Gisborne is situated on the most easterly tip of New Zealand’s North Island. Known in Māori as Tairawhiti, which means “the coast upon which the sun shines across the water”, the region enjoys high sunshine hours and basks in a maritime climate, enabling it to grow an impressive range of produce from stone fruit and avocados to citrus and corn.

Protected by mountain ranges to the north and northwest with cooling afternoon sea breezes, Gisborne’s climate is similar to many of world’s finest wine growing regions. The fine clay and silt loam soils together with a high winter rainfall, means that most grapes are dry grown emphasising the real “terrior” of the region.

Classic sparkling wine base varietals such as Chardonnay, the region’s flagship, and Pinot Noir flourish in the area, producing the base wine for Indevin’s international award-winning Lindauer range. Crisp natural acidity is balanced with stone fruit notes, strawberries and cream, ensuring the success of aromatic varieties including Pinot Gris, Gewürztraminer, Viognier and Arneis.

Gisborne’s wine region was established in the 1920s with the arrival of German born Fredrick Wohnseidler who established the Waiherere winery on the Ormond vineyard, the foundations of which can still be seen today. The 1970s saw grape planting expansion and by the early 1980s, Gisborne was the largest source of vineyards in New Zealand with companies such as Penfolds, Cooks, Montana and Corbans all claiming a stake in the area.

Today, these well known wine companies along with Wohnseidler are part of Indevin Gisborne. Our two winery sites offer world-class infrastructure and winemaking services, with a total capacity of 20 million litres, capable of processing around 15,000 tonnes of white grapes and 1,500 tonnes of red grapes each vintage.

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White wine production

 

  • – Stainless steel tanks ranging from 600 to 285,000 litres

  • – Bespoke Bulls-i management system including on-line web-portal access for each client.

  • – Pre-harvest maturity analyses and reporting

  • – Laboratory analyses at every step of the wine making process

  • – Crushed or whole bunch pressing

  • – Floatation through either mobile, static or continuous units

  • – Yeast auto hydrators and yeast propagation centre

  • – A choice of fermentation options including: inoculated, wild, tank, cuve and barrel.

  • – Laboratory trial work

  • – A choice of final filtration methods including the latest high solids cross flow technology.

 

Red wine production

 

  • – Pre-harvest maturity analyses and reporting

  • – Multiple fruit receival options: machine and handpicked fruit, receival bin and must pump

  • – Thermovin capabilities

  • – Open top fermenters: 4 x 10 and 4 x 20 Tonne

  • – Closed top fermenters:12 x 35 Tonne fermenters with automated pulse air mixing capabilities

  • – 12 x 35 Tonne fermenters with automated pulse air mixing capabilities

  • – A choice of fermentation including inoculated, wild, tank, barrel and stave work

  • – Cap management options include:

    • – Pump over

    • – Pulsair®

  • – Laboratory trial work

  • – A choice of final filtration methods including cross flow and Earth filtration

  • – Micro-oxygenation