Grown inStone, MadeSlowly.
At 45° south, on a slope of weathered schist, Kōhatu grows Pinot Noir and Chardonnay in one of the world's southernmost wine regions.
Discover the landA small vineyard at 45° south.
Kōhatu means stone in te reo Māori. On a north-facing slope of weathered schist above the river, we farm four small blocks of Pinot Noir and Chardonnay by hand. The season is short and cold, the soil is thin, and the vines work hard for every berry.
Walk the vineyardWe plant in stone and let the vines work.
Our roots push down through metres of weathered schist to find water. Small berries, thick skins and deep flavour come from that struggle.
A season shaped by frost and slow, dry autumns.
Frost fans start on still spring nights. Then long, dry autumns let the fruit ripen without hurry, sometimes into May.
Every wine comes from a single block.
Each block is picked on its own day and made on its own, so every bottle tastes of the slope it grew on.
“When the land says enough, we pick. The rest of the year is mostly waiting.”Head winemaker, Kōhatu
45° south · Central Otago
The Blocks
Four blocks on one slope, from the river terraces at 230 metres to the schist at the top at 340. Each has its own soil, aspect and character, and each makes one wine.
A year in
the vines.
Pruning in the snow, frost in spring, long summer light and a hand harvest in autumn. Every season leaves its mark on the wine.
The estate in numbers
Kōhatu Estate · Cromwell Basin, Central Otago
The Wines
Four wines, one from each block, released once a year. Most of it goes to the allocation list and a few restaurants that cook with the seasons.
Next release · March 2027
Allocation listJoin the listTaste where the wine is grown, at the top of the terraces.
Our stone tasting room sits in the middle of the estate, looking up the slope. Visits are seated, small and unhurried, and booked ahead.
LeftWild.
The land should look the same when we leave it. Four things we do every year to keep it that way.
No irrigation once the vines are established. The roots go deep to find water.
A flock grazes the rows from June to August, keeping the grass down and the soil fed.
Tussock and native grasses grow between the rows to hold the soil and the insects.
Lighter recycled bottles cut the weight we ship by around a third.
Before you visit
Where is Kōhatu?
In the Cromwell Basin, Central Otago, New Zealand. About 50 minutes' drive from Queenstown.
Do I need to book?
Yes. Visits are seated and limited to 12 guests, so please book ahead.
When is the best time to visit?
Autumn, from March to May, when the leaves turn and harvest is on. The cellar door is open all year, Thursday to Monday.
How do I buy the wine?
Join the free allocation list for first access to each release, twice a year, or buy at the cellar door.