If you were looking for New Zealand’s northernmost vineyard then you’ve come to the right place.  The heat bakes those vines and the breezes which gust in from the coast directly below the peninsula keep the bunches dry and clean.  Winemaker Alan Collinson uses wild, natural yeasts to ferment the juice, which adds to the funky, smoky, dry, leather and dark berry characters.  It’s savoury enough to be enjoyed with rich, spicy, cheesy, meaty nachos.