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.
