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The first vines were planted in 1994 with a vision to craft wines that could only come from this place, and the first wines under the Carrick label were released in 2000.
In 2002, the winery and restaurant were completed and built into the landscape, grounding Carrick as both a working vineyard and a place for people to gather and experience the wines where they are grown.
From early on, our approach has been guided by care for the land. We have been certified organic since 2008, farming the estate with a deep respect for the soils, climate and ecosystem that shape every vintage.
Today, Carrick remains a single-estate vineyard and winery, stewarded by owners Tony and Ali Cleland since 2021, who live on the property and continue the commitment to thoughtful farming and generous hospitality.
The Carrick Bend Knot, found on every label, reflects this connection. A symbol of resilience, it represents the weaving together of people, land and time - the threads that shape every bottle of Carrick wine.
In 2025, the estate entered a new chapter with the opening of the Waikana Room and a reimagined Cellar Door - new spaces designed to deepen the connection between land, wine and people, and to welcome guests more fully into the Carrick story.
Every wine we make is hand-picked, organically grown and fermented with indigenous yeasts - a pure expression of Bannockburn’s soils, climate and character.
Located in Central Otago (the world’s southernmost wine region), Carrick lies in Bannockburn, a distinctive subregion known for wines of concentration and complexity.
Our 23.5-hectares of vineyard stretch along Cairnmuir Road, overlooking the Kawarau River and Bannockburn Inlet and are all within 700m of the winery.
The vines are planted on glacially formed sandy soils, low in organic matter and water holding capacity. They demand careful stewardship, which is nurtured through certified organic farming, biodynamic preparations, compost and diverse cover crops - never using synthetic pesticides, herbicides or fertilisers.
Estate Range, expressing the full range of varieties grown at Carrick and our signature estate style
Discovery (Natural) Range, a boutique series of raw, experimental wines, unfiltered, unfined and additive-free
Limited Releases, small-batch bottlings that highlight special vineyard parcels or clones.
Sustainability at Carrick begins with the land and guides every decision we make.
As a certified organic estate and a member of Sustainable Winegrowing New Zealand, we farm with a long-term view of caring for the soil, the vines and the wider ecosystem that surrounds them.
Our approach also embraces biodynamic practices, working with natural cycles, composts and diverse cover crops to build soil vitality, encourage biodiversity and strengthen the natural resilience of the vineyard.
Our 23.5-hectare vineyard is entirely managed by our team, with every grape grown, harvested and made into wine here on the estate. This close connection allows us to steward the process from soil to bottle, while reducing transport and ensuring the character of Bannockburn is expressed as clearly as possible.
In the winery we rely on indigenous yeasts rather than cultured strains, allowing fermentation to be guided by the natural microbiology of the vineyard.
Beyond the vines, sustainability shapes how we run the whole estate.
Much of the produce served in our restaurant is grown in our organic kitchen garden or sourced from local suppliers, connecting the food on the plate directly to the region around us.
Vineyard prunings, grape skins and stalks, paper, straw and coffee grounds are composted and returned to the soil, while restaurant food scraps are offered to our free-range chickens, in return for eggs for the kitchen.
Sheep graze the vineyard to naturally manage grass growth, while tractors multitask to cutdown vineyard passes and fuel use.
We are also continually working to reduce waste and packaging impact. Glass, paper, cans, cardboard and soft plastics are recycled across the estate, while vineyard materials such as irrigation pipes, fertiliser containers and bird netting are returned through specialist agricultural recycling programmes.
Two-thirds of our wines are bottled in lightweight New Zealand-made glass containing 74% recycled material, and some wines are supplied to local venues in reusable stainless steel kegs.
Even our coffee cups have been replaced with cups made from recycled coffee husks.
Biodiversity is an essential part of a healthy vineyard ecosystem.
Native plantings and wetland areas across the property provide habitat for wildlife, including native frogs and fish in our pond, while olive groves and diverse plantings help strengthen the ecological balance of the estate.
For Alison and Tony, owning Carrick is the realisation of a long-held dream. What began as a favourite stop on their journeys through Central Otago has become their home and life’s passion.
With roots in dairy farming and decades spent building FarmRight — managing assets across dairy, beef, viticulture and horticulture in New Zealand and Australia — they bring both creative vision and sound governance to Carrick. Now living on the vineyard, Alison’s eye for design and Tony’s steady leadership guide Carrick’s evolution, ensuring the vineyard continues to thrive as a true expression of Bannockburn.
From the rugged coastlines of Western Victoria to the alpine beauty of Central Otago, Justin’s 35-year journey has been shaped by a deep appreciation for people, place, and the businesses that bring them together.
Drawn to Carrick by its wines, values, and strong sense of community, he now leads the estate as General Manager. In this role, Justin is focused on building on Carrick’s reputation as a respected, values-driven business—championing integrity, care, and long-term sustainability, while supporting and developing the next generation of leaders and continuing to elevate both the wines and Carrick's legendary onsite experience.
Rosie joined Carrick in 2018, bringing with her a deep curiosity for place and process. Originally from Hawke’s Bay, her love of wine began in a high school chemistry class and led her to a degree in Viticulture and Oenology at Lincoln University.
Her winemaking journey has taken her from Craggy Range to GD Vajra in Piemonte and Cristom in Oregon — experiences that shaped her respect for organics and authenticity. At Carrick, Rosie crafts wines that speak clearly of their Bannockburn origin: precise, expressive, and confidently of this place.
Raised in Hamilton with a love for farming, travel and the outdoors, Damon was naturally drawn to viticulture. After completing a Bachelor of Viticulture and Oenology at Lincoln University, he worked a couple seasons in Marlborough before heading abroad. After plenty of travel, as well as experience as a cellar hand, sommelier and vineyard operator in the UK, Damon returned to NZ and made Central Otago home.
Damon brings energy and purpose to Carrick's vineyards. He's driven to enliven the soil, foster biodiversity, and strives to portray this through the vines.
AJ’s wine story began on the ski slopes of Central Otago, where he sold wine to fund lift passes — a side hustle that turned into a lifelong career. After decades representing some of the world’s most coveted wine brands, he returned to where his heart always belonged.
At Carrick, AJ leads sales with equal measures of professionalism and passion. He’s drawn to Carrick’s family ownership, integrity, and organic ethos — and believes wine should always come with a dash of fun and a great story to share.
If you hear laughter floating through the vines, Ceri’s likely at the centre of it. A former athlete turned wine professional, her first sip of Central Otago Pinot Noir changed everything — sparking a new career and lifelong passion.
With years of experience in both viticulture and luxury hospitality, Ceri brings insight, energy, and heart to every premium experience. She’s dedicated to creating moments that connect guests to the vineyard — and to the people and stories behind each glass.
Gwen’s connection to food runs deep — shaped by her upbringing on an Otago hill-country farm where the kitchen was the heart of the home. Her career has taken her from New Zealand to Michelin-starred kitchens in London, and finally, back to Central Otago.
At Carrick, Gwen celebrates the seasons through dishes rooted in the region’s produce and her own garden just beyond the kitchen door. Her menus reflect the rhythm of Bannockburn — honest, elegant, and in harmony with the wines.
