Marlborough’s only hillside boutique winery and vineyard has been put on the market for sale, offering a rare opportunity for investors and wine companies.
The Highfield TerraVin Winery, designed by internationally recognised New Zealand architect Sir Michael Fowler, occupies an idyllic location with views out over the Wairau Valley and surrounding vineyards. The winery also operates a highly regarded 60-seat restaurant, cellar door and function venue from its winery premises.
The multi-level building consists of a 781-square metre winery operation with resource consent to crush up to 600 tonnes of grapes annually, 144- square metres of offices and laboratory, 293-square metres of restaurant and cellar door space, and an 83-square metre first floor apartment residence.
The building was first constructed in 1990 and subsequently expanded over following years as Highfield Terravin’s production and activities continually expanded in the dynamic New Zealand wine industry.
Wine production for the main two brands Highfield and TerraVin has been focused on premium quality sauvignon blanc, pinot noir and chardonnay from two vineyards. Small pinot noir volumes from the organic winery site and fruit sourced from the TerraVin Hillside Vineyard Calrossie located at 4646 State Highway 1 in Seddon, where the north-west facing 28.97 hectares is planted in low-yielding high-quality pinot noir, sauvignon blanc and chardonnay.
Bayleys Marlborough viticulture and winery specialist Mike Poff said Highfield TerraVin in its current state was the result of Highfield Estate and Terravin Wines merging four years ago to secure economies of scale. He said the current shareholders had recently decided to move on with other investments, and consequently the property was on the market to be sold.
“The Highfield and TerraVin brands produce award winning premium wines that can be found in multiple international markets, in many starred international restaurants and specialist wine stores, as well as the New Zealand domestic market.” Poff said. “The winery is a vertically integrated complex including its own fruit receival, wine cellar, underground barrel room, cuvee room, storage rooms and bottling line – delivering all the cost benefits of being totally self-sufficient. This production efficiency flows through to both the cellar door retail business and the restaurant– both of which provide strong support for sales of Highfield and Terravin wines.”
Food preparation and service chattels within Highfield Terravin’s full commercial-grade kitchen includes ovens, hobs, grillers, fryers, walk-in freezer and refrigerator, dish-washer/drying equipment, and extensive stainless-steel benching. Tables, chairs, crockery and cutlery are also included in the offering.
“Like many winery-based entities around New Zealand, the Highfield Terravin business model operates on multiple revenue streams – production, retailing, and foodservice/hospitality, which are all linked to the core product of wine,” Poff said.