Our story
Marc Hatfield's love of fermentation began early. As a teenager, he was brewing beer and cider in his parents' garage, sparking a lifelong passion that would eventually become Dunstan Road Wines.
After working in vineyards throughout Central Otago and Hawke's Bay, and completing a horticulture degree at Lincoln University, Marc and his father purchased a small block of land between Alexandra and Clyde in 2001. Marcs vision was simple: to grow exceptional grapes and craft wines that truly reflected the place.
Marc recognised that the Alexandra Basin, sheltered between the Old Man Range and the Haehaeata Range, offered ideal conditions for producing elegant, expressive Pinot Noir. Warm summer days, cool nights allow the fruit to develop intensity, balance and character unique to this corner of Central Otago.
By day, Marc planted vineyards and installed irrigation systems throughout Bendigo and Bannockburn. Evenings and weekends were spent establishing the home vineyard. Land once grazed by merino sheep and frequented by rabbits was gradually transformed into neat rows of vines, carefully selected clones and a small, hands-on winery.
The first Dunstan Road vintage was released in 2011. Not long afterwards, Sarah joined the fold, helping to build the cellar door and introduce the wines to customers through local farmers' markets and visitors discovering the region via the nearby Otago Central Rail Trail.
Today, Dunstan Road Wines remains proudly family owned and operated. Marc tends the vineyard and makes the wine, while Sarah looks after the business behind the scenes, the children, the chooks, and helps welcome visitors to the tasting room. Together, they are committed to sustainable farming, caring for the land with minimal intervention and producing small-batch wines that express the unique character of the Alexandra Basin.
Every bottle is a reflection of the seasons, the vineyard, and the family's belief that great wine begins with patience, hard work and a genuine connection to the land.
Our philosophy
Yields are intentionally kept low, and the vineyard is farmed using sustainable, hands-on practices that prioritise vine health and fruit quality over quantity.
Central Otago sits at the edge of where grapes can successfully be grown. It is a region of climatic extremes, long, hot summer days, cool nights, dry autumns and crisp, frosty winters. These conditions challenge the vines, naturally limiting yields and producing small berries with remarkable concentration, balance and flavour.
With exceptional fruit coming from the vineyard, winemaking becomes a process of restraint rather than intervention. Fermented in small batches and handled as gently as possible, each wine is crafted to express the distinctive character of the Alexandra Basin, allowing the vineyard, the season and the site to shine through in every bottle.