Mystery Creek Wines is nearing the completion of expansion plans which will lift production to 25,000 cases this year and a potential of 200,000 cases in the future.
A 500 sq m warehouse and bottling plant with three 25,000-litre tanks are nearly completed. They will allow the company to increase its current 5000-8000 case annual production. Wine bought from contract growers, including 50,000 litres of sauvignon blanc from Waihopai will arrive this season, making up the shortfall from the winery’s own vineyard.
The Woodbox, an 85-seat restaurant opened in November and been almost fully booked since. The restaurant employs eight full-time staff and has a 16-seat conference room. A function centre catering for weddings and other events is also planned.
Garry Major said to make the winery a profitable business it had to have economies of scale but to serve that you have to export.
Australia was the key due to its closeness and tax advantages. A container of 1200 cases sent in November had been well received and it was hoped to export 15,000 cases of the 2008 sauvignon blanc vintage to Australia.
A tasting room and cellar door will open in April, allowing the winery to build on trade at the restaurant and encourage visits from wine buffs travelling between Auckland and Napier.