Waiheke is known for it’s high quality red wines based on Cabernet Sauvignon, Merlot, Malbec and Cabernet Franc grape varieties. There are around 30 boutique wineries scattered about, many with tasting rooms, swanky restaurants and breathtaking views.
Sunshine, sea breezes and rolling hills define one of the world’s most exclusive wine growing regions, producing wines with intense varietal flavour and the freshness and purity that comes from a pristine environment. There is nowhere in the world like Waiheke Island. Discover its beauty by discovering its wines.
Waiheke’s current reputation is a far cry from its first flirtation with the grape. In the 1950s, the Gradiska family produced what Kim Goldwater describes as a “fairly ferocious fortified brew” from hybrid vines at Ostend.
The Goldwaters were the first to introduce v.vinifera, putting in their first vines on Waiheke in 1977 and moving permanently to the island in 1983. They were followed by Stephen White at Stonyridge in 1982 and the Hamiltons at Peninsula Estate in 1984. Not long afterwards the Dunleavy family planted their Te Motu Vineyard, and Barry and Meg Fenton set up Fenton Estate.
Cabernet blends remained the flag bearers for Waiheke well into the 90s as the number of vineyards began to grow at a fast pace, leading to the formation of The Waiheke Winegrowers Association Inc. A surge in new planting was underway reflecting the desire of some winegrowers to expand their cellar door range and meet the changing mood away from Bordeaux-style reds.
The frequency and speed of the passenger ferry services from Auckland had brought about a major change in the Waiheke economy, boosting tourism and encouraging the development of vineyard cellar door operations and vineyard restaurants such as Mudbrick and Stonyridge.
Meanwhile, David Evans at Passage Rock Wines was harvesting the Syrah vines planted at his Te Matuku valley property and becoming a consistent Gold Medal and Trophy winner in national competitions. The suitability of the island’s climate for the growing of this classic Rhone Valley variety was quickly recognized by other growers, some of whom selectively moved away from Cabernet Sauvignon as their mainstay. In 2003, The Hay Paddock established a single-variety Syrah vineyard in the Onetangi Valley, and others converted previous plantings to Syrah.
Today, winegrowing and wine tourism are the principal drivers of the island’s economy.
Most of Waiheke’s vineyards have a cellar door open all year around, however a few are only open in the summer months, therefore we recommend you call beforehand to confirm and/or book your private tasting.
Many vineyards also provide delicious food at their own cafe or restaurant, and the likes of Mudbrick and Cable Bay vineyards have become popular wedding venues. Te Whau, Poderi Crisci, Casita Miro and Te Motu vineyards are all winners of the Metro Best NZ Rural restaurant.
The organic Awaroa vineyard lies on west-facing slopes among native bush in the middle of Waiheke Island. Syrah and Cabernet Sauvignon are the main varieties planted.
We produce small quantities of premium wine, so we have limited distribution. Our wines are available from most stores on Waiheke and from Accent on Wine in Parnell. We have opened our Tasting Room at 324 Waiheke Road, offering tastings of all our current releases and some delicious options for tasting platters.
Cellar Door open, view their Website for updated opening times.
Website: http://awaroa.co.nz/
Tel: +64 27 580 6575
Thomas’s Bach Vineyard Restaurant & Cellar Door
Waiheke's newest hi-tech winery production is located at the highest vineyard with views from Coromandel to the Sky Tower.
Relaxed ambience to dine with friends and family, groups from two to sixty-two!
Batch wine portfolio includes Flora, Pinot Gris, Cabernet Sauvignon and Syrah. Batch Fizz sparkling wine, made and bottled on site, range includes Fizz Rose, Fizz Chardonnay and Fizz Riesling.
Website: https://www.batchwinery.com/
Tel: +64 9 372 3223
Exquisite cuisine, Award-Winning Wine & Breath-taking views.
Cable Bay Vineyards makes wines from grapes grown on Waiheke Island and in Marlborough.
Our Waiheke vineyards are situated at the western end of the island and are planted with Pinot Gris, Viognier, Marsanne, Chardonnay, Syrah, Merlot and Malbec.
Cellar Door open, view their Website for updated opening times, for tastings, tours and trivia.
Website: https://cablebay.nz/
Tel: +64 9 372 5889
Casita Miro Restaurant on beautiful Waiheke Island is renowned for its ambiance, fine food and wines. Specializing in the cuisine of Spain and the wider Mediterranean Rim.
Miro Vineyard wines are hand crafted from vine to bottle. At our 10-acre Onetangi Valley Bond Estate vineyard we grow white varieties; Pinot Gris, Viognier, Albarino and red; Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Syrah. From these we blend a unique range of wines including Rosé, Syrah/Viognier, The Miro and the highly sought-after Madame Rouge.
