Every stage of our winemaking process is meticulously overseen to ensure the highest standards of excellence. Grapes are hand-selected, carefully sorted, and gently processed to preserve their integrity. White wines are whole-bunch pressed and fermented in oak barrels or concrete eggs to enhance their complexity. Red wines are hand-punched during fermentation, then basket-pressed and aged in meticulously selected French oak barrels, allowing for nuanced malolactic fermentation. Accredited by Sustainable Winegrowing New Zealand, we adhere to the highest standards of sustainability, traceability, and staff welfare.
Under the guidance of winemaker Alex Perez, Tantalus wines are crafted using indigenous yeasts, resulting in refined, age-worthy expressions. Drawing fruit from our 5.5 hectares of carefully selected varietals, our collection is celebrated for its ripe fruit, balanced acidity, and remarkable structure — ideal for cellaring or immediate enjoyment.
Alex brings a rich blend of Italian and Spanish heritage, global experience, and expertise in winemaking and brewing to his role. Raised in Argentina, he was immersed in diverse food cultures and iconic wines like Malbec, Rioja, and Chianti Classico. As a qualified food scientist and award-winning winemaker and brewer, Alex holds certifications in wine, microbiology, and advanced viticulture. His journey includes hands-on winemaking across France, Italy, Spain, Germany, Chile, and Argentina, as well as brewing experience in South America, the USA, and the UK. Since joining Tantalus in 2013, Alex has overseen the design and development of the winery and brewery, and today he leads the winemaking operation, along with our microbiology lab.
