Moon plants stars soil trees microbes fungi mammals bees, we all are, URLAR.
URLAR = of the earth. As we sink deeper into autumn, the vineyard embraces biodiversity in our soil.
The Vineyard
A quiet shift has taken place across the vineyard as harvest begins.
Nets remain stretched across the Sauvignon Blanc blocks while the team moves steadily through these early days of picking. In the weeks leading up to harvest, green fruit was carefully thinned from selected varieties to bring greater consistency to each block. It’s slow, deliberate work, but an important step in shaping balance and concentration in the wines to come.
The summer months have brought generous rain across the Wairarapa. Beneath the nets, grass has grown thick and fast, keeping the team busy mowing and maintaining airflow through the canopy. At this time of year, the vineyard feels full and alive, asking for attention everywhere you look.
Small parcels of Chardonnay and Pinot Noir have already been harvested for sparkling base wine, the first fruit of the season to make its way into the winery. Continued sampling across the Pinot Noir blocks has guided the next decisions, with flavour, structure and ripeness slowly coming into alignment.
With harvest now underway, attention turns daily to the weather. A settled forecast would be welcome, but the fruit is looking strong and the vineyard feels well set for the season ahead.
The rhythm of harvest has begun, and will carry us through the weeks of autumn.
The Winery
Inside the winery, it’s been a busy but rewarding stretch.
The growing season has kept us attentive, with a few weather challenges requiring careful canopy work and crop decisions. Despite that, the fruit is looking clean and balanced, with bright natural acidity and strong flavour development. As our viticulture team has said, overall, things are looking very promising. Our harvest began, full of intention, in the first week of March, with our first pick for sparkling base - a unique offering that will showcase the quality of this vintage.
In late January, our Head Winemaker, Aaron, attended the International Cool Climate Wine Symposium in Christchurch. It was a valuable few days of discussion around climate resilience, site expression, and precision winemaking. The clear takeaway was reassurance that our focus on thoughtful vineyard work and restraint in the cellar is exactly where we should be.
In the cellar, we’ve bottled our 2025 URLAR Sauvignon Blanc Sur Lie, again showing great texture and energy. We’ve also completed dosage trials and disgorged our 2020 Méthode Traditionnelle, which is looking exceptional: fine, complex, and beautifully balanced.
We’re pleased to have welcomed two harvest cellar hands, Lylas from the Loire Valley and Annabelle from Burgundy, whose experience and enthusiasm have been a great addition as harvest approaches.
And finally, a big congratulations to Grace, our Assistant Winemaker, who was married in mid-February, a wonderful celebration in the midst of the season.
Cellar Door
While harvest moves steadily through the vineyard and winery, the Cellar Door offers a calmer pace, a place to gather, taste and linger.
We are looking forward to welcoming Janken back to URLAR for another special collaboration. Their refined Japanese cuisine will be paired thoughtfully with our wines by Director and Winegrower Kohei, creating a carefully curated menu for the evening. It promises to be an intimate and memorable experience, and we look forward to hosting guests for what has become a much-anticipated partnership.
The URLAR team also had a fantastic day at the 2026 Wairarapa Wines Harvest Festival. Welcoming visitors to our corner of Gladstone is always a highlight of the season. Thank you to everyone who stopped by to enjoy a glass of URLAR, or two.
As autumn settles in, the Cellar Door kitchen continues to focus on seasonal country fare designed to complement our wines. Thoughtful, generous dishes that reflect the land around us. Keep an eye on our social channels for menu updates and seasonal specials.
If you have not visited recently, this is a beautiful time of year in Gladstone. The vines are full of activity, and there is something special about tasting a wine while its next vintage is being gathered just beyond the terrace.
Walk-ins are always welcome, though bookings are recommended.
Mother's Day At URLAR
With Mother’s Day approaching, the Cellar Door team is preparing a small way to celebrate the occasion.
On the day, the kitchen will be serving a delicate salmon quiche, paired with a glass of our Rosé Brut - a simple and elegant combination designed to be enjoyed slowly at the table with joyous conversation.
To mark the day, we will also be offering a special on the Rosé Brut gift pack available exclusively at the Cellar Door for Mother’s Day. A thoughtful option for those wishing to take a bottle home and continue the celebration.
We look forward to welcoming guests to the Cellar Door for what promises to be a relaxed and celebratory weekend.