At Casita Miro they love to share. And so, instead of just offering tastings of their Miro Vineyard wines, they also offer flights of Spanish wines, including stunning Sherries and beguiling Brandies.
View their Website for updated opening times.
Website: https://www.casitamiro.co.nz/
Tel: +64 9 372 7854
Destiny Bay is Waiheke Island's only Cabernet blend specialist and first fully certified sustainable winery. The 2007 Magna Praemia is New Zealand's highest rated wine by an international critic, and received 98/100 points by Anthony Dias Blue. Magna Praemia is New Zealand's most expensive wine.
We are not open to the general public, but we do conduct private tours and tastings for people who are interested in becoming Patron Club members, details listed on their website.
If you wish to order wine directly from the winery, please call then or view their International as well as local retailers listed on their website.
Website: https://destinybaywine.com/home/
Wine Tastings (Limited Availability) call: +64 9 216 5105 or +64 9 600 2050
Founded as Goldwater Estate in 1978 by pioneering Waiheke winemakers Kim and Jeanette Goldwater, Goldwater Estate was among the first wine making operations on Waiheke. Its awards include being named winery of the year by Wines and Spirits Magazine in 2001.
Nestled among 30 acres of native bush and rolling vineyard overlooking Putiki Bay, the micro-climate provides an ideal terror for wine growing.
Cellar Door and wine tastings open, view their Website for updated opening times.
Enjoy a delicious picnic among the vines, well-stocked baskets sold on-site.
Website: http://goldieestate.co.nz/
Tel: +64 9 372 7493
Open Wednesday – Sunday, 12pm – 4pm
Jurassic Ridge is a small, family-owned vineyard and winery, named for the surrounding geology. It produces hand-crafted Syrah, Montepulciano, Pinot gris and Cabernet Franc.
The vineyard sits on the site of a once huge mountain ridge of Jurassic greywacke, so you just might taste 155 million years of geological history in your glass!
Cellar Door open, view their Website for updated opening times.
Website: https://www.jurassicridge.co.nz/welcome
Tel: +64 21 1888 638
Kennedy Point Vineyard is the only certified organic vineyard on Waiheke and can be found on the southwestern side and was established in 1996.
Set amongst 300-year-old pohutukawa trees overlooking Waiheke Island’s Kennedy Bay. At our cellar door you can complement your wine tasting experience with delicious local oysters, cheeses and smoked salmon.
It specializes in growing and producing Bordeauxand Syrah wines.
Cellar Door: The perfect setting to sample our award-winning organic wines, extra virgin olive oil and Kennedy Point honey. Our tasting plate selections are paired with the wines to enhance the entire experience.
Cellar Door open, view their Website for updated opening times, for wine, olive, avocado oil and honey tasting.
We offer customized tours, private long lunches, group wine tasting or afternoon celebrations for groups of up to 30 people during the summer season.
Website: https://www.kennedypointvineyard.com/
Tel: +64 9 372 5600
Situated at Man O' War Bay, at the eastern end of Waiheke Island, these vineyards are planted on numerous small sites on the 5,000-acre (20 km2) Man o'War farm.
Begin your visit with an adventurous drive along a gravel road, encompassing wide landscape views from the tops of hills, to lush, subtropical forests to reach our tasting room.
Settle in with a tapas platter and a glass of Man O' War's Valhalla Chardonnay at Waiheke's only beachfront tasting room. If the weather is good, go for a swim in beautiful Man O' War Bay.
A family friendly premise with activities for the kids (and adults) such as lawn cricket, petanque, skittles and swingball. Dogs are welcome but must be kept on a lead at all times.
Reservations recommended
View updated Opening Hours on their Website.
Website: https://www.manowar.co.nz/
Tel: +64 9 372 9678
Mudbrick is one of the island's best-known wineries and has a Provence-style restaurant made of mudbrick. The vineyard enjoys fantastic 360-degree views of the gulf and surrounding islands.
The vineyard produces Merlot, Chardonnay, Cabernet Sauvignon, and Syrah grapes.
Tours and tastings available, Cellar door open 7 days a week and for tastings less than 10 guests you do not require a booking. View their Website for update opening times.
Website: https://www.mudbrick.co.nz/
Tel: +64 9 372 9050
Obsidian Vineyard in Onetangi is a 17-hectare property that was established in 1993.
Tucked away in an Amphitheatre setting amongst the vines, Obsidian offers tastings in a relaxed and friendly environment. The cellar door is situated next to a wetland area and vines. Al fresco tastings are often held under the pergola. View their Website for opening times.
