Villa Maria Wines

Snapper Crudo with Yuzu Olive Oil

admin — Fri, 20 Feb 2026 02:52:28 +0000

Ingredients

300g snapper, sliced ½ cm thick

1 blood orange, peeled and segmented

2 mandarins, peeled and segmented

2 tbsp yuzu olive oil

1 fresh chilli, sliced

Microgreens, to garnish

Method

Arrange the snapper slices, blood orange, mandarin segments and sliced chilli on a chilled serving platter.
Drizzle the yuzu olive oil over the snapper.
Finish with microgreens, and serve immediately while everything is fresh and vibrant.

Pairs with

Marlborough Sauvignon Blanc

Admired for its fresh acidity and intense zesty flavours and aromas, our Marlborough Sauvignon Blanc is made to be savoured.

Learn more

Where to buy

Mushroom Ragu with Parmesan Polenta

admin — Fri, 20 Feb 2026 02:29:58 +0000

Ingredients

Mushroom Ragu:

4 tbsp olive oil, divided

2 cups crimini mushrooms, sliced

1 cup oyster mushrooms, sliced

1 cup portobello mushrooms, sliced

½ tsp sea salt

½ tsp black pepper

4 garlic cloves, finely chopped

½ cup Private Bin Pinot Noir

1 can Italian style tomatoes, puréed

1 tbsp soy sauce

1 Parmigiano Reggiano (or similar) rind

1 tsp dried basil

1 tsp dried oregano

2 tsp chilli flakes

1 tbsp sugar

Grated Parmigiano Reggiano, for garnish

¼ cup Italian parsley, finely chopped

– –

Parmesan Polenta:

4 cups chicken stock

1 cup polenta

1½ cups grated Parmigiano Reggiano

3 tbsp butter

⅓ cup whipping cream

Method

Cook the mushrooms: Heat 2 tbsp olive oil in a large pot over medium‑high. Add the mushrooms and cook for 5 minutes. Season with salt and pepper, then cook another 5 minutes until golden and softened.
Build the ragu: Add the remaining oil and garlic; cook briefly until fragrant. Deglaze with Pinot Noir. Add the tomatoes, soy sauce, Parmesan rind, basil, oregano, chilli flakes, and sugar. Stir and simmer gently for 45–60 minutes.
Make the polenta: Bring the chicken stock to a boil. Whisk in the polenta, reduce heat, and cook for about 5 minutes, whisking often, until thick. Remove from heat and stir in the Parmesan, butter, and cream until smooth.
Serve: Spoon the creamy polenta into bowls, top with the mushroom ragu, and finish with Parmesan and parsley.

Pair with

Private Bin Pinot Noir

Whether you’re enjoying a summer get together with friends or cosied up on the couch next to a roaring fire, Pinot Noir is the perfect wine for all seasons.

Learn more

Where to buy

Hoisin Duck Noodles with fresh chilli & sesame seeds

admin — Mon, 02 Feb 2026 01:09:18 +0000

Ingredients

300g Duck leg

2 Tbsp Red wine vinegar

2 Tbsp Hoisin sauce

150g Medium egg noodles

1/2 bunch (15g) Mint

1/2 bunch (15g) Coriander

1/4 (160g) Cucumber

4 Spring onions, sliced

160g Sugar snap peas, sliced

Method

Roast the duck: Heat the oven to 180°C. Season the duck and roast in a small tray for 1½ hours, until tender. Set aside to cool.
Make the noodle base: Set the tray over medium high heat. Add 300ml water and a splash of red wine vinegar, scraping up the sticky bits. Stir in 1 tbsp hoisin. Cook the noodles, then transfer them straight into the tray to soak up the sauce.
Crisp the duck: Shred the meat, keeping the skin separate. Fry the skin in a dry pan until crisp, then set aside. Add the shredded meat to the pan with the remaining hoisin and cook until sticky and caramelised.
Prep the greens: Pick the herbs and slice the cucumber, spring onions, and sugar snaps.
Serve: Divide the noodles into bowls, spoon over the juices, and top with the crispy duck and crackling. Add the herbs and crunchy veg on the side.

