Since then Theo has expanded the range to include the skin fermented Sauvignon Blanc and Müller-Thurgau, a field blend rosé and another Pinot Noir. The fruit comes from tiny vineyards throughout the Canterbury region, all naturally farmed without chemicals and Theo is keen to stress that every wine has its own story to tell.
We agree and would add that this is some of the most exciting wine to come out of New Zealand for a long time and a turning point for authentic, artisan winemakers in a country so often associated with mass-produced juice. These are wines with personality, depth, complexity and most importantly drinkability.