Bell Hill Vineyard
Established in 1997 by Marcel Giesen and Sherwyn Veldhuizen, the vineyard is on the site of a former limestone quarry that imparts unique characteristics to the resulting wines, which are 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 is extremely small, with around 2–3 hectares planted at very high density, following Burgundian principles to limit yields and encourage deep root systems. Soils are predominantly limestone‑derived with calcareous clays, contributing tension, minerality and ageing potential. Farming is certified organic and biodynamic, with intensive manual work and a focus on soil health and biodiversity to maximise site expression and fruit quality
Winemaking
Winemaking is meticulous and minimal‑intervention, designed to reflect vineyard character as transparently as possible. Fermentation is carried out using indigenous yeasts, often with parcels vinified separately to preserve site identity. Oak use is restrained, ageing taking place in a mix of neutral vessels, with minimal fining and filtration and careful sulphur use, resulting in wines defined by purity, precision and longevity.
Highlights
- Iconic boutique producer from North Canterbury, crafting Burgundian‑inspired Pinot Noir and Chardonnay from a limestone quarry site.
- High‑density, organic and biodynamic viticulture enhances terroir expression, minerality and vine balance.
- Minimal‑intervention winemaking with natural fermentations delivers precise, age‑worthy wines with exceptional site character.
