the 1st growth of Hawkes bay

An exclusive partnership of two extraordinary men who are passionate about producing wines of exceptional quality, making New Zealand’s most compelling Bordeaux blends.

The first vintage of LVCA began in 2016, and fame has not diminished the air of mystery around LVCA. However, there is no question that a great deal of excellence is due to the vigneron and partnership with the land. These decisions, timing of practices, and the attention to minute detail lead to the growing of exceptional fruit, and how that plays into the LVCA standard of near-perfection is second to none.

Master French winemaker Ludwig Vanneron consulted with the elite of Bordeaux Chateaux aristocracy over the last 20 years, as well as estates in Super-Tuscan. Chase Arquette also has 20 years of experience with one of NZ's most exclusive boutique estates, mastering varieties such as Cabernet Sauvignon, Cabernet Franc and Merlot. LVCA is about capturing the classic heritage of Bordeaux and the infinite potential of New Zealand! You would want to be part of it to witness the rise of the future!

LVCA range

The wine is made for ageing, it’s collectable, it’s remarkable, it’s evolvable, and it’s the flagship wine of LVCA. Inspired by Bordeaux 1st Growth, which comes from a combination of characteristics that are rarely found: refine, restrained, elegance, complexity, density, intensity, power, length and freshness. It comes in two distinctive styles, le Galant and Charmant reflecting the left-bank and right-bank of Bordeaux, France.

le Galant: Cabernet Sauvignon dominant blend, supported by Merlot, Cabernet Franc and Malbec depending on the vintage performance. The wine is robust, muscular, complex, intense and yet sophisticated which recommends a minimum of 8 years of cellaring before opening.

le Charmant: Merlot dominant blending with Cabernet Sauvignon, Cabernet Franc and Malbec. The great vintages are blended only with the Franc inspired by the Pomerol AOC tradition. The wine is charming, fragrant, velvety, elegant, and rich which requires less ageing to Galant, a minimum of 5 years of cellaring to allow bottle development.

le petit range

The little brother and sister of LVCA are designed to be early enjoyment yet still have cellaring potential. There is nothing short of classic characters from their big siblings but the only difference is down the winemaking and oak regime.

le Petit Frere: It’s the Bordeaux red blend, the little brother of Galant and Charmant. Most vintages are made of Merlot dominant blend supported by Cabernet Sauvignon, a style of its own identity. The wine is inviting, delicate, refined and luscious. It’s drinking now or putting away for another 10 years to bring out the best, the choice is all yours.

le Petit Soeur: The little sister of the family, its 100% Chardonnay Clone B95 with full fermented in tight-grained French barrels between 10-12 months with occasionally bâttonage. The wine is creamy, harmonious, polished and textural, a style that is inspired by the classic Corton-Charlemange, Burgundy.

the hidden gem of te Muna

In 1996 Colin Carruthers, a Wellington QC who purchased a bare land from a well-known local farmer, together with Colin’s second son James who was passionately wanting to plant Pinot Noir and make great wine. However, shortly before the first nursery vines were planted, James took his own life. For nearly two years the project was abandoned, until John Porter of Porter’s Wine and internationally renowned winemaker Larry McKenna, encouraged and renewed Colin’s interest and eventually, all 11.5-hectare vineyard was planted fully in 2000.  

Vineyard locates on the right as you arrive on the terrain of Te Muna, overlooking the Hinakura range to the left. The plot is mostly planted with Pinot Noir for Colin and his beloved son James’ motive but also their love for Burgundy wines. The remaining area was planted with Chardonnay, Pinot Gris, Chenin Blanc, Viognier and Syrah. The soil here is old with a stony-clay composition, ideal for Pinot Noir and Syrah with its cooler climate influenced by the coastal wind from Palliser Bay. 

All the wines are made by the maestro Simon Groves, with 30 years of winemaking career travelling between Italy, Australia and New Zealand with extensive experience from Delegates, Montana, Farnese Vini, Church Road and Palliser Estate. His only focus now is Te Muna Valley and mastering all these varieties is second to none.

the James range

The stellar range of Te Muna Valley, wines were only made in the grandest year when everything is in perfect condition. The best fruit was harvested from top-performing raws, wines were chosen from the finest batch and masterfully blend under this label. A limited number of bottles were stored away for maturation until its ready to release to the market to be appreciated by the wine enthusiasts.

James Pinot Gris: This Pinot Gris comes in special “Trois” methods; everything that is involved to make this masterpiece was undertaken through three processes. Winemaker Simon simulates the traditions of Grand Cru, Alsace. Right from the harvest, fermentation, barrel ageing to final blending, which contributes to the style of wine with extra texture, weight, flavours and complexity. The wine delivers the refreshing white peach acidity as the backbone from the result of early harvest, alluring flavours of buttery golden plum and brioche were the effect of wild yeast fermentation with occasionally lees stirring and the sensational honeysuckle and botrytis notes were the effects of late harvest. The palate arrives with abundant fruit flavours of ripe apricot & green pear, and the luscious creamy mouthfeel makes this wine a versatile companion to a range of dishes from Prawn Tempura to Creamy Risotto.

