Auntsfield's premium single vineyard wines from New Zealand's famed Marlborough district are some of the finest and best priced cool-climate southern hemisphere renditions of Chardonnay, Sauvignon Blanc and Pinot Noir.
Auntsfield actually dates back to 1873 (positively ancient in New Zealand wine terms), when Muscat was the grape of choice for the visionary David Herd who made wines for 50 years until it reverted to being a sheep station. The Cowley family bought it in the early 1990s, when there were no grapes to be found, and it wasn't until they researched the history that they realised they had acquired Marlborough’s very first vineyard; a commercial winery 100 years before any others. It’s a great story, but only because the wines live up to the grand historical significance.
The Cowley’s planted distinct blocks with Sauvignon Blanc, Chardonnay and Pinot Noir, ensuring that each varietal was particularly suited to its designated block. They now have 40 hectares on north-facing Greywacke rock slopes overlaid with fine clay soil. Making good wine requires good foundations and, in this case, a terroir that imparts a fine minerality with wonderful texture and definition.
Auntsfield's Sauvignon is a classic high-end Kiwi style, with gooseberry, fresh-cut grass and lush passion fruit flavours. The estate’s Pinot Noir is complex and concentrated, while their Chardonnay boasts citrus and tropical fruits and refined minerality.