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Huia Vineyards was founded in the heart of Marlborough, New Zealand in 1996 by winemakers Mike and Claire Allan. Both born and raised in New Zealand (Mike in Hawke’s Bay and Claire in Canterbury), they trained in oenology at Roseworthy College, Adelaide, before travelling to Europe to develop their skills further. This included time in Champagne, working for Veuve Clicquot and Taittinger, which has translated through to their passion for making traditional method vintage sparkling wine back in Marlborough to this day. When they returned to New Zealand they initially made wine for local producers including Lawson’s Dry Hills and Cloudy Bay and then bought a plot of land in 1990, which was to become Huia. Their daughters Tui and Sophie, were born shortly afterwards and now as adults, they too are involved in the running of the winery.

The values of the Huia team surround a love of the land and respect for the environment in which they live. The Huia was a native bird of New Zealand, prized by the Maoris for their beautiful feathers which were said to represent wisdom, elegance and great dignity. All of the Huia wines are certified organic. No pesticides, insecticides or herbicides are used in the vineyards. They are produced biodynamically with minimal intervention and are suitable for vegans. The grapes are fermented using mainly wild yeasts and the winemaking completely eliminates the use of any artificial additives. This leaves the finished wines full of natural texture.