Explore one of NZ's Favourite Wines

Selaks wines have been a staple on Aotearoa’s wine shelves and a favourite of Kiwi’s for generations.
Initially founded in West Auckland in 1934, Selaks winery has now made its home in the Hawkes Bay. Their chief winemaker, Brett Fullerton, has been a part of the Selaks family for over two decades since its early days in west Auckland. He was fortunate to work alongside Founder, Marino Selaks’ decedents in the winery as he honed his winemaking skills. “I have wonderful memories of growing up in Kumeu and working vintages at West Auckland vineyards and wineries.”
Selaks’ flavour forward range, aptly named ‘The Taste Collection’ is a celebration of their devotion to continuing the legacy of producing the generous and distinct flavours that have made their wines popular for over 85 years.
With the Selaks winery located in Hawkes Bay, it’s no surprise their range is led by the Buttery Chardonnay. The unique terroir of the region and partial fermentation in French oak delivers smooth and creamy chardonnay that simply melts in your mouth. The beautifully integrated toasty oak results in flavours of brioche and vanilla, while still enabling the delightful ripe stone fruit characters to shine through. Brett tells us “The pioneers of the barrel-fermented chardonnay style in New Zealand from the late 80’s were benchmarks for me. Today, our barrel-fermented Chardonnay is one of my personal favourites.”
Today, Selaks also produce wines from many well-renowned regions, including another NZ Icon, Marlborough. As Pinot Noir vines in the region were planted close to two decades ago gain maturity, Pinot Noir from the region is becoming a favourite amongst Kiwis. The Taste Collection, ‘Black Forrest Pinot Noir’, is a great example of how the flavours from these vines have developed to deliver a smooth, velvety wine. Brett tells us “These grapes were harvested from our Hay Block Vineyard, from 17-year-old vines. Once pressed, Fermentation was allowed to naturally warm to extract maximum taste and colour for a mouth-watering Pinot Noir with notes of cherry, plum and dark oak.”
So, what’s next for Selaks? The vision of those in the winery team is to keep crafting great wines that deliver their devotion to taste in a bottle.
Visit www.selaks.co.nz
Facebook: @SelaksWines
Instagram: @selakswines
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.

BROUGHT TO YOU BY Selaks Wine
