For nearly a decade, Te Mata has been quietly applying regenerative viticulture across our Havelock Hills, Bridge Pa, and Dartmoor vineyards. This is not a gesture toward fashion, but a disciplined exploration: watching, testing, and letting each method prove itself in the vineyard and in the glass. From cover crops to mycorrhizal networks, polyculture to low-till practices, each intervention is measured, site-specific, and always in service of the wine. Here, regenerative viticulture is not an experiment for its own sake – it is a lens through which the precision of the vineyard can be realised.

Our regenerative toolkit is broad and detailed. Companion planting, wildflower strips, no-drill tilling, low-till cultivation, and precision seeding machinery are applied where they make the most impact. Legumes and brassicas enrich soil life and feed beneficial insects; clover acts as a natural insectary. These layers of life in the soil increase water retention, enhance carbon sequestration, and allow vines to grow in a more balanced, resilient way. Across all our varietals, these practices are subtle yet cumulative, shaping the vines’ ability to express their site without interference.

Beneath the surface, a quiet complexity is at work. Mycorrhizal fungi and soil microbes form networks that exchange nutrients, signal stress, and improve vine immunity. It is here  in this subterranean communication – that much of the vineyard’s character originates. Vines supported by these networks ripen with steadier, more measured growth; their fruit carries texture, tension, and vibrancy that speak of life in the soil rather than manipulation in the winery. The difference is felt in the mid-palate: layered, supple tannins, integrated acidity, and a resonance of flavour that feels intrinsic, not engineered.

Precision viticulture guides this work. Each regenerative practice is mapped, monitored, and assessed; nothing is applied uniformly for effect alone. In Bridge Pa, low-till plots allow soil to sequester carbon while nurturing microbial diversity; in Dartmoor, polyculture helps vines develop subtle aromatic complexity and structure. The result is wines that are layered rather than linear, expressive rather than amplified. They do not shout varietal clichés but instead reveal a quiet, textural depth that rewards patience and attention.

What distinguishes Te Mata is not any single method, but the patient orchestration of many small steps over time. Where regenerative viticulture is now being spoken of as a new frontier, we have been cultivating it for years, integrating slowly, testing empirically, and only adopting what proves resilient in both vineyard and glass. This measured approach allows innovation to enhance rather than overwhelm, guiding each vine to express its site with fidelity and nuance.

The work of regeneration is continuous, and its influence is subtle but tangible in the wines. Soil alive with microbial networks produces grapes that carry energy, tension, and layered aromatics—mid-palates that expand gently, acidity that supports rather than dominates, and tannins that resolve with suppleness. It is a quiet, persistent vitality, one that reminds us that excellence is a process rather than a moment. At Te Mata, regenerative viticulture is not a trend; it is a practice in pursuit of enduring expression. #BetterNeverStops.

At Te Mata Estate, innovation has always been most meaningful when it serves the vineyard. That philosophy continues with the introduction of an Armbruster vibrating fruit sorting table, making Te Mata the first winery in New Zealand to adopt this technology. Designed to handle fruit with extraordinary care, the sorter reflects a long standing commitment to precision, freshness, and the clear expression of Hawke’s Bay. It is not technology for its own sake, but a tool chosen to honour what arrives at the winery door.

The Armbruster system processes fruit slowly and continuously, ensuring grapes are never under pressure. Using a series of vertically arranged vibrating tables, the sorter can be precisely adjusted to suit individual varieties such as Cabernet Sauvignon, Syrah, Chardonnay, and Sauvignon Blanc. This gentle movement allows berries to be separated and sorted without splitting skins, keeping each grape intact as it passes through the machine.

By preventing skins from breaking, the fruit is protected from early exposure to oxygen. There is no free running juice, no leakage, and no loss of freshness at this stage. The berries emerge whole and firm, more like blueberries in a supermarket punnet than fruit destined for fermentation. This careful handling preserves acidity and aromatic purity, which are central to the regional style of Hawke’s Bay and to the identity of Te Mata wines.