Pair with

Private Bin Pinot Gris

Bursting with fresh and inviting aromas of ripe pear, crunchy red apple and floral blossoms, with a delicious off-dry finish.

Learn more

Where to buy

Why you’ll love our 2025 Reserve Wairau Valley Sauvignon Blanc

Rachael Russell — Mon, 12 Jan 2026 00:12:46 +0000

A classic Marlborough Sauvignon Blanc, our Reserve Wairau Valley Sauvignon Blanc is bursting with heady aromas of passionfruit, blackcurrants and wild fennel.

The 2025 Marlborough vintage produced wines of real character, with Sauvignon Blanc showing vibrancy, expressiveness and a hallmark sense of purity. The resulting 2025 Wairau Valley Sauvignon Blanc reveals a palate layered with vibrant citrus and ripe herbal notes, finishing with fresh, juicy acidity.

Don’t just take our word for it – the 2025 Wairau Valley Sauvignon Blanc has secured multiple gold medals in competitions, while influential wine critics including Bob Campbell, James Suckling and Cameron Douglas have scored the wine highly.

“Tangy acidity balanced by fruit sweetness creating an exquisite sweet/sour tension”

93 points

Bob Campbell

“Juicy, citrusy and lively, with a flavourful finish”

91 points

James Suckling

“Crisp and dry, saline and fresh, plenty of fruit power and fine lees moments adding texture and length”

93 Points

Cameron Douglas

Classically

Marlborough

Wairau Valley Sauvignon Blanc is part of our Reserve range, made from select fruit parcels to produce the ultimate expression of varietal and region.

Only made in the best vintages – the 2024 Wairau Valley Sauvignon Blanc also received a 91 from James Suckling and a 90 from Erin Larkin – this is an exceptional choice for those looking for a quintessential Marlborough Sauvignon Blanc.

Perfect for special occasions or celebrations, or when you simply want to treat yourself.

Perfect pairing

Recipe

For an easy but impressive paired meal, our winemakers recommend serving Wairau Valley Sauvignon Blanc with grilled snapper, accompanied by a fresh salad of rocket, goat cheese and pine nuts.

Or other classic combinations include…

Fresh seafood – Sauvignon Blanc is ideal with a range of seafood, from oysters through to shrimp cocktails, seared scallops and grilled fish.

Simple salads – the herbaceous notes in Sauvignon Blanc work wonderfully with crisp, herby salads.

Charcuterie board – the versatility of Sauvignon Blanc makes it a fabulous companion to a cheese platter or fully loaded charcuterie board. Don’t forget to add a creamy goat cheese for the ultimate pairing.

Find the recipe

Smoked Salmon Blinis

admin — Mon, 24 Nov 2025 02:39:08 +0000

Ingredients

Blinis (or use store bought blinis):

1 cup plain flour

1 tsp baking powder

1/2 tsp salt

1 egg

3/4 cup milk

25g melted butter

Smoked Salmon topping:

1/2 cup crème fraîche

1 tsp lemon juice

black pepper, to taste

150g smoked salmon

dill, to garnish

Method

Make the Blinis:
Whisk the egg with milk and melted butter.
Sift in flour, baking powder, and salt, and mix until smooth.
Heat a non-stick pan over medium heat. Spoon small rounds of batter into the pan and cook 1–2 minutes until bubbles form. Flip and cook 1 more minute until golden.
Prepare the Topping:
Mix crème fraîche with lemon juice and a pinch of black pepper.
Assemble:
Spread a dollop of the crème fraîche mixture onto each blini.
Top with smoked salmon and a sprig of dill. Serve immediately.

Pairs with

Sparkling Cuvee Brut

Pale straw in colour, this sparkling wine presents with fresh citrus and floral notes on the nose. The crisp palate is refreshing with a subtle brioche note providing richness and complexity.

