We make Cabernet Sauvignon & Syrah from Gimblett Gravels Hawkes Bay 400 miles north of Renwick ; Pinot Noir from Bannockburn Central Otago , 500 miles south ; Pinot Noir, Chardonnay & Pinot Gris from limestone rich sunny terraces in the Waitaki Valley of North Otago.
All our champagnes have a real character because we only use grapes from a handful of our own plots of vines on the slopes near Boursault, a little village about 9 kilometres from Epernay. The village is well-known for the quality of its grapes, as well as for the Chateau Boursault, which was built by Madame Cliquot Ponsardin of Veuve Cliquot. We are also ‘Récoltant Manipulants’, which means that we do everything from A – Z (from growing the vines to the final sale of the bottle). Every stage is important and I’m insistent on the pickers only selecting the best bunches when they’re harvesting and we only use the best juice off the press.
"I am now working towards “Precise Viticulture” for which results will take time to show . Patience and perseverance are key words for me. We get one chance a year to make wines from grapes growing through the year and one chance in a few years to experiment with changes. So I would like to continue my journey and hopefully in 10 years, I would be here to witness the fruits of our labour!"
"I really love any delicious sparkling – like “Winzersekt” … this is our German answer to French Champagne, Cremant, Spanish Cava and Italian Franciacorta"
"Being a farmer is the toughest challenge. Hail can destroy vineyards, frost can kill grapes. The uncertainly is painful but it is also necessary to understand and appreciate as I try to gain strength from it. To accept the vagaries of climate and to be grateful for each and every day of what life and nature gives us. That is what I have learnt and preach as a doctor and as a farmer."
"I would say that the most important thing is to be able to take the good decisions, at the right moment during the viticultural life of the crop. These decisions are based on our knowledge of the terroir, but also on what we have learnt from past campaigns, and also on our future prediction of the weather. In the end, is the ability to adapt to any kind of situation that is most important and to create wines that show the true spirit of where it belongs."
The sense of togetherness and family tradition and what we give as a team to our winery and region is always a part of our identity and that is what I like most about the job."
"Trying to retain our age-old traditions and grape growing styles is challenging as the world is changing (the climate and soils are ever changing) and demands from customers also are changing. I wish to keep my wines evolving in order to reflect this change and that is challenging but also very stimulating."
"Respect for the environment is an integral part of our philosophy. We strive to work the soil by ploughing, favouring deeper roots of the vine, to allow fuller expression of our Terroir. "