Cloudy Bay, clear vision: the roundabout story of New Zealand’s most famous wine

Douglas Blyde 17Apr 2025 | The London Standard

‘After our first vintage, my Italian viticulture professor came over with tears in his eyes’

The founder of Cloudy Bay wine, David Hohnen, has teamed up with entrepreneur Rupert Clevely — of Geronimo Inns fame — and the Marlborough Grape Growers Cooperative to launch Marlborough Heartland, a Sauvignon Blanc which captures the essence of a remarkable landscape.

Hohnen doesn’t just move through the wine world, he tears through it on a motorbike. Literally. In 1969, aged 20, he rode from Adelaide to Sydney, loaded his bike onto a P&O liner, and crossed the Pacific to California, petrol still sloshing in the tank. He landed in Fresno, a dusty, agricultural outpost in the Central Valley, where the local university offered five-acre student vineyards and a neglected teaching winery which hadn’t produced a drinkable drop in years. That changed when Hohnen got the keys.

“They gave me five acres of Carignan and told me to get on with it,” he says. “The winery was a mess. I spent three months scrubbing tanks. After our first vintage, my Italian viticulture professor — a good man called Vince Petrucci — came over with tears in his eyes and said, ‘Thank you, this is the first wine I’ve been able to drink from this place.”’ Hohnen was hooked.

Back in Western Australia by 1970, Hohnen helped plant the early vines which became Cape Mentelle. There was no blueprint, just instinct, energy and the conviction that wine ought to express something beyond itself. “In ‘74 we had our first real vintage. ‘78 was terrific — critic James Halliday gave us a great write-up. We were in a shed, crude kit, but the wines had promise.”

Then, in 1983, he was ambushed by a grape. A few bottles left by visiting Kiwi winemakers turned everything. He says: “It wasn’t just good – it was electrifying.”

Armed with curiosity and air miles donated by his brother Mark, Hohnen zigzagged across New Zealand in search of the right spot for Sauvignon Blanc. Gisborne was too lush. Hawke’s Bay, too humid. Then came Marlborough. “It was brown. Dry. Sunlit. I thought, “Gotcha!”’

From trout to triumph

By 1985, Cloudy Bay was born; funded by a brutal million-dollar loan at 23.5 per cent interest. The decision was sealed after Hohnen’s brother’s business partner, Simon Fraser (of the Loch Ness Frasers), caught a trophy trout on a fishing trip in the area. “I always said Cloudy Bay owes it to a fish.”

They built the winery at speed, introduced a tilt-up slab technique that had never been used in New Zealand, and sent grapes north to Kevin Judd, the pioneering winemaker Hohnen had met at a wine show in Auckland. The 1985 vintage was blended with a little Riesling and Semillon, allowing it to age gracefully. “It worked,” says Hohnen says. “People still remember their first glass.”

Cloudy Bay wasn’t launched. It bolted onto the scene: “People thought we contrived the allocation. We didn’t. It was a runaway horse. I just sat firm in the saddle, held the reins, and tried to steer.” Demand constantly outpaced supply. “Probably never caught up in my time.”

Veuve Clicquot came calling. Under the stewardship of Joseph Henriot, and later Cécile Bonnefond, Cloudy Bay thrived. “They were smart. Understood wine. Understood brand. Let us get on with it.”

By 2000, Hohnen found himself Chairman and MD of both Cape Mentelle and Cloudy Bay. “Not my choice of title. For a country hick, it sat heavy. I decided to leave. Should’ve gone straight away. Instead, I stuck around for the handover — the worst mistake I ever made.”

He drifted, gloriously. Raised free-range pigs with real care, railing against their status as “the four-legged chooks of the world.” Then came the charcuterie, but done properly: low intervention, slow drying, clean, honest flavours.

The return

In 2022, Cloudy Bay called him back. They’d rebuilt the original winery as a visitor centre and named it the Founder’s Centre. “It was emotional. We’d parted well, and we’re friends again now.”

He had one last idea: enter Marlborough Heartland – a new label, made in collaboration with Rupert Clevely (of Geronimo Inns) and the Marlborough Grape Growers Cooperative, a formidable alliance of 80 growers who usually make bulk wine.

