Giesen Wine Estate is one of Canterbury's oldest wineries, one of the region's largest and one of its best. Established in 1981, the Estate comprises some 75 acres at Burnham, just south of Christchurch plus an additional 360 acres now under production in Marlborough. Operated by the Giesen brothers - Alex, Marcel and Theo - the winery is best known for its award winning Botrytis Riesling. This wine owes its origins to a fungus known as botrytis cinerea or noble rot. The fungus covers grapes by the bunch, absorbs the water inside the grape and leaves a concentrated nectar of juice within the skin of the grape. The affected grapes are then hand picked and the juice extracted and fermented in stainless steel tanks. The result is a sweet and pungent wine with very high levels of residual sugar (around 100 to 150 gms per litre). In colour the wine is golden, and in taste it is reminiscent of dried fruits, honey and apricot. The wine is not made every year. The 1990 vintage was judged best wine of the Royal Easter Wine Show, and the 1995 vintage awarded close to a dozen gold medals. As well as Riesling, the Giesen brothers produce good Pinot Noir, Chardonnay and Sauvignon Blanc wines. Best wines are bottled under reserve or single vineyard selection labels.

Giesen Wines are available direct from the winery, locally in most outlets and are currently exported to North America (USA & Canada), Europe (England, Luxembourg & Denmark), Asia (Hong Kong, Singapore, Malaysia & Thailand) and the South Pacific (Australia & Rarotonga).