Coxs’ Vineyard, located toward the Eastern end of the Gibbston Valley, rests on a North facing Terrace atop wind blown glacial soils and a 6 meter rocky outwash of alluvial schist.  Planted as a contract vineyard by Doug Cox in 1999, Coxs’ fruit has attracted an A-list clientele (Peregrine, Burn Cottage, Takapoto Estate and Graheme Norton’s Invivo) and is renowned for its infallible expression of Gibbston’s most admirable qualities; Lifted aromatics, crisp freshness, vibrant structure and silky tannins.