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THE PURSUIT OF MAGIC

Central Otago is where I 
was raised, it’s in my blood. 
It inspires me to pursue the impossible, the creation of the perfect Pinot.

Alan Peters-Oswald
Explore the Vineyard

THE PURSUIT OF MAGIC

Central Otago is where I 
was raised, it’s in my blood. 
It inspires me to pursue the impossible, the creation of the perfect Pinot.

Alan Peters-Oswald
Explore the Vineyard
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Section Image - Featured

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CENTRAL OTAGO

The unique terroir of 
Central Otago produces wines of extraordinary intensity and distinction.

Explore Central Otago

CENTRAL OTAGO

The unique terroir of 
Central Otago produces wines of extraordinary intensity and distinction.

Explore Central Otago
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WINEMAKING

In this region, whichever way you turn there is beauty to be found, and as a winemaker it is my job to make wines that interpret this beauty.

Meet Our Winemaker

WINEMAKING

In this region, whichever way you turn there is beauty to be found, and as a winemaker it is my job to make wines that interpret this beauty.

Meet Our Winemaker
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THE WINES

Wines of extraordinary intensity and distinction that show varietal and regional definition.

Explore Our Wines

THE WINES

Wines of extraordinary intensity and distinction that show varietal and regional definition.

Explore Our Wines
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CELLAR DOOR

Linger a while, savour a glass of wine, graze on options from our cellar door menu and enjoy the view.

Explore The Cellar Door

CELLAR DOOR

Linger a while, savour a glass of wine, graze on options from our cellar door menu and enjoy the view.

Explore The Cellar Door
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THE VINEYARD

Nanny Goat Vineyard is named
after the wild goats that roam
the mountainous terrain of
Central Otago.

THE INSPIRATION
BEHIND THE NAME

In late 2004 during a trek to a restaurant nestled high
above the picturesque town of Queenstown.

We were headed there for some breath- taking scenery, good food and of course some great Central Otago Pinot Noir. What was supposed to be a relaxing stroll quickly became quite an ordeal with an unplanned deviation from the not so well-defined walking track. This journey became the inspiration for the naming of Nanny Goat Vineyard.  The gentle terrain quickly transformed, leaving all concerned to navigate some rather perilous ground.

The name “Nanny Goat Vineyard” stuck. It seemed to be a fair reflection of our determination to succeed, adapt and thrive in the rugged and often extreme climates of Central Otago; much like the nimble and sure footed wild goats of the region have done before us. From our inception and the inaugural release of our Pinot Noir in 2005, Nanny Goat Vineyard has strived to produce wines with elegance, concentration and balance whilst allowing each individual parcel of fruit to tell its unique story.

CENTRAL OTAGO

The unique terroir of Central
Otago produces wines of
extraordinary intensity and
distinction.

THE MOST SOUTHERLY WINE
REGION IN THE WORLD

Challenging conditions for producing
world-class cool climate wines

At latitude 45° South, New Zealand's Central Otago is the most southerly wine region in the world. Vineyards are planted between 200m and 400m above sea level. Vines often cling precariously to steep slopes and edges of deep river gorges. This is a region of climatic extremes with typically very hot summers, short autumns and bitterly cold winter days.

The soils are rocky with easy drainage and poor fertility – challenging conditions for producing world-class cool climate wines. The unique terroir of Central Otago produces wines of extraordinary intensity and distinction that show varietal and regional definition.

WINEMAKING

Central Otago instilled in Alan a
love of the rugged beauty and
boldly contrasting extremes of
this unique terroir.

RUGGED BEAUTY AND BOLDLY
CONTRASTING EXTREMES

Wines should speak for themselves and not be
veiled by excessive winemaking intervention.

Growing up in the small town of Roxburgh, not far from what are now the internationally renowned Central Otago wine growing sub-regions, instilled in Alan a love of the rugged beauty and boldly contrasting extremes of this this unique terroir. Moving away from Central Otago at the age of 10 did not extinguish his passion for the region, and after gaining an interest in horticulture during his high school years, his curiosity in viticulture was sparked by the blooming vineyard plantings in Central Otago.

This was the catalyst for his journey towards winemaking. This curiosity about the world of viticulture led him to Marlborough, the heart of the New Zealand wine industry, where he obtained his Diploma in Viticulture and Wine Production and, above all, a passion for wine.

