"The fruit is tasting and looking fantastic again this year."
The high summer temperatures had meant the fruit has been ripening rapidly.
The Landing vineyard produces between 45 and 50 tonnes of grapes from its gently sloped land overlooking Rangihoua Bay.
Main grape varieties are Chardonnay, Syrah and Pinot Gris.
Small amounts of Merlot, Cabernet Franc, Malbec, Sangiovese and Montepulciano varieties have been added.
Since 2010, Landing Wines has produced boutique vintages of Chardonnay, Syrah, Pinot Gris, Rose and Port, which have won awards.
The outstanding 2019 harvest was the first to include fruit from the new red grape varieties, providing the winemaking team with plenty of opportunities to craft new blends.
Byrne said the picking teams had been staffed with up to eight local pickers which he favoured as "there is less paperwork and training needed when we have regular pickers who keep coming back".
"We had been moving toward using more locals even before Covid-19 restrictions made it harder to find backpackers."
Northlander Byrne has a degree in viticulture and oenology from Lincoln University and gained experience in Australia and California before returning to New Zealand to work under award-winning winemaker Rod MacIvor at Marsden Estate in Kerikeri.
When Byrne became the winemaker for The Landing, the wines continued to be made at Marsden Estate until the new winery was built. The Landing's new winery and tasting room was opened in December 2019.
Byrne said he was enjoying the new equipment and being able to pick to order when the fruit is at its absolute best.
"Now we don't have to book in. We can bring the fruit in as we need it.''
The winemaking team, with Byrne and consultant Warren Gibson, is always experimenting and improving the winery.
"It was a big investment and it's great to have all new equipment."
While he takes pride in all the wines, Chardonnay is his favourite to make.
"We order about 30 new French oak barrels every year which we rotate out after about five years. This gives the Chardonnay its distinctive oaky flavour. It smoothes the flavour and gives it complexity."
The winemaker's experience lies in knowing how long to leave the wine in the barrel
without the oak becoming overpowering.
The opening of The Landing's tasting room has been popular, despite the lack of overseas guests.
Visitors are picked up from Russell, Paihia or Waitangi and brought to the winery in their private boat.
"Tasting is by appointment and visitors have the option of a cellar door lunch cooked by our resident chef or grazing platter, with a tour of the vineyard.
"Numbers have been pretty steady and we've had good support from locals."
Accommodation bookings at the estate's four luxury lodges have been slow without the usual overseas bookings, "but we have had a few people to stay".
Events to attract locals include winery experiences, a Women's Wellness Weekend at the end of March, which is sold out, and a Weekend with the Winemakers in November.
