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Hawke's Bay Marathon 2019 is less than 2 months away!

Some of you may already know Elephant Hill will be the finish line of 2019 Air New Zealand Hawke's Bay International Marathon.  But there might be something you don't quite know...

On Friday 17th May (day before the big run!), Elephant Hill will have Pinot & Pasta party!

It's a well-known fact that carb-loading before race day is important and the team at Elephant Hill have the perfect way for you to do so!

Choose between three different time slots on Friday 17 May to spend time enjoying some pasta and a glass of Elephant Hill Pinot Noir - can you think of a better way to prepare for race day?

Date: Friday 17 May

Time slots: 5:30pm / 7:00pm / 8:30pm (each session will be 1.5 hours long)

Price: $40

There will be two types of pasta available as well as gluten free/vegetarian/dairy free options available.

How to book

If you are already entered, log into your My Active account and select 'Additional Purchase'. If you haven't entered already, you can select to purchase when you are entering. Spaces are strictly limited per time slot so book early to avoid missing out!


Mar, 2019

Winter Hours 2019

Public announcement
As of 7th April, we will commence in Winter Hours both in restaurant and cellar door. 
RESTAURANT will stay open for lunch 7 days (12-2:30 pm) and dinner service on Thursday to Saturday (6pm-8:30 pm)
CELLAR DOOR will stay open for 7 days. 
Sunday to Friday 11 am -4 pm 
Saturday 11 am - 5 pm

Please don't hesitate to contact our cellar door on +648726073 or restaurant on +6468726060 for any booking enquiries.

Mar, 2019

Champion Viognier- Royal Easter Show 2019


Our 2018 Sea Viognier won the Champion Viognier at last Saturday night's Royal Easter Show Wine Awards 2019. 

Huge congratulations to our viticulture and winery teams! The Royal Easter Show Wine Awards have been running for 66 years and is New Zealand's oldest wine competition. 

About 2018 Sea Viognier
The Southern Pacific Ocean neighbouring our Te Awanga Estate vineyard is the inspiration for the growing of our 'Sea' wines. 
In 2017- 2018 growing season, Elephant Hill vineyards experienced a warm spring, followed by hot summer resulted in a superior set and ripening of our Sea Viognier at Te Awanga. This effect was seen with early flavour development at relatively low brix levels, resulting in a relatively early picking date. In 2018 we split our small block of Viognier into different management areas, based on relative differences in vigour. This allows very precise management of differences within the block and allows hand picking of differing maturity levels if we wish. Accordingly, we picked our Sea Viognier on three different dates according to the differences in flavour development.

Winemaking notes
Whole bunch pressed, 60% barrel fermented which added body and texture to the wine. The remaining 40% was fermented in stainless steel tanks bringing freshness to the wine. Cooling sea breezes, shingle soils and delicate winemaking underlie the elegance and purity we strive for this Viognier. 

Enjoy now or cellar to 2022.


Mar, 2019

Latest review from Sam Kim, Wine Orbit


2016 Le Phant Rouge- 5 stars, 93 points
A gorgeous blend of Merlot, Syrah and Malbec, the inviting bouquet shows blackcurrant, plum, vanilla, cedar and mixed spice aromas, followed by a succulent palate that is plump and silky. The wine offers excellent weight and fruit intensity, leading to a lingering smooth finish. It is rich and flavoursome with plenty of attractive flavours. At its best: now to 2024.

2016 Reserve Cab Franc Cab Merlot- 5 stars, 95 points
This is impressively ripe and wonderfully expressed on the nose showing blackcurrant, mixed berry compote, vanilla, mint chocolate and cedar characters, leading to a concentrated palate that is fleshy and velvety. The wine offers terrific fruit power and richness, brilliantly structured by fine, chalky tannins. At its best: now to 2026.

2016 Reserve Syrah- 5 stars, 96 points

It is compelling and immensely appealing; the seductive bouquet shows black/blueberry, Black Doris plum, cocoa, warm spice and cedar characters. The palate is powerful and sumptuous with layers of rich texture and delectable flavours, backed by seamlessly woven silky tannins. A stunning expression offering loads of appeal.At its best: now to 2030.

2017 Chardonnay *yet to be released*- 5 stars, 94 points
Beautifully fruited and elegantly expressed, the bouquet shows ripe stone fruit, rockmelon, nougat and cedar characters. The palate delivers excellent weight and generous mouthfeel, wonderfully supported by creamy texture and bright acidity, leading to a lengthy refined finish. At its best: now to 2022. 


Feb, 2019

Elephant Hill named Winery of the Year runner-up

December 7 2018 

New Zealand Wine writer Raymond Chan published his Raymond Chan Wine Reviews website on 'Winery of the Year 2018'.  Elephant Hill is humbled to be runner-up for 'Winery of the Year 2018'. 

According to Raymond Chan, "The ‘Winery of the Year’ award is my way of recognising the best performing wine producer who has submitted wines to Raymond Chan Wine Reviews for independent assessment in ‘Feature Reviews’ over the year. The criteria for the award are based on the qualities and significance of the wines in terms of excellence as seen in my descriptions and ratings, as well as how the wines have appealed to me on a subjective and hedonistic level as a wine enthusiast and consumer. In addition, the award can take into account innovation and style, and the progress the producer has made in making fine New Zealand wine, as well as the setting of standards for this country’s industry". 

"Elephant Hill’s icon 2014 Hieronymous Blended Red scored a perfect 20.0/20, and this was followed very closely by the 2014 Airavata Syrah and 2016 Salomé Chardonnay. The new ‘Earth’, ‘Stones’ and ‘Sea’ range sitting above the already outstanding ‘Reserve’ wines just adds further depth to Elephant Hill’s portfolio." said Raymond Chan.

