True Nature, Character & Disposition
Aard is the Flemish word for something's true nature — its character or disposition. [^145^] Annabelle Koopman and Bart De Parade chose this name because it reflects their approach to winemaking: simplicity, care, and connection with the earth; allowing the vines to express themselves. [^145^] Aard began in 2023, when the couple made the move to Hawke's Bay to farm at the vineyard Annabelle grew up on — a 3.5-hectare site just outside of Pakipaki, near the Awanui stream, planted in 2005 and 2006 by her parents, who make Hopes Grove wines. [^145^] Annabelle was raised on this land, surrounded by wine from a young age, though she never thought she would end up making it. [^145^] Wine crept up on her, leading her on a journey around the world — working in various countries and regions before landing in the Mosel Valley, where she was first exposed to the world of natural wine, and where she met Bart. [^145^] Long story short, there was no going back. Bart, from Antwerp, Belgium, came to wine through horticulture and agriculture — after being introduced to natural wine, he moved to Germany to learn straight from the winegrowers, farming his own parcels in the Mosel before meeting Annabelle. [^145^] Together, they farm 100% organically, certified under BioGro NZ, and implement biodynamic practices. [^151^] Their wines will never be fined, filtered, or have anything except a small amount of SO2 added — and only in some wines, if it's really necessary. [^145^]
From the Mosel Valley to the Family Farm
Annabelle Koopman's family moved to the farm when she was a child. Growing up on the vineyard, she was surrounded by wine from a young age — although if you asked her back then, she never thought she would end up making it. [^145^] Wine crept up on her however, and ended up leading her on a journey around the world. She worked in various countries and regions to explore and learn winemaking from many perspectives. [^145^]
She ended up in the Mosel Valley, Germany — one of the world's most celebrated Riesling regions — where she was first exposed to the world of natural wine, and where she met Bart. [^145^] Long story short, there was no going back. [^145^] Bart, from Antwerp, Belgium, came to wine through a different path. After being introduced to natural wine, he was getting plenty of experience tasting it, but wanted to learn more about growing and making it. So he moved to Germany to learn straight from the winegrowers. [^145^] With a background in horticulture and agriculture, it was easy enough to make the switch to viticulture. He farmed a couple of his own parcels over there, and was planning to set himself up long term in the Mosel when Annabelle and he met. [^145^]
They decided to give winegrowing a shot together, and after a couple of years ended up making the big move to New Zealand — back to the vineyard Annabelle grew up on. [^145^] In 2023, Aard was born. The vineyard had been planted by Annabelle's parents in 2005 and 2006 — Syrah, Chardonnay, Pinot Noir, and Viognier on a mix of Pliocene limestone, clay, and volcanic silt. [^145^] The slopes are mostly north or north-east facing, protecting the vines from the full force of the cool southerly winds. [^145^]
Annabelle feels deeply connected to the land and very lucky to be able to be part of the history of this place. [^145^] Bart loves to farm, and to grow things. And things seem to love growing in the Hawke's Bay climate. [^145^] Together, they are writing a new chapter in a story that began nearly two decades ago when the first vines went into the ground.
"Aard is the Flemish word for something's true nature; it's character or disposition. We chose this name as it reflects our approach to winemaking — simplicity, care and connection with the earth; allowing the vines to express themselves."
— Annabelle Koopman & Bart De Parade
Pliocene Limestone, Clay & Volcanic Silt — No-Till, Organic, Biodynamic
The Aard vineyard is a 3.5-hectare site just outside of Pakipaki, near the Awanui stream, in the heart of Hawke's Bay. [^145^] It was planted in 2005 and 2006 by Annabelle's parents, who continue to make Hopes Grove wines from the same property. [^145^] Annabelle and Bart work alongside them, farming their own parcels with a distinct philosophy and approach.
The soil is a mixture of Pliocene limestone, clay, and volcanic silt. [^145^] Small seashells and fossils can sometimes be found inside rocks on the hills — a reminder of the ancient seabed that once covered this land. [^145^] The slopes are mostly north or north-east facing, which protects the vineyard from the full force of the cool southerly winds that sweep through Hawke's Bay. [^145^] This aspect ensures even sun exposure and balanced ripening.
The vineyard is farmed 100% organically, certified under BioGro NZ, and biodynamic practices are implemented throughout. [^151^] No-till farming is central to the approach — the soil is never turned, preserving its structure, microbial life, and carbon content. [^146^] Cover crops grow between the rows, building soil health and encouraging biodiversity. Biodynamic preparations are applied according to the lunar calendar, enhancing the vitality of the vines and the ecosystem.
The current plantings are Syrah, Chardonnay, Pinot Noir, and Viognier — with new plantings planned for the near future. [^145^] All grapes are farmed by Annabelle and Bart themselves, using practices they honed in the Mosel and have adapted to the Hawke's Bay climate. They feel extremely lucky to be able to connect with the land and farm here. [^145^]
Family vineyard just outside Pakipaki, near the Awanui stream. [^145^] Planted by Annabelle's parents (Hopes Grove). Syrah, Chardonnay, Pinot Noir, Viognier. [^145^] North and north-east facing slopes protect from cool southerly winds. [^145^] A place of deep personal and agricultural history.
