ABOUT ALLUVIALE

Hawke’s Bay is the traditional home of New Zealand winemaking with the two oldest wineries in close proximity (Mission Vineyards and Te Mata Estate). Both wineries were established in the 19th century and have long standing reputations for producing New Zealand’s finest wines in traditional styles. Marlborough is the modern face of New Zealand wine with an explosion of growth and enthusiasm unmatched anywhere in the wine world at present. Both regions are linked by a 45 minute flight which is widely utilised by the wine industry.

The Alluviale wines are made in our Hawke’s Bay winery just out of Havelock North. The winemaking techniques would be considered modern in France but are reasonably traditional in New Zealand. We use a combination of hand picking and machine picking of fruit depending on what varieties we are making. Fruit is received into the winery and fermented using a variety of yeast and in a number of different fermentation vessels. We utilise largely indigenous yeasts for our red wines and a combination of indigenous and cultured yeasts for the whites. Fermentation and maturation occur in vats of both stainless steel and oak, along with the more traditional small barrels.

We strive to make Alluviale wines in a style that strongly reflects the fruit and vineyard sources. Along with a winemaking approach that preserves fruit flavours we use other techniques to provide complexity to the wine, usually in the form of a savoury nuance. We believe a savoury nuance in wine heightens the food and wine experience by providing a link between both. The wines from red grapes have very fine tannins and our white wines have fine acidity, which also make them great matches with food. Our winemaker is Antony Mackenzie.