After a successful career overseas, Matahiwi founder Alistair Scott moved his family home to New Zealand to (in his case literally) throw down some roots. In 1998, having surveyed all the major winemaking zones - from Malborough to Martinborough - Alistair decided upon the vibrant but lesser known Wairarapa region, located in the southeast corner of the northern island. In the late 1800s, this district had been home to the first Pinot Noir ever planted in NZ, but following prohibition had largely fallen off the enological map. Helping to restore and elevate cool climate Pinot Noir here has, in fact, become incorporate to the estate's raison d'etre: "Matahiwi Estate is proud to be part of that revival and rebirth of winemaking in this special region - hence the totem of the phoenix on our labels.” Hyper-focused on vine management, both enologist Karina Southey and chief winemaker Miles Dinneen remain integral to this process. In the case of Matahiwi’s Pinot Noir, they have helped oversee the planting of no fewer than 8 different clones across 48 hectares, allowing for a remarkably wide range of flavor profiles and a staggered ripening window. While the region's soil is similar to Burgundy’s and therefore well suited to PN, Matahiwi is also well-known for its quintessential Sauvignon Blanc, whose crowd-pleasing style they liken "to Oyster Bay, but a bit more tropical".

The estate's location also tells a big story: its 75 contiguous hectares are centered around an old riverbed which was lifted up by a massive 8.2 earthquake in 1855. (Mata means "raised" in Maori and hiwi is "plain"). The result was a baseline of free-draining gravel topped with light sandy loam which naturally curbs canopy density and also helps keep disease in check. Located at the northern end of the Ruamahanga River Valley, the vineyard is sheltered on all sides, including by the snowcapped Tararua Range; a set of coastal hills some 35 miles to the east. Despite all the natural barriers, wind remains a defining feature here as it does elsewhere in New Zealand – especially in the spring, when it can reduce flowering and lead to moderate yields. In addition, the natural water table is "ridiculously deep" and Matahiwi lies in a rain shadow that sees some of the North Island’s lowest annual rainfall (800–1200 mm per year). Long story short, this cool, dry, semi-maritime clime is ideal for aromatic grape varieties such as Pinot Noir and Sauvignon Blanc. The long, even-keeled ripening period allows for fully developed fruit and tannins while still preserving plenty of freshness and acidity.