Learn more

Where to buy

Lemon Meringue Cheesecake

admin — Mon, 24 Nov 2025 02:12:30 +0000

Ingredients

Base

250g plain sweet biscuits (i.e. digestive, shortbread)

140g butter, melted

Cheesecake Filling

500g cream cheese, softened

300g sour cream

3/4 cup caster sugar

1 tbsp finely grated lemon zest

2 tbsp lemon juice

3 eggs

Meringue Topping

3 egg whites

3/4 cup caster sugar

Method

Prepare the base: Line a 22cm springform tin with baking paper. Crush the biscuits to fine crumbs, then mix with melted butter. Press firmly into the base and slightly up the sides of the tin. Refrigerate while you make the filling.
Make the filling: Heat the oven to 160°C. Beat the cream cheese, sour cream, sugar, lemon zest and lemon juice until smooth. Add the eggs one at a time, mixing until just combined. Pour the mixture over the chilled base.
Bake the cheesecake: Bake for 1 hour, or until the centre only has a slight wobble. Turn the oven off, leave the door slightly open, and let the cheesecake cool inside for about 2 hours. Once cooled, refrigerate for at least 4 hours or until firm.
Whip the meringue: Using a clean bowl, whisk egg whites until soft peaks form. Gradually add sugar, beating until the mixture is glossy and holds firm peaks.
Finish: Spoon or pipe the meringue over the cheesecake. Use a kitchen torch to lightly toast the top, or briefly grill under a hot oven grill until golden.
Serve: Slice and enjoy

Pairs with

Cellar Selection Sauvignon Blanc

Capturing the essence of Marlborough, pungent herbal aromas lead into a juicy palate bursting with zesty grapefruit and rock-melon, with a round weighty finish.

Learn more

Where to buy

A Classic Holiday Table

admin — Mon, 24 Nov 2025 01:21:20 +0000

A table decked with delicious food is the centrepiece of every holiday celebration.

The festive season is all about bringing people together, but hosting doesn’t need to be complicated. Whether you’re planning an intimate dinner or a lively gathering, a thoughtfully prepared menu paired with beautiful wine can transform any occasion into something truly memorable.

Entree

Smoked Salmon Blinis

These smoked salmon blinis are very easy to make, and you can either whip up your own blinis from scratch or use store-bought for extra convenience. They’re the perfect starter to enjoy with a sparkling wine such as our Sparkling Cuvée Brut, or with a dry rosé such as our Cellar Selection Rosé.

Find recipe here

Main Course

Roast chicken with lemon, herbs & vegetables

With crisp, golden skin and tender, juicy meat, this roast chicken makes the perfect centrepiece. Enjoy it alongside our Private Bin Chardonnay for an effortless, delicious pairing. It also goes wonderfully with maple roasted brussel sprouts as a side dish.

Find recipe here

Vegetarian Main

Eggplant & Mushroom rigatoni

Rich and delicious, our Rigatoni with Eggplant and Mushrooms recipe is the perfect pasta dish. Pair it with our vibrant Private Bin Pinot Noir, the perfect compliment to the earthy flavours in this dish.

Find recipe here

Dessert

Lemon Meringue Cheesecake

With its silky lemon filling and clouds of golden meringue, this dessert delivers indulgence with a fresh citrus lift. Serve with a chilled glass of our Cellar Selection Sauvignon Blanc for the perfect finish.

Find recipe here

Our New Release Single Vineyard Wines

admin — Sun, 09 Nov 2025 21:08:05 +0000

Our New Release Single Vineyard Wines

On the 1st of November we proudly release the highly-anticipated new vintages from our Single Vineyard collection.

Each Single Vineyard site is chosen having long produced our most exceptional wines, embodying the influence of diverse terroirs. The wines capture a moment in time, each imparted with a unique story of season, soil and growing environment. Every year is different, and their characteristics not only talk to a sense of place, they embody the pride, skill and passion of the entire Villa Maria team.

These wines from the outstanding 2024 and 2025 vintages represent the best of our regions and the culmination of over 60 years of winemaking experience in Aotearoa New Zealand.

Read on to discover more about our exceptional Single Vineyard sites and the unique collection of new vintage wines.