“They do 16 million litres a year,” Hohnen says. “I said, let’s make something special. We picked eight vineyards on deep pebble soils in the central Wairau Valley – the black country. That’s where the best Sauvignon comes from. Ripe, not green. No tomato leaf. Just bright fruit, full palate, lovely tingle. For just over a tenner, it speaks.”

His daughter, Freya — top of her class, a seasoned winemaker, and mother of two — is on the blending bench. “She does the high notes. I do the low. You’ve got to have both.”

A sense of place

What’s in the name? Like Cape Mentelle or Cloudy Bay, it’s geographical. “Some said ‘Cloudy’ sounded like cloudy wine. They were wrong. Place matters. It grounds you.”

Today, the second vintage of Marlborough Heartland is sailing towards England. Sainsbury’s has backed it. The supermarket’s wine agency partner, Watermill Wines, helped secure the listing. “They’ve got the buyers. We’ve got the story.”

And what a story. Cloudy Bay went on to become the world’s best-known white wine. No fuss, no spin, just magnetic Marlborough Sauvignon bottled by a man who listened when the land spoke.

Says Hohnen: “I’ve never had anything from New Zealand. But that’s because I’m Australian. Not sure they like to admit an Aussie created their most famous wine. Doesn’t matter. I’m just happy to be back.”

What’s next? “I don’t look back. I’ve made mistakes, sure. But winemaking is a privilege. You meet good people — real people — farmers whose wealth comes from the earth. Not suits.”

If he could share a bottle with anyone? “It’d be family. Always family. Someone once said, “Without family, you’d have to fight with strangers!” We’ve done pretty well.”

So ends this chapter, with the vines back under his feet and the Marlborough sun on his face. David Hohnen, still steering the horse. Still making the wine speak…

New Zealand wine sales in US increase, for 16th year in a row

Morningreport | 21 April 2023

Sales of New Zealand wine have increased in the US – “a bright spot in an otherwise declining import sector”, the New Zealand Winegrowers industry body says.

The increase, for 2024, marks the sixteenth year in a row that retail sales of New Zealand wines within the US have gone up, the new report from alcohol sales analysts Impact Databank. And it comes on the heels of threats from US president Donald Trump to impose a 200 percent tariff on alcohol imported from European Union countries, amid unfolding international trade tensions.

New Zealand Winegrowers director Fabian Yukich told Morning Report it was promising news, amidst otherwise challenging conditions.

“That publication goes out to a lot of people who make decisions about buying New Zealand wine, so it’s pretty important … that we’re getting all this good news from the US right now, where things are otherwise a bit gloomy in other parts of the industry … people see it and they say, well we better order some more New Zealand wine,” Yukich said.

New Zealand is particularly known for the “flavours and aromas” of our sauvignon blank, he said.

“If you look at it from a global perspective, we are less than 2 percent of the world’s production – the trend at the moment is moving away from red wines and towards white wines, and it’s moving towards those more aromatic fresh white wines, so the trend is all in New Zealand’s favour.”

“So the wine’s that we make they are also very sustainably made, and we do take a lot of time to promote that around the world, and that is also in our favour because people do like to buy wines that are sustainably produced.”

Yukich said despite retail sales in the US increasing, retailers were being slow to restock New Zealand wine on their shelves, “and we are feeling that a little bit in New Zealand.”

“They’re unstocking – so that means less sales in the short term … less imports from New Zealand at the moment … but the outlook in the long term is good. Just about every other country’s sales at retail level are reducing, and wine in general is reducing – against that backdrop New Zealand wine is increasing … the long term picture is good.”

Picking has just begun for this season’s sauvignon blanc, but in the face of declining consumption in New Zealand and international, some growers in Marlborough have recently been advised to leave some of their crop unpicked.

“In the last three years we’ve had three massive crops, that Mother Nature has delivered – and this year’s no different to 2022 and 2023, where the vines are delivering a lot of grapes,” Yukich said.

“And the wine companies are saying ‘well look, we need to temper that against what is actually being exported out of the country’.

“It’s not great news for our growers… but the long term outlook is good.”

