25 varieties. One vineyard.

Organic. Handcrafted. Without compromise.

A Vigneron's Estate 

Hans Herzog Estate is an independent, family-owned, 100% certified organic single-estate winery in New Zealand, where Vigneron Hans Herzog personally oversees the entire journey from vine to bottle.

Working with an extraordinary diversity of 25 grape varieties, Hans crafts distinctive, small-batch wines through wild fermentation, without fining and without commercial yeast. Every wine is 100% vegan.

Every wine reflects the character of the estate, its distinctive terroir and Hans's uncompromising approach to traditional winemaking.

98 Points for Nebbiolo

A benchmark for handcrafted wines in New Zealand.

Recognised as one of the country’s finest reds.

Crafted from one of the most demanding grape varieties, shaped by decades of dedication.

The 2019 vintage continues this pursuit - now available by allocation ahead of release.

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The Story Behind Every Bottle

HANS CONNOISSEUR CLUB

Become part of our wine family and share in our vigneron life,. Occasional news from the vineyard and cellar, limited releases, invitations where relevant to you, and a few thoughtful advantages reserved for members of our wine family.

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Latest Blogs

Vintage 2026 - What you taste begins long before harvest

Vintage 2026 - What you taste begins long before harvest

A vintage is shaped long before harvest through vineyard decisions that determine balance, character, and quality in the wine.

Estate Life
The most expensive decision we make - Ageing Our Wines

The most expensive decision we make - Ageing Our Wines

There is a quiet moment after every vintage when a decision has to be made. Release the wine - or wait. For some, that decision comes quickly. Tank...
Cellar
What’s really in your wine? A closer look at winemaking additions.

What’s really in your wine? A closer look at winemaking additions.

Most consumers don’t realise just how much goes into the wines they enjoy today. Across most famous varieties, modern winemaking too often relies on additives and technical interventions to shape aroma, flavour, texture, balance, and stability, yet this world behind the label is rarely discussed.

Cellar