Hans Herzog is a vigneron in the truest sense of the word. In his quest to discover the ideal terrain for making top-tier wines, he unearthed the perfect terroir in Marlborough. It was decided; he and his wife Therese sold the family winery and their Michelin starred restaurant in Switzerland and moved to New Zealand. In a region known for its Sauvignon Blanc, he defied convention and introduced a variety of different grape varieties, driven by his commitment to quality, expertise, and innovation.
They planted their first vines in 1994, all on one organically farmed ‘grand cru’ vineyard, and have since become one of the foremost artisan wineries in the world. Along with the more traditional Pinot noir and Bordeaux varieties, they successfully planted Pinot gris, Viognier and Montepulciano; varieties rarely witnessed in New Zealand in 1994.
Hanz does absolutely everything, and everything is done meticulously. He strives for quality and perfection and spends most of his time tending to the vines with immaculate detail. Guided by natural winemaking principles, everything from grape to bottle and packaging takes place in the winery, despite their size, with absolutely no compromise on quality.
