Peregrine wines have taken on the ‘hands on’ approach since 1998, where the McLachlan family aim to embody the absolute best of Central Otago. Organic farming is fundamental to every aspect of Peregrine Vineyard Estates, with a holistic approach that integrates crop and livestock farming to vineyard management.
Peregrine utilise the natural animals that inhabit their vineyards, as manure is just one of the many ingredients used as compost to feed the vines and enrich the soil with organic matter. Similarly, a range of poultry is used (egg’s for wine fining) and even pigs have added to the ever-growing family!
The quest for outstanding Central Otago wine begins in the three distance sub-regions from which they draw their fruit: Bendigo, Pisa and Gibbston. In each of these locations, their commitment to organic farming and viticulture guarantees fruit of the highest quality.
Bendigo is the hottest and driest of sub-regions, as it lies 350m above sea level. Offering perfect climate conditions and a soil base that respond positively to their organic regime, this area produces high quality fruit that is mainly used for Pinot Noir due to the darker profiles.
Gibbston is the coolest of sub-regions, and is perched on terraces overlooking the Kawarau River. These vines, first planted in 1998, are largely own-rooted and focused on maximum ripeness for the Pinot Noir, Pinot Gris and Chardonnay.
Pisa on the other hand, is a warm and steady climate for growing outstanding Pinot Noir, Riesling, Chardonnay and Sauvignon Blanc. The long summer provides extended ripening to achieve beautiful balance in the fruit.