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Matahiwi Estate - 286 Paierau Road - RD1 Masterton

Prepared by Bayleys Eastern Realty

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Executive Summary

Matahiwi Estate lies in the heart of New Zealand’s Wairarapa region, a place internationally renowned for the quality of its wine. 

A 1,300 tonne winery and 70 hectare (175 acre) vineyard, Matahiwi Estate is situated just five minutes north of Masterton, the Wairarapa region’s capital. 

The bulk of the vineyard is planted in the grapes that have created New Zealand’s most successfully exported wines – sauvignon blanc and pinot noir. These plantings are supported by smaller numbers of pinot gris and chardonnay vines.

Matahiwi Estate can be easily tuned to cater to a purchaser’s individual needs. 
Due to its efficiency, its well-performing vineyard and economies of scale, it has the ability to operate in the more lucrative, lower-cost price points. As well as being able to easily change production processes to produce more premium or ultra-premium wine if desired.

The quality of this offering is clearly demonstrated by the Estate’s long track record of local and international awards success. This is combined with production processes and a team who are focused on delivering quality results in the most efficient and cost effective way.

As you enter the property you are immediately struck with the beauty of the setting, with neatly mown landscaped outdoor areas, complete with water-race and irrigation pond. The impressive, architecturally designed winery buildings are well located to complete this picturesque scene.
Out into the vineyard you notice that the land is flat and easy to manage. The vineyard sits on an ancient river valley, creating the free-draining, alluvial soils, highly sought after by viticulturists the world over.

Matahiwi Estate has it all. A well performing vineyard, with a flexible winery capable of producing excellent premium wines. In addition there is the ability to utilise economies of scale and cost efficient practises to produce entry-level wines that over-deliver on quality. With additional revenue streams created through large scale, contract winemaking arrangements. 


Masterton Services

Masterton is the tourist hub and commercial heart of the Wairarapa region though this is not obvious as you drive through its quiet, unhurried streets. Masterton is the main service centre for the Wairarapa with all rural suppliers, banks, and a wide range of trades people. 

The Wairarapa region has a distinct feeling of isolation and a colourful Maori heritage. The legendry hero Maui, pulled the great fish (North Island) out of the sea from his sturdy boat (South Island.) Palliser Bay at the southern extremity of the Wairarapa is the mouth of Maui's fish and Lake Wairarapa is its shimmering eye. Archaeological sites in the bay indicate Maori occupation as far back in 1000 AD. 

Climate and Soils

The vineyard soils are typical of the band of free-draining, fine alluvial loams running through the Opaki/Gladstone areas and south to Martinborough, coating the ancient riverbeds of the Waingawa and Ruamahanga Rivers. 

A relatively long and dry growing season characterises the region, with summer days typically reaching 28-32° C. 
The diurnal difference increases markedly in late summer and early autumn, resulting in relatively cool temperatures in the last month of ripening – ideal for premium pinot noir production.

Current Ownership and History

In the early 1990s, then investment banker and now Wairarapa Member of Parliament, Alastair Scott, had a dream of owning a winery and vineyard. In 1998 he began to realise that dream, acquiring what was then a farm on Paierau Road, Masterton and planting it in a very carefully considered selection of vines. He chose New Zealand’s two most successful wine exports, sauvignon blanc and pinot noir, to form the bulk of his vineyard plantings. These two varietals were later supported with smaller plantings of pinot gris and chardonnay.

In developing Matahiwi Estate, the owner’s background as an investment banker came to the fore, as every decision made had to make sound financial sense.

He decided very early on that there was a good financial advantage in utilising economies of scale. In 2003 he built a 1,300 tonne winery that could not only process the fruit from his own vineyards but also process fruit purchased from growers. Additionally, to create an extra revenue stream, this large capacity winery was also utilised to make wine under contract for other producers.

Now, twenty years after the first vines were planted, Alastair and his team have created a rare opportunity to own a very successful, highly awarded and extremely efficient, vineyard and winery.

It is time for new owners to create their own history with Matahiwi Estate. 

The Winery

The winery can be summed up in three words: quality, flexibility and efficiency.

Fruit Receival

As you enter the fruit receival area you immediately notice how efficient this operation is. There has been a very clever use of space with the winery buildings and fruit receival area gathered around a central office and lab. The Winemaker’s desk has good visibility over the presses, destemmer and hoppers.

Trucks delivering fruit have plenty of room to manoeuvre their loads into the 20 tonne receival hopper. The fruit travels through a large Diemme Kappa 25 destemmer, then heads through the Teralba Dimpleflo tube in tube, heat-exchanger and is chilled to the desired temperature. 

