Customers
& New Zealand
Customers
Marlborough, New Zealand
We are guided by a single, honest question: Would we choose to drink this?
At Huia the answer lies in starting with the best possible fruit—grown organically on our own vineyards and sourced from a handful of trusted Marlborough growers who share our values. From there, we take a no-compromise approach to quality, using gentle, minimal intervention techniques that allow the wine to speak clearly of its place.
Marlborough is home to some of the world’s most expressive terroir—known for Sauvignon Blanc, but equally compelling for Chardonnay, Pinot Noir, Riesling, and many other aromatic varieties. Warm days build vivid flavour, while cool nights preserve natural acidity. Our role is not to mask that, but to guide it.
We favour native fermentation methods like Pied de Cuve allowing the yeast from our vineyard to carry the voice of our terroir into the winery. While most wines are made using commercial yeast, Huia’s Pied de Cuve creates wines with layered complexity, subtlety, and true site expression.
Rooted in Organic Practice, guided by biodynamics.
Oak plays a gentle role in shaping our wines. We work with a mix of coopers, using barrel, puncheon, and large oak cuves to bring depth, texture, and elegant complexity. Aging in oak allows our wines to evolve slowly—developing balance over time.
We intervene only when needed, always with intention. Our wines are given time, space, and thoughtful care. The art is in knowing when to wait—and when to let go.
Rooted in organic practice and shaped by biodynamics, we farm with respect for the vitality of our land. By planting wildflowers and symbiotic plants and supporting beneficial insects, we encourage biodiversity and vine health—working with nature, not against it.
At Huia Vineyards, our wines are carefully shaped by the hands and insight of winemaker Josh Lee. His experience spans from some of New Zealand’s most respected wine names—including Greywacke, Dog Point, Akarua, and Whitehaven. His journey has also taken him across Europe, working with celebrated organic and biodynamic producers in Spain, Germany, Greece, and the UK—including the renowned traditional method house, Nyetimber. Josh’s strongest passions lie in Sauvignon Blanc, Chardonnay, Pinot Noir, and Sparkling Wine, with a particular interest in small-scale, hands-on, premium winemaking.