Raymond Chan also selected 25 wines to be the TOP WINES OF 2018 and Elephant Hill's 2016 Salomé Chardonnay (scored 19.5+/20) and 2014 Hieronymus (scored 20/20) were both featured on the list.  

To read the full 'Winery of the Year 2018' article, click here
To see our full accolades list, click here


For further information, please contact:
Kalos Chan, Marketing and Communication Executive, Elephant Hill
Tel: +64 6 872 6066


Dec, 2018

We turnt 10!

Can you believe Elephant Hill is turning 10 this month?! We would like to take this opportunity to thank all of our customers, whether you purchased wine from us, dine with us for a special occasion or been in for a tasting. In this very special time of the year, we want to share 10 fun facts of Elephant Hill which we get asked quite often. Let's see if you know all of them!

1. Where does the name 'Elephant Hill' come from? Our founder Roger Weiss was inspired by the elephants while travelling with Reydan in Myanmar and he decided to name the winery and restaurant Elephant Hill.

2. Do you have a sweet wine? Yes, we do! It's called Rania. Roger and Reydan named the sweet wine after their daughter's name: Rania - because a sweet wine deserves a sweet girl's name! We released the first vintage of this sweet wine for Rania's 25th birthday in 2009.

3. Why is the winery building in teal colour? It resembles the colour of the sky and the Pacific Ocean on a sunny afternoon.

4. How old is Maggie the winery dog? 3

5. How many permeant staff? We started off with only 6 staff in 2008 but we currently have approximately 40 staff.

6. How many staff have been here since 2008? 6

7. What does Airavata mean? The name stems from the mythological white elephant who carries the Hindu god Indra, also called "elephant of the clouds" or "the fighting elephant"

8. Has anyone ever jumped in the green pool next to the restaurant? Yes, a few years ago. Sorry, it's NOT a swimming pool!

9. Which wine is the top-seller? Syrah!

10. How much does Elephant Hill produce? Around 20,000- 22,000 cases per year.

Nov, 2018

Best Winery Restaurant 2018


It was released on Monday night 15th October that our restaurant has been awarded 'Best Winery Restaurant' and 2 hats at this year's Cuisine Good Food Guide Awards. We are truly humbled to have received both awards. Many of you "liked" and "shared" our great news on Facebook and Instagram, thank you so much for your ongoing support.

The annual Cuisine Good Food Guide Awards brings together New Zealand’s best chefs, restaurateurs and hospitality powerhouses for one night each year to celebrate excellence within New Zealand’s hospitality industry.

It has been an amazing decade being part of the New Zealand wine, hospitality and tourism scene and we take great pride and care to deliver world-class dining experience. Our head chef Ashley Jones, restaurant manager Suraj G.C and the team of Elephant Hill look forward to greeting you at Elephant Hill in the near future!

To read Cuisine's full review, please click here.
*We advise all customers to book online to avoid disappointment. 


Oct, 2018

2018 Vintage-report and preview

The 2017-18 season will be remembered as one which was consistently warmer day to day than previous years. It was not that temperatures were necessarily higher, it was more a sense of milder conditions overall, rather than suffering extremes. The result, was much earlier vine growth and seasonal development than has been seen in recent memory. The consistently warm conditions from the start of the season resulted in one of the earliest known starts to vintage at EH. Picking of our new (young) chardonnay clones at our inland Triangle vineyard started on the 26th February, over two weeks earlier than normal. 12 days into picking, however, the Chardonnay picking was marred by the onset of 45mm of rain and a stint of two and half weeks of wet conditions.

Thankfully, plenty of hard work much earlier in the season well and truly paid off, with blocks of fruit coming off clean after surviving prolonged periods of wet weather. A dry spell of about a week allowed early reds (Merlot plus some Syrah) to be picked at our Gimblett and Triangle vineyards at premium ripeness. This was also an important final stage of ripening for our later Icon Syrah and Cabernet blocks. These blocks require longer, slower ripening phase and a cooling down of temperatures in early to mid-April suited these perfectly. The result, even with the return of wet weather was some of the best blocks of Syrah and Cabernet Sauvignon ever picked in the history of EH.

We invited wine writer Raymond Chan to taste some new releases as well as red barrel samples, see Raymond's report here.
 Jon Peet, our viticulturist has also put together a full growing season report for 2018 vintage, to read more or download, click here.

Aug, 2018

The Most Grammable Restaurants in New Zealand

We are honoured to be one of the most aesthetically pleasing dining establishments in New Zealand, according to Remix Magazine. As much as we love our beautifully assembled dishes by our award-winning restaurant team, we are also blessed with a gorgeous view of the Cape Kidnappers! To follow our food and wine journey, feel free to follow us on social media- @elephanthill on Instagram or @ElephantHillWinery on Facebook





Jul, 2018

The Ultimate Hawke's Bay Wedding


Wedding amongst the vines? Exchange vows in our beautiful cellar and a reception in our award-winning restaurant? You list it and our team at Elephant Hill can make it happen! Either you have a small intimate wedding or a large wedding, we can ensure each wedding reflects the individuality of each couple. With 10 years of experience, our award-winning restaurant team delivers the highest quality New Zealand produce in a European tradition. 

As a premium wine producer, Elephant Hill can offer the perfect wine for your special occasion. Our staff will guide you through a tasting of our wine allowing you to select your wines to enhance your wedding meal. In addition, we have accommodation available onsite which can sleep up to 8 guests. Elephant Hill Lodge offers luxurious living experience with the most spectacular views of Cape Kidnappers. To find out more about the lodge, please click here.  

If you wish to enquire, please email Michelle - and we will send a wedding package to you.

In the upcoming blog, we will introduce some local talents we have collaborated for a number of memorable weddings.
Watch this space!


Jun, 2018