“Te Arai” roughly translates to “the place where you pause before going on toward the land of eternal sunshine.”

Te Arai Vineyard is located 5km (3 mi) from the sea and is dry-farmed. Silt soils lend fragrance while the occasional incidence of botrytis, generated by the autumnal mists from the Te Arai stream, provides complex texture, body, and a sense of sweetness.

Over the years our determination to produce one of the world’s best wines from this variety is a seasonal challenge and a bottled fantasy. In 2021, we did four selections of hand-harvested grapes. On the crush pad, the stems are discarded as these grapes give up their juice very easily during the long slow press cycle. The juice is collected and allowed to settle for only a short time as we wish to keep the fine sediments, for it is here that all the nutrients lie that satisfy a well-behaved fermentation. The fermentation and maturation take place in demi-muids (large 600-liter oak barrels) and stainless steel tanks. The wine matures in these vessels over time and without the obtrusion of oak tannins, which would otherwise disrespect the subtle fruit aromas.

With aromas of mango, tropical fruit, lime and green apple there is a mouth watering acidity complimented with a softening sweetness.