For almost two decades, Hans Herzog has been growing grapes, making wine and, in the process, carving out an enviable reputation for low-yielding, small-volume, high-quality handcrafted wines from Marlborough.
Along with the old world-style wines, he has one of the finest vineyard restaurants, with an eclectic international wine list and
a relaxed ambience in a dining room overlooking rose gardens and vines.
Visit the cellar and processing areas and you won't find one pipette, bottle or barrel out of place. Immaculate, meticulous, precise - everything we have come to associate with the Swiss is not just in the Herzog operation, but also in the wines themselves. And there are a lot of varietals these days.
Initially Herzog concentrated mainly on Bordeaux-style reds, pinot noir and montepulciano; along with whites that included chardonnay, pinot gris and one of the country's best viogniers. Now he is showing considerable flair and
has expanded his styles to include arneis, marsanne, rousanne, zweigelt,
gewurztraminer and gruner veltliner.
The red division of his portfolio includes tempranillo, nebbiolo and a phenomenally popular cabernet franc.