If white, the fruit travels to one of the presses, or if red, into the red fermentation hall. Fruit travels from station to station via stainless steel fixed lines with the fruit receival hopper and destemmer controlled from control panels on an overhead gantry.

With two presses (a 15 tonne Bucher XPF 80IP* and a 30 tonne Diemme*) the winery is able to continue processing fruit throughout the night to process variable batch sizes and to quickly process large quantities of incoming fruit.

A smaller hopper system, that accesses the Bucher XPF 80 press*, caters to hand-picked, whole bunch pressed fruit. 

Destemmed marc and pressed skins travel along a conveyer belt in an in-built sunken concrete pit and are then transferred via an elevator to a waiting truck. The marc is then taken to a local farm and fed to cows.

Stainless steel fixed lines, transport must, juice or wine throughout the winery complex. 
At numerous stations throughout the winery buildings and outdoor tank farm, are fixed lines to access nitrogen, carbon dioxide, compressed air and water.
*These capacities are for destemmed fruit, if pressing fermented red skins, the capacity increases by around 50%. If using whole bunch fruit in the Bucher press, the capacity is 5 tonnes. 

White Fermentation Room

This room, open to the fruit receival area via large roller doors, is also adjacent to the laboratory and office. It contains a number of white wine fermentation tanks, ranging in capacity from 3 tonnes to 20 tonnes, all with access to the winery’s reticulated cooling and warming system. This range of tank sizes allows the winery to indulge in small as well as large batch ferments.

Access to the top of the tanks is via on overhead gantry. There is also access to the outdoor tank farm both on the ground level and via the gantry above. Stainless steel fixed lines allow liquid to be transferred from the ground level to the top of the tanks, safely and efficiently. 

Red Wine Fermentation and Barrel Hall

Red grape must is transferred here from the destemmer, through the tube in the tube heat exchanger and then pumped into one of the ‘open-top’ fermenters. 

These tanks are in three sizes: 3.5 tonnes, 5 tonnes and 8.5 tonnes and are all connected to the winery’s reticulated warming and cooling system. Tanks are arranged in four bays to facilitate forklift access and provide an area to store barrels.

In this room there is also a pneumatic red wine plunger suspended on an overhead rail. The rail gives the plunger access to every tank within this hall. The tanks in this room also contain an extra door which allows for the removal of red grape skins to the press after ferment. 

Being ‘variable capacity’ tanks, each tank has a removable lid with a rubber-gasket seal. 
Flexibility is the key here. At harvest there are two choices. Seal the lids at the top and use the tank like a traditional white wine fermentation tank or ferment reds by removing the lids and allowing the plunger access to the red skins in the tank.

When not used for fermentation these tanks can be utilised for variable capacity storage of wine, with the lids floating on the wine. This enables the wine to be stored protected from air contact, without ullage.

Outdoor Tank Farm and Plant Room

Outdoor Tank Farm

This area contains 18 white wine fermentation tanks, ranging in size from 20 tonne to 50 tonne capacity, all connected to the winery’s reticulated cooling and warming system. As above, it is well provided for in terms of overhead gantries, water stations, gas outlets and fixed lines. Stainless steel fixed lines allow liquid to be transferred from the ground level to the top of the tanks, safely and efficiently.

Access to the plant room is via this area. 

Plant Room

Gycol for the warming and cooling system is cooled and heated in the plant room. There’s also a control panel here, although individual tank temperatures are controlled via the Winemaker’s desktop PC.

Eight Patton fan condensers, five DWM Copeland refrigerant compressors and five Gea stainless steel plate heat exchangers, provide ample cooling and warming capacity for the winery.
A compressed air generator provides air for sealing the variable capacity tank lids, powering the winery transfer pumps and for the presses at harvest.

Additionally gas (N2 & CO2) for the reticulated supply system is stored and replenished from here. There’s easy access via a door to the carpark for the gas delivery truck.

There is also a wall to store tools on and additional storage for other replacement and repair items.

Contract Winemaking

A large scale existing winemaking contract is in place until 2025. Depending on vintage variation this contract ranges in size from 250 to 400 tonnes.

Additionally, around 50 tonnes of fruit, made up of smaller contracts, is processed and made into wine each year.

Purchased Fruit

For a number of years, a contract to purchase around 50 tonnes of chardonnay has been in place. In 2018 this contract was extended to include a small amount of Hawkes Bay Syrah. 

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The Vineyard

The first thing you notice about the vineyard is that there is a strong sense of order.

The vines are well labelled, look healthy and have developed thick trunks with age. There are nice long rows with wires and clips in good order.

