From an organic vineyard in Nelson, NZ, on which we volunteered back in 2018. Actually planted by a Yorkshireman in the 90s, this was New Zealand’s first certified organic “savvy bee”. The cooler climate of Nelson gives a little more restraint than many from Marlborough – expect flavours of citrus, elderflower, gooseberry and nettle. It’s great with a mild goats’ cheese.

Humidity and moisture brings challenges to organic farming, as more moisture leads to greater fungal disease pressure. Richmond Plains use a regime of compost teas and preparations that compete with potential pests, and the fruit we saw in the vineyards was the healthiest we’ve seen anywhere, despite the region seeing three cyclones in six weeks that vintage.

Owners Lars and Samantha Jensen are committed to biodiversity and to sustainability. They bottle using the lightest glass currently available in New Zealand.