From growing up on a small lifestyle block in rural Central Otago farming Angora goats, to returning years later in the role of winemaker for Central Otago’s Nanny Goat Vineyard producing premium Pinot Noir, Chardonnay and Syrah, Alan has come full circle. There is no shortage of inspiration in this region, whichever way you turn there is beauty to be found.

Alan believes that as a winemaker it is his job to make wines that interpret this beauty; their unique place of origin, the individual sites from which their fruit is sourced, and the quality of the fruit used. Wines should speak for themselves and not be veiled by excessive winemaking intervention. This philosophy applies not only to the wines of Nanny Goat Vineyard, but to all wines he has played a part in producing.

CELLAR DOOR

Our Cellar Door is a breath-
taking setting in which to enjoy
a selection of Nanny Goat
Vineyard wines.

LINGER A WHILE &
SAVOUR A GLASS OF WINE

A breath-taking setting in which to enjoy a
selection of Nanny Goat Vineyard wines

Our Cellar Door, located just a short distance from Wanaka, Central Otago, is a breath-taking setting in which to enjoy a selection of Nanny Goat Vineyard wines.

One of our passionate Cellar Door team will take you through a tasting of the latest release wines and talk you through Alan Peters-Oswald’s winemaking philosophy and his pursuit of Pinot magic. We encourage all to linger awhile, savour a glass of wine, graze on options from our cellar door menu and enjoy the view.

LOCATION
68 Queensberry Terrace,
Queensberry 9383

HOURS
Open Friday to Monday 11am – 4pm.
Cellar Door Grazing Menu available 11am-5pm.
Nanny Goat Vineyard Wine Tasting $12 per person.
Bookings are recommended for groups over 6.

MAKE A BOOKING
cellardoor@nannygoatvineyard.co.nz
+64 3 443 4347
Download Cellar Door Menu

PINOT NOIR

Pinot Noir is a fickle varietal that
demands the utmost attention,
both in the vineyard and in the
winery to bring its true potential
to the fore.

NANNY GOAT<br /> PINOT NOIR<br /> 2019

NANNY GOAT
PINOT NOIR
2019

A beautifully perfumed nose packed with wild red and black berry fruits, toasted brown cooking spices and lifted floral notes, layered over a subtle earthy background. The palate is juicy and lively up front, brimming with red cherry, plum, lightly roasted coffee beans and just a hint of sweet baking spice. A streak of fine acidity brightens the mid palate, blending seamlessly with fine powdery tannins to lift the palate towards a satisfying elegant finish.

$40
per bottle in a 6 pack

PACKED WITH WILD RED
AND BLACK BERRY FRUITS

The palate is juicy and lively up front, brimming with red cherry, plum, lightly
roasted coffee beans and just a hint of sweet baking spice.

WINEMAKER COMMENTS

Our 2018 Nanny Goat Vineyard Pinot Noir has a beautifully perfumed nose packed with wild red and black berry fruits, toasted brown cooking spices and lifted floral notes, layered over a subtle earthy background. The palate is juicy and lively up front, brimming with red cherry, plum, lightly roasted coffee beans and just a hint of sweet baking spice.

A streak of fine acidity brightens the mid palate, blending seamlessly with fine powdery tannins to lift the palate towards a satisfying elegant finish.

Geographical Location

Central Otago

Vineyard

Fruit for this pinot noir was sourced from three vineyard sites in the Cromwell basin; two in the Pisa sub region and one in Bannockburn. Clones used are 667, 777, 5, Abel, 10/5, 113, 114 and 115. Soils range from free draining loess overlaying glacial alluvial deposits, to heavier clay based soils.

Winemaking

Handpicked fruit was destemmed and cold soaked for up to seven days at 6 ̊C before being fermented using naturally occuring yeasts in open top stainless steel fermenters. Ferments received between 21 and 32 days total time on skins with one to two plunges daily to ensure gentle extraction of colour and tannin before being pressed off skins. The wines were then transferred to French oak barriques (225L) after 24 hours settling where they underwent natural malolactic fermentation and matured for eight months before racking and blending. The resulting blend contains approximately 3% whole bunch and 18% French oak.

Analysis

Alcohol: 13.9% Ph: 3.65
Acid: 5.7 Sugar: 0.6g/L

Cellaring Potential

5+ years.

Food Match

Peking duck pancakes.

SUPER NANNY

Every season there are inevitably
one or two parcels of fruit that
stand head and shoulders above
the rest in the vineyard.

