Kawarau Estate
Located beneath the magnificent Pisa Range in the heart of Central Otago, Kawarau Estate (pronounced “ka-wah-rauw”) is owned by Charles Finny and Wendy Hinton. Believing that producing organic wine would be the best expression of the terroir of Central Otago, they achieved full organic certification before their first vintage in 1996 and are the only Certified Organic vineyard in Central Otago.
The name Kawarau Estate is taken from the gorge and river of the same name which is synonymous with Central Otago’s gold mining history, reflected in the depiction of local mining identities on their labels. As the pioneer vineyard in the Pisa Flats/Lowburn subregion, they are producing from the oldest vines in the area.
From the outset, through a blend of innovative viticultural practices and traditional winemaking, they have produced distinctive single vineyard wines of the highest quality.
Certified Organic
Established: 1992
Acreage: 37
Winemaker: Dean Shaw
Yearly Production: 5,000 Cases
Click here to learn more about Organic Wine
Kawarau Estate Vineyard
Kawarau Tasting Room
Kawarau Tasting Notes
Kawarau Estate Varietals
Chardonnay Reserve
Pinot Gris
Pinot Noir Reserve
Pinot Noir
Sauvignon Blanc
Kawarau Estates (Central Otago) - Certified Organic
- 2006 Reserve Pinot Noir
90 points Robert Parker’s The Wine Advocate April 2008 - 2007 Reserve Pinot Noir
91 points PinotReport, April 2010 - 2008 Pinot Noir
86 points Robert Parker’s The Wine Advocate October 2010 - 2008 Pinot Gris
90 points Editors’ Choice Wine Enthusiast, June 2010 - 2009 Sauvignon Blanc
87 points Robert Parker’s The Wine Advocate October 2010
Kawarau Estate Tasting Notes
Kawarau Estate Reserve 2007 Chardonnay Tasting Notes
Our Reserve Chardonnay is fermented and aged for 10 months in French oak barrels of which 25% are new with the balance being 1-3 years old. The wine is fermented with wild yeasts and undergoes minimal fining and filtration. Opulently textured, balanced and with a lasting finish this wine can be enjoyed now or laid down for up to 5 years.
Tasting Notes: Grapefruit and citrus notes are underpinned by softer stone fruit flavors and supported by subtle oak and a creamy texture. Excellent minerality and length make this a food versatile Chardonnay in the Burgundian style.
Vintage Notes: Until the autumn, the 2007 vintage saw some variable conditions and stark differences in the micro-climates of Central. Spring came early but was followed by cool fronts and changeable weather through flowering. The summer heat didn’t arrive until late on in the season but once here, it lingered on giving us an extended, mild autumn.
As for Kawarau, we had a relatively successful flowering and although the pinot bunches came in lighter than 2006, the autumn hang time allowed for excellent ripening and the development of complex characters in the fruit. Reminiscent of 2003 and 2005, this vintage’s wines should show excellent structure and complexity.
Cellar Until: 2012+
Technical Notes: Harvested April 2007, Tons/hectare 4.49, Bottled February 2008, Brix @ harvest 23, Alcohol 13.5%, Residual sugars 2.6 grams/liter
Winemaker: Dean Shaw, Central Otago Wine Company
Kawarau Estate 2008 Pinot Gris Tasting Notes
Our Pinot Gris is made in a dry style with a little residual sugar. Fermented in stainless steel using wild yeasts with time on lees, the wine displays typical varietal characteristics with an appealing minerality. Balanced and elegantly textured with a clean, sweet fruit statement complemented by white pepper and a spicy finish. To be enjoyed now and up to 3 years after vintage.
Tasting Notes: Sandalwood, spice, and white peach aromatics followed by a warm, yeast driven, silky elegant texture with loads of depth, concentration, and length.
Vintage Notes: A very good season for both the region and Kawarau. An early and mild spring with only a few frosts allowed for some good canopy growth. Followed by good weather through flowering and an extended but not excessively hot summer the vines were in great shape for optimal ripening. The season had the makings of a very good vintage.
Cellar Until: 2011+
Technical Notes: Picked April-May 2008, tons harvested 4.092, tTons per hectare 6.466, bottled March 2009, brix at harvest 23, aAlcohol 13.0%, residual Sugar 4.9g/l
Winemaker: Dean Shaw, Central Otago Wine Company
Kawarau Estate Reserve 2005 Pinot Noir Tasting Notes
Our Reserve Pinot Noir is open vat fermented and aged for 10 months in
French oak barrels of which +/-25% are new with the balance being 1-5
years old. Harvested from our oldest vines in four or more distinct lots of
which around 25% are whole bunch pressed, the wine is fermented with
wild yeasts and undergoes minimal fining and filtration. Sweet berry fruits
and savory flavors are combined with spicy characters on the palate to
produce a rich and elegantly textured wine.
