BELL HILL VINEYARD, New Zealand
Established in 1997 by Marcel Giesen and Sherwyn Veldhuizen, the vineyard occupies a former limestone quarry, which imparts unique characteristics to its wines. Known for their elegance, complexity, and longevity. The Pinot Noir exhibits layers of ripe red and dark fruits with fine tannins, while the Chardonnay offers flinty complexity and a tight structure that evolves beautifully with age.
Viticulture
The vineyard spans 2 hectares and follows a Burgundian model with high-density planting (9,090 to 11,363 vines per hectare) and low-to-the-ground vines. This approach, combined with biodynamic and organic practices, aims to produce Pinot Noir and Chardonnay wines that reflect the limestone-rich terroir. The vineyard's commitment to quality and terroir expression has earned it a reputation for producing some of New Zealand's most exceptional wines. With high density planting, adopting a Burgundian model, Organic and Biodynamic farming, manula work in the vineyard, the efforts they go to very much show in the wines.
Winemaking
There is limited production and meticulous low intervention winemaking practices, parcel based vinification, natural ferments and minimal (if any) additions or filtration as well as careful ageing for approximately 12 months in French oak barrels, with varying percentages of new oak depending on the vintage and wine. After barrel aging, wines spend additional time in tank before bottling to integrate and stabilise.
