Vineyard & Winery
Thomas Estate: Our Vineyard
Purchased in 2009 with established vines now nearly 40 years old, this special piece of land spans 15 acres under vine. We tend to four distinct grape varietals — Chardonnay, Pinot Gris, Flora, and Syrah.
As the highest vineyard on Waiheke Island, sitting well above the Onetangi Valley, our unique elevation gives us a distinct growing advantage. While we enjoy the same long sunshine hours that make Waiheke wines famous, our vineyard stays 1–2°C cooler than the valley floor. Think of it as natural air conditioning; the cooler nights and constant ocean breezes allow our grapes to undergo a slow, even ripening process, locking in fresh acidity, structure, and intense flavour concentration, while minimising disease pressure.
What Sets Our Vineyard Apart
Our seasonal rhythm takes us from precise hand-pruning in July, through spring budburst, and into the sun-drenched ripening months before the excitement of harvest each February and March.
Our north-facing slopes maximise the daily sun, while the rich clay soils act like a natural sponge, holding onto vital water during dry summers to help the vines thrive. This specific combination of high elevation, ocean airflow, and clay soil allows us to create balanced, elegant wines with a true sense of place.
Whether you are discovering us for the first time or returning for another vintage, every bottle reflects the unique character of our island vineyard.
Waiheke Wine, Crafted On-Site
Completed in 2008, our custom-built facility makes us one of the few places on the island with a fully functioning, on-site winery.
What does that mean for your glass? Everything happens right here under our roof—from processing the grapes immediately after harvest, through fermentation and barrel aging, all the way to the final bottling. Nothing leaves the property until it is perfectly ready to be enjoyed.
Built over two distinct levels, our gravity-fed design allows us to let nature do the heavy lifting. Instead of aggressively pumping the liquid through hoses, gravity gently moves the juice, perfectly preserving the delicate aromas, textures, and vibrant flavours that define premium Waiheke wines.
Inside Our On-Site Waiheke Winery
Triple-Sorted for Quality
Our fruit is meticulously sorted three times—once in the vineyard and twice more on our sorting table. Think of it like preparing a gourmet meal; we treat our harvest like premium ingredients, hand-removing anything that isn't absolutely perfect. This ensures that only pristine, flawless grapes make it into the fermenter, protecting the pure, clean fruit flavours of our estate-grown harvest.
Fermentation Techniques
Once sorted, the grapes begin the fermentation process, which varies depending on the style. For our Syrahs and Waiheke Blends, we use open-top fermenters and traditional hand punch-downs—we even foot-stomp at times, as a gentler way of extracting colour and flavour without pulling out harsh tannins. These reds undergo a dedicated period of skin contact during fermentation to extract deep colour, rich flavours, and supple tannins, all before the fruit is gently pressed.
While some aromatics are kept in stainless steel to lock in crispness, our Chardonnay and Pinot Gris are pressed and moved straight into oak barrels to undergo fermentation, adding rich texture, complexity, and structure. Our Sparkling Cuvée Rosé is crafted in specialised Charmat pressure tanks to create delicate, refreshing bubbles.
Estate Bottled and Labelled
Batch Winery is one of the few vineyards on the island with a fully functioning, on-site winery. Our boutique bottling line can seal approximately 1,303 bottles per hour using either cork or screwcap closures. From processing the fresh fruit straight after harvest to the final labelling, nothing leaves the property until it is perfectly aged, beautifully packaged, and ready for your table.
