New Zealand based Ayrburn Wines has released its latest wine, after experiencing significant growth since the company’s launch in December 2023. Billy's Chardonnay is a limited edition, crisp and focused wine that bears the name of the farm's founder, William Paterson.
Queenstown’s Ayrburn aims to establish itself as a world-class wine destination, with a curated range of wines available exclusively for tastings across their venues – showcasing the diversity of the Central Otago sub-region and its unique terroir.
Ayrburn’s winemaker, Jody Pagey, said the team was initially tasked with putting together a wine portfolio which would match the calibre of the venue and food offerings at Ayrburn, and worked closely with Ayrburn’s founder Chris Meehan throughout the process.
“After a period of exploration, we settled on the wine varieties in the range, and set about sourcing the grapes from local vineyards that made sense with the styles of wine we wanted to create,” said Pagey.
“From there, we worked with our network of vineyards and growers through harvesting and utilised different techniques throughout the winemaking process to achieve a variety of flavour profiles across the range.”
Ayrburn’s wines utilise grapes primarily harvested from vineyards across Central Otago, encompassing the style of cool climate wines the South Island is renowned for.
Billy's Chardonnay is made in a 'Chablis' style – the wine is hand harvested from a single vineyard in the Gibbston Valley and wild fermented in both French oak barrels and stainless steel vats to retain a sleek mineral profile and precise fresh fruit notes. Only 2,466 bottles have been produced in this limited release.
Master of wine, Sophie Parker-Thomson, who assisted in the curation and development of Ayrburn’s wine range said it had been a pleasure to work alongside the winery team to deliver a distinctive array of quality wines.
“I’m excited to see them being enjoyed by diners in the many awe-inspiring venues at Ayrburn, accompanied of course by Richard’s outstanding food,” said Parker-Thompson.
“It’s rewarding to see these aspects coalescing and the vision of Ayrburn as a must-do food and wine destination taking shape.”
Pagey stated that the 2024 harvest saw a return to a more classic Central Otago season, with both sunshine and rain in line with the long-term averages, and a cooler but settled March and April meaning the fruit was picked in great condition.
“Flavour development and acidity lagging sugar levels meant that some parcels were picked at higher brix to try and intensify the flavour and encourage some acid degradation. This should lead to wines with ample mouthfeel, precise natural acidity and a good depth of flavour,” said Pagey.
“During ferment the Pinot Noirs are showing impressive tannin early and those with a whole bunch component seem to be the most attractive. The whites are showing beautiful early season stone fruit characters and are looking to be lithe with great finesse and brightness.”
Billy's Chardonnay is available online at ayrburn.com for RRP $80.00, alongside the company's other products.
Developed to be a unique food and drink destination where old meets new, Ayrburn’s wine range embodies the passion for fine food and experience that has captivated previous generations of the Farm.
The team have crafted a collection of wines to pair with Ayrburn’s menus, featuring locally-sourced produce by executive chef Richard Highnam. The range of wines is available across all of the precinct’s venues, including guided wine tastings at The Barrel Room and wine flights at The Manure Room. At each venue, a menu of locally sourced produce has been developed to pair exquisitely with each wine in the range for the ultimate experience for food and wine lovers.
