James Graves Opie, originally a sommelier from Victoria, moved to New Zealand in order to make wine from several certified organic sites in the Waipara Valley, situated in the Canterbury wine region. The region is seen as having one of the most diverse arrays of soil types in New Zealand. While the sites are somewhat sheltered from the Pacific Ocean's cooling effects, high natural acidity is still a common aspect of Opie's wines.
Opie's approach to winemaking is simple: "I have always gravitated toward wines that had more to tell than the sum of their parts. Wines that weren’t perfect, that spoke more of their place than the ego of their winemaker." He is definitely an up-and-coming winemaker to watch.