Elephant Hill in the Scandinavian countries

Although our online shop does not take any overseas order, the names below will be able to assist you with your desire of purchasing Elephant Hill wines. *Australian customers, feel free to email cellardoor@elephanthill.co.nz if you would like wines to be shipped directly to you as we do not have a distributor in Australia yet. 
The next blog post we will focus on Asia!

Scandinavian countries 

Highly recommend our 2016 Sea Sauvignon Blanc and 2014 Estate Syrah from their collection
Thirsty Bear

Bulveardi 14 A,

00120 Helsinki, Finland


 World of Wine A/S

Rodovre Centrum 20

DK2610 Rodovre

You can easily find our 2015 and 2016 Le Phant Rouge in Sweden now!
2015 Estate Syrah is also available.  
AB Wicked Wines Sweden
Ritarslingan 18A 
187 66 TABY, Sweden 




Jun, 2018

Syrah......the Dark Horse

Highly respected Master of Wine, Tim Atkin, describes New Zealand Syrah as "white pepper-scented liquid gold"

T here is a red wine, which is flying below the radar of many wine drinkers, yet reaping huge praise from wine critics and wine lovers in the know. It has been referred to as ‘Pinot Noir for grown-ups’, but jokes aside this complex, expressive, supple wine has a very bright future as a world-class wine in raising the profile of the Hawke’s Bay region of the North Island of New Zealand.

Vince Labat from Elephant Hill Wines, Hawke’s Bay predicts a bright future for Syrah. To read more click here.

Jul, 2015

Viticulture and Sustainability

We talk with our viticulturist, Jon PEET, on how he manages the vineyards in order to produce exceptional grapes in a sustainable manner.

What makes your Vineyards and Winery different from others?

The over-riding philosophy at Elephant Hill is about quality. At the same time our purpose is to sustain an environmentally sound vineyard and winery based on integrity and a passion in what we do.

Elephant Hill is owned by the Weiss family, their vision is to create the total wine experience through exceptional viticulture and winemaking. That quality is also underpinned by true sustainability, the wines reflect this in that they are true to where they are from and true in the way they are grown and made.

Sustainability is important for you, why is this?

At Elephant Hill we have a strong drive and belief in sustainability and the preservation of the land for future generations. All our vineyards are 100% accredited by the Sustainable Winegrowers of New Zealand (SWNZ).

Our fervent desire is to steward the land in a manner that leaves it in a better place for future generations to enjoy and as such we tread as lightly as possible on the earth. We promote sustainable management of natural and physical resources; land, air & water and we believe in a balanced & integrated approach. We maintain and add value to the environment while at the same time ensuring our business is sustainable & remains part of the local community in the future. We believe environmental sustainability is part of business sustainability. We produce distinctive, premium quality wines that reflect the unique terroir of our 3 vineyards. To do this we must sustainably manage the sites to allow them to produce terroir driven wines.

How do you go about ensuring this?

Biodiversity- We strongly promote soil and vine health, both require a diverse vineyard ecology and use of natural predators to fight disease, e.g. Parasitic wasps for leaf roller caterpillar and ladybirds plus spiders to control mealy bug.

Energy - We reduce tractor passes to a minimum and only mow when necessary to promote inter-row flowering. We hand harvest our grapes and reduce vine vigour which means less canopy, less trimming and plucking and low crop loadings.

Chemicals - We use natural products to promote soil and vine health eg. Foliar sprays that elicit plant defence mechanisms and mycorrizhal soil stimulants to improve vine uptake. We promote natural habitats for predatory insects and use specific chemicals to target pests rather than whole scale approach to eradicate. We regularly use a local by-product with extensive use of composted products on low organic matter soils. Soil conditioning sustains long term soil health and improves water use efficiency

People - With our extensive use of hand labour we employ locally accredited contractors and ensure staff are employed to national standards and practices. Our vineyards are a part of local community, providing a source of employment.

Air - We minimise use of fungicide sprays through extensive canopy management and only apply products when disease models show high risk. When we do apply it is with natural products to enhance the vines self-defence systems.

Water - We have a biological LYVE Winery waste water system allowing the recycling of winery waste water back into valuable clean water used to irrigate our head lands. This uses naturally occurring bacteria to breakdown the compounds and give us clean usable water. Solids separated from the water are returned to the system to replenish the bacterial population and used for compost. In the vineyards we precisely measure soil water for the appropriate use of irrigation so the vine gets only what it needs. This reduces the wastage of valuable resource for long term sustainability and aids in soil management and reduces vigorous growth and negative effects on wine quality.


Apr, 2015

Making Wine the Elephant Hill Way

We ask our winemaker, Steve Skinner, how he goes about ensuring Elephant Hill consistantly produces award winNing wines.
Your wines are highly awarded, to what do you attribute this success?

Our aim is to make wines that are balanced and elegant and a true expression of the vineyards they come from. Elephant Hill wines are truly hand crafted which we believe results in better quality wine.

Attention to detail, hard work and an absolute commitment to quality are the hallmarks of our viticulture and winemaking. The skills of our viticulture and winemaking teams are taken to the absolute limit to make the very best wines.

All our wines are made from hand-picked and hand-sorted grapes. We will only pick the very best fruit at optimum ripeness. Grapes do not all ripen at the same time meaning that we will often have up to 15 different picking days for a single vineyard selecting the very best fruit.

In the winery we ferment in separate batches, this allows for the nuances and character of each separate fermentation to come to the fore and be considered when blending for our Estate, Reserve or Icon wines.

How do you manage to be innovative in your winemaking techniques while at the same time preserve tradition?

The technology associated with winemaking is always improving, as is the knowledge and understanding of the science of wine. Important as these factors are, our overriding philosophy is to preserve the varietal integrity of the fruit from our vineyard; in this sense the winemaking at Elephant Hill is driven by tradition while not losing sight of what innovation can bring to the blend.

What is your favourite time of year in the winemaking calendar, and why?

Post-harvest, usually around June, when the young wines first start to reveal their identities and quality. In a typical vintage we will have upwards of a hundred individual batches of wine. Each is different to the other in subtle ways. This is the time of the year we first start to experiment with future blends. It’s the reward to three months of hard-work for the winery and vineyard teams.

What in your opinion are the factors that contribute to a good vintage?

The perfect vintage for a winemaker is warm and dry throughout autumn; the climate so benign of threats that the winemaker can pick the fruit when it is truly flavour-ripe for the style of wine desired. The perfect vintage, of course, doesn’t exist. Some years come closer than others however. As a winemaker in the Hawke’s Bay you learn to deal with the weather nature hands you, and gradually you start to enjoy the variation from year to year. Great wine should reflect the site and the climate of where it is grown. One of the most rewarding challenges as a winemaker is to craft a wine that best represents the vintage in which it was grown, that plays to the strengths of the harvest and mitigates the challenges that were faced.

Apr, 2015