Recent years have seen ongoing growth in the number of vineyards across the country that are farmed organically and biodynamically, partly in response to public demand, but also as a conscious decision by vineyard owners to eschew man-made chemicals for the sake of their families, staff and the overall health of their land.
According to the 2025 New Zealand Winegrowers Sustainability Report, 16% of wineries in now hold organic certification, up from 10% in 2024. In Central Otago, the figure is the highest in the country with 30% certified and these numbers are only set to grow.
The NZ Winegrowers’ website states “organic winegrowers co-operate with nature. No synthetic chemical fertilisers, pesticides, or herbicides are used. Instead, organic producers work with ecological processes and naturally derived products”.
Farming organically increases biodiversity, including beneficial insects that eliminate pests, while advocates believe healthy soils teeming with life help support healthy vines, creating an ecosystem where everything works in harmony.
The concept of "stewardship” has strong resonance too; the simple idea that the land will one day be passed on or be sold to new owners, with the desire that the land be as healthy as possible for those who continue to live and/or farm there.
The Aotearoa New Zealand Organic Wine Awards were held recently and central Otago performed strongly with 11 wineries securing 73 of the 181 medals awarded — 40% of the total.
Local results include the Red Wine of the Show award going to the 2024 Mount Edward Muirkirk Pinot Noir, which unsurprisingly won the pinot noir category overall. Quartz Reef took out the Sustainable Vineyard award while also securing sparkling category for their 2019 Quartz Reef Méthode Traditionnelle Vintage Blanc be Blancs.
Gold medal successes went to Amisfield, Carrick, Domaine Thomson, Gibbston Valley, Monte Christo, Mount Edward, Peregrine, Quartz Reef and Te Kano with Gibbston Valley and Quartz Reef thrilled to win six and five golds respectively.
