Huia Vineyards is a distinguished, family-owned winery in Marlborough’s Wairau Valley, founded in 1996 by Claire and Mike Allan. Both studied winemaking in Australia and gained experience at renowned sites—including Champagne houses and Cloudy Bay—before setting out to create their own vision of organic, minimal-­intervention viticulture.

Situated on free-draining alluvial soils of gravel, sand and silt, Huia’s estate vines are certified organic (BioGro) and farmed under biodynamic and regenerative principles. The site receives high sunshine hours and benefits from coastal and mountain shelter—ideal for producing precise, balanced fruit.

Specialising in small-batch, artisanal wines, their range includes Sauvignon Blanc, Pinot Noir, Chardonnay, Pinot Gris, Riesling, Grüner Veltliner and traditional-method sparklings like Brut Rosé and Blanc de Blancs. Their flagship Sauvignon Blanc—often selected by Appellation Marlborough Wine (AMW)—displays refined aromatics of honeysuckle, apple and toasted nuts, with texture derived from a portion fermented in neutral French oak and wild yeast.

Huia is celebrated for its purity, elegance and strong sense of place, crafting expressive wines that reflect Marlborough’s terroir with clarity and integrity.

Marlborough is New Zealand’s most prominent and internationally recognised wine region, accounting for around two-thirds of the country’s total wine production. Located at the northeastern tip of the South Island, Marlborough has built a global reputation, particularly for its vibrant and intensely aromatic Sauvignon Blanc.

The region benefits from a cool maritime climate, with long sunshine hours, warm days, and cool nights. This significant diurnal temperature variation helps preserve acidity and enhance aromatic development in the grapes. Low rainfall during the growing season and free-draining alluvial soils contribute to healthy, concentrated fruit and reliable ripening conditions.

Marlborough is divided into several key sub-regions, including the Wairau Valley, known for its classic tropical-fruited Sauvignon Blanc; the Awatere Valley, which tends to produce more herbaceous, structured styles; and the Southern Valleys, which are slightly cooler and gaining recognition for Pinot Noir.

While Sauvignon Blanc dominates, other varieties are increasingly important. Pinot Noir is the leading red, used for both still and sparkling wines, offering bright red fruit and subtle earthiness. Chardonnay, Pinot Gris, and Riesling are also planted, producing fresh, expressive wines with excellent balance.

Marlborough’s clean, fruit-driven style and consistent quality have made it the cornerstone of New Zealand’s wine industry on the global stage.

Chardonnay is one of the world’s most popular and versatile white grape varieties, originating from the Burgundy region of France. It is a relatively adaptable vine, thriving in a range of climates and soil types, making it widely planted across the globe. Chardonnay ripens early to mid-season and is known for its ability to express terroir, as well as respond well to a variety of winemaking techniques, including oak ageing and malolactic fermentation.

Today, Chardonnay is grown in nearly every major wine-producing country. In France, it shines in Burgundy’s Chablis (crisp, mineral-driven) and Côte de Beaune (rich, complex), and is also a key component of Champagne. In the New World, regions like California, Australia (Yarra Valley, Margaret River), New Zealand, and Chile produce diverse expressions, ranging from lean and citrusy to full-bodied and buttery.

Cool-climate Chardonnays tend to show green apple, lemon, and flinty notes, while warmer regions yield riper flavours like tropical fruit, peach, and melon. Oak-aged Chardonnays may exhibit vanilla, toast, and nutty characteristics, while unoaked versions highlight freshness and purity of fruit.

This remarkable flexibility makes Chardonnay a favourite among winemakers and wine lovers alike, offering a wide spectrum of styles and flavours.