Certified Toitu Carbon Zero, the Landing?s vineyard stretches across 23 gently sloped acres overlooking Rangihoua Bay, framed by farmland, lush native bush and regenerated wetlands. The land?s suitability for viticulture was long-ago identified by the missionary Reverend Samuel Marsden. Marsden established the first permanent European settlement in New Zealand, alongside where our vineyard now sits, and planted what are thought to have been New Zealand?s first grapevines nearby in 1819.

First planted in 2007 and expanded in 2015, the vineyard now produces Chardonnay, Syrah, Sangiovese, Pinot Gris, Montepulciano, Malbec, Cabernet Franc and Merlot. The wines are all 100% estate grown, hand-picked and processed in the new on-site winery by winemaker Ben Byrne and consultant Warren Gibson.

The Landing?s vineyard is sited in a protective cradle of hills, enjoying a sheltered aspect. A long hot growing season is tempered by sea breezes off Rangihoua Bay, and dry-farming ensures roots tunnel deep into the undulating clay and sandstone soils for groundwater, drawing up minerals that give the wines complexity.

Since the founding of The Landing Wines in 2007, the area?s pioneering spirit has been honoured with our innovative approach, and the land?s beauty and abundance have been respected by nurturing and restoring it through sustainable viticulture.

Syrah, along with Chardonnay, was the first variety planted in The Landing's vineyard in 2007. Well suited to the Bay of Islands climate, with long sunshine hours and a forgiving maritime summer breeze, Syrah thrives in our clay-based soils. Three different clones (MS, 470 and 524) are estate grown and hand-picked, allowing us to ensure only the best fruit makes it into the fermenters, before spending 18 months in French oak.