In pinot noir, there are a range of clones. The highly valued Dijon clones are well represented with a spread of 113, 114, 667, 777 and 115. The intensely flavoured clone 5, with its bright red fruit, also makes an appearance. Clone 10/5 provides firm tannins and a rush of savoury flavours. The very famous Abel clone, with its exotic spice, black forest fruit and haunting violet aromatics, completes the picture.

This pinot noir clonal selection has been well chosen to create extra length on the palate with a range of different flavours and characteristics. This range of clones also leads to a range of picking dates. With Dijon clones and clone 5, ripening earlier and 10/5 and Abel ripening a little later.

Sauvignon blanc plantings are also spread between a range of clones. The very popular Mass Selection clone accounts for 76% of the plantings. The balance is made up of clones 242, 376 and 905. This spread of clones allows for a wider range of flavours in the final wine.

Pinot gris vines are evenly spread between the ‘Berrysmith’ and ‘Barrie Selection’ clones. Both of these are well known for their ability to produce sizeable crops of good quality fruit.
Chardonnay plantings are split between clone 95 (58%), Mendoza (38%) and clone 15 (4%). Clone 95 is well known for producing fruit that has well developed weight and complexity, with flavours that linger on the palate. Although low yielding, Mendoza fruit is famous for its intensity of flavour, as well as being full bodied, with peach and apricots.

Resource consented, drip irrigation provides the plants with extra water in a dry year.


Vineyard Water

Vineyard irrigation is provided for under Resource Consent WAR010204 with WAR130325 acting as a backup source.

Under WAR010204 irrigation is provided for and taken from the ‘Opaki Water Race’ and stored in the irrigation pond. Water can be taken from this source at 17 litres per second to irrigate the vineyard.

Winery Water

Most of the year the winery’s water take is well under the non-consented allowance of 20,000 litres per day. At peak times during harvest, water-take Resource Consent WAR170254 provides for up to 99,400 litres of water per day. This is more than enough water to run the winery, even at the peak flow of harvest. 
Currently, this water is taken from one of two bores onsite (T26/0122 and T26/0123). It is then pumped to holding tanks where it can be utilised for the winery.

Waste Water Consent

A Resource Consent for winery waste water is in place until December 2024.

Winery waste water travels via an extensive drainage system to the waste water disposal area. Solids are separated through a Contra Shear, before the remaining liquid is settled in a series of four settling tanks. The settled liquid is then irrigated to land via a tracked irrigator.

Alerts and warnings are logged onto the Winemaker’s computer.

Bottling, Logistics and Storage

Rather than bottle locally, when the wine is ready it is transferred by tanker to the bottling and storage facility at Wineworks in The Hawkes Bay. This is also where the wine is exported from. 

By bottling in The Hawkes Bay, Matahiwi saves money by not shipping empty bottles to the Wairarapa and then full bottles back to The Hawkes Bay. 

Another area where a lot of money is saved is through bottling wine as it is required. Instead of bottling a wine all at once, significant amounts of storage costs are saved by bottling to order. Rather than paying for the wine to be stored in the bottle, it remains in the winery and is maintained by the winemaking team.

A small amount of bottled wine is stored onsite for local sales. On week days, the local courier comes and picks up any orders directly from the winery.

Recent Accolades

Matahiwi 'Holly"

Awarded Gold by IWC and Trophy for the Wairarapa
Awarded Gold by Drinks Business Pinot Noir Masters
Awarded Gold by the Drinks Business Pinot Noir Masters
Awarded Gold by Bob Campbell, Real Review
Awarded Double Gold at the Fifty Best competition in New York
Awarded Gold at the China Wine & Spirits Awards
Awarded 5 stars by Raymond Chan
Awarded 4.5 stars by Bob Campbell Wine Reviews

Awarded 91pts by Decanter
Awarded Gold by Concours Mondial
Awarded 93pts by Cameron Douglas
Awarded Silver by IWSC
Awarded Gold at the 2014 International Wine Challenge
Awarded Gold at the 2014 Decanter Sauvignon Blanc Masters

Awarded Master of the UK Drinks Business Masters
Awarded Gold by China Wine and Spirits Awards
Awarded 5 stars by Wine Orbit
Awarded Gold by China Wine and Spirits Awards
Awarded 5 stars by Wine Orbit
Awarded Outstanding Silver by IWSC
Awarded Silver by Drinks Business Chardonnay Masters
Awarded Gold by San Francisco Wine Show
Awarded 5 stars by Wine Orbit

Awarded Gold at the 2014 CWSA awards
Awarded Silver at the Easter Show Wine Awards 2014
Awarded 5 stars by Raymond Chan
Awarded 4.5 stars by Wine Orbit

