Silver Wing is dedicated to making natural wines with texture and complexity. 

Our North Canterbury home block vineyard has been organic since day 1 (planted in 2007)
Pinot Noir, Sauvignon Blanc, Riesling and Semillon.
We have just started managing a Premium Chardonnay block within the North Canterbury region.

All our wines are fermented and/or matured in ceramic eggs or french barrels, stainless-steel tanks used only for settling/bottling purposes.

Ceramic egg tanks have the benefits of movement flow, micro oxygenation, their porous walls also providing home for yeast colonies. And then there's the molecular alignment....

All this adds up to soulful, textural influences in the wine, quite distinct from barrel and a more interesting profile when compared to the same wine matured in stainless-steel tanks.

The limited “Frankenfurter” series was named after their fermentation vessel, the Burgundy Oak barrel (François Frères), wines that were made under this label have been famous for its unique and sophisticated character with complexity and texture. 

It started off with Frankenstein on his own, chained up to a wine barrel whilst escaping from his oak-addiction (Chardonnay 2018). Frankenstein met Francesca at a bar (Chardonnay 2019). The couple was having a spa at Arthur’s pass (Frankenfurter PetNat 2021, 75% Pinot Noir, 25% Sauvignon Blanc). Sweet adventure of the couple, hopping on a train for a party in Lyttelton (Frankenfurter PetNat 2022, Pinot Noir, Sauvignon Blanc, Cabernet Sauvignon).

To be Continued….

in collaboration with Wellington artist Spencer Hall

Studied wine making at EIT, worked in wineries in Marlborough, Hawkes Bay, and North Canterbury with production experience in Europe, Burgundy, Loire Valley and Navarra Spain.
After several vintages working, making wine for other companies, in 2010 Andrew began making his own wine in the corner of a bigger winery. This has grown over the years and now Silver Wing have moved into their own winery right next to the organic vineyard.