Come and see Highfield TerraVin's Tuscan inspired winery tower, which stands on the Brookby Ridge overlooking the Wairau Valley. The short climb up the tower is well worth it for the best view in Marlborough. Guests can also get a sneak preview of the inside workings of our winery by taking a walk over the footbridge in the winery.
At the cellar door we offer free tastings of a range of Highfield and TerraVin wines with our friendly and knowledgeable staff.
Elstree Cuvee Brut 2010
Cuvee, The fruit is handpicked and whole bunch pressed 50% Pinot Noir and 50% Chardonnay on a traditional cuvee cycle extracting around 500 litres per tonne. The juice is then settled overnight then racked into stainless and old French oak barrels. Once secondary ferment has taken place it is then aged on its yeast lees for a further 3 years before being released.
Sauvignon Blanc 2014
Sauvignon Blanc, Fruit is sourced from a mixture of vineyards located in the Wairau valley. Grapes are harvested in the cool of the early morning over a range of 20 – 23 brix. Free run juice is cold settled over 48 – 96 hours before being racked to stainless steel tanks for fermentation with selected yeast strains. The wine is then aged on light lees post fermentation for a period of around 4 months to gain palate weight and texture.
Chardonnay, The fruit for this wine comes from a single vineyard site located in the Omaka Valley. Carefully selected and gently pressed to around 550 litres per tonne and cold settled for around 24 hours. The juice is then racked to a mixture of new and old and a portion of puncheon barrels for fermentation. The wine then is aged on its yeast lees for a further 10 – 11 months helping to gain desired weight and texture.
Pinot Noir 2012
Pinot Noir, Selected from our two organic sites located in the upper Brancott and Omaka valleys, and a mixture of clones 667, 777, 10/5, 5, 115. Handpicked and hand sorted then de-stemmed into 4 tonne open fermenters and allowed a 5 -7 day cold soak. Once fermentation has begun the wines are hand plunged daily until desired tannin development has been obtained. Post fermentation the wines are settled overnight then gravity racked to a selection of new and old French oak barrels and aged for a further 12 months.
Riesling, Grapes are sourced from a single vineyard site located in the Omaka Valley. Free run juice is cold settled in stainless tanks then racked and allowed a cool fermentation until the desired balance of sweetness and acidity has been reached. Aged on light lees to obtain extra texture and palate weight.