Our story
Marc Hatfield’s love of fermentation started early. As a teenager, he was brewing beer and cider in his parents’ garage, sparking a lifelong passion that would eventually lead to Dunstan Road Wines.
After working in vineyards across Central Otago and Hawke’s Bay and earning a horticulture degree from Lincoln University, Marc and his father purchased land between Alexandra and Clyde in 2001 to grow grapes and craft exceptional wines. He quickly recognized that the Alexandra Basin—sheltered between the Old Man Range and Haehaeata—was one of the finest spots in Central Otago for producing expressive, high-quality Pinot Noir.
By day, Marc worked planting vineyards and installing irrigation in Bendigo and Bannockburn; by night, he tended the home vineyard. Land once grazed by merino rams and overrun with rabbits was transformed into orderly rows of vines, carefully selected clones, and a small-batch winery.
In 2011, the first vintage of Dunstan Road was born. Soon after, Sarah, Marc’s life partner, joined the venture, helping bring the wines to the community through local farmers’ markets and welcoming visitors to their tasting room—many arriving via the nearby Otago Central Rail Trail.
Today, Dunstan Road Wines is a family-run, sustainable vineyard and cellar door. Marc and Sarah continue to farm with care, avoiding sprays and nurturing their vines, plants, and vegetables, producing wines that reflect the unique terroir of the Alexandra Basin. Whether you’re stopping by the tasting room or enjoying a bottle at home, every wine tells a story of passion, family, and Central Otago’s remarkable landscape.
Our philosophy
Yields are kept low, and the vineyard is managed using sustainable practices.
Central Otago sits on the edge of what is possible for grape growing, a region of climatic extremes. Long, hot summer days, wide diurnal temperature swings, dry autumns, and very cold winters make the vines resilient and focused.
This challenging environment produces grapes with intense flavour and small, concentrated berries, allowing much of the work to be done in the vineyard. As a result, the wines can be crafted with a minimal intervention approach in the winery, letting the unique terroir and fruit speak for themselves.