allowing its 
gorgeous candied fig and lightly dusted Turkish delight flavours to shine through.  Lead winemaker, Josh Scott, notes the Generations Gewürz (or ‘G’whizz’ as the Scott family fondly refer to it) is just as enjoyable on its own without food. “The lychee and tickly spice flavours are well balanced in the wine, allowing it to sit neatly on the palate. “While some Gewürz can be overly perfumed and difficult to enjoy on their own – ours, by contrast, is really delicate, without too much overpowering lychee or pungency. We take our time nurturing the vine to ensure we produce the very best fruit to be picked at the right time – in the dead of the night.” The exclusive Generations series launched last year and sold out in record time, highlighting Allan Scott Family Winemakers’ commitment to making (and Kiwis’ passion for drinking) high-quality wine.

These varietals are single-vineyard sourced and created from the best grapes produced on the Scott’s estate. Due to the family’s exacting standards and the result of low-yield vines, meticulous viticulture and special attention in the cellar, these wines are only produced in limited quantities. The Generations series is also known for its playful branding – a nod to the Scott’s family roots, with hand illustrated labels eloquently and cleverly portraying those commonly found objects at the winery, such as a cork screw or well-worn shovel. Each illustration is then mirrored with another in a child’s render, referencing the handing down of skills between generations. The Gewürztraminer label follows suit with illustrations of man’s best friend, the trusted canine companion. The Generations series not only symbolises the generation shift for Allan Scott Family Winemakers (with patriarch Allan passing the reins of the business onto his children – Victoria, Sara and Josh) but is also a reflection of the importance the Scott’s place on ensuring the business is around for years to come. “We think it is really important to leave the land how we found it, we don’t want to just be environmentally sustainable – we want to create a strong foundation for the future. “Josh is always looking for more ways to lessen our impact on the environment. His next mission is for solar power at the winery!” says Allan Scott. 
The first drop of Allan Scott Generations Gewürztraminer is on sale now online, at the cellar door and from fine wine retailers across the country.

Check out an interview below with Allan about the launch. Credit @mermaidmary

Understanding the clones in the Pinot Project

Unsure about the term ‘clones’ in the new Pinot Project?

Don’t worry you’re not alone!  In this world first case, the clones are quite simply three varieties of Pinot Noir grapes that, by expressing individual characteristics, provide unique flavour profiles to make their own distinctive taste. Click on the images of the grapes below to learn about each flavour profile.

Each clone is so different in terms of flavour and texture so it’s important to taste all three clones (as well as the Scott Base Reserve) by itself first. From hints of chocolate and leather to rich, ripe red fruit – each bottle brings something very different to the table.

Once you’ve tasted each wine individually it’s time to start blending! It’s important to have fun with it and experiment, but we suggest starting with a small amount of each clone (using a standard measure to ensure you can track your ratios) and build up from there. Don’t forget to taste as you go!

The best way to enjoy the Pinot Project is with a group of friends or even better organise a staff bonding exercise for your colleagues. Let your team to try their hand at the delicate art of wine blending and play off each other for the best blend. Make an evening out of it and cook up the matching dishes created by Twelve Trees Vineyard Restaurant Head Chef Lawrence Purser to share with your group.

Click here to order yours now.

The Pinot Project: how will you blend yours?

For anyone who thinks they have the midas touch required to become one of only 230 master sommeliers worldwide, the Scott Base ‘Pinot Project’ provides all the ingredients to finesse the vintner’s craft.

Applicable for both wine buffs and novices alike, the team from Allan Scott Family Winemakers is providing pinot-loving Kiwis with the unique opportunity to try their hand at the delicate art of wine blending, all from the comfort of their own home.

The premium selection of wines from its Central Otago Scott Base vineyard make up the ultra-exclusive Pinot Project case, with each case housing three ‘clones’ (slight variations of the Pinot Noir grape that provide different nuances, structures and flavours) which the winemaking team, led by Josh Scott, have used to create the very unique Scott Base Reserve Pinot Noir (the fourth bottle in the case).

The ultra-exclusive Pinot Project concept is a first for New Zealand, and with only 400 cases available at $150 a pop, is designed to challenge and inspire self-proclaimed wine connoisseurs across the country to put their skills and tastebuds to the test.

“Much like a painter uses a variety of colours and textures to create a masterpiece, we use a variety of clones to develop the perfect Pinot Noir – and now we want others to have a go at the blending process,” says Josh.

“We know Kiwis are partial to a Central Otago Pinot Noir, so we thought it fitting to create the opportunity to develop their own unique drop. Grab your friends, throw on some tunes and get the cheese board out then let the blending begin – see if you can do better than the professionals by combining the four clones to make your own world class artisan Central Otago Pinot Noir.

According to Josh, those taking on the Pinot Project can expect to experience a number of different flavours and aromas from dark berry fruit (think plums, cherries and blackberries) to gorgeous spices including pepper, clove and thyme.

Those looking to enjoy their unique blend alongside the perfect meal can also head to online to download and recreate exclusive recipes from Twelve Trees Head Chef Lawrence Purser which have been designed to match the Scott Base Reserve Pinot Noir and bring the blend’s deep flavours to life.


About the Pinot Project clones


Scott Base Clone 10/5

This was the first clone to come to NZ in the 60s and was widely planted by the first Pinot Noir producers. It originates from Burgundy, France and although a lot of early producers used it for the production of Methode Traditionnelle, with age and good crop management it produces some outstanding still wines. This clone is extremely rich in ripe red fruit – it has a depth of flavour that gives a lingering complexity on the palate and enough oak to integrate with the fruit.

Scott Base Clone 777

This is one of the newer “sexier” Dijon clones from France, and is popular with winemakers around New Zealand. It is specifically selected for its smaller crops, tight bunches and lovely fruit characters. It features large black fruit and also a herbal character with hints of chocolate and leather, alongside tighter tannins.

Scott Base Clone 5

This Clone comes from the famous Pommard region in France. It was isolated by UC Davis University of California and was widely planted around the world in the 1970s. This clone shows big rich primary red fruit and lots of dark cherry. It retains its acidity, has a good amount of French oak and finishes with some tight tannins.

Scott Base Reserve

The Scott Base Reserve recently won an ‘Elite Gold’ medal at the Air NZ Wine Awards, and is a blend of the above three wines. The Scott Base Central Otago Reserve is a lot fuller bodied in flavour with aromas of berry fruit and black cherries, wild thyme and toasty oak layered with savoury spice. It is a medium-bodied wine that is rich and luscious, with supple tannins, balanced acidity and a long finish. Quite simply: the best of the best.

About Scott Base vineyard

Owned by Allan Scott Family Winemakers, Scott Base vineyard is situated in one of the most beautiful regions of New Zealand, overlooking the quaint township of Cromwell and Lake Dunstan, with the majestic Pisa Range acting as a spectacular backdrop.

To celebrate and pay tribute to the link between Scott Base in Antarctica and Scott Base vineyard, the Scott family formed a partnership with the Antarctic Heritage Trust which is entrusted to preserve the buildings and heritage status of Antarctica. The family donate a percentage of sales of Scott Base wines to the trust and provide wines for events and ongoing activities.