Osler Vineyards

The story of Osler Vineyards began with the deep passion of one doctor, Jim Jerram , who had been working with human life for 29 years and had a quiet but unwavering dream to create the perfect Pinot Noir with his own hands.

In 1998, to pursue this dream, he set out in search of the perfect piece of land with his college friend Jeff Synnott , who shared his passion for winegrowing.

After traveling throughout New Zealand, they arrived at the Waitaki Valley in the South Island, a place where little was yet known about its potential for grape growing.

Waitaki Valley: a unique limestone terroir

The Waitaki Valley, where they put down roots, is a truly unique place formed by the uplift of limestone that was once the ocean floor about 38 million years ago.

The region is cool, windy and has a long growing season, allowing the fruit to ripen slowly, acquiring concentration, fine acidity and pure transparency.

The limestone soil is also said to bring complexity and minerality to the wines, which gives them elegance.

Currently, Osler Vineyards is The vineyards, which face north and cover approximately eight hectares, have a variety of elevations, soil types and microclimates that give their wines a wealth of nuance and complexity.

Coexistence with nature and commitment

Osler Vineyards' winemaking is based on the philosophy of sustainable viticulture that its founder specialized in studying at Lincoln University.

We minimize the use of pesticides and chemical fertilizers and respect the soil's microorganisms and ecosystem. We aim to maintain the health of the fields for the long term, avoiding excessive cultivation and allowing grass to coexist on the surface, thereby maximizing the potential of the land.

The first Pinot Noir vines were planted in 2002 and the first vintage was released in 2004, and since then, the quality of the vineyards has been highly praised both at home and abroad.

The vinification method is adapted to the characteristics of each wine: for example, Pinot Noir is hand-picked and aged in Burgundy barrels (the proportion of new barrels depends on the wine), while Pinot Gris is hand-picked, whole-cluster pressed, and fermented in tanks or barrels with selected yeasts.

Jim Jerram is dedicated to "creating the Pinot Noir of his dreams," and rather than mass-producing his wines, he carefully crafts them in dialogue with the grapes.