Obsidian, its flagship wine, is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec. Its label is "Weeping Sands" (the translation of "Onetangi"). In 2007 Obsidian won a trophy and gold medal at the Romeo Bragato National Wine Competition for its first release of the Montepulciano variety.
Website: https://obsidian.co.nz/
Tel: +64 9 372 6100
Passage Rock Vineyard is at the eastern end of Waiheke Island at the head of Te Matuku Bay.
Cellar Door is available for you to access their portfolio of fine wines amongst the backdrop of our relaxing and comfortable cellar. Try a range of their highly sought-after wines while their friendly & knowledgeable staff take you through a wine degustation journey.
Its first vines were planted in and consisted of Merlot, Cabernet Franc, and Cabernet Sauvignon along with the current trends on Waiheke Island.
'Waiheke's most awarded winery for Reserve Syrah' serves excellent pizza among the vines.
Website: http://www.passagerock.co.nz/
Tel: +64 9 372 7257
Poderi Crisci vineyard encompasses 7.7 hectares on a north facing slope set among a sheltered Amphitheater and a narrow rocky strip believed to be 30 million years older than the rest of the Island.
Located at the end of a country lane, Poderi Crisci is a family-owned vineyard and restaurant with Italian flair and a passion for traditional wine making.
The first merlot vines were planted in 2000. The success of the first vines led to the planting of other grape varieties and vegetable gardens with Poderi Crisci being founded in 2008 and the restaurant opening in 2010.
Antonio, a visionary, has transformed the Waiheke Island vineyard into a place people will visit to wine, dine and have ‘layers of experience.’
Website: http://www.podericrisci.co.nz/
Tel: +64 9 372 21448
Stonyridge Vineyard was founded in 1981 in the Onetangi Valley, specializing in Bordeaux-style reds.
The first Bordeaux vines and olive trees were planted in 1982 with the help of close friends and family. This makes Stonyridge the first commercial olive grove in New Zealand. When Cabernet Franc and Malbec were planted in 1983, it was the beginning of New Zealand’s first Bordeaux four blend.
In 1987 the great Larose was made that rocketed Stonyridge to national fame and attracted international attention – a wine hailed as the greatest red wine ever made in New Zealand. The Stonyridge Larose 2010 scored 97 points to make it the highest equal scoring red wine in 2013 and finished ahead of all of Australia’s most iconic Cabernet Merlots!
Today Stonyridge is referred to as “One of the Top Ten Must Visit Wineries in the World” Guardian UK and most recently topped the list for the best Cabernet Merlot in The Age/ Sydney Morning Herald Good Wine Guide 2013.
Waiheke's most famous vineyard is home to world-famous reds, an atmospheric cafe and the occasional dance party. Order a bottle of wine and a gigantic deli platter and retreat to one of the cabanas in the garden.
Website: http://www.stonyridge.com/
Tel: +64 9 372 8822
Tantalus Estate sits on eight hectares of free-draining sandy soil over weathered clay and rock in the Onetangi Valley, in the heart of Waiheke’s wine growing country. Their aim is to produce dense, complex Bordeaux and Rhone-style reds that will age beautifully.
The Estate includes 5.3 hectares of vineyards, a winery, a craft brewery and an expansive, light-filled restaurant with a seasonal menu built around fresh, local produce.
The estate is situated amongst other reputable wineries within walking distance making the valley a great destination to spend the day.
Situated amongst the vines, our indoor and outdoor dining areas flow through to the Cellar Door, providing comfortable and diverse experiences for our guests. Enjoy hand-crafted wine and beer tastings while gazing down into our state of the art brewery and out across the vines.
View updated Cellar door opening time on their Website.
Website: https://www.tantalus.co.nz/
Tel: +64 9 372 2625
The Te Motu Vineyard’s story began in 1988 when the Dunleavy family procured 30 acres of prime “vineyard valley” and nourished it into a haven of premier wine.
As one of the pioneers of the Waiheke wine movement, the family’s vision was clear from the outset: To master wines of the ‘Bordeaux’ style, comprised predominantly from a blend of Cabernet Sauvignon and Merlot.
In 1989 the first vines were planted. The first vintage of Te Motu was produced in 1993.
Te Motu’s vineyard lies in the heart of Waiheke Island’s Onetangi Valley which features Jurassic-age Waipapa Group soil and a unique micro-climate.
The on-site restaurant work a special kind of magic, using wonderful local ingredients grown on Waiheke, as well as fresh produce straight from their own gardens to produce honest-to-goodness and thoroughly modern food.
The Cellar Door provides a wonderful opportunity to sample aged red wines that are not often readily available, view their Website for updated opening times.