Gold Medal Winners from the New Zealand International Wine Show October 2024

The Results from the 2024 New Zealand International Wine Show are here.Hosted by Wayne Kennedy, Murray Jaspers and Michael Kuus

Wednesday 9th April, 8 pm Start

Door Price: Members $16 / Guests $20

Immediately after the Gold Medal Winners from the New Zealand International Wine Show were announced last October, your club set out to acquire three bottles of seven gold medal wines for us to taste this month. April was chosen to do this as that is a time of the year when the wine industry is busy with harvest, and thus many wineries are unavailable to present to us.

The beauty of doing this immediately that the announcements were made were two-fold. It meant that the wines were still available and more importantly it also gave us an opportunity to secure seven trophy wines, including the McArthur Ridge Southern Tor Pinot Noir which was the Champion wine of the Show.

Many of these wines are hard to come by now, so we are fortunate that your committee acted so quickly. All that remains is for you to attend and enjoy a great trophy tasting.

Please remember your tasting glasses

The wines we will be tasting are:

  • 2024 Leftfield Pinot Gris, Marlborough
  • 2024 Wairau River Estate Sauvignon Blanc, Marlborough
  • 2024 Sileni Advocate Grand Reserve Albarino, Hawkes Bay
  • 2023 Bladen Eight Rows Riesling, Marlborough
  • 2022 Kirrihill Regional Series Clare Valley Shiraz, South Australia
  • 2021 Church Road McDonald Series Merlot, Hawkes Bay
  • 2023 McArthur Ridge Southern Tor Pinot Noir

Tasting – Mission Wines, Hawkes Bay w/Tammy Edwards

A heritage like no other – Mission Estate Winery
Wednesday 12th March, 8pm
Door Price: Members $6 / Guests $10

Reaching NZ shores in 1838, pioneering French missionaries founded a legacy. From their many accomplishments now interwoven throughout history came New Zealand’s first winery, Mission , in 1851. Their inspiration, a legacy, continues.

Today their vineyards span two of NZ’s best winegrowing regions; Hawkes Bay and Marlborough. Hawkes Bay vineyards in the Gimblett Gravels and Taradale focus on Chardonnay, Merlot, Cabernet Sauvignon and Syrah; but also include small clocks of other varietals such as Semillon and Cabernet Franc.

Whereas, their Marlborough properties, perfect for producing cool climate wine styles, grow Sauvignon Blanc, Pinot Noir and Pinot Gris.

Mission Estate Winery established in 1851 by pioneering French Missionaries is New Zealand’s oldest winery and the birthplace of New Zealand wine.
Mission Estate Winery established in 1851 by pioneering French Missionaries is New Zealand’s oldest winery and the birthplace of New Zealand wine.

Paul Mooney, our passionate winemaker since 1979, was trained by the Marist Brothers themselves, Paul imparts the very essence of Mission’s French heritage winemaking philosophy into both our Hawke’s Bay and Marlborough wines.

We consider ourselves guardians of our heritage and our land, and for more than 20 years we have been proud to be a founding member of Sustainable Winegrowing New Zealand. In 1998, we were also one of the first wineries in New Zealand to be certified with the internationally recognised environmental management system ISO 14001.

We start with 2024 Mission Estate Rosé as our conversation/entry tasting followed by:

  • 2023 The Gaia Project Pinot Gris
  • 2024 Mission Estate
  • 2023 Reserve Chardonnay
  • 2019 Mission Reserve Cabernet Franc
  • 2020 Mission Reserve Cabernet Sauvignon
  • 2023 Reserve Syrah

SPECIAL NOTE: The door prize on tasting night is going to be something a little special, namely a bottle of Lanvin Brut Champagne NV. Ticket prices for this will be $2 each.

The Most Wanted Sauvignon Blancs of 2025

Searching for something fresh and zesty? We’ve got you covered.

Nat Sellers, Wine-Searcher Content Writer | 22-Jan-2025

© Shutterstock/stockcreations | Its light adaptability and food-friendliness has ensured Sauvignon Blanc remains as popular as ever.
Its light adaptability and food-friendliness has ensured Sauvignon Blanc remains as popular as ever. © Shutterstock/stockcreations

It’s that time again when we greet the new year with the world’s most wanted wines.

