VITICULTURE
Merlot, Malbec, Cabernet Sauvignon, Pinot Noir and Syrah were sourced from premium Hawke’s Bay vineyards in Bridge Pa and Mangatahi Terraces 2025 provided a great growing season. Yields were solid across the region thanks to warm and dry conditions during flowering. Across the pre-harvest ripening period, the great weather continued, ensuring harvest when the fruit was in ideal condition and flavour.
WINEMAKING
This unique blend of varieties, both red and white were all processed using the white winemaking process. This means very little skin contact and immediate gentle pressing. The result is a very soft juice with a lovely pale pink colour. Fermentation was in stainless steel tanks at a low temperature, to retain the full varietal flavour of the fruit.
Reaching New Zealand shores in 1838, pioneering French missionaries founded
a legacy. From their many accomplishments, now interwoven throughout
history, came New Zealand’s first winery, Mission, in 1851.
Their inspiration, a legacy we continue.
New Zealand Winegrowing
Central to the success of New Zealand as a world-renowned wine growing region is the temperate maritime climate and the free- draining alluvial soils. The growing season is long, providing perfect conditions for slow ripening and full flavour development. Cool nights and warm days retain fruit acidity which lends a freshness and vibrancy, highly
characteristic of New Zealand wine styles.
Sustainability Practices
Mission has strong sustainability credentials as a founding member of Sustainable Winegrowing New Zealand and holding ISO 14001 environmental certification since 1998. With organics and organic conversions underway in some vineyards, Mission has an ongoing commitment to sustainable viticulture and
winemaking practices. In 2007, the Mission winery underwent a multi-million dollar upgrade designed to maximise energy and water efficiencies.
Today, Mission is proud to produce some of New Zealand’s finest wines in the most environmentally friendly manner.