SUPER NANNY <br />PINOT NOIR <br />2018

SUPER NANNY
PINOT NOIR
2018

A wine of contrasting elements – equal measures of Dark seductive plum fruit and lifted ethereal floral aromas combine to give an aroma profile that beguiles the senses and demands lengthy contemplation. The palate layers rich wild berry fruits with dark chocolate and a taut minerality, finishing with a blanket of fine tannin and a refreshing streak of bright acidity.

$65
per bottle in a 6 pack

DARK PLUM, CHERRIES
AND TOASTED SPICES

Traditional Super Nanny characters
of dark plum, cherries and toasted spices.

WINEMAKER COMMENTS

Our 2018 Super Nanny is truly reflective of the 2018 growing season, where Intensely hot and dry conditions necessitated an early harvest. Maintaining vibrancy and balance in the wine was a key consideration, and the decision to pick early is clearly visible in this wine. Bright red berry fruits, lifted florals and vibrant acidity compliment the more traditional Super Nanny characters of dark plum, cherries and toasted spices. Whilst bright and lively on the palate, there is also a pleasingly dense core of black and blue berry fruits, tightly bound by a fine coil of silky tannin ensuring persistence of flavour long after the last sip.

Geographical Location

Central Otago

Vineyard

55% Vela Vineyard (Clones 10/5, 667, 113) 45% Legend Terrace Vineyard (Clones 5 & Abel)

Winemaking

Hand picked and hand sorted to ensure only the best quality fruit makes it into the fermenter. Cold soaked for 6 – 8 days with 20% whole bunches included. Natural fermentation with up to two plunges daily at peak of ferment. 34 days on skins total before being pressed, settled for 24 hours and run to 225L French oak barrels (40% new) for 13 months where the wine underwent natural Malo Lactic fermentation. Racked twice before being bottled without fining or filtration.

Analysis

Alcohol: 14.5%      Ph: 3.58
Acid: 5.9      Sugar: Dry

Cellaring Potential

10 years +

Food Match

Seared hare fillet – simply prepared with olive oil, sea salt and coarsely ground black pepper.

CHARDONNAY

Chardonnay exhibits the
region’s natural elegant fruit
flavours alongside Central Otago’s
hallmark focused acidity.

NANNY GOAT <br />CHARDONNAY <br />2019

NANNY GOAT
CHARDONNAY
2019

We hand pick, whole bunch press and ferment using yeast strains specifically chosen to preserve aromatics. Maturation in large format oak barrels on full yeast lees builds texture and weight, adding interest and balance to the palate. that retains classic varietal characters of citrus and stone fruit.

$36
per bottle in a 6 pack

LOVELY AROMAS OF CITRUS
ZEST AND WHITE FLORALS

The entry to the palate is tightly focused, showing
juicy grapefruit, lime zest, and greengage plum.

WINEMAKER COMMENTS

On the nose, lovely aromas of citrus zest and white florals are complemented by subtle notes of almond meal and wet river stones. The entry to the palate is tightly focused, showing juicy grapefruit, lime zest, and greengage plum. The mid palate builds in richness and texture before a spark of bright acidity draws off towards a refreshing finish.

Geographical Location

Central Otago

Vineyard

Clones 6 and 15 Chardonnay from a single vineyard source, located on the outskirts of the town of Cromwell.

Winemaking

Handpicked and whole bunch pressed into stainless steel tank for a brief period of settling before being roughly racked to oak after 12 hours to maintain a higher turbidity and enhance interest on the nose. Fermentation initially occurred naturally in barrel before the addition of a commercial yeast to ensure the ferment reached dryness. Malolactic fermentation took place during the course of the 9 months the wine spent in barrel on full yeast lees, building palate weight and texture.

Analysis

Alcohol: 13.0%      Ph: 3.26
Acid: 7.4      Sugar: 2.2g/L

Cellaring Potential

5 years +

Food Match

Sage and Dijon crusted pork fillet.

CROSSBREED

Fruit sourced from the Brennan
Vineyard in the Gibbston Valley.

NANNY GOAT <br />CROSSBREED <br />2018

NANNY GOAT
CROSSBREED
2018

2018 was a season of extremes, dominated by long periods of hot dry weather culminating in the earliest harvest on record for Central Otago. Timely rain tempered the season allowing leisurely drawn out harvest period. Our Cross breed offers intriguing aromas of Guava, Ginger, Quince, Nutmeg and Allspice. You are greeted on the palate with a rich swathe of exotic fruits and spice before being ushered on to a textural mid palate of quince and spiced pears, culminating in a bright, refreshing finish.

