Our Wines
Johanneshof Cellars is a much awarded Boutique winery, well loved for its aromatic wines, Methode Traditionnelles and spirits. Johanneshof Cellars has been included in Master of Wine Bob Campbell's 'Top Wineries of NZ List' every year since its inception and is the proud recipient of the Real Review Certificates of Excellence 2020, 2019 and 2018.
One of our most awarded wines, the Johanneshof Gewurztraminer has been given the status of
"SUPER CLASSIC NEW ZEALAND WINE" by Michael Cooper in 2010 and is only one of two NZ wines of that variety to hold this title. ("Michael Cooper's Buyer's Guide to New Zealand Wines", published yearly).
Every year since its inception in 2016, the "Air New Zealand Fine Wines of New Zealand" program has awarded the Johanneshof Gewurztraminer a Trophy of Excellence and included it in its "List of Iconic New Zealand Wines"
One of our most awarded wines, the Johanneshof Gewurztraminer has been given the status of
"SUPER CLASSIC NEW ZEALAND WINE" by Michael Cooper in 2010 and is only one of two NZ wines of that variety to hold this title. ("Michael Cooper's Buyer's Guide to New Zealand Wines", published yearly).
Every year since its inception in 2016, the "Air New Zealand Fine Wines of New Zealand" program has awarded the Johanneshof Gewurztraminer a Trophy of Excellence and included it in its "List of Iconic New Zealand Wines"
Our Methode Traditionnelles
Johanneshof's unique underground cellar with its stable, cool temperature and high natural humidity provides ideal storage conditions to allow the maturation of wines in French Barriques and German barrels. Also in this traditional cellar Johanneshof’s Méthode Traditionnelle Wines are made.
Using the century old 'Traditional Methode' our Johanneshof Cellars Méthode Traditionnelle is fermented in its bottle and aged for an extended period of many years on its yeast lees for extra complexity. Our current Methode Traditionnelle include our newly released 2011 Johanneshof Cellars EMMI Extra Brut, our pink bubbly 2010 Johanneshof Cellars NEW DAWN Rosé Brut and a NV Johanneshof Cellars Blanc de Blancs. All are currently aged on lees for nine years.
All of our grapes are hand harvested and pressed in the whole bunch form on site using traditional Champagne juice yields. The juice is cold settled, racked, inoculated and some of the juice is fermented in oak barrels. The majority is fermented in stainless steel under temperature control using selected Champagne yeasts.
After fermentation, the wine is blended and settled, and put back into clean oak and left in our underground cellars between 9 and 12 months prior to tiraging (bottling). At this stage yeast is added to the finished wine to deliberately encourage a secondary fermentation in each bottle.
After bottle fermentation the wine, depending on the style, is left at least 5 years on lees, then hand riddled before the yeast is removed by hand disgorgement. This takes place at our winery in small batches to ensure maximum time on lees to keep it youthful, so without exception our Johanneshof Cellars Méthode Traditionnelles are being disgorged just prior to coming on the market.
Using the century old 'Traditional Methode' our Johanneshof Cellars Méthode Traditionnelle is fermented in its bottle and aged for an extended period of many years on its yeast lees for extra complexity. Our current Methode Traditionnelle include our newly released 2011 Johanneshof Cellars EMMI Extra Brut, our pink bubbly 2010 Johanneshof Cellars NEW DAWN Rosé Brut and a NV Johanneshof Cellars Blanc de Blancs. All are currently aged on lees for nine years.
All of our grapes are hand harvested and pressed in the whole bunch form on site using traditional Champagne juice yields. The juice is cold settled, racked, inoculated and some of the juice is fermented in oak barrels. The majority is fermented in stainless steel under temperature control using selected Champagne yeasts.
After fermentation, the wine is blended and settled, and put back into clean oak and left in our underground cellars between 9 and 12 months prior to tiraging (bottling). At this stage yeast is added to the finished wine to deliberately encourage a secondary fermentation in each bottle.
After bottle fermentation the wine, depending on the style, is left at least 5 years on lees, then hand riddled before the yeast is removed by hand disgorgement. This takes place at our winery in small batches to ensure maximum time on lees to keep it youthful, so without exception our Johanneshof Cellars Méthode Traditionnelles are being disgorged just prior to coming on the market.