‘A homage to the playful and earthy expression of wine.’
A bright and memorable drop, named after the imperial Mt Tapuae-o-Uenuku, the ‘footprint of the rainbow’. Here in the South Pacific Ocean, Mt Tapi, as the locals call it, is a beacon that rises above the famous Marlborough wine region.
This snowy-topped peak is at the heart of the Altschwager Kenneally story, where the vision for our company began and where our first grapes were picked.
Our Wairau Valley vineyard beneath the mountain is home to true cool-climate viticulture and winemaking, and half of the Altschwager Kenneally team.
Tapi’s fruit comes from several hand-picked, organically-certified blocks throughout the Marlborough Valley.
All hands-on processes, all heart. You’ll know it by the nose.
Discover a taste for Marlborough wines—crafted by Altschwager Kenneally and best served as they were created.
In Good Company.
Pinot Noir
Certified Organic (NZ only)
Vineyard
Clone 115, 777, 10/5, 15-year-old vines, clay soil, cane pruned.
Winemaking
72-hour cold soak, 10% whole bunch, 10-day ferment, 50% new oak (French), 1 year aged in oak.
Aroma
Cherry, liquorice, oak, spice.
Palate
Dark cherry, ripe strawberry, oak, five-spice, chalky tannin, balanced acid.
Reviews
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Pinot Gris
Certified Organic (NZ only)
Vineyard
10-year-old vines, greywacke soil, cane pruned.
Winemaking
Machine picked, pressed off skins, cold settled, fermented cool for 15 days.
Aroma
Fresh pear, white peach and toasted almond.
Palate
Quince, pear, rock melon, crisp acid.
Reviews
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Sauvignon Blanc
Certified Organic (NZ only)
Vineyard
10-year-old vines, greywacke soil, cane pruned.
Winemaking
Machine picked, pressed off skins, cold settled, fermented cool for 15 days.
Aroma
Passionfruit, gooseberry, green capsicum.
Palate
Passionfruit, lemon, grapefruit, zingy acid.
Reviews
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Chardonnay
Vineyard
Clone 95, 15-year-old vines, deep Wairau valley silt over greywacke soil, arch-cane pruned, higher density planting 3703 vines per hectare.
Winemaking
Handpicked at optimal ripeness, whole bunch pressed, barrel fermented on full juice solids, 100% malolactic fermentation, 10% new oak, 1 year lees aged in oak barriques.
Aroma
Lemon, white peach, red apple, pear, nectarine.
Palate
Lemon, red apple, apricot, flint, toasty oak, good acid length.
Reviews
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Rosé
Vegan friendly
Vineyard
Clone SY-1654, 15-year-old vines, deep Wairau valley silt over greywacke soil, cane pruned.
Winemaking
Estate-grown Syrah was cold-soaked before pressing the brightly coloured juice off the grape skins. The juice was fermented cool using selected aromatic yeast. The wine then sat on fine lees before being bottled early to capture aromatics and vibrancy.
Aroma
Watermelon, strawberry and white peach.
Palate
Ripe watermelon and fresh berry fruits.
Tititea
Central Otago Pinot Noir
Certified Organic (NZ only)
Vineyard
The grapes are grown in an Upper Bendigo vineyard, 350 meters in altitude. Terroir and growing conditions
Due to its position in the rain shadow of the Southern Alps, the region has a semi-arid climate. Temperatures in mid-summer can reach as high as 35°C (95°F).
Winemaking
20% whole bunch clusters in the fermentation provide a unique flavour profile, with extra depth and length on the palate. 100% matured in French Oak barriques, 28% new oak. Matured for 12 months prior to bottling.
Aroma
Aromas of dark cherry and oak, accompanied by spicy notes.
Palate
Good natural acidity drives a long and complex aftertaste.
Reviews
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