Sunshine, soil, and sea

David Barrett

Nelson’s terroir – the Waimea Plains, Moutere Hills, and Kina Peninsula – have always been part of the Kahurangi Estate story, which began when they planted some of the earliest Riesling grapevines in the South Island back in 1973.

Winemakers and winegrowers take advantage of the region’s long sunshine hours to capture the essence of the region – the hot days and cool nights of the Waimea Plains and the clay soils characterising the Moutere Hills – in each bottle.

But beyond the sunshine and the soil, there’s another aspect of Nelson’s climate that adds depth to Kahurangi’s range of wines: the sea of Kina Peninsula. With the spectacular Ruby Bay on one side and the Motueka Inlet on the other, Kahurangi’s Pinot Gris, Pinot Noir, Chardonnay, and Sauvignon Blanc vines grown on the Kina Peninsula enjoy all the benefits of a maritime influence. These vines have their roots in Moutere clay, but are protected from frost by refreshing sea breezes. You could say the sea has played a rich part in Kahurangi’s history.

So it just makes sense that grapes grown with the essence of the ocean would pair well with seafood. The crisp acidity of Sauvignon Blanc and bright citrus flavours complement the saltiness of oysters while the rich, buttery flavour and tender texture of lobster pair perfectly with the full body and creamy texture of Chardonnay.

For the people behind the Kahurangi name like Managing Director David Barrett, their passion is about bringing people together with a bottle over great local kai, just like the Thursday night family dinners he grew up with.

When it comes to choosing a favourite wine, David is a huge fan of Kahurangi’s Chardonnay and absolutely rates their Mt Arthur Reserve as one of the best in the region. But he says wine has different personalities to suit different occasions – family-night wine doesn’t need to be expensive; it just has to be the right wine for the right moment.

Imagine sitting down around the table with your whānau, delicious kai and a bottle or two of Nelson wine. What could be better?