James Pinot Noir: Pinot Noir is Te Muna Valley!  Close to 70% of the site is planted with this variety, right from day one the owner Colin and his son James planted with the clone Pommard which is profoundly high in tannin and dark fruits with spicy savoury character, later years few several Dijon clones were planted to adjoin more aromatic, brighter fruit and elegant body to the wine. Together with winemaker Simon, the goal is to make the greater Pinot Noir year after year. It is a wine to cellar for over a minimum of eight years, only to bring out the prime maturation from bottle development. Vintage 2013 is now shining in its spotlight, whilst 2014 and 2015 are ready to come out of the winery and release to the world. You would find this wine is beautifully perfumed with exotic spices and dried herbs, displayed with charming red cherries and preserved plums with its silky tannin. Well-balanced power and elegance underlined sturdy structure and long finish. 

the grand cru of waiheke island

In the year 2000 after returning from France and other parts of Europe for winemaking and viticulture training, Luc was very certain that he would be able to make the Bordeaux Grand Cru wine in New Zealand. After few years of hunting that he and his wife Anna have successfully acquired a steep slop with Northwest facing to the tidal wave on Waiheke Island. The vineyard lies on Te Whau Peninsula overlooking Okahuiti Creek with only 8 hectares of land but planted with 8 varietals which eventually most of that is contributed to his flagship wine Blood Creek 8. These eight varietals are Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Syrah, Tannat, Viognier and Kolor.

The family is based on the Island most of the time of the year, while Luc is living on the vineyard all year round. From Spring to Autumn that you would find him busy with the vine and the land and Winter he will be busy at the winery. He believes with the right attitude and an uncompromising approach toward vine, yield and soil management that here in NZ can also produce world-class wine. Sometimes if you are lucky enough that you could have his exclusive personal wine tasting with at its cellar door. The estate also offers vineyard accommodation, the cellar door also opens to public from Thursday throughout the weekend between Spring to Autumn.

The st-emillon cru classe of new zealand

Another pioneer of wine enthusiast who has created a legendary New Zealand wine story. Tony Molloy and his wife Petra who purchased a piece of land used to be a tranquil countryside, with only partially 4 hectares planted with four classic Bordeaux varietals of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot in the year 1980. Could be one of the oldest Bordeaux varietal planted if they have not uprooted the vine by 2014. However, the story of the first person who was first to bring back Petit Verdot into the country stays in our history.

The vineyard situated on the Hingaia Peninsula, Karaka, lies in the shelter of the Drury Hills, 30 km south of Auckland. Often the micro-climate was influenced by the Southwesterly throughout the lagoon but with Tony’s devotion to making the classic French liked St-Emilion style is suitable for his Merlot to be a cooler climate to blend with Cabernet Franc and a small percentage of other two varietals.

St Nesbit wines came with a long roll of accolade and classic status back in the years. It has proven track of the wine can last more than 20 years of cellaring. The youngest son Sam of the family is now withholding remaining library stock if you are lucky enough that you might still be able to taste a bottle vintage 1987. Otherwise will only hand-sell to the special you.

the Limestone magic

Lime Rock is located 6kms west of Waipawa in Central Hawke’s Bay, a southern sub-region of Hawke’s Bay. There are many reasons Rodger and Rosie chose this site; the north-facing limestone slopes and the  240-270m elevation provide warm days and cool nights that are frost-free. The limestone is comprised of crushed oyster, scallop and barnacle shells that were laid down around 2.4-3 million years ago and gives a crumbly structure that is free draining, which is perfect for Pinot Noir, Cabernet Franc, Merlot, Pinot Gris, Grüner Veltliner and Sauvignon Blanc.

Rosie graduated from Roseworthy College in the early 1980s and worked for Montana in New Zealand and later Petaluma in South Australia. Rodger also attended Roseworthy but studied Natural Resources and was later an ecologist with the Environment Department in South Australia. The vineyard is managed as an ecosystem, with a strong emphasis on biodiversity and minimal disturbance to the soil to provide a sustainable basis for the production of ultra-premium wines that reflect a sense of place.

The hidden gem of central otago

Suzanne & John are a lovely couple who is the owners of Hawkdun Rise vineyard. Planted in 1994 in Pinot Noir vines on a northwest facing slope, it a comfortable size for them to manage on their own. Their objective is very clear to make the exceptional Pinot Noir with one simple philosophy “quality rather than quantity”! Gold Medals for their Pinot Noir are a common sight around the lodge!

John is a natural-born viticulturist with farming blood running in his genes, there is no doubt that he nurtures his vines very much as his large greenhouse on the top of the hill.  Suzanne is a great hostess and cook, guests return year after year as her culinary skills are awesome. Together they will prepare the most amazing dinner while you stay at their vineyard accommodation enjoying the tranquillity and panoramic views. Almost every ingredient in your meal is either grown on-site or sourced locally. It’s a foodie’s idea of heaven!

