“Drinking beautifully. Lovely chocolate almond gravel minerality with cherry strawberry fruit hidden in the background. Moves on to reveal vegetal papery tannins. Succulent, full and long.”
This is a review of the world-renowned red Bordeaux blend called The Point, from the Te Whau Vineyard.
A long list of exuberant adjectives is also needed to describe the vineyard from-where-it-came, which Harcourts’ Luxury Property Selection proudly presents to the marketplace.
The commanding view of Auckland, Rangitoto and over to Coromandel was a strong attraction for owners Tony, Moira and Caroline Forsyth when the island first caught their attention, but the potential to produce world class wine inspired their ownership.
Buying the abandoned vineyard in the early 1990s, the three owners, husband and wife Tony and Moira and sister Caroline, started their labour-of-love to develop the property into what today, is an iconic, internationally acclaimed vineyard and restaurant.
The Forsyth’s, together with a small team, planted the 10,000 vines by hand in the winter of 1996, and construction of the winery itself started in 1998.
More than $2.5 million was spent on the development, mostly done on weekends for eight years while Mr Forsyth continued working as Managing Director of human resources firm Sheffield Consulting.
In 2000 Tony and Moira and their two girls left Auckland and the corporate life to move into the winery and the business full time, with the restaurant opening on January 1, 2001.
Perched on a headland of vines and bush, the winery and 50-seat restaurant takes in outstanding views of Hauraki Gulf, and over the years has enjoyed visits from such celebrities as Sean Connery and Jamie Oliver.
The first release of wine was in 2000 and the vineyard was the first to come under the Sustainable Viticulture wing of Winegrowers New Zealand. Briton Hugh Johnson, reputed to be the world's best-selling wine writer, named it one of his favourite 200 wineries globally.
The food side of the business started in 2001 and Wine International magazine named it as one of the finest vineyard restaurants anywhere.
The property comprises of 8.7 hectares of land over four titles, of which 2.2 ha is dedicated to viticulture.
The landmark three-level concrete and steel building houses the winery, restaurant and a three bedroom, apartment style accommodation. A separate, two level, 86m2 workshop and storage building provides additional amenity.
The steep, sheltered north facing slopes are planted with Bordeaux varietals - Cabernet Sauvignon, Merlot, Malbec, and Syrah as well as Chardonnay.
Te Whau Vineyard is being sold as a going concern and the package includes 8.7 ha of freehold land, the winery with all wine making equipment, the restaurant and a state of the art booking system.
What started as an old sheep farm, is now what dreams are made of.
Marketed by Adam Coom, Cooper & Co Real Estate Ltd, Waiheke Island.
