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Hans Herzog Estate is one of New Zealand’s most treasured, truly artisan wineries, and Hans Herzog one of its most respected winemakers with more than 40 vintages of winegrowing under his belt. Settled in 1994 in the heart of Marlborough within the most beautiful Mediterranean gardens, Herzog’s offers casual luxury and indulgence for wine and food lovers. The boutique estate and restaurant is now widely acclaimed as one of the best in New Zealand, boasting an impressive collection of 29 different grape varieties, each allocated a specific section of the vineyard where the soils compliment the grapes personality naturally. The iconic gourmet restaurant was the first restaurant to be awarded 5 stars by Cuisine magazine and with the stylish Bistro and Cellar Door it has become a must visit destination. The estate breathes the soul of owners Hans and Therese Herzog, passionate and generous people who do love the finer things in life and are happy to share it with their guests. Visit us and become part of our family and our art of ‘savoir vivre’ - the joy of life that living life to the fullest with elegance and splendor. The appreciation of wine, food and art is a core part of our life’s philosophy and the estate is homage to all three and an inspiration of mind, body, and soul.
Pinot Noir, Merlot, Cabernet Sauvignon, Montepulciano, Pinot Gris, Viognier, Chardonnay, Sauvignon B
9am - 5pm
Bob Campbell MW
Bob Campbell MW
Deep & Meaningful: Rich, Textural and Rather Trendy
Jamie Goode
Michael Cooper
Vegan Friendly Wines
About the Winemaker

Hans Herzog

Hans’ non-interventional philosophy allows wines to undergo long, cool fermentation with wild yeasts; here old-world methods and experience go hand in hand with technology. No chemicals, additives or concentration. 100% natural winemaking.The red varieties are usually fermented according to a slow three week initial fermentation in temperature controlled stainless steel tanks followed by malolactic fermentation in French oak barrels where the young wine ages from 12 to 30 months depending on the variety and vintage.The white varieties are barrel fermented (or a portion of) in 500 litre puncheons, left on lees and matured in the same barrel for a period of anything between 6 and 12 months. To maintain the intensive flavours, there is no fining or filtration to preserve the complexity and structure that the wines have become famous for.


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