The winery boasts a 150-year winemaking history spanning six generations. The "Tiraki" brand was established in 2020 to commemorate the exceptionally clear skies and climate of the Marlborough Mountains, allowing the winery to produce the most elegant wines. The winery pays homage to the region's original Maori name, "Ke Puta Te Wairau," respecting Maori traditions and their deep connection to the land.
The spirit of Tiraki is one of adventure and new experiences. Beyond winemaking, the winery hopes the clear skies can be a topic of conversation, a reason for exploration. "The dispersal of clouds" is synonymous with new beginnings and optimism. Through Tiraki wines, the winery embodies a joy, passion, and adventurous spirit that it is eager to share with the world.
The winery's ancestors were among the first settlers to migrate from Europe to the Marlborough appellation. Founded in 1870, Longfield Estate has undergone tremendous development over 150 years and six generations of dedicated effort. However, Tiraki's commitment to the highest quality has remained unchanged, and they continue to meticulously protect this land for future generations.
Since 1999, the estate has gradually expanded into a vast vineyard, cultivating a diverse range of grape varieties, including Sauvignon Blanc and Pinot Noir. Long hours of sunshine, significant diurnal temperature variations, clay soils, and the winery's meticulous teamwork combine to create exceptional grapes, enabling the winemakers to craft world-class, unique wines.
Region
The clay soils of Longfield vineyards provide ideal conditions for producing rich and balanced wines. From the flowering period at the end of November to the harvest in mid-March, the cool nights and warm days extend the grapes' ripening period, crucial for developing flavors and balancing acidity and sweetness.
The vineyard management fully complies with New Zealand's sustainable wine development strategy. To promote biodiversity in the Longfield vineyards, the winery has planted numerous native plants along the waterways, hoping to attract native birds and insects to the vineyards to control pests and ensure healthy grape growth.
In autumn, sheep roam the vineyards, providing natural fertilizer and weeding, eliminating the need for machinery.
Winemaking
Grapes are hand-harvested, with 15% fermented whole bunches for a more exuberant aroma and fresher palate. Natural yeasts are used for fermentation, followed by a 24-day maceration to extract beautiful color and structure.
The entire aging process is done in French oak barrels, with 10% in new barrels, resulting in delicate layers of flavor.
A complex and rich Pinot Noir with aromas of cherry, black spice, and violet. The palate blends black cherry and plum with subtle spicy oak and smooth tannins, complemented by wild herbs, giving the wine structure while maintaining elegance. The grapes are hand-picked, and most of them are destemmed and fermented in four-ton open fermentation tanks.