Matahiwi Estate


Awarded Gold by New York International Wine Competition
Awarded Gold by China Wine and Spirits Awards
Awarded 90pts by Decanter Wine Awards
Awarded 91pts by Cameron Douglas MS
Awarded Silver by the New World Wine Awards
Awarded Gold by Decanter Asian Wine Awards
Awarded 5 stars by Wine Orbit
Awarded 91 points by Cameron Douglas
Awarded 90 points by Bob Campb

Awarded Double Gold at the CWSA Best Value awards
Awarded Gold by Concours Mondial
Awarded 94 point Decanter World Wine Awards
Awarded Gold at the CWSA Best Value awards
Awarded Silver at the Fifty Best competition in New York
Awarded 90 pts by Cameron Douglas
Awarded Gold and in the Top 50 at the New World Wine Awards 2015
Awarded Silver at the Drinks Business Global Sauvignon Blanc Masters
Awarded Silver at the China Wine and Spirits Best Value competition 2015
Awarded Double Gold at the San Francisco Wine show 2014
Awarded Gold at the China Wine and Spirits Best Value competition 2014
Awarded Silver at the International Wine Challenge

Awarded 90pts by Bob Campbell
Awarded Gold by CWSA
Awarded 4.5 stars by Wine Orbit
Awarded 89 points by Cameron Douglas MS
Awarded 5 stars by Wine Orbit

Awarded Double Gold at the CWSA Best Value awards
Best Value award from Winestate Magazine
Awarded Gold at the CWSA Best Value awards
Awarded Double Gold at the CWSA Best Value awards
Awarded 5 stars by Wine Orbit
Awarded 90 points by Cameron Douglas, Master Sommelier

Awarded Silver at the Global Sparkling Wine Masters by the Drinks
Awarded Silver at the NZ International Wine Show
Awarded Silver at the Global Chardonnay Wine Masters by the Drinks Business

Awarded Silver at the Global Sparkling Wine Masters by the Drinks Business
Awarded 4.5 stars by Wine Orbit

Mount Hector


Awarded 5 stars by Wine Orbit
Awarded Double Gold and the NZ Wine of the Show Trophy for CWSA Best Value
Awarded Best Buy by WineState magazine
Awarded 4 stars by Wine Orbit
Awarded 85pts by Cameron Douglas
Awarded 4 stars by Wine Orbit
Awarded Silver in the New World Wine Awards
Awarded Silver in the New World Wine awards
Awarded 4 stars and one of the top 100 NZ wines by Bob Campbell
Awarded 4 stars by Wine Orbit

Awarded 90pts by Cameron Douglas MS
Awarded Gold by CWSA Best Value awards
Awarded Double Gold at the CWSA Best Value awards
Awarded 88pts Wine Spectator
Awarded 4 stars by Wine Orbit
Awarded Double Gold at the CWSA Best Value awards
Awarded Gold at the Fifty Best competition in New York
Awarded Gold at the New York International Wine and Spirits show

Awarded Silver by CWSA
Awarded 4 stars by Wine Orbit

Other Buildings

Four double bedroom house with garaging and external decking

The dwelling is located on its own 1.15 hectare title and comprises a well-maintained 1950's bungalow of weatherboard and iron roof construction having a floor area of some 159.06m². The dwelling is constructed on concrete foundation walls and concrete piles and has hardwood timber floorboards throughout. The internal walls are lined with Gibraltarboard, hardboard and Seratone with the ceilings being a mixture of Gibraltarboard and plaster. The external joinery is timber and the property is modernised to a fair standard internally. Accommodation within the dwelling comprises four double bedrooms, all of which have good storage from built-in wardrobes.

The living areas comprise a separate living room with open fireplace and a good sized open plan kitchen and dining area. The dining area can readily accommodate a family table, while the kitchen contains a reasonable range of timber cupboard joinery set under Formica bench space. A stainless steel sink and drainer is incorporated within one section of work bench and the cooker is a free-standing electric stove with a four plate hob.

The bathroom contains a spa bath, separate shower box, a vanity and a WC. In addition there is an externally accessed bathroom which contains a toilet, a wash basin and a storage area. The internal accommodation is completed with a laundry, which contains twin concrete tubs and plumbing for a washing machine.

The dwelling sits within attractive gardens that contain areas of lawn together with mature flowerbeds, shrub borders and a variety of mature trees. The property is screened from the public road by trees and other plantings.

Other improvements located within the garden area comprise an old garage which has a floor  area of 22.94m². The garage is of timber frame construction with a concrete floor. The walls are of mixed construction and the garage has an iron roof. Attached to the front and rear of the dwelling are concrete decks which provide areas for outdoor entertaining.


