Our Organic Wine Selection

Winemaking

These grapes were selected from our most premium vineyards up in the Waihopai Valley and Wairau valley to provide a complex base that gives the sensory experience of layers of complexity and enjoyment. Stainless steel... Read More

Refreshing & crisp. Flavors of citrus, kiwi and melon with a pleasing tart finish.
The wine’s brilliant, pale green aura invites you in, with grapefruit and tropical fruits on the nose. This austere and crisp California... Read More

Appearance: Intense gold with golden reflections tending towards orange.

Nose: Intense bouquet that recalls the herbaceous scents of the Trebbiano grape, and very ripe yellow fruit, mainly yellow peach.

Palate: It is smooth on... Read More

Domaine Gautheron is situated in the village of Fleys, to the east of the town of Chablis and overlooked by the steep slopes of les Fourneaux. This estate of only 25 hectares has been in the Gautheron family for five generations.... Read More

Winery Overview
Sebastian Vicente helms the purposeful Domaine de Fondrèche, which was founded in 1991. Located in Mont Ventoux, an area famous for the Tour de France, Sebastian continues the estate’s laser focus... Read More

Denis first produced a sparkling wine from Gamay in 2010. The fruit is harvested early and the grapes are gently pressed to obtain a Blanc de Noir. The juice is fermented in stainless steel and after the “prise de mousse”... Read More

Made from estate-grown Listán Negro. Grapes are de-stemmed and cold-soaked for 24 hours before pressing. Vinification in stainless steel tanks, after which the wines are moved to mostly used American oak barrels (about... Read More

The grapes for this wine all come from our family-owned estate vineyards in Marlborough’s Lower Dashwood and Lower Waihopai sub-regions. 2021 gifted us a stellar growing season that yielded a bountiful harvest in perfect... Read More

‘Orange’ is made from 90% grüner veltliner and 10% roter traminer, both from single vineyards. They are spontaneously fermented in plastic Speidel tanks on the skins for three weeks, including malolactic fermentation,... Read More