Our Winemaking Philosophy is very simple.

Our winemaking is about respecting the fruit, allowing wild yeasts to ferment the wines with no other additions.

 

When it comes to the wines, it is a team effort. All of the hand work done on our sites is done by the family. Harvest is a joint operation with growers and their children as we try to capture the special ambience of each site.

Our Wines

Thistle Hill 2018

 

“Elegant, barrel-fermented sauvignon blanc with a strong smoky-oak and nutty yeast lees influence supported by gentle, ripe varietal flavors of stone fruit, apricot, and elderflower.”

 

94 Points

Bob Campbell MV

Fortissimo 2018

 

“Aromas of barrel spices, some wild tropical fruit suggestion as well peach, sweet grapefruit and quince….. A truly lovely and deliberately different wine..”

 

93 Points

Bob Campbell MV

Awatere Flaxbourne Sauvignon Blanc 2018

 

“Aromas of barrel spices, some wild tropical fruit suggestion as well peach, sweet grapefruit and quince….. A truly lovely and deliberately different wine..”

 

93 Points

Bob Campbell MV

Waihopai Pinot Noir 2018

 

“Light, fresh, fruity, varietal and crisp attack of Pinot Noir aromas. Red apple ski, roses and cherry. On the palate – varietal, crisp, fruity and refreshing.. A balanced and well made wine.”

 

90 Points

Cameron Douglas MS

Our Process

  1. Harvesting
  2. Pressing
  3. Fermentation
  4. Aging
  5. Settling and Bottling

Having found the great sites, the winemaking begins in the vineyard.

Once we decide the fruit is at its best, it is all hands on deck. As a family it is a joint effort to harvest all the fruit by hand. This allows us to control every aspect of the harvest. Fruit is carefully selected and is then transported to the winery in fully insulated bins as whole bunches.

Our winemaking process reflects the simple but ancient practices of making wine without the use of chemistry and additives.

This careful management allows us to use no Sulphur additives at any time during fermentation. Some bunches will be selected to be pressed as whole bunches and some will be crushed to give some skin contact to the juice before being pressed in our basket press.

Once pressed the juice is carefully transferred to barrel where it is allowed to begin a natural fermentation without any additives.

 

The healthy grapes have their own wild or native yeasts that will allow the juice to ferment naturally if allowed to do so. We allow this natural process to take place over several weeks until the juice has fermented into wine.

Most of our wines are aged in barrels ranging in size from 600L to 225L. Some of these Cigar shaped barrels are specially imported from France to give the signature to our Fortissimo Sauvignon Blanc. The wine will rest in the barrel for 8-11 months gaining complexity.

Up to this point we have not made any additions to our wines. If the wines need to have a small addition of Sulphur we will do so at this point. We select from the various barrels the parcels we want for each wine and blends are assembled in tank. We then assemble and leave the wines to “marry” as all the complex parts come together.

Instead of filtering the wines, we allow them to settle naturally, before bottling the wines on-site, undisturbed and unfiltered.

Find Our Wines

As well as being available for order online, you can find many of our Wines at selected retailers and wine bar restaurants.

Scotch Wine Bar & Wine Shop

Marlborough Lodge - Harvest Restaurant

Wino's Liquor Store

Gatherings Restaurant & Living Wine Bar

Alfred Wine Bar

The Winery - Arrowtown

The Winery - Queenstown

Arrowtown Wine Store

Accent On Wine

Point Wines