One of Hawke’s Bay’s greatest strengths is its geographical and climatic diversity, and that’s why we love making wine here.
This varied landscape provides an environment in which to grow a number of varieties for an array of wine styles. We’ve chosen some of Hawke’s Bay’s greatest vineyard sites; from our most inland on ancient river terraces at Mangatahi, to the alluvial valley floor at Bridge Pa and finally on the coast at Te Awanga.
At our highest and most inland vineyard at Mangatahi, closest to the mountains, we grow Chardonnay, Sauvignon Blanc and Pinot Noir. Cooler nights provide our vines with the conditions they need to produce fragrant, complex and concentrated wines.
Bridge Pa is where we have our largest plantings of Syrah and our only Viognier vines. These are some of our hottest blocks, crucial in ripening these varieties fully.
At Te Awanga on the coast we grow Merlot, Chardonnay and Sauvignon Blanc, with a maritime climate that ensures bright acidity and a long growing season.
We started our organic journey in 2013 and, as of this year, we’re farming 100% organically with around 50% BioGro Certified and 50% in conversion.
It’s been a ride for us, with a few bumps along the way, but nothing that wasn’t an opportunity for us to learn and grow. I can’t imagine we’ll ever feel as though we have arrived as our vineyards are constantly in change and our challenges are dynamic.
We aspire to a grow grapes that show the ebb and flow of living within a healthy ecosystem, producing fruit with character and individuality. A result of our vines being challenged to look after themselves rather than relying on us for synthetic curatives. Those are the kind of grapes that make the kind of wines we want to drink, share and tell the story of making wine in New Zealand.
Wine reflects deeply where it comes from and how it’s been made. That’s what makes wine a unique window on the health, vitality and quality of the environment where our grapes are grown.