Clay-bound Gravels of the Moutere

Under the Moutere Hills topsoil lie ancient, brown, clay-bound gravels. This geology has developed over a long period, with the gravels being uniformly distributed, then slowly eroding down to the resulting low hills.

Neudorf Vineyards, established by Tim & Judy Finn in 1978, is credited with producing some of NZ's finest Chardonnay. They have also earnt an international reputation for the quality of their other wines. Their philosophy is to grow grapes which express the vineyard, to take the essence of that fruit & then preserve it as wine.

Kahurangi Estate is a family-owned vineyard, with a focus on the aromatic grape varieties which respond well to Nelson's 'cool-climate'. Originally planted by Hermann Seifried in 1973, it has the oldest commercial Riesling vines in the South Island. Greg & Amanda Day purchased the vineyard & winery in 1998.

Himmelsfeld was established in 1991 by Beth Eggers. Planted with just one acre each of Sauvignon Blanc, Chardonnay, Cabernet Sauvignon & Viognier, all high on a hill-top. The site of the vineyard was chosen for its north-west aspect & somewhat barren clay soils, which has allowed Himmelsfeld to work to traditional vine cultivation methods.

Woollaston Estates was formed in 2000 when Philip & Chan Woollaston met Glenn & Renée Schaeffer. They shared a love of art, literature & the Nelson landscape, so their dream was to develop a winery that was not only highly functional, but was also sensitive to the natural aesthetic of the area & reflected their creative passion.

Tohu, since 1998, have been making their mark on the world with wines produced from NZ's premier grape growing regions: Marlborough & Nelson. True to Maori culture, Tohu have a strong spiritual connection to everything they grow & a responsibility to ensure their land is passed on to future generations in pristine condition.

Bronte Peninsula is composed of the same clay gravels as the surrounding Moutere Hills but it also has the added advantage of a climate moderated by its the proximity to the sea. Patrick & Barbara Stowe recognised this potential, purchasing land there in 1995 & removing the existing apple orchard to plant their vineyard.

Established by Dave Birt & Pam Robert in 1998, on a 6ha north-facing clay gravel slope overlooking the Moutere Estuary. Since 2003 the vineyard has been producing tiny quantities of impressive award-winning wines. Swiss couple Achim Bauer & Karin Schoch purchased the vineyard in 2011 & have exciting plans for future expansion of the label.

Owned & worked by Julie & Alistair Ashcroft, Kina Cliffs is a small vineyard first planted in 2004 on Moutere clay gravels, very close to the beach at Kina in Tasman. The first wines under the Kina Cliffs label were released in 2009, & the tiny production has been punching well above its weight ever since.

Gentle processes were the guiding force when Daniel Schwarzenbach designed his gravity-fed winery in Tasman. Nestled into the hillside in the middle of the vineyard, the winery is a direct reflection of everything Blackenbrook stands for - minimal interference with natural processes resulting in pure & genuine wines.

Sea Level is owned by father & son team, Mike & Sam Smaill. Their first wine, a Marlborough Sauvignon Blanc, was released in 2010, while the first wines from their Mariri vineyard were released in 2011. Sam is senior winemaker for Whitehaven Wines in Marlborough, has worked vintages in Italy, USA & New Zealand, & studied winemaking at the University of Adelaide.

Renat Nussbaumer purchased an existing apple orchard on Kina Peninsula in 1998. No stranger to wines, his family has owned a vineyard & produced wine in Switzerland for the past 30 years, while relations in the Burgundy area of France have also provided him with essential knowledge.

Wendy Parr & Philip Simpson established their vineyard above Limestone Bay, near Pohara. The winery produces tiny quantities of hand-crafted, single vineyard Pinot Noir, Pinot Gris & Chardonnay from their limestone-clay soil. When not tending vines, Wendy Parr is known for her wine sensory evaluation work & Philip Simpson for his books on NZ native trees.

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