Kindeli wines are the product of Alex Craighead and Josefina Venturino. Alex, born in Australia and raised in New Zealand, studied wine at Lincoln University and soon after began to travel the world working across many wine regions. In 2008 he met Josefina, a landscape architect from Argentina, and after living around the world for a few years they returned to New Zealand.
Drawn to low intervention wines and winemaking, there wasn’t a lot on offer in New Zealand, so they began to experiment with zero sulphur wines in 2013. In 2014 they released their first wines in Martinborough. What began as a hobby soon became a business and  in 2016 they moved to Nelson, where they bought an existing organic winery and vineyard. They have a small cellar where they craft zero additive wines from 10 different grape varieties. They currently farm 11 hectares of grapes across four vineyards (a combination of owned and leased), with soil types ranging from clay to gravel and silt.
 
"Kindeli Tinto" is a blend of 90% Pinot Noir and 10% Syrah with an average vine age of 25 years. The Pinot Noir comes from multiple vineyards, the Syrah from Moutere clay. It is made with 10% carbonic maceration, and the remainder spent between five and twelve days on skins with roughly 10% stem inclusion. This wine is all fermented in stainless tanks with zero additives.
 
The wine gives way to delicious NZ Pinot Noir, which is more playful and airy then your typical Burgundian style. Present red fruit like cherries and raspberries and red currant. The Syrah adds a little tannin, depth and softness and lush black fruit on the finish.