One of the higher profile Nelson wineries, Waimea Estates has grown quickly in size and stature since its first vineyards were planted in 1993. From the first vintage release of a trophy-winning Sauvignon Blanc in 1997, Waimea Estates has attracted attention: “I am profoundly impressed by the overall quality of the wines – this is clearly a winery worth watching.” – BOB CAMPBELL MW Sustainable Winegrowing Great wine is made in the vineyard and both Trevor and Ben Bolitho see themselves as “guardians of the land”. All of the vineyards and winery are managed according to the principles of Sustainable Winegrowing – protecting the environmental integrity of our wine production while maintaining quality, intensity and consistency of our fruit. Innovation in Winemaking The winemaking team are our “guardians of the fruit” and pride themselves on maintaining an innovative approach to wine making. Waimea was one of the first wineries in New Zealand to use new technologies such as micro-oxygenation, Ganimede fermenters and cross-flow filtration. Yet our winemaking includes nuances of the old world as well - illustrated particularly in the production of both our Chardonnay and Pinot Noir. Both these varieties are wild yeast fermented. The Chardonnay is oxidatively handled and fermented warm with high solids. The Pinot Noir is de-stemmed only (not crushed), cool macerated and fermented hot with hand plunging. Extended élevage in barrel creates wines of finesse and elegance.