The workshop has a floor area of 159.6m² and is located a short distance from the main winery buildings. It is of iron wall and iron roof construction with a concrete floor. Vehicle access is from two steel roller doors and power is connected.

Implement Shed
This building has four bays and a floor area of 195m². It is located adjacent to the workshop and is of steel frame construction with a profile steel roof and side cladding. The implement shed is open fronted and has a gravel floor.
Other buildings on the property include a small chemical store with adjoining spray tank. The apron areas around the winery buildings have a concrete finish. In addition there is an irrigation reservoir which is lined and bunded with stone gabions. The reservoir can hold some 500,000 litres of water. 

Key Personnel

Miles Dineen – Winemaker

Miles is a highly skilled and very highly awarded winemaker who enjoys being hands-on in the winery. His decision making, attention to detail and ability to motivate those around him is of the highest order.

Miles joined Matahiwi as Winemaker in August 2017, immediately making a significant impact in both the quality of the wine and the smoothness of the management of the winery.  He exudes calmness in his dealings with others. This, alongside his exceptional planning and management skills, creates a high performance environment which consistently produces excellent results.

Originally from the Hawkes Bay, Miles has been in the wine industry for more than twenty years. In that time he has created an impressive awards history, achieving many high profile awards.

Most recently including:

The International Syrah Trophy –
International Wine Challenge 2018

The New Zealand Syrah Trophy -
International Wine Challenge 2018

Best New Zealand Chardonnay - Decanter
World Wine Awards 2016

Best Red Blend - The Six Nations Wine
Awards 2016

Best New Zealand Red Wine - International
Wine Challenge 2014 

Best NZ Red Varietal - Decanter World
Wine Awards 2013

Miles is supported in the winery by Assistant Winemaker Ben McNab. Ben is the current holder of the prestigious Wairarapa Young Viticulturist of the Year title. He is passionate about his work and has had extensive experience in many ‘icon’ wineries, both locally and overseas.

Fleur Nicol – Sales and Marketing Manager (part time)

Fleur Nicol has been with Matahiwi Estate for six years. She has successfully sold Matahiwi wine through a number of different channels, both domestically and overseas. The secret to her success has been her focus on developing key relationships and building trust with her customers. Fleur does this through good communication and always following through on what she says. She always does her utmost to deliver the right results for her customers.

Her very strong motivation to succeed, is driven by her belief that she represents a fantastic team of very dedicated people at Matahiwi. This drives her to increase sales and brand awareness. She loves nothing more than sharing well-earned wine accolades with the rest of the Matahiwi team.

Karina Southey – Vineyard Manager

Karina is a hands-on vineyard manager with a well-established track record for producing exceptional quality fruit, at an extremely low cost. 

Karina believes in creating a small, highly-skilled fulltime vineyard team, who can be supported at high demand times of year, with the addition of contract labour. Currently she has four full-timers, who are all studying for their certificates in viticulture. Karina supports them by openly sharing her knowledge and experience, as well as exposing them to as much of the grape growing process as possible. 

She is extremely loyal and creates a team culture where each member has a genuine determination to produce top quality fruit, at a low cost. 

She respects and looks after her equipment, preferring maintenance over repairs. To that end, she has a mechanic on the team who can perform most maintenance tasks onsite.

Karina's costings and bench-marking reports, show an extremely efficient and well-managed vineyard site and operation.

Administration and Marketing Support

The team is supported in their endeavours by Sue Havison (administration) and Simon Smith (Sales and Marketing Support). These two share the rest of the team’s drive, motivation, skill and enthusiasm for what they are doing.


The offering of Matahiwi Estate to the market represents a rare and unique opportunity.

This is a well-established vineyard with mature vines, planted in ‘high demand’ grape varietals. It has a long track record of producing highly awarded wines. 

Matahiwi Estate is producing its highly regarded fruit at a cost that is significantly lower than the average cost per hectare of grape growers in Marlborough*. 

When considering that two thirds of the vineyard at Matahiwi Estate is planted in pinot noir this represents an astounding performance and demonstrates what a remarkable vineyard site this is.

Matahiwi Estate also offers a modern, extremely efficient and flexible winery capable of producing excellent quality wines, in a range of price points. 

This rare opportunity to enter the exciting wine producing market can be easily tailored to a purchaser’s individual requirements.

*’Marlborough Vineyard Benchmarking Report 2017’ - New Zealand Winegrowers and the Ministry for Primary Industries.

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Sale Details

Prepared by Bayleys Eastern Realty


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