Notes from the Vineyard
Discover stories from the vineyard - insights, updates, and reflections on life, land, and wine.
Malolactic Fermentation Explained
Spring in Hawke’s Bay brings new life to the vineyard - and to the cellar. Rod explains the quiet magic of malolactic fermentation, where crisp malic acid softens into gentle lactic acid, transforming young wines with texture, calm, and balance.
Chardonnay in Hawke’s Bay: Strength in Subtlety
Explore what makes Hawke’s Bay Chardonnay so distinctive — the red gravel soils, coastal breezes, and Easthope’s minimalist approach.
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