Growing Region

Marlborough

Marlborough sits on the north eastern coast of the South Island of New Zealand, surrounded by the inland Kaikoura Ranges to the south and the Richmond Ranges to the north.

These rugged mountains are responsible for New Zealand’s driest and sunniest climate with an average of 2,435 hours of sunshine, regulated by the cooling ocean influence, elongating the ripening period.

Marlborough is composed of three sub-regions, each with their own distinctive characteristics and nuances, which are experienced in every taste.

2025 Growing Season

The 2025 Marlborough vintage was marked by abundant yields and Marlborough’s classic settled weather, which allowed for slow and even ripening. The result is elegant wines with exceptional purity and freshness.

Marlborough

Seaspray Vineyard

Seaspray Vineyard lies against the rugged eastern coastline of the Awatere Valley where the fresh ocean air slows the growing season to develop Sauvignon Blanc of incredible power and concentration.

The vines are still young, so we expect the wines intensity to only increase as the vineyard reaches maturity.

Marlborough

Seaspray Sauvignon Blanc 2025

The 2025 Seaspray Single Vineyard Sauvignon Blanc has distinctive briny seashell characters and lively acidity derived from the nearby oceanic influence. Flavours of kaffir lime, capsicum and freshly picked culinary herbs represent the cooler windy coastal Awatere sub region in Marlborough where these young Sauvignon Blanc vines struggle to grow in the sandy river gravel soil.

Discover this wine

Marlborough

Taylors Pass Vineyard

Located on the northern bank of the Awatere River, the average vine age in our Taylors Pass Vineyard is between 14-19 years old. Sheltered from prevailing cool easterly winds, each terrace of the vineyard has varying soil types, stony gravels are nearest to the river, whereas the mid-terrace has silt over gravels and the highest terrace is deeper silt over clay-papa base.

This patchwork of soil types provides the vineyard with dramatically variable ripening patterns.

Marlborough

Taylors Pass Sauvignon Blanc 2025

The 2025 Single Vineyard Taylors Pass Sauvignon Blanc displays bright, lifted aromas of new season blackcurrants and raspberries layered with lime zest, freshly cut sage and coriander. The palate shows flavours of jalapeno and lemongrass, leading into a mouthwatering, saline finish with hints of white peach and basil. Moorish fresh acidity completes this wine.

Discover this wine

2024 Growing Season

Low rainfall over winter and cooler weather at flowering resulted in lower yields for the 2024 harvest. The growing season unfolded with Marlborough’s classic dry conditions, marked by warm days and cool nights. These idyllic conditions and reduced yields produced pristine grapes with concentrated flavours and fresh acidity.

Marlborough

Taylors Pass Chardonnay 2024

A cooler climate, mineral-driven style of Chardonnay, this wine exhibits complex aromas of white peach, fresh citrus and toasted almonds. The palate is layered and textural, with flavours of grapefruit, quince and nougat, all tied together with fresh and focused acidity.

Discover this wine

Growing Region

Gisborne

Famous for surfing, seafood and sun, Gisborne produces wonderfully ripe and flavour-filled wines and is unofficially named the ‘Chardonnay Capital of New Zealand’.

Grape varietals that grow successfully in Gisborne need plenty of sunshine and ripen early on in the autumn period. Chardonnay is the most dominant variety, making up the majority of our plantings. We also produce excellent aromatic Arneis and Gewürztraminer wines using Gisborne grapes.

2024 Growing Season

The 2024 harvest was exceptional, following a hot, dry summer and cool evenings that enhanced flavour and acidity. Low-yielding vines ripened early, producing clean, ripe fruit. This allowed winemakers to craft a truly sensational vintage.

Gisborne

McDiarmid Hill

McDiarmid Hill is Villa Maria’s jewel in the crown Gisborne vineyard, beautifully positioned on an elevated north facing hillside slope in Patutahi. Taking full advantage of sunlight, drying wind conditions, slightly cooler temperatures and natural water drainage, the additional elevation provides a wonderful advantage for producing this consistently outstanding wine.

