The quest for world class wines, especially the capricious Pinot Noir, can be said to be a journey rather than a destination. From the humble beginnings of the early 1980s to the highly regarded vineyard of today, it has been a long and spectacular path, but the journey is not over and never will be. If you are fortunate enough to visit Martinborough Vineyard today, you will find more than a wine-producing operation. The drive to produce the very best wines imbues the entire company from every aspect. The grapes are hand-picked to ensure that only the best fruit makes it to the bottle. Much of the wine making process is based on Burgundian techniques which have produced some of the world’s most complex and delicate red wines for centuries.
Martinborough Vineyard has gathered world-renown for its Pinot Noir. A lesser-known story, however, has been the success of its other varieties. Over the past few years, Martinborough Vineyard has won acclaim for its Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling and Late Harvest Riesling. While the spotlight has been on Pinot Noir, these other wines have been slowly gathering prominence and a strong following.
Martinborough, New Zealand
Riesling, Sauvignon Blanc, Chardonnay, Pinot gris, Syrah, Viognier, Pinot Noir
CELLAR DOOR HOURS
11:00 AM- 4:00 PM
Paul Mason is a New Zealander who, after some years overseas, in January 2004 returned home to join the Martinborough Vineyard Estates crew.
He has most recently been a flying winemaker with a UK based company which included exciting stints in Italy and Chile.
He’s worked extensively in New Zealand with vintages at Coopers Creek, de Redcliffe and Villa Maria and has also worked in both Australia and the US. Seems our Paul enjoys the travelling life. We won’t let him go awandering no more no more...
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