After completing Alans diploma in viticulture and wine production in Marlborough he was quickly drawn back to Central Otago. In a rather uncanny way Alan has come full circle - from growing up on a small lifestyle block in rural Central Otago farming Angora goats, to the role of Winemaker for Central Otago's Nanny Goat Vineyard, producing premium Pinot Noir, Chardonnay and Syrah. As vignerons, Nanny Goat believe their primary role is to act with consideration, responsibility and care with both their own vineyard and those of their grower partners. Nanny Goat Vineyards are certified "Sustainable Winegrowing New Zealand". This means that their wines are made from grapes grown in 100% SWNZ-certified vineyards and produced in 100% SWNZ-certified winemaking facilities. To be SWNZ certified, all members must complete annual submissions and undergo regular on-site audits conducted by an independent verification company.

Nanny Goat Vineyard is named after the wild goats that roam the mountainous terrain of the Central Otago. It seemed to be a fair reflection of the wineries determination to succeed, adapt and thrive in the rugged and often extreme climates of Central Otago - much like the nimble and sure footed wild goats of the region. Nestled within a timeless and sensual landscape, Nanny Goat Estate Vineyard sits between 270m and 290m above sea level spread across two ancient, North East facing terraces in the sub region of Queensbury. This is a region of climatic extremes with typically very hot summers, short autumns and bitterly cold winter days. Challenging conditions for producing world-class cool climate Pinot Noir and Chardonnay. Today, the 19.6 Hectare estate has 10.91Ha under vine, 75% Pinot Noir, 11% Chardonnay and 14% Pinot Gris vines planted in 2004 and 2005. As part of their long term estate planning, additional plantings of Pinot Noir and Chardonnay vines have been completed in 2020 and 2021.Winemaker Alan Peters-Oswald grew up in the small town of Roxburgh, not far from the now internationally renowned wine growing sub regions of Central Otago.

The fruit was hand-picked and destemmed into small open top fermenters for a brief pre-fermentation maceration. Indigenous yeasts allow the ferment begin. 40% whole bunches with careful handing with maximum of two light plunges to favour a silky and light texture. The wines spends between 24 and 32 days on skins prior to pressing to 225L oak barrels for maturation.

Delicious with herb scented roast lamb or Spaghetti alla Puttanesca.