DOMAINE REWA

Central otago, new Zealand

Philosophy & Site

Yannick and Philippa Fourbet are privileged to be the custodians of the 10 hectare Domaine, home to the 25 year old vines surrounded by over 500 trees and plants including natives, olives, oaks and bee hives and diverse fruiting orchard. The organically farmed single estate is situated on the 45th Parallel on the Pisa Flats in the Cromwell Basin, encircled by the Pisa Range, Dunstan Mountains and the Cairnmuir Range with the Southern Alps to the West - all of which serve to block rain to the valley, giving one of New Zealand’s driest regions.

Certified Organic since 2013,with a focus on biodiversity, biodynamics and nurturing the role as custodians of the land, the property’s organic waste, along with locally sourced organic hay and manure, form a rich layer of compost applied to the vineyard annually. The dirt is composed of schist derived glacial gravels, sands and silts with low fertility and high mineral content, all of which contribute to form the estates wines.

Winemaking

After Pete Bartle’s tenure as head winemaker, Domaine Rewa enters a new age. As of 2025 with the wines are now being made at an adjacent Pisa winery (Kahiwi) by Mike, Olivia and Tucker. The new team are bringing increased focus toward minimising intervention in the winery and promoting transparency of the site. All wines continue to be organically grown on the estate, hand picked early in the morning and wild fermented. The wines are crafted using a range of vessels including stainless steel tanks, Burgundian oak and most notably two unique 325L Bannockburn clay based Amphora - hand made in the pottery barn on the estate by Yannick.

The Gris see extended skin contact, wild fermented bone dry and has the most gorgeous rose gold hues and textural weight. The Chardonnay is based on the citrussy Mendoza clone, and it’s power stands up to the French oak used for fermentation and maturation. The Pinot Noir is dark fruited with wild herbs and florals, a perfect match for Asian meat dishes such as Hoisin Duck. The Rieslings are both juicy and quenching, with both a late harvest and off dry style produced.

We Say

“Always go with what the locals drink, and Domaine Rewa’s reputation for their Chardonnay as one of the regions best is well deserved. We also believe that the ‘The French Potter’ Amphora Gris is the country’s finest alternate expression of this grape. If you don’t believe us the check in with MW’s Susie & Peter who are saying the same!”

They Say

“Domaine Rewa – a small organic vineyard – is turning out some very smart wines.”

Dr Jamie Goode, The Wine Anorak