New Zealand

New Zealand's wine industry may only be 23 percent of the size of Australia’s but it makes up for this in quality. Its viticultural heritage dates back to Englishman James Busby making wine on North Island circa 1840, yet it wasn't until 1973 that domestic producers planted Sauvignon Blanc in Marlborough's Wairau Valley; in the 1980s, this success was replicated with Pinot Noir in Central Otago – both are home to world-class examples.

Ancient, free-draining riverbeds are still the basis of most New Zealand vineyards, their flat nature facilitating mechanisation, yet as the industry evolves and space is at a premium, vineyard owners are being forced to the hills – ironically the source of superior fruit. 

  • Te Mata Estate

    Vines were first planted at Te Mata Estate in 1892 on three parcels of hillside land above the homestead. Today, Te Mata Estate still utilises those original three vineyards to produce its most famous wines; Coleraine, Awatea and Elston. Coleraine derives its name from the Coleraine vineyard, home of John & Wendy Buck who have been co-owners of Te Mata Estate since 1978. All the original vineyards have been replanted. It was described by Hugh Johnson as the Grand Cru of the New World.

    At its highest level, Te Mata produces age-worthy, Bordeaux-esque wines that are in demand and renowned the world over.

    The first Coleraine was made from the 1982 vintage and created an instant sensation within New Zealand for its quality. Originally a single vineyard wine, from 1989 Coleraine has been an assemblage of the finest Cabernet Sauvignon, Merlot, and Cabernet Franc wines produced from thirty plots within Te Mata Estate’s nine Hawke’s Bay vineyards.

    Acknowledged as one of only five icon wineries in New Zealand. Te Mata's completely handmade wines are renowned as the country's finest.

    *ICON WINERY

    *ICON WINE (COLERAINE)

  • Sato

    Yoshi and Kyoko Sato make small volumes of superb wines in Central Otago.

    Coming to wine from a background in investment banking, Yoshi Sato spent two years working at Felton Road. He has also done vintage in Burgundy and Alsace and to this day works under the mentorship of Pierre Frick.

    Yoshi is a natural winemaker, and only adds a dribble of sulfur dioxide at bottling. The wines are made from organically farmed vineyards in the Pisa district of Central Otago, and they’re really compelling. Made in such small quantities that allocations are equally small.

    Yoshi and Kyoko pretty much do it all themselves. Organic farming, hand-worked basket presses and an aim to keep things as close to natural as possible with minimal intervention.

    BIO-DYNAMIC

    CERTIFIED ORGANIC

    CULT WINE

    Arriving Spring 2025