BELL HILL VINEYARD, New Zealand

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 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, Biogro Organic certified and Biodynamic farming, manual work in the vineyard, the efforts they go to very much show in the wines. Soils are mainly clay loam with some rocky, silt or sandy parts.

Winemaking

Their winemaking approach is meticulous yet minimal. Chardonnay and Pinot Noir are multi-clone, harvested and vinified by individual block to preserve character and assess blending or single parcel potential. Natural yeasts from the vineyard initiate fermentation, with no fining agents and minimal filtration—just a coarse polish if needed. Malolactic fermentation occurs naturally, and sulphur is used sparingly: only after 12 months in barrel for Chardonnay, and at processing and post-barrel ageing for Pinot Noir to ensure stability, colour and age-worthiness.