New Zealand is a real specialty of Whole Bunch Wines. Our wineries are the most cutting edge and highly regarded in the country.All sourced from the vital sub-regions within Central Otago, Canterbury, Marlborough and Wairarapa.

THE KIWI BUNCH

BELL HILL VINEYARD - WAIKARI

AUSTRALIA WIDE

Bell Hill Vineyard is the project of winemakers Marcel Giesen and Sherwyn Veldhuizen. By following the Burgundian model of closely planted vines (9,090 to 11,111 vines per hectare), Marcel and Sherwyn have taken full advantage of the limestone soils of the steeply sloping site to develop a pristine vineyard. Already identified by Bob Campbell M.W. as one of the New Zealand wineries to follow and by Jancis Robinson M.W. as a cult wine in the making, Bell Hill wines will be among the most sought after N.Z. wines of the future.

CHURTON - BLENHEIM

NSW ONLY

Sam and Mandy Weaver have an absolute commitment to quality. It is not until the vines have reached the level of peak performance that the Weavers have made and released wines under their own label. Although Marlborough’s best known white and red varietals, Sauvignon Blanc and Pinot Noir are rarely realised at the great price and quality levels that the Churton wines present.

EARTH'S END - CENTRAL OTAGO & MARLBOROUGH

NSW, SA, QLD, WA
Earth’s End Wines are selected Central Otago (Pinot Noir & Pinot Blanc) and Marlborough (Sauvignon Blanc) vineyards that exemplify the varieties suit- ed to the region at an affordable price. The Pinot Noir and Pinot Blanc is brought to you by the producers of Mount Edward. Sourced from younger vineyards on the Wanaka Road and selected vineyards in the Lowburn and Gibbston areas which are managed using sustainable and organic growing techniques. Their aim is to grow wines that are approachable on release.

THE HERMIT RAM - LIMESTONE HILLS & WAIRARAPA

AUSTRALIA WIDE
An exciting new project from the Limetone Cliffs, Waipara. Winemaker Theo Coles of Mountford Estate’s side project. Minimal intervention and hand crafted small batch wines. The Pinot Noir is close planted, late picked, aged in hogshead and bottled by hand! This is a winery to watch. Tiny quantities so be quick.

MOUNT EDWARD - GIBBSTON

NSW, SA, QLD, WA
Mount Edward is a small wine grower located in the heart of Central Otago, New Zealand. Started in 1998, Mount Edward has evolved from its simple beginnings; growing pure Central Otago Pinot Noir and Riesling, to a winery exploring the boundaries of what is possible; with sub regional vineyard sites and the region’s most promising varieties. Bio Grow certified organic in their vineyards and winery, winemakers Duncan Forsyth and Anna Riederer along with proprietor John Buchanan grow and makes Mount Edward’s wines using traditional approaches and minimal intervention. Mt Edward’s vineyards are in the Bannockburn, Lowburn and Gibbston sub regions of Central Otago.

PYRAMID VALLEY VINEYARDS - WAIKARI

NSW, QLD
Pyramid Valley Vineyards is a boutique winery owned by Mike and Claudia Weersing. The Weersings have carved a reputation for producing the most unique and naturally made wines in New Zealand. Their artisanal wines are at the very heart of terroir - each of their wines speak absolutely of the

soils they’re grown on and the seasons they’re produced in. Fruit for the growers collection are sourced from selected sites and are managed to the Weersing’s exacting standards.

SATO - MT PISA, CROMWELL & CENTRAL OTAGO

AUSTRALIA WIDE
Yoshiaki Sato is a star in the making. He worked at Mount Edward wines, and started his first vintage of his own label in 2009. Yoshi’s early influences were the natural winemakers in France, and after working with Domaine Bizot in Vosne-Romanée and Domaine Pierre Frick in Alsace, he then moved to New Zealand and worked for a few years at Felton Road. Yoshi states Mike Weersing “has been a great inspiration and mentor” in his quest to make natural wine from the organic vineyards situated in Mt Pisa. Yoshi refuses to use industrial yeast and bacteria and tries not to add any chemicals or additives during vinification and maturation in barrels. He adds only 15ppm of SO2 at bottling, as he believes SO2 destroys natural microbial balance and breaks the original natural ferment flavour. With all of these factors in winemaking, he believes Sato Wines directly reflect the terroir of the vineyard expressing the original natural flavour of the grapes.

SCHUBERT - MARTINBOROUGH & WAIRAPA

AUSTRALIA WIDE

Kai Schubert and his partner Marion Deimling are a German couple who sought out New Zealand as a place to craft premium wines. In this case, Pinot Noir was the objective and Martinborough was selected over sites in the U.S, France and Australia. Their research has definitely paid off, as the quality of the wines they now produce will attest. 

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