Website: https://temotu.co.nz/
Tel: +64 9 372 6846
Wild on Waiheke is the home of Wild Estate Vineyard & Restaurant, Waiheke Island Brewery, and a relaxed style, giant outdoor beer garden.
It’s a place you can unwind & relax right among the vines and rolling hills.
Overlooked by the green, lush forestry of Te Putiki O Kahu Hill (a fortified Maori settlement first inhabited 700 years ago), you’ll feel as though you’re in a hidden and luxurious retreat nestled among the vines.
Here you will find archery, laser clay bird shooting, pétanque, a sandpit and a giant chessboard, all suitable for families, corporate groups and visitors to the island.
Our Taste Waiheke room is a first for Waiheke. You can sample and purchase locally produced food; olive oils; preserves; art and craft as well as our own wine and beer made on the premises.
Website: https://wildonwaiheke.co.nz/
Tel: +64 9 372 4225 - Future and Group Bookings
Tel: +64 9 372 3434 – on the day bookings
Woodside Hill is a small 1 Hectare vineyard that lies nestled in a larger area of native bush in association with the Whakanewha regional park.
This gives the site a number of advantages; it's sheltered to the east, south and west, and it's distance to other vineyards keeps the disease pressure down.
The site is relatively steep, averaging around 20 degrees. This requires specialist equipment in the form of a tractor that has rubber tracks.
The steepness of the site means that the grapes are less susceptible to excess moisture in wetter years - the rain tends to run off, giving better fruit.
Woodside Hill is a boutique vineyard specializing in Merlot and Cabernet Franc.
Website: http://www.woodsidehill.co.nz
Tel: +64 9 372 8900
The rock that underlies a vineyard is a major factor, if not the major factor in determining varietal variations in different terroirs.
With several significant exceptions, most of the islands’ vineyards are separated only by thin layers of soil and clay from massive sequences of Jurassic strata that range from 145 to 158 million years in age.
Elevation of the early landform above sea level, and erosion for millions of years, has resulted in vines flourishing where dinosaurs and ammonites once ruled!
The island rock on which we now walk is almost entirely of Jurassic age and our wines derived from these sediments are truly distillations of millions of years of earth’s history.
Though Waiheke is small in area, the age and chemical constitution of the base rock under our vineyards can change markedly and abruptly, even in very small distances.
The multi-faceted hills created by the early upheaval of the land lead to further variation in vineyard aspect vis-à-vis sunlight and wind which, together with rainfall, have a strong influence on the choice of grape variety.
An examination of the geological map of Waiheke Island reveals that the rock strata has been enormously compressed and fractured by tectonic activity causing the landscape to be massively deformed by a series of compression folds whose axes run more or less North and South. Plotting the location of vineyards relative to these formations and their resulting mineral sediments and deposits will reward the wine connoisseur in search of unique varietal expression.
Soil is substantially the product of weathered rock. Most of Waiheke is underlain by weathered, indurated argillite of the Waipapa Group.
During the weathering process, the original rock fabric has been largely converted to clay minerals.
The uppermost levels of the weathered rock (‘rotten rock’) are generally composed of a stiff to hard soil, often criss-crossed with mineralised veins and stained with iron and manganese oxides.
This soil may be relatively thin in places with hard ground close to the surface, or of considerable thickness, with rock being found only at tens of metres of depth.
Overlying the weathered argillite in many places is a mantle of Pleistocene sediment composed of Aeolian (wind-blown) dust; silt-sized particles that had their origins in the ancient continental shelf to the west of the North Island.
A metre-thick layer of this sediment was apparently deposited over Waiheke and now forms a mantle cloaking the underlying bedrock. This sedimentary topsoil shows a propensity to shrink and crack and then swell again with the change of seasons from summer to winter, due to the high proportion of Camontmorillonite clay it contains.
Site variation is enormous, but generally, Waiheke vineyards are highly mineralised but naturally low in pH and phosphate with a high porosity but low permeability.
Exceptions occur in gully floors where richer alluvial soils congregate and in the volcanic ash soils at the eastern end of the island around Stony Batter.
Clay soils are thought to aid ‘mouth feel and structure’ in Merlot, Chardonnay and Syrah, and low-fertility mineralised soils are generally conducive to flavour in wine.
However, the health of the vines on Waiheke requires management of drainage, soil organic matter and pH on an on-going basis.
Waiheke Island’s climate is strongly influenced by the surrounding sea. Being situated in the Hauraki Gulf to the east of Auckland, the island is partially protected from the prevailing colder/wetter west and southwest winds, making it both drier and warmer than the Auckland isthmus.
