Happenings from the vineyards, wineries and roads travelled between.

Five minutes in the NZ Herald

Why did you become a winemaker?
I figured out early winemaking was going to be a job I would never get bored of because it calls on many different skills and the playing field changes every year. It is also a job of maximising small percentages of quality towards an ideal; I like the idea of always striving for something that is just out of reach. That’s the challenge of working with the finest wines.

Explain your winemaking philosophy?
It’s very simple; growing the grapes is the most important part. Finding the site, choosing the vines and waiting for the vine age is where the work, luck and hopefully inspiration is. If it all comes together, as it has at Dry River, the winemaking philosophy is to preserve everything that is good about that grape, that site, that region in a bottle of wine. Nature and time do the work; as a winemaker I’m only involved for a small window of the life of a vineyard and a wine.

What makes your wines unique?
Dry River wines are created to deliver pleasure beyond a couple of years in the cellar. Most New Zealand wines are simple “flavour” wines; Dry River wines evolve layers of interest as the years go buy.

Read the rest on the NZ Herald site