Expertise in cool climate Pinot Noir, sparkling and aromatic whites.

Having a unique set of winemaking experiences including conducting hundreds of micro-vin ferments for various clients in Gisborne you could say if there’s a mistake we’ve made it. The great thing about mistakes is you can learn from them and it is armed with the knowledge of what can go wrong that Vinesense develops strategies in the winery to ensure everything goes right. From conducting vineyard evaluations, writing winemaking specifications and managing the vineyard-winery interface to working with winery staff in fruit & juice handling, fermentation, blending and downstream processing Vinesense can offer a seamless total wine service from vineyard to bottle.


Wine Spectator Magazine | May 2007

TiZ Wine Review
2007 Konrad Sigrun Noble Two - Konrad make particularly distinctive dessert wines and this is an especially good vintage. Rich and powerful it has intense lemon and citrus fruit with incredible concentration. Its texture is velvet and it exhibits a tremendous freshness. Simply great.
TiZ Wine Review | June 2008

Winestate Magazine
An unusual but successful marriage of Riesling (58%) and Sauvignon Blanc (42%), hand picked in the Waihopai Valley, Marlborough. Light (9.5% alcohol), with concentrated citrus fruit and apricot flavour, gently honeyed, sweet and vivacious.
4 stars | Winestate Magazine | Sept / Oct 2008

Hospitality Magazine
Deliciously sweet, fresh and inviting bouquet. Lots of sweet apricot, peaches and lemon honey aromas. On the palate, a lemon and honey spread flavour with a marmalade botrytis finish. A very sweet wine with a long, well-balanced ending. Great as a daring aperitif, and with entrees and some desserts.
Hospitality Magazine | Dec 2008

Hospitality Magazine
Aromatically, this gold medal winner shows honey, apricots and quince with some creamy hints from the barrel fermentation. The palate is very rich with apricot and marmalade flavours that linger long after the last sip. It's the perfect wine to finish a special meal. Food Match: A tart that combines apricot and honey will touch all the right bases in this wine. Once again, a creamy blue from Kapiti, Te Mata or Whitestone would be a good alternative, particularly if it is accompanied by a scoop of comb honey.
Vic Williams | Hospitality Magazine | April 2009


Blue Gold & Trophy | Best sweet white | Sydney International Wine Competition | 2009

4 Stars | Michael Cooper Review | May 2008

5 Stars and Top Tip Award | Tiz Wine Review | June 2008

4 Stars | Winestate Magazine | Sept / Oct 2008

Gold Medal | International Aromatic Wine Competition | 2008

Silver Medal | Air New Zealand Wine Awards | 2008

Silver Medal | India Wine Challenge | 2008

4 Stars | Winestate Magazine 'Michael Coopers Best of 2008 Releases' | 2009 Annual Issue

Silver Medal | Royal Easter Wine Awards | 2009