It is a powerful, complex style of wine that can be enjoyed now or cellared for 5 years or more.
Tasting Notes: Displays black cherries, plums and boysenberries complemented by savory notes. Elegantly structured and a great balance of fruit, tannin and acidity – a stunning vintage.
Winemaker’s Notes: The season was moderate by Central’s standards, with only scattered hot patches through the summer and autumn. The weather over flowering was unsettled and was the main contributing factor in reducing crop loads. However, frost fighting was minimal relative to previous seasons and the combination of all these factors in conjunction with our canopy management systems, resulted in fruit of excellent quality. In addition, the vines were tagged during veraison enabling us to harvest selectively to ensure consistent levels of ripeness in the ferments.
Cellar Until: 2011+
Technical Notes: Picked April-May 2005; tons harvested 5.214; tons/hectare 2.14; bottled March 2006; brix at harvest 24; alcohol 13.5%; residual sugars g/l 0
Winemaker: Dean Shaw, Central Otago Wine Company
Awards: Gold 93/100 - Gourmet Traveler Wine Silver - Air NZ Wine Awards Reviews: “Elegant wine. Central Otago’s best known organic producer is also one of the region’s top winemakers. Appealing sweet dark cherry and plum flavors are supported by good acidity and fine tannins. Impressive power.” Bob Campbell “Bright ruby and pink with a youthful pink rim. Distinctive aromas of ripe morello and preserved cherry, chocolate, red berries, forest floor, mushroom and spices. The palate is juicy, youthful and reflects the cherry and red berry fruits along with ripe fruit tannins, balancing wood and wood tannins. The long finish and developing complexity will reward those who select this wine.” Cameron Douglas
Kawarau Estate Reserve 2007 Pinot Noir Tasting Notes
Our Reserve Pinot Noir is open vat fermented and aged for 10 months in French oak barrels of which +/-25% are new with the balance being 1-5 years old. Harvested from our oldest vines in four or more distinct lots of which around 25% are whole bunch pressed, the wine is fermented with wild yeasts and undergoes minimal fining and filtration. Sweet berry fruits and savory flavors are combined with spicy characters on the palate to produce a rich and elegantly textured wine. It is a powerful, complex style of wine that can be enjoyed now or cellared for 5 years or more.
Tasting Notes: Displays dark cherries and plums complemented by spice. Elegantly structured, balanced with silky tannins and a lasting finish.
Vintage Notes: Until the autumn, the 2007 vintage saw some variable conditions and stark differences in the micro-climates of Central Otago. Spring came early but was followed by cool fronts and changeable weather through flowering. The summer heat didn’t arrive until late on in the season but once here,. It lingered on giving us an extended, mild autumn. As for Kawarau, we had a relatively successful flowering and although the pinot bunches came in lighter than 06, the autumn hang time allowed for excellent ripening and the development of complex characters in the fruit. Reminiscent of 2003 and 2005, this vintage’s wines should show excellent structure and complexity.
Cellar Until: 2013+
Technical Notes: Alcohol 13.5%
Winemaker: Dean Shaw, Central Otago Wine Company
Awards: 91 points, Dean Tudor, Wine Writer’s Circle of Canada
Silver 90/100, Bob Campbell, MW
Reviews: “The previous seven consecutive vintages have produced Gold medals. This one, just released, will also get Gold. Wild yeast used. Aged 10 months in French oak, complex but too young for drinking now. Tried against creamy cheeses.” Dean Tudor
“Elegant wine in a lean and fairly drying style. It lacks the concentration of earlier vintages but still shows power in its impressively lingering finish. Attractive hints of floral with bright red cherry and spice. A wine for the cellar.” Bob Campbell
Kawarau Estate 2009 Sauvgnon Blanc Tasting Notes
Made in a dry style from 100% estate grown, single vineyard Central Otago fruit. Fermented in stainless steel using wild yeasts with time on lees, the wine displays citrus and flint aromatics with a pleasing minerality complemented by tropical fruits on the palate. Elegantly textured with a crisp and lasting finish.
It is a very food versatile style crafted to be enjoyed within a couple of years of vintage. Reminiscent of Sancerre, distinctly Kawarau!
Tasting Notes: Displays citrus and tropical fruits with flinty aromas. Elegantly textured with a refreshing and lasting finish.
Vintage Notes: A very good season for both the region and Kawarau. An early and mild spring with only a few frosts allowed for some good canopy growth. Followed by good weather through flowering and an extended but not excessively hot summer the vines were in great shape for optimal ripening.
There were several frosts in the autumn leading up to and through harvest but, due to good canopy management, even fruit and average bunch size, full physiological ripeness was easily attained. The season had the makings of a very good vintage.
Cellar Until: 2011
Winemaker: Dean Shaw, Central Otago Wine Company
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