PAST, PRESENT AND THE FUTURE

A family traditional culture that shapes Simon Groves to seek his own dream and along came with his own family further assure the purpose of his life – to be the greatest winemaker of himself.

The journey starts from the family dinner table to the winery’s cellar door and then overseas exchange student. Only two things inspired him – people and wine! These two things fascinated him the most because when people enjoy wine, it brings happiness. Not long after his return from overseas that he is very certain wanting to discover the art that makes the wine more than just a beverage.

What he did not see this path of journey is an endless obsession of interest in details, hours of hard work and many trails but never knowing enough. He travels to Australia looking for methods to explore the potential of New Zealand, that was not enough until the old-world winemaking calls him for the ancient creation of wine – Italy!

Now that he combines 30 years of past apprenticeships around the globe down to Auckland, Hawkes Bay, Gisborne, Martinborough and his home vineyard of 5 hectares of Pinot Noir and Chardonnay planted. Together with his wife Amanda and their label Groves embracing the present that we about to see small hand-crafted world-class wines in the near future.        

the jewels of marlborough

Despite the impression of Marlborough, New Zealand has always been a strong Sauvignon Blanc appearance; in the recent years, we start to see some high quality Chardonnay and Pinot Noir begin to emerge onto the classic status of NZ wines. In the year 1991, one of region’s first pioneer - Mike Eaton who developed this hillside to be Marlborough’s first commercial vineyard. The vines were planted highly dense together with only knee-high, this creates nature competition among them, reducing vigour, promoting root structure and intensity of flavour. The block comprises 7.8 hectares of Pinot Noir vines, 3.36 hectares of Chardonnay and 1 hectares of Syrah on the top of the hill.

Giesen may be seen as large wine producers but under the helm of Marcel Giesen (owner of Bell Hill) that there is no doubt they can make world class Chardonnay and Pinot Noir. So when they acquired this hillside in 2010 that they were certain this is going to be the huge future of Marlborough.

Today the vineyard is 100% certified organic and may regard as one of Grand Cru status in the country. To add on their flagship range, Giesen has also included a couple of other single-vineyard such as Matthews Lane and Dillons Point which also has some of the oldest Sauvignon Blanc vines in Marlborough.

The old world meets the new

A fascinating meeting occurred in the year 1977 between Edel and Warwick when they both were undertaking oenology study in German, they knew they were onto something huge. The first steep hillside vineyard in New Zealand was planted upon their return and named after Warwick’s parent name '“Maybern”. What else varietals would be planted on this 4 hectares slop? Riesling and Pinot Noir of course, all tightly planted with 30-degree sloping facing Northwest. To top off this magnificent site, they even built the first underground cellar below this vineyard in 1993. None of these that you would find in today’s commonly known Marlborough wine region where you will need to travel a bit further North and find it nestled quietly in Koromiko Valley.

Thirty years onward, you would still find this special site plus some additional neighbours vineyards planted with Sauvignon Blanc, Pinot Gris, Chardonnay and their world-renown Gewürztraminer but handcrafted exceptional wines were in making year after year. You would also find the great host Warwick welcome you at the cellar door, taking you through the journey of traditional old world winemaking to the new era of Johanneshof Cellars.

the minimal intervention

Founded by the Hawker family back in 1994 (1995). Situated 10km north of Cromwell on the left-hand side of State Highway 6 facing Clutha River (Lake Dunstan) and Bendigo. This north-east facing vineyard has the combination of plain and terraces, high growing degree days, cool nights and Waenga loam soils, consistently producing wines with alluring aromas and strong back-bone. Warwick and Jenny’s philosophy is “minimal intervention” to the wine and “greatest care” on the land, the aim is for their wines to express their sense of place. Now the Estate with 25 years of award-wining and industry recognition, that they are onto something even greater!”

the NATURAL pinot noir advocate

Fancrest Estate is an organic producer and natural wine leader in the North Canterbury, moreover, they are one of the Pinot Noir specialists in the region. The vineyard only established in 2003, relatively younger than most of the wineries in New Zealand. However, Diane the winemaker and co-owner Ian Holding knew the exact challenge to hold up against and amount of dedication to take on. In the earlier years, they were developing and trailing on eight different Pinot Noir clones to explore the best potential outcome throughout their estate. From Dijon, Pommard to Abel clone, somehow they all managed to find their home crested down the slopes like the fan of a total of 5.4 hectares on the rich old limestone hill in Omihi, Waipara

The natural process is their philosophy of how they viticulture their vineyard, you will be guaranteed that the highest organic standards have been met every step of the way, both in the vineyard and in the winery. The aim is total quality with hands-on work, low yields, indigenous ferments, basket pressing, unfiltered and unfined. All the current released is now made sulphite free and vegan friendly. A true combination of natural healthy Pinot Noir with French burgundy influences.