The Mouat family founded the magnificent Mangaorapa Station in southern Hawke's Bay in the mid-20th century. The recent decision to grow grapes has paid off.
Conditions more often identified with the Wairarapa than Hawke's Bay have helped produce beautifully scented Pinot Noir, wild honey-laced Sauvignons and enticing Pinot Gris.
Join us for a six part email documentary recreating the Mouat family's migration for the harsh, barren Shetland Islands to the Hawkes Bay, a journey that culmanates in Mangaorapa Station, and a wine that embodies courage, determination and pursuit of excellence.
2012 sees the first shipment of Mangaorapa Estate wine leave for London and since August available at The Bleeding Heart Restaurant in London, where it has been well received.
Locally, the wine currently features in some of Hawke’s Bay’s best known restaurants...
Attractive, gentle wine in a clearly cooler (than Hawke's Bay) climate style with currant bud and mineral flavours. Delicately textured wine that's bone dry and appealing fruit purity.
Dense wine with appealing dark cherry, wild blackberry, mineral and black doris plum flavours. Pleasantly scented with a moderately soft structure and good acidity. This is an attractive Pinot Noir from a new producer and emerging wine district.
