On the nose, nashi pear and white blossom greet you with supporting notes of citrus and candied ginger. On the palate, the wine is concentrated and poised with bright flavours of pear and lychee. A full bodied luscious palate with a juicy acidity carries through the palate giving the wine great drinkability and pairing with a variety of spicier dishes.

Ripe peach, citrus with floral characters, rounded mouth feel and pleasant dry finish. Great with shellfish.

Light in colour, luscious pear with hints of honeysuckle. The vibrant palate is refreshing with a textured round finish.

Aromas from pear drops, peach and honeydew.

Dry-style Pinot Gris with layered poached pear, mango and honeysuckle flavours in the mouth, and an appealingly fresh finish of balanced limey acidity.

The nose is bursting with perfumed pears, and subtle candied fruit. The palate backs this up with sweet pear/fig dominating the fruit flavours and soft texture. The wine has silky drinkability and great balance leaving a clean and crisp finish. Great on its own or with a wide range of cuisine. Pairs especially well with Asian dishes.

From Marlborough's Queen of Sauvignon Blanc, Jules Taylor Wines has a clear vision to create high quality wines which speak of their place.

Luscious and full flavoured with notes of pear, nashi and crushed ripe apple.

The palate has ripe, rich fruit flavours with good oily texture and a crisp finish, balanced with a touch of sweetness.

Fresh pears with ginger and apple crumble notes. This softly textured wine exhibits pear and spice with a dry finish.

It is deep lemon in colour, with an expansive bouquet filled with aromas of pear drops, feijoa, spice and floral notes. On the palate it is full-bodied and unctuous, with a tangy hint of ginger. The earlier picked fruit adds freshness and satisfying acidity, while the late picked portion and lees ageing have increased the mouth feel and complexity of this wine.

Pinot gris for the Exiled comes from the St Helena clone of Pinot gris and is grown on both Waiheke and Ponui Islands. The wines are chilled to below zero to stop the fermentation before blending, the blend is held at low temperatures in the cellar until bottling to retain as much of the natural carbon dioxide as possible.