Wairau River take their name from the river that runs through the heart of the Marlborough wine region. Wairau is Māori for 'many waters'. The Rose family were pioneers in planting vines in the 1970`s and after originally selling the grapes to other wineries, such as Cloudy Bay, they launched their own label in the early 1990`s. Today their foresight has created a very successful company which remains family owned and run.

Wairau River is one of the largest independent wine estates in Marlborough, and the range of elegant wines is characteristically expressive of its Marlborough roots. Produced from The Angler vineyard on the banks of the Wairau River.

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.

Viognier is a distinctive white grape variety known for its aromatic intensity and rich, full-bodied wines. Originally from the northern Rhône Valley in France, particularly the appellations of Condrieu and Château-Grillet, Viognier has gained international recognition for its unique floral and stone fruit character.

Viticulturally, Viognier can be challenging to grow. It’s prone to low yields, sensitive to mildew, and requires careful vineyard management to balance ripeness and retain acidity. It thrives in warm, sunny climates where it can fully develop its aromatics without becoming overly alcoholic or flabby.

Today, Viognier is planted in several key wine regions around the world, including the Languedoc in southern France, California’s Central Coast, Virginia and Washington State in the USA, South Australia, South Africa, and parts of Chile and Argentina. It’s often made as a varietal wine but is also blended—famously with Syrah in Côte-Rôtie to enhance aroma and texture.

Viognier typically produces lush, aromatic wines with low to moderate acidity and high alcohol. Common flavours include apricot, peach, honeysuckle, orange blossom, and sometimes exotic spices. Styles range from unoaked and fresh to rich, barrel-aged versions with creamy texture. Viognier is a compelling choice for lovers of expressive, aromatic whites.