Ancient soils with a mix of Pliocene limestone, clay, and volcanic silt. [^145^] Small seashells and fossils found in rocks on the hills. [^145^] The limestone component adds minerality and freshness to the wines, while the clay retains moisture and the volcanic silt contributes structure.
100% organic farming, certified under BioGro NZ. [^151^] Biodynamic practices implemented throughout — preparations, compost, lunar calendar alignment. [^151^] The vineyard is treated as a self-sustaining organism, with biodiversity and soil health as the foundation of everything.
No-till practices preserve soil structure, microbial life, and carbon content. [^146^] Cover crops grow between rows, building organic matter and encouraging beneficial insects. This is regenerative agriculture in action — farming that improves the land rather than depleting it.
Never Fined, Never Filtered, Only If Necessary
Aard's winemaking philosophy is written in stone — or rather, on their website: "Our wines will never be fined, filtered, or have anything except a small amount of SO2 added — and only in some wines, if it's really necessary." [^145^] This is not a flexible guideline. It is a commitment to transparency, to letting the wine be what it wants to be, and to trusting the vineyard to do the heavy lifting.
The wines are always made with organic certified grapes that Annabelle and Bart have farmed themselves, using biodynamic practices, and have a real connection with. [^145^] This is crucial: they do not buy fruit. They do not outsource. Every grape that goes into an Aard wine has been touched by their hands, pruned by their secateurs, and harvested with their judgement.
The process is guided by natural rhythms. [^151^] Fermentation is spontaneous, driven by indigenous yeasts from the vineyard and cellar. The wines are bottled without fining or filtration, preserving all the natural flavours, textures, and aromatic compounds that conventional winemaking often strips away. When sulphur is used, it is minimal and selective — only when a wine truly needs it for stability.
The result is wine that tastes alive. The Pet-Nat Syrah — bottled during fermentation and hand-disgorged after six months on lees — is juicy, vibrant, and unapologetically fun. [^155^] The Chardonnay Pinot Noir is a field blend that captures the energy of co-fermentation. The Rosé is pale, dry, and built for long afternoons. Each wine is a snapshot of a specific moment in the vineyard, made without artifice or pretension.
Wines of Presence — Living, Pure, Vibrant & Honest
Aard describes their wines as "wines of presence" — a phrase that captures everything they stand for. [^151^] "We farm 100% organically, certified under BioGro NZ, and implement biodynamic practices. For us this is the only way. Our process is guided by natural rhythms, and we hold a deep respect for the earth and the interconnectedness of the natural world. By working with minimal intervention and respecting the natural rhythm of the winemaking process, we hope to create wines that are pure, vibrant, and honest." [^151^] This is not marketing copy. It is a manifesto. In an industry often driven by scores, trends, and volume, Aard is making wine for people who want to taste the truth of a place — and the truth of the people who farm it.
A Daughter Returns, A Belgian Arrives, A Story Begins
Aard is a story of return and arrival. Annabelle returns to the land she grew up on — the vineyard her parents planted, the hills she played in as a child, the stream that runs through the property. Bart arrives from Belgium, via the Mosel, bringing with him a European sensibility for natural wine and a deep love of farming. [^145^]
Their partnership is built on shared values: simplicity, care, connection with the earth. [^145^] They are not trying to build an empire. They are trying to make wine that reflects the true nature of their vineyard — its character, its disposition, its aard. The scale is small. The ambition is large, but it is an ambition of quality, not quantity.
The Aard wines are sold through the Hopes Grove website — Annabelle's parents' label — and through select retailers in New Zealand. [^147^] [^160^] They are part of the RAW WINE community, recognised as authentic natural wine producers. [^157^] Tastings can be arranged at the vineyard by appointment — an opportunity to meet the makers, walk the vines, and understand why this small patch of Hawke's Bay is producing some of New Zealand's most exciting natural wine.
The future of Aard is rooted in the same principles that founded it: organic certification, biodynamic practices, no-till farming, and minimal intervention winemaking. As the vineyard matures and Annabelle and Bart's understanding of their site deepens, the wines will only become more expressive. This is just the beginning.
"I love to farm, and to grow things. And things seem to love growing in the Hawke's Bay climate so let's see what we can do."
— Bart De Parade
The Aard Range
Aard produces a small, focused range of natural wines from their 3.5-hectare family vineyard in Pakipaki, Hawke's Bay. All wines are made from BioGro-certified organic grapes, farmed biodynamically and no-till by Annabelle and Bart themselves. [^145^] [^151^] They are never fined or filtered, with only minimal SO2 added if absolutely necessary. [^145^] The range includes a vibrant Pet-Nat Syrah, a field blend of Chardonnay and Pinot Noir, and a pale, dry Rosé — all made with spontaneity, honesty, and a deep connection to the land. Prices are approximate and in NZD.