Bell Hill

Bell Hill sits in the Waikari subregion of North Canterbury, within the broader Canterbury GI of New Zealand. The vineyard occupies a north-facing limestone hillside at 300 metres elevation, placing it roughly 240 metres above the Waipara Valley floor. This dramatic height difference, combined with the site's pure marine limestone geology, sets Bell Hill apart from the wider Canterbury region. The vineyard was known historically under the alternate name Old Weka Pass Road.

• North-facing limestone hillside exposure maximises sunlight in a cool, marginal climate
• Soils are pure marine-based limestone with calcareous clays and glauconitic clay (rich in iron and magnesium) at a minimum depth of 1.5 metres
• One of only two wineries in the Waikari subregion, alongside Pyramid Valley, established in 2000
• Maori rock art in a nearby limestone shelter dates back 500 to 1,000 years

Bell Hill operates in genuinely marginal growing conditions. The cool maritime climate delivers low rainfall and long, dry autumns, which are essential for ripening in such an elevated, cool location. The Southern Alps to the west provide some protection, though the vineyard remains vulnerable to nor'wester winds. Frost risk at elevation is a constant challenge, and the combination of these factors demands careful viticultural management across every vintage.

• Cool maritime climate with low rainfall and extended dry autumns
• Nor'wester winds pose a recurring risk requiring active management
• Elevation contributes directly to the mineral, structured character found in the wines
• Marginal conditions mean not every block produces a release-quality wine in every year

Marcel Giesen and Sherwyn Veldhuizen established Bell Hill in 1997 and have farmed it organically and biodynamically since 2007/2008, holding BioGro certification. Planting densities follow the Burgundian model closely, ranging from 9,090 to 18,181 vines per hectare depending on the block. The original two hectares were expanded with additional plantings between 2020 and 2022, bringing the total to 3.2 hectares. In the winery, no cultured yeasts, fining agents, filtration, tannin additions, or enzymes are used. Single parcel releases are made from individual vineyard blocks in selective years only, and Pinot Noir receives an additional year of bottle aging before release.

• High-density planting (9,090 to 18,181 vines per hectare) follows Burgundian tradition
• Certified organic and biodynamic farming since 2007/2008
• Single parcel wines produced from individual blocks in selective vintages
• Extended bottle aging used for Pinot Noir before commercial release

The Bell Hill name dates to 1917, when Charles Trounce named the hill during the operation of an on-site limestone quarry. That quarry ran from 1917 until the late 1930s, leaving behind the distinctive limestone exposures that now define the vineyard's terroir. Marcel Giesen and Sherwyn Veldhuizen planted the first vines in 1997, and the first Bell Hill wines were released from the 2003 vintage. During the early years of the vineyard, a moa fossil was discovered on the property in May 2001, a reminder of the site's deep geological and ecological history.

• Hill named by Charles Trounce in 1917 during limestone quarry operations
• Quarry operated from 1917 to the late 1930s
• Vineyard established 1997; first wines released from the 2003 vintage
• Moa fossil discovered at the vineyard in May 2001