Organically certified and practicing biodynamics, Mike and Claire Allen founded Huia in 1996. They produce sensitively made, atypical – in a positive way ­– Sauvignon Blanc and one of New Zealand's more commendable traditional method sparkling wines. Claire spent time at Champagne Taittinger before returning home to New Zealand where she served as the first winemaker at Lawson’s Dry Hills. Mike met Claire at Adelaide’s Roseworthy College before going onto have his own winemaking career at seminal New Zealand wineries such as Cloudy Bay, while also briefly working in Champagne at Veuve Cliquot. They are also pushing the envelope with the creation of a supple Grüner Veltliner. All wines are unfined and thus vegan.

https://www.huiavineyards.com/