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Winemaking and viticulture are overseen by Ollie Powrie and Andrew Lebioda, both of whom have a wealth of experience working with the vineyards and grapes of New Zealand’s key regions. Their aim is to intervene as little as possible and allow the soils and Mother Nature to tell the story of each vintage through the wines. Balance is the watchword and the measure of success is the empty bottle at the end of a meal, where the wine has worked in perfect harmony with the food, neither overpowering nor shrinking into the shadows.