New Zealand Wine & Spirits in Switzerland

New Zealand’s wine regions cover over 1,100 km of land from Northland to Central Otago, home to some of the world’s most southerly vineyards.  The wine regions benefit from long sunshine hours with nights cooled by the ocean or, for Central Otago, the Southern Alps.

We are based in Suisse Romande and offer quick delivery throughout Switzerland.

Photo credit: Akitu Wine, Wānaka

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New Arrivals from Greywacke

Greywacke Sauvignon Blanc 2024

"Aromatic and evocative, bursting with pink grapefruit, tropical fruits, elderflower, lemongrass and snow⁠ pea, with a creamy lees undertow and flashes of herbal/mineral notes. A rich palate generous in tropical⁠ fruit and citrussy acid drive, which tightens up to a nicely crispy saline, long dry finish.

95 Points Emma Jenkins MW, DECANTER.COM⁠

Greywacke Wild Sauvignon 2023 ⁠
"Openly aromatic with both classic Sauvignon Blanc fruit – grassy and herbal with a hint of cassis leaf – but also a creamy/mealy impression allied to a stony note. This is a wine that you can enjoy now but which ages very well."

17.5 Points, Julia Harding MW⁠


Greywacke Chardonnay 2023

‘…supremely youthful with its initial note of lemon- and smoke-bathed sweetcorn kernel. Supple smokiness
speaks of the oak ageing, while the palate plunges deep into immense juiciness, again recalling that tropical
edge of pineapple juiciness. All is here, with such fill, such brightness. This is both super-smooth and utterly
lip-smacking. Exquisite tension for now is bedded softly in creamy oak.’
95 Points, Anne Krebiehl MW, DECANTER.COM

New Zealand Gin

Crafting great gin isn’t easy. There’s nowhere to hide when things go wrong — but when they go right, the result can be extraordinary.

Gin’s story began in 15th-century Holland, where herbalists distilled botanicals into health-giving elixirs. While modern gin has evolved, one thing remains unchanged: juniper takes centre stage. It’s typically accompanied by citrus and coriander, forming the foundation of most gins. The real challenge for distillers lies in selecting and balancing additional botanicals to create something truly distinctive.

In New Zealand, distillers blend traditional ingredients — anise, angelica, orris root, liquorice root, cinnamon, cubeb pepper, dragon eye, saffron, baobab, frankincense, coriander, nutmeg and cassia bark — with uniquely local notes. Think kawakawa, pōhutukawa, hemp, flax seeds, karamū, even kauri gum. The result? Bold, complex spirits that reflect Aotearoa’s landscape and character.

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