Leading up to harvest, we daily test the brix (sugar) levels, appearance and flavours of the grapes to determine the optimum harvest date.

Friends and neighbours rally for the harvest, along with WWOOFERS who are travelling through the area.
The grapes are immediately taken from harvest, on a 15 minute journey to the award winning Waiwera Estate Winery, on the slopes of Takaka Hill.

The Pinot Gris and Viognier grapes are gently whole-bunch pressed, before undergoing cold settling, and then a carefully monitored, slow ferment.

The Pinot Noir grapes are de-stemmed before pressing, and then the juice and skins are left in the vats together, until colours and flavours determine the readiness for ferment.

The Pinot Noir undergoes the initial ferment, followed by a `malo’ ferment, and is then `matured’ in oak barrels for approximately 18 months.

The wines undergo the standard cold and heat stabilisations, fining, and filtering, to ensure that they are crystal clear, and flawless.

We are adamant that the most environmentally safe processes and products are used, and that the wine is as pure a product as possible.

The smallest viable amount of preservative is used, to ensure that the wine remains in perfect condition.
It’s our philosophy and goal to produce a `clean, green’ wine, that is a pleasure to drink.