Matahiwi Estate produces its wines according to the criteria of Sustainable Winegrowing New Zealand (SWNZ) which in brief was developed to:

  • Provide a “best practice” model of environmental practices in the vineyard and winery.
  • Guarantee better quality assurance from the vineyard through to the bottle.
  • Address consumer concerns in matters pertaining to the environment and wine grape production.

In addition to this, we embrace practices which encourage a healthy and sustainable vineyard. Inter-row plantings promote healthy soils and bio-diversity in the vineyard. The flowering buckwheat and phacelia attract natural predators for some vineyard pests, while clovers, oats, chicory and vetch provide nitrogen and other nutrients to vines when they are mown or cultivated into the ground.

The winery continually tests different viticulture and winemaking methods, including organic regimes on certain Sauvignon Blanc and Pinot Noir blocks. To a large extent, home grown mulches and products made from seaweeds and humic acids replace hard fertilisers. Sheep wander among the vines in winter to eat the grass and fertilise the soil as well as leaf pluck later in the growing season.