Small parcels of mature dry -farmed Mendoza vines are handpicked and fruit is gently pressed to fermentation in French oak barriques to produce powerful and complex Chardonnay.

Gisborne

McDiarmid Hill Chardonnay 2024

Capturing the qualities of a spectacular vineyard, McDiarmid Hill offers ripe tropical fruit aromas, fig and smoky grilled nut notes. The palate is lavishly textured, leading to a long finish extended by fine acidity. This bold, concentrated wine retains a balance that will appeal for immediate enjoyment but will also benefit from maturation.

Discover this wine

Our bold new look

admin — Fri, 31 Oct 2025 22:00:00 +0000

Evolution of an iconic label

Introducing the striking new evolution of the Villa Maria label, a change that honours six decades of award-winning winemaking while setting the stage for the future of our iconic brand.

As the first major winery in the world to move entirely to screw caps, a founding member of Sustainable Winegrowing New Zealand, and more recently, introducing our Sauvignon Blanc in a convenient single serve can, we’ve always led with a spirit of innovation. This latest evolution continues that tradition, pairing a fresh, contemporary aesthetic with the distinctive heritage that has made Villa Maria a benchmark for New Zealand wine for more than 60 years.

Honouring heritage

Showing up bolder

The refreshed design, launching with the 2025 vintage across our flagship Private Bin and Cellar Selection ranges, amplifies the Villa Maria red chevron with a die-cut finish for immediate shelf impact. A brighter, textured background enhances the premium cues, while a more prominent ‘New Zealand’ proudly reinforces origin.

We see this new label as a celebration of where we’ve come from and where we’re going.

Appealing, premium and sustainable

The new packaging was developed in collaboration with leading design specialists, Design Bridge and tested with consumer research across key markets. In line with our commitment to sustainability, we’ve also adopted a lighter weight 390gm glass bottle across the updated range.

New Zealand is leading the rollout of the new-look 2025 vintage, with wines on shelf now. Most major markets will follow from November.

The refreshed packaging will extend to our Villa Maria Reserve range in 2026, while the Fine Wine portfolio and sub-brands, will retain their current designs.

A celebration of where we’ve come from and where we’re going

Vegetarian Food & Wine Matches

admin — Fri, 10 Oct 2025 03:46:09 +0000

The art of vegetarian pairing

Whether you’re fully vegetarian or simply adding more plant-based dishes to your table, October’s World Vegetarian Month invites us to savour the beauty of seasonal, meat-free cooking. From dinner parties to mid-week meals, we’ve put together four delicious vegetarian recipes that pair perfectly with our wines.

Crisp & creamy

Asparagus and Rocket Salad

A dish bursting with green goodness – crisp asparagus, peppery rocket, creamy goat’s cheese and toasted pine nuts. Pair it with our Private Bin Sauvignon Blanc, its zesty citrus and tropical fruit notes are a match made in heaven with the freshness of asparagus and the creaminess of goat’s cheese.

Find the recipe

Bright & tangy

Mediterranean Bruschetta

Bright, tangy and loaded with fresh herbs, this bruschetta is a celebration of simple Mediterranean flavours. Pair it with our Private Bin Pinot Gris – its crisp acidity cuts through the creamy goat cheese while its delicate fruit flavours bring out the sweetness of the tomatoes. A simple dish, elevated.

Find the recipe

Grilled & minty

Halloumi and Eggplant Burger

This hearty burger includes grilled eggplant, fried halloumi, fresh mint, and all the fixings. Pair it with our Private Bin Rosé, a versatile wine that pairs beautifully with grilled vegetables and cheese. A delicious combination that feels like summer on a plate – whatever the weather outside.

Find the recipe

Rich & savoury

Cheese-Stuffed Mushrooms

Rich, savoury, and irresistibly cheesy, these bite-sized stuffed mushrooms are the ultimate vegetarian indulgence. Pair them with our Private Bin Pinot Noir – both share an earthy yet delicate quality that makes this pairing as classic as it is delicious.

Find the recipe