Esses Wine Company

29/05/2026

21/05/2026

Cheers to International Chardonnay Day!

Esses Methodes are Chardonnay predominant, with typically 85% or above Chardonnay. Whilst we currently don’t have a full Blanc de Blanc (100% Chardonnay) we do have a stunning 96% Chardonnay blend in our soon to be realised, Windsor 2022.

Chardonnay is a fabulous grape as adds fresh acidity, citrus, stonefruit, melon and apple characteristics and ages beautifully due to its structure.



Raise your glass to this amazing Grape 🥂🥂🥂

18/05/2026

Thrilled to by included in Top Wineries of New Zealand for 2026.

We were honoured to be a finalist in New Zealand Sparkling of the Year and sending out congratulations to on their win. 🥂🥂🥂

22/04/2026

The Real Review Weekly Wine Picks 🥂🥂🥂

21/04/2026

Abode 2020 is a classic extra brut with 4 years on lees. We are elated to be recognised as a finalist for New Zealand Sparkling of the Year.

20/04/2026

We are honoured to be named as a finalist in New Zealand Sparkling of the Year 🥂

Thank you to and for recognising our Abode 2020 Extra Brut Cuvée against some incredible New Zealand Méthode Traditionnelles and sparkling wines. 🥂🥂

26/03/2026

Happy Methode Marlborough Day!

26/03/2026

Crafted by hand. United by Passion

Méthode Marlborough is a grower collective with a passion for hand crafting Méthode Traditionnelle.

Steeped in tradition, each bottle is:

– Grown, bottled, matured and disgorged in Marlborough
– Made using the traditionnelle méthode
– Produced exclusively from Pinot Noir, Chardonnay and/or Pinot Meunier
– Aged on lees for a minimum of 18 months

Grab your favourite sparkling and join the celebration 🥂🥂

26/03/2026

Today’s is Methode Marlborough Day! join in the celebration with a bottle of Esses 🥂

10/03/2026

Heading to this weekend? Make sure you a grab your glass of Esses bubbles at wine bar to truly experience the deliciousness of Marlborough Mussels. 🥂🥂🥂(or a cheeky oyster 🦪)

This beautiful dish was created by Fiona Read , owner of .

Plump, briny green-lipped Mills Bay mussels gently steamed in a fragrant broth of creamy coconut milk, fresh sauvignon blanc, garlic, and fresh chilli, creating a balance of ocean sweetness, gentle heat, and aromatic richness. The dish is finished with a tiny drizzle of vibrant kawakawa oil, adding a distinctly New Zealand herbal note — peppery, earthy, and slightly minty — that lingers on the taste buds.

If you want to learn how to cook this stunning dish, book a once in a lifetime cooking experience with Fiona at now.