And kicking off this most anticipated series is that old French stalwart-cum-Kiwi icon, Sauvignon Blanc.

Fresh and vibrant with the capacity – if aged in oak or on lees – to be rich, textured and unctuous, although these expressions are rarer than their steelier counterparts.

Vineyards and rolling hills, Marlborough, South Island | © patjo / shutterstock.com
Vineyards and rolling hills, Marlborough, South Island | © patjo / shutterstock.com

This year’s list incorporates styles ranging from traditional Loire elegance to the New Zealand zingers that threw the Antipodean islands onto the world stage.

However, what’s interesting about this list is how virtually unchanged it is from last year’s with Louis-Benjamin – Didier Dagueneau’s Silex once more leading the pack.

Although classified as Vin de France, Louis-Benjamin – Didier Dagueneau is one of the Loire’s leading producers in Pouilly-Fumé, an appellation that’s known for its world-class smokey Sauvignon Blanc.

Didier Dagueneau was himself a risk-taker and, after a career in motorcycle sidecar racing, he eventually brought his rebellious spirit to winemaking.

However, despite ruffling feathers up and down the Loire Valley, Dagueneau succeeded in revitalizing the region. After his fatal ultralight plane accident in 2008, Dagueneau’s children have continued his legacy, with the bottles now bearing his son Louis-Benjamin’s name.

Despite being the world’s most popular Sauvignon Blanc for a second year in a row, with an aggregated score of 93 points, the Silex has changed very little pricewise, dropping from last year’s $225 to this year’s $223, while ten years ago, it hovered around $115.

Sauvignon Blanc: the variety that put New Zealand wines onto the world scale | ©patjo / www.shutterstock.com
Sauvignon Blanc: the variety that put New Zealand wines onto the world scale | ©patjo / www.shutterstock.com

Number two is Marlborough‘s perennial Cloudy Bay, which took third place last year. Cloudy Bay was founded in 1985 by David Hohnen – who had already established Cape Mentelle Vineyards in Australia’s Margaret River – and successfully put New Zealand wine on the map.

With an aggregated score of 90 points, it’s clear since those heady days in the 80s, that Cloudy Bay has yet to fall out of fashion, while prices have remained remarkably benign. Last year, it was $33 and has dropped a dollar to this year’s $32. Ten years ago it was roughly $27, proving astonishingly stable despite the passing of a decade.

Third is the Pavillon Blanc du Château Margaux, which took second place last year. One of the Médoc‘s most illustrious estates, Château Margaux is best known for its classic red blends, however, their whites still clearly hit the mark.

With an aggregated score of 94 points, it currently sits at $318, a minor drop from last year’s $328, although a marked increase from the $181 of ten years ago.

Number four is another from Louis-Benjamin – Didier Dagueneau, this time the Pur Sang. The name is a direct translation of “purebred” – which often refers to thoroughbred horses – the label depicts the famous Lascaux cave painting of a horse.

The name suggests excellence, and this is reflected in the critic score of 93 points. It occupies the same spot as it did last year, and near enough the same price, coming in at $146 versus last year’s $145, having crawled up from the $87 of a decade ago.

Number five was also on last year’s list in the exact same place, the Edmond Vatan Sancerre Clos la Neore. A small producer, Edmond Vatan is one of the most lauded producers in the Loire Valley, having built a reputation for making Sancerre that can age for decades.

However, with an aggregated score of 93 points, it also comes at a cost. A price tag of $367 makes it the second most expensive Savvy on this list, however, it’s still a marked come down from last year’s $455. Ten years ago, it sat at $101.

Six is the only American to make this list and the most expensive by several country miles. Last year it flew in at number seven, this year it’s clambered up a slot, absolutely no prizes for guessing what, it’s Screaming Eagle.

The luxury Californian winery based in Napa’s Oakville was first established in 1986 by former real estate agent Jean Phillips, who initially sold fruit to other Napa producers. However, after building a winery, 1992 saw the release of the first vintage of Screaming Eagle to rapturous praise – particularly from Robert Parker – firmly establishing cult status.