Originally, the intention was to reserve this meticulous process for the estate’s top wines, given the steady pace and considered handling required. Experience quickly proved its broader value. Today, every parcel of fruit at Te Mata passes through the Armbruster sorter. The result is a lift in quality across the entire range, with greater consistency, clarity, and energy in the finished wines.

Wine has always advanced through the meeting of knowledge and curiosity. At Te Mata, technology and learning work together in service of beauty, balance, and place. By leading the way with innovations like the Armbruster sorter, Te Mata Estate continues to invest in the future of New Zealand wine while remaining deeply grounded in the character of its vineyards and the freshness that defines them.

This year marks a significant milestone for the Te Mata Special Character Zone as it celebrates its 30th anniversary. Nestled in the heart of Hawke’s Bay, New Zealand, this area stands as the country’s first legally protected zone for vineyards, winery, and viticulture, an achievement that sets a precedent in New Zealand’s wine industry.

Unlike the renowned AOC or DOCG regions in Europe, New Zealand has yet to adopt such stringent protective measures. The Te Mata Special Character Zone, however, represents a unique blend of heritage, innovation, and natural beauty that encapsulates the essence of New Zealand’s wine culture. The Te Mata Special Character Zone is more than just a vineyard; it’s a testament to the vision and dedication of the region’s wine producers. By safeguarding this hillside area from any development, housing, or encroachment, the zone preserves the unique terroir that contributes to the distinctive flavors of Te Mata wines. This protection ensures that the vineyards can cultivate their grapes according to their own philosophies, free from outside influence, allowing the wines to express the true character and legacy of this historic area.

The diverse landscape of the Te Mata Special Character Zone is home to a wealth of agricultural and horticultural ventures. From Te Mata Mushrooms and Arataki Honey to Wairarapa’s biodynamic gardens, the area supports a vibrant ecosystem of cultivation beyond the vineyards. This mixed-use approach not only enhances the biodiversity of the region but also fosters a community of growers who share a commitment to sustainable and responsible farming practices.

The visual landscape of Te Mata is largely defined by the rolling hills and lush vineyards that make up this protected zone. It’s not just a visual treat but a journey into the heart of New Zealand’s wine country. The conservation and stewardship of this area ensure that the natural beauty and heritage of the land are preserved for future generations, making it a must-visit destination for wine enthusiasts and cultural explorers alike.

Looking ahead, the 30th anniversary of the Te Mata Special Character Zone is a moment to reflect on its achievements and envision the future. The zone’s ongoing success in protecting and promoting the unique qualities of Te Mata’s wines serves as an inspiration for other regions and industries. As we celebrate this milestone, we look forward to seeing how the continued stewardship of Te Mata will shape the future of New Zealand wine, ensuring that it remains a beacon of excellence and innovation on the global stage.

Spring has truly arrived in the Te Mata Estate character zone, and the vineyards are bursting with life. Between the vines, a carpet of mustard seed, tick bean, and phacelia is in full flower, bringing vibrant colour to the rows. These companion plantings aren’t just beautiful – they play a vital role in our organic and regenerative viticulture practices, supporting the vineyard ecosystem while setting the stage for another remarkable vintage.

Walking through the vines right now, you’ll see clouds of bees from local Arataki hives busy at work, moving from blossom to blossom. Their presence is a living sign of the biodiversity we encourage here. By planting species like phacelia, which bees love, we’re not only improving pollination but also strengthening the resilience of the vineyard as a whole. The hum of activity is a reminder that healthy vineyards are alive with more than just grapes.

These cover crops do more than attract beneficial insects. Tick beans, for example, naturally fix nitrogen into the soil, while mustard seed helps manage pests and disease pressure. Phacelia’s deep roots aerate the soil, improving structure and water retention. Together, they boost soil health in a natural, sustainable way, reducing the need for intervention and keeping the vineyard in balance.

At Te Mata Estate, we’ve always combined time-honoured techniques with innovative approaches, and our spring cover crops are a perfect expression of that philosophy. By weaving organics, regenerative viticulture, and biodiversity into the fabric of our vineyard, we’re not only caring for the land but also crafting wines that carry the character of a thriving, living environment. Right now, the vineyard is alive with colour, life, and promise – the perfect start to the season ahead.