Collection: Unkel

Accompanied by his high school sweetheart, Kate, the industrious New Zealander embarked on a compelling journey that ultimately brought them back to the cherished landscapes of their homeland. The initial stages of their global exploration led them from their hometown of Tauranga, NZ to Australia, where Rob completed his winemaking degree and became immersed in the operations of prominent, albeit, larger & more conventional wineries. Despite the professional accomplishments, the experience left him somewhat drained until a fortuitous introduction to the unicorn wines of Saša Radikon and Jean-Francois Ganevat reignited his passion for heartfelt, honest wines.

Rob dedicated his full-time efforts to the esteemed Gippsland vignerons, Pat Sullivan & Bill Downie while concurrently crafting his own wines under the nascent label, Unkel. Reflecting on the Melbourne food scene as a launching pad for the brand, they realised a longing to return to New Zealand to cultivate their own fruit on land that resonated more profoundly with them.

The Nelson region, particularly the Upper Moutere where the Burleys call home, proved to be a noteworthy viticultural locale. Distinguished by its climatic and geological attributes that impart a profound influence on the quality of its wines. The region's maritime climate, shaped by the Tasman Bay, bestows upon it a unique and advantageous viticultural environment.

The climate in Nelson is characterised by moderate temperatures, with warm summers and mild winters, sheltered from the rain-rich westerlies by the formidable Tasman Mountains. This stability, accompanied by a considerable amount of sunlight, allows for a gradual and optimal ripening of grapes, whilst the ancient clays contribute to enhanced acidity & a compact weight in the resulting wines.

Custodians of 5.5 hectares of 27-year-old, dry-farmed, organic, own-rooted vines on a north-facing slope, Rob navigates the nuances of 'Moutere Clays', a gravel-threaded clay formation shaped by an ancient river system flowing into the Tasman Bay. The resulting wines exhibit vitality, bright acidity, and energy, reflective of their conscientious farming practices.