Dark berries
Blackcurrant
Warm spice
Oak

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Mills Reef Elspeth One

Name: Mills Reef Elspeth One
SKU: 137778
Price: 119.99 NZD
Availability: InStock

Wine · New Zealand · 13%

$119.99each

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What it tastes like

Blackberry · pepper · spice

Mills Reef Elspeth One is a refined and expressive New Zealand red blend that showcases depth, structure, and elegance. It opens with rich aromas of dark berries, blackcurrant, and ripe plum, layered with notes of spice, cedar, and subtle oak influence. Full-bodied and well-structured on the palate, it delivers concentrated dark fruit flavours supported by fine tannins and balanced acidity. The finish is long, smooth, and complex, reflecting careful winemaking and premium vineyard selection. Its sophisticated style makes it well suited to special occasions and fine dining. Best served at room temperature, it pairs beautifully with roasted meats, lamb, and rich, flavourful dishes.

Dark berries
Blackcurrant
Warm spice
Oak

Where it is from

Wine
Style: New Zealand
Origin: 13% ABV
Alcohol: 0.8 per bottle
Standard drinks

The story of Mills Reef Elspeth One

Elspeth One is the blended red at the top of Mills Reef's Elspeth range. It is made from four varieties, Syrah, Cabernet Sauvignon, Merlot and Cabernet Franc, all grown in Gimblett Gravels in Hawke's Bay, and it is released only in exceptional years. The Elspeth name comes from Elspeth Preston, the Preston family matriarch.

The 2021 release is made by hand from start to finish. The grapes are destemmed with some whole berries left in, then cold soaked for up to five days. Fermentation starts on its own with indigenous yeast in open top tanks before selected yeast finishes the job, and the wine spends around two weeks on its skins. It then goes into French barrels for 18 months, just under half of them new, and only the best barrels make the blend. It is bottled unfined and unfiltered under cork.

In the glass it is full bodied, with blackcurrant and brambly fruit, violets, cassis, chocolate and liquorice, spicy oak behind them and refined, silky tannins. It is approachable now, with a core of sweet fruit, and it has the structure to cellar through 2035.

Roast beef, a rack of lamb or a slow cooked venison shoulder all give those tannins something to work with.