A legacy of winemaking culture that traces back generations.
Regional expressions of purity
VILAURA is New Zealand's first traditional producer dedicated solely to multi-regional Methode Traditionelle, exclusively producing single vineyard, single vintage wines defined by strict traditional methods and extended bottle aging.
The Story
VILAURA’s Founding Director Jascha Oldham-Selak, a descendant of the pioneering Selak wine family, began his personal journey in wine with a singular focus on New Zealand Methode Traditionnelle. Through his inherited connection to his vigneron forefathers paired with his modern education in winemaking technical precision, Jascha produced and laid down the very first VILAURA vintage — the VILAURA 2019 Hawke’s Bay Blanc de Blanc.
Each year that has passed since - many more regional VILAURA releases have been cellared for timely release in the years that follow.
By his side and throughout the VILAURA journey, Managing Director Sanne Witteveen, brings with her not only a degree in modern oenology but with extensive experience within corporate wine brands. Sanne has become the matriarch of what VILAURA is today and leads its future with a strong and powerful intent.
Together, they are the Directors of VILAURA - the House of Energy - While leading a new era of New Zealand Methode Traditionelle sparkling wine.
Production Ethics
Each release of VILAURA wine is an expression of a time of place - single vineyard, single vintage and singe varietal by design — guided using modern and precise winemaking techniques to allow each wine to reflect the unique terroir from which it was grown.
Harvesting only from New Zealand’s three most renowned regions that each have their own unique and distinct climate: Hawke’s Bay, Marlborough, and Central Otago.
VILAURA maintains a close working relationship with each of its regions dedicated growers who also share in the values of precision and regional expression, selecting only exceptional vineyard sites that reflect and express regional purity and character.
Each release of VILAURA rests in the bottle on yeast lees for a minimum of 36 months to achieve the Vintage status while each wine style is finished Extra Brut to ensure its regional purity.
Riddled by hand and batch disgorgement can be seen by the mark at the base and by the specific unique date placed on the back of each bottle.
Vision to design
The VILAURA philosophy is one that irrevocably focuses on precision not only throughout vine growing and base winemaking but to continue through to the final package finish of each individual bottle.
Each component has been carefully selected for both sustainability and luxury factors in mind to offer the most rewarding experience for those that have an eye for detail.
The concept of natural composition and textile feel exist in the texture of each element selected.
Every factor of the VILAURA un-packaging experience combines with the wine experience to achieve a standard of luxury feel that is rarely surpassed.
With a strong influence from the traditions and ways of Champagne, VILAURA annually releases all regional wines in Magnum format as a tribute to the past, present and future of life celebration.
