After Tamra left Yealands, she and Simon, her husband sold a small Marlborough vineyard and the family home to help fund the new venture. They moved to Waiheke Island which is now the base. Tamra’s ‘wish list’ included a desire to make wines from organic and/or biodynamic grapes. She succeeded with three out of her first four wines. Working with a fastidious bunch of growers who love their land means Simon and Tamra are confident that they are using exceptional fruit from distinguished sites. Crucially, they look for old vines in high-altitude vineyards, farmed sustainably, organically and/or biodynamically. The aim of each bottle is to showcase and explore the sub-regionality of New Zealand’s wine growing regions – they want to make wines of provenance. Intervention is minimal, but never to the detriment of the wines: just as they focus on balance in the juice, balance in the winemaking approach is also vital.
The vineyards are organic, biodynamic, old vines. Free draining river terrace soils. Fermented and aged in a concrete egg. The palate shows leafy, delicate and savoury notes. This wine exudes elegance and is packed with flinty flavours, interlaced with some ripe lychee notes from the Sauvignon Blanc.