In little more than a decade, Te Motu and Dunleavy Cabernet/Merlot wines have established an international reputation for quality and their robust expression of the unique terroir of Onetangi Valley.

Te Motu Vineyard lies in the Onetangi Valley, sheltered from the north by the ridge which guards Onetangi’s famous beach, and from the west by the rocky outcrop known as Stonyridge.

Our wines are made only from grapes grown on Te Motu vineyard.

We are planted predominantly Cabernet Sauvignon (approximately 60%) but also grow Merlot, Cabernet Franc, Melbec and Syrah which we blend into our two wines Te Motu and Dunleavy.

Te Motu our flagship is selected after a tasting from each barrel two winters after vintage and then aged for a further year in barrel. Total barrellaging is approximately 30 months before bottling. Te Motu is bottle aged for 3 years before release.

The Dunleavy blend contains all of the grapes grown on Te Motu vineyard that are not in the Te Motu blend. Dunleavy is barrel aged for about 22 months before bottling. The wine is rested in bottle for two years before release.

Our fruit production has averaged about 0.9 of a ton per acre and our wine production about 8,000 litres per vintage of which we lose about 20% in angel's share during time in barrel.

There are seasonal differences which are an integral part of the charm of and variety of taste experiences which wine can offer, but the recurring themes in Te Motu wines are depth of colour, length and intensity of berryish flavours, smooth ripe tannins, and the complexity of nose and palate added by extended maturation in a range of French and American oak.

“While our wines have been very favourably compared with the best of Bordeaux, they are unmistakeably and uniquely a reflection of their Onetangi Valley terroir,” says Paul Dunleavy.