However, with an area of just 92 square kilometres and a coastline of 133.5 kilometres, it is the proximity of the surrounding ocean that has most bearing on the climate from a viticultural standpoint.
The ocean acts as both a fan and an insulator. Sea breezes moderate rising temperatures in mid-summer. The ocean moderates falling temperatures at night. In simple terms, this means that mean temperatures during the growing season are comparable to much ‘hotter’ regions but without the extremes and, critically, these moderate temperatures extend longer into the early autumn ripening period of March and April, allowing later varieties to ripen fully over an extended period.
This maritime influence is so marked that comparisons with other premium winegrowing regions only serve to highlight the unique differences between each.
Waiheke can grow and ripen a wider range of grape varieties than other regions because of its long, mild season and the significant variations in vineyard site orientation and soil structure. Historically, the wet season begins in April, potentially threatening late varieties such as Cabernet.
However, the standard deviation for rainfall during any particular month is high with rain tending to fall in short-duration deluges. In these circumstances, rapid run-off on sloping sites with hard topsoil becomes advantageous.
CABERNET SAUVIGNON (Red)
One of the principal Bordeaux varieties providing the backbone for many great wines. Ripens late which can present problems in poor seasons. The smallish berries deliver deeply-coloured, tannic wines which respond well to barrel aging. Some Waiheke Island examples compare well with the very best from other regions around the world. Usually blended with a proportion of Merlot, Malbec Cabernet Franc and/or Petit Verdot. The best can age for decades.
CHARDONNAY (White)
While Burgundy is its home, the versatility of this grape world-wide is unrivalled and for this reason it is difficult to pin down stylistically, ranging from full, fat buttery oak-aged food wines to crisp, austere Chablis-style whites.
Ripens early on Waiheke Island, retaining good acidity and fresh citrus aromas, sometimes developing into stone fruit or tropical notes with riper examples. Often oaked, sometimes heavily delivering powerful wines of texture and finesse. Increasingly we are seeing more lightly oaked or unoaked examples matured in concrete eggs rather than in oak barrels for a leaner more mineral driven style.
MALBEC (Red)
Another grape originating in Bordeaux, but today more famously grown in Argentina. On Waiheke this grape is usually planted for blending purposes but capable of producing a deeply-coloured, robust and balanced red wine on its own. Only very small plantings on the island.
MERLOT (Red)
Lower in tannin and acid than its Cabernet Sauvignon companion and earlier ripening, Merlot reliably produces a
round, early-drinking red wine and fruity rosés though it can be a shy bearer in some seasons when affected by
spring winds.
The ripe fruit flavours soften the sharper acids and tannins of Cabernet when blended together.
MONTEPULCIANO (Red)
This Italian variety has taken well to Waiheke Island’s climate producing award-winning wine from young vines. Large, thick skinned berries on long, open bunches which ripen well into late April. A variety to watch.
PETIT VERDOT (Red)
Tiny berries on small, tight bunches produce dense colour and tight tannins, making for perfect blending material in wood-aged wines. For some Waiheke Island growers this variety is their secret weapon, but not yet as a stand-alone varietal.
PINOT GRIS (White)
A white cousin of Pinot Noir, known as Pinot Grigio in Italy and growing in popularity in New Zealand where questions still remain over the style pointers to be followed (dry or off-dry?). Crops heavily though it can be susceptible to botrytis. More plantings are predicted on Waiheke Island in response to restaurant demand.
SAUVIGNON BLANC (White)
While its natural home can be said to have moved from Sancerre in France to Marlborough in NZ, the small quantities
grown on Waiheke Island are more inclined to the California style of Fumé Blanc, reflecting a very different terroir.
Interesting for its difference.
SEMILLON (White)
Sémillon is a golden skinned grape, used to make dry and sweet wines. It is relatively easy to cultivate and ripens early.
The Sémillon grape is rather heavy, with low acidity and an almost oily texture. It has a high yield and wines based on
it can age a long time.
SYRAH (Red)
Waiheke winegrowers regularly win awards for this variety, proving that the island’s terroir suits it perfectly. The style tends towards that of the Northern Rhone, being subtle and elegant with floral and spicy bouquets, and does not compare to Australian Shiraz. The fruit ripens early enough to be reliable season-to-season, though canopy management presents a challenge.
Many are made to be opened within 2-3 years but all will improve with bottle age for a further 5 years or more and the best are capable of ageing for much longer.
VIOGNIER (White)
Like Syrah, with which it is sometimes blended in small proportions, this aromatic white demonstrates the compatibility of Waiheke with Rhone Valley varieties.
Viognier is already providing interesting wines which appeal to a select market.