$36
per bottle in a 6 pack

A RICH SWATHE OF EXOTIC
FRUITS AND SPICE

Our Cross breed offers intriguing aromas of Guava, Ginger, Quince, Nutmeg
and Allspice.

WINEMAKER COMMENTS

2018 was a season of extremes, dominated by long periods of hot dry weather culminating in the earliest harvest on record for Central Otago. Timely rain tempered the season allowing leisurely drawn out harvest period. Our Cross breed offers intriguing aromas of Guava, Ginger, Quince, Nutmeg and Allspice. You are greeted on the palate with a rich swathe of exotic fruits and spice before being ushered on to a textural mid palate of quince and spiced pears, culminating in a bright, refreshing finish.

Geographical Location

Central Otago

Vineyard

Fruit sourced from the Brennan Vineyard in the Gibbston Valley. Hand picked on the 25th of March (Gewurztraminer) and the 4th of April (Pinot Gris).

Winemaking

Handpicked Gewurztraminer fruit was destemmed directly into puncheons for cold maceration until the harvest of the Pinot Gris fruit 10 days later. Upon receival of the Pinot Gris, 2/3 of each varietal were combined in puncheons for further maceration and natural co-ferment on skins. The balance of each varietal was naturally fermented on skins individually until dryness after approximately two weeks before being pressed into a combination of old puncheons and stainless steel tanks. A small portion of colourless Pinot Noir juice was drained from a 100% whole bunch Carbonic Maceration tank and fermented in an old Barrique before being blended with the Gewurztraminer and Pinot Gris components. After a period of settling in tank the wine was lightly filtered to a cellar bright clarity and bottled without fining.

Analysis

Alcohol: 14.0%      Ph: 3.44
Acid: 5.7      Sugar: 1.7g/L

Food Match

Chicken liver parfait, quince jelly and crostini.

BASKET CASE

Basket Case is a creative outlet, a
chance to roll back my sleeves, get
my hands dirty and connect with
my wines on a much deeper
level. 

NANNY GOAT <br />BASKET CASE <br />2018

NANNY GOAT
BASKET CASE
2018

By utilising tiny parcels of fruit and small scale ferments, I am afforded the freedom to experiment, to push the bouondaries in an effort to tease out additional layers of subtlety and nuance - all in the hope of attaining the elusive notion of 'perfection'.

$85
per bottle in a 6 pack

GREAT INTENSITY
& LENGTH OF PALATE

The palate is juicy and lively up front, brimming with red cherry, plum, lightly
roasted coffee beans and just a hint of sweet baking spice.

WINEMAKER COMMENTS

Bright, complex, and continually evolving on the nose, the 2017 Basket Case Pinot Noir shows exuberant floral notes of dark red rose petal and violets. Bright red berry fruit aromas are complimented beautifully by suggestions exotic spices such as cardamom, star anise, ginger and cumin. The palate is tightly focused and full of youthful energy; a compote of red and black berry fruits tossed with exotic spices, laced together by a of web of fine sinewy tannin. Elegantly structured with great intensity and length of palate. 

Geographical Location

Central Otago

Vineyard

60% Legend Terrace Vineyard (Bannockburn) Abel Clone. 40% Vela Vineyard (Pisa) Clone 777.

Winemaking

100% whole bunches were hand sorted into 3 x 500L French Oak puncheons with the heads removed before being placed in an ambient barrel room to begin fermentation naturally. Whole bunches were crushed by foot after 8 days of carbonic fermentation once active natural fermentation was visible. Temperatures remained low, between 25 and 28 degrees, with one gentle hand plunge twice daily at the peak of ferment. After a total skin contact time of 24 days the free run wine was siphoned off directly to barrel (30% New French Barriques), after which the skins were gently pressed in a small 150L hand operated basket press. Light pressings were combined with the free run while the hard pressings fraction was declassified to another blend. Malo-Lactic Fermentation occurred naturally and barrels were racked after 13 months of maturation before being settled further and bottled without additional " ning or " filtration.

Analysis

Alcohol: 12.7      Ph: 3.76 

Acid: 5.8      Sugar:1.0g/l 

THE WINES

Central Otago has instilled a
love of the rugged beauty and
boldly contrasting extremes of
this this unique terroir.

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