The Waipara Valley

One of New Zealand’s more recently-recognized wine regions, Waipara is located on a dry lakebed on a valley floor protected by the Teviotdale range mountains to the northeast. Soils are a mix of limestone and clay on the valley floor, with alluvial limestone gravels on the mid-slopes and decomposed limestone soils further up. These soils have a relatively high pH, making them ideal for Chardonnay, Pinot Noir and Pinot Gris,

The Wines

Pinot Gris: from a site at approximately 195ft elevation, on gentle north-facing slopes of silt and clay loam over decomposed limestone. The wine is pressed and cold-settled for 24h, then racked and fermented at low temperature for about 18 days. Left on its lees for another 30 days before racking, light filtration and bottling. Vinification is entirely in stainless steel to help preserve the bright fruit aromatics of pear and light spiceness.

Pinot Noir: from the same vineyard as the Gris, the wine is macerated in stainless for 3 days before fermentation to enhance flavor and color. Fermented using both wild and cultivated yeasts on different harvest batches. Further maceration for 3 weeks after fermentaion, the pressed off the lees. The wine shows lovely elegant fruit, very soft tannins and moderate acidity. Very clean and polished fruit flavors, with good balance, length and concentration.

Waipara Springs Winery

Founded in 1982 by Bruce and Jill Moore, the winery was the very first in the Waipara-Canterbury district. some 40 years later, the winery is on its third generation, run by Andrew Moore and Katie Lumber. Bruce and Jill continue to live in a home on the property, and Jill is active in the tasting room.

The winery’s style is lush and round fruit, with good acidity and balance. Head winemaker David Douglas-Clifford, a Waipara native, has travelled and studied winemaking in France, Germany and the United States, and works closely with the family to ensure that the Moores’ winemaking traditions are upheld.