Launched in 2024, Albariño Brothers is a collaboration between Ollie Powrie, Shaye Bird and Ant Saunders, whose careers span viticulture, winemaking, sales, production and export expertise. They all love the native Galician variety that’s settled so well into New Zealand’s wine landscape.
A moderate climate, proximity to the sea and regular rainfall make Albariño feel quite at home in New Zealand, and its hardiness – notably its resilience to damp conditions – appeals to winemakers managing ever-more unpredictable weather patterns. Just 75 hectares are currently planted across the winegrowing regions, predominantly in Gisborne, Hawke’s Bay and Marlborough, but it’s enjoyed steady growth since the first commercial bottling in 2011. Albariño’s zesty bright aromatics, crisp, dry, slightly briny palate and affinity for seafood give it a familiar feel for local wine lovers looking to branch out into something new.
“The concept was to champion the variety as much as possible, and help build its story,” explains Ollie, noting that despite its relatively short history in New Zealand, both makers and drinkers seem to have come to grips with Albariño quickly. “It’s immediately delicious, with lots of freshness but also carries a nice texture. This seems to give it broad appeal.”
Ollie’s interest in the variety was sparked when he was working for Villa Maria, which planted the first Albariño in Hawke’s Bay, and via renowned Gisborne growers Doug and Delwyn Bell, who were the first to plant it in Australasia. Albariño Brothers’ three wines include a wild ferment Hawke’s Bay iteration, and two Gisborne wines, one of which is sourced from Doug Bell’s original plantings. They’ve doubled production between the inaugural vintage and 2025, and have a sparkling Hawke’s Bay version in the bottle, due for release later this year.
With wines well received in both retail and the on-trade, Ollie is heartened that website sales include people ordering a mix of the three wines, exploring what the grape can offer. “The dream was that people would pour a glass and love it, and so far, that’s come to fruition.”