However, despite a 93 points critic score and the perennial waiting list, prices have dropped. Ten years ago, the wine stood at $3820 and last year it came in at $3955, however, this year it’s dropped to $3398 proving even the great eagle can’t escape a cost-of-living crisis.

Number seven is a Sancerre by Domaine Vacheron which didn’t feature on last year’s list. Another leading family-owned Loire producer, the estate is biodynamically run by third winemaking generation cousins, Jean-Laurent and Jean-Dominique.

Ten years ago, it came in at $24, today –  with an aggregated critic score of 90 points – it rocks in at a still modest $38.

Eight is another Kiwi offering, the Greywacke Sauvignon Blanc, which has slid two places from last year’s list. The Marlborough winery is owned by Kevin Judd, whose previous stint as a winemaker for Cloudy Bay saw him rise to prominence. As well as an excellent winemaker, Judd is also an impressive vineyard photographer.

The wine itself has an aggregated critic score of 91 points, while its price has been resolutely consistent. Ten years ago it was $20, last year it was $23, while this year it’s dropped a dollar to $22.

Number nine is a final entry from Louis-Benjamin – Didier Dagueneau with their ‘Blanc etc.’ / ‘Blanc Fume de Pouilly’. The name somewhat convoluted by the wine previously being called ‘Blanc Fume de Pouilly’ until it was later renamed ‘Blanc etc.’

Having dropped one place from last year’s list, Blanc.etc has still retained an impressive score of 90 points, however, the price has seen various shifts. Ten years ago, the wine came in at $60, last year it was $97 and this year, it’s crept up to $104.

Lastly in this year’s most wanted Savvy B, is the Francois Cotat Sancerre Les Monts Damnés occupying the exact same spot as it did last year. Francois Cotat is known for producing a traditional style of Sancerre from its esteemed Monts Damnés vineyard. Today, the estate is run by cousins Pascal and Francois Cotat who have followed in their fathers’ – the original founders – footsteps.

With an aggregated score of 92 points, this sophisticated sav has remained fairly consistent pricewise. Ten years ago, it hovered around $44, and the in the last two years, the price has remained at a steady $80.

When it comes to the world’s most sought-after Sauvignon, there’s not just one thing people are looking for. Some people are searching for French, others Kiwi. Some are searching for bargains, others the most expensive wines they can think of. From traditional to tongue-tingling modern styles, Savvy B really does offer it all.

Looking Back – Bubbles Evening, ‘Nov 24

EuroVintage named Champion Wine Company of the Year 2024!

This was a superb evening featuring worldwide bubbles with Keith Tibble. What a lineup we had!

The special food supplied by your committee members Tim and Terry,
was a nice touch for the evening, providing variety with the various
wines.

This has left everyone with some thoughtfully selected wines to source for Christmas celebrations.

As a reminder of what to put on your shopping list, the wines we tasted were:

  • Quaffer, Hunters Offshoot Pet-Nat from Waihopai Valley, Marlborough

Tasting – Part 1

  • Louis Perdier Brut Excellence, Languedoc, France
  • Tempus Two Prosecco, King Valley, NSW
  • Gancia Prosecco Trentino, Italy
  • Maude Methode Traditionale NV, Central Otago

Tasting Part 2:

  • Champagne Lanvin, Epernay, France
  • Veuve du Vernay Brut Rosé, France
EuroVintage named Champion Wine Company of the Year 2024!
EuroVintage named Champion Wine Company of the Year 2024!

It was an interesting and fun evening for everyone, thanks Terry for organising and Keith Tibble for presenting.

Further news: EuroVintage named Champion Wine Company of the Year 2024!

Check out Nov tasting – Bubbles Evening w/Keith Tibble, EuroVintage.

Nov tasting – Bubbles Evening w/Keith Tibble, EuroVintage

Wednesday 13th November, 8 pm Start
Door Price: Members $20 / Guests $25

Discover the Art of Sparkling Wines: A Special Wine Tasting Event

EURO-FIZZ

Join us for an exquisite journey through some of the finest sparkling wines from around the world. Whether you are a seasoned connoisseur or a novice eager to explore, this curated selection promises to delight your palate and expand your appreciation for bubbly wines.

The Club can provide a flute for members, stressing one per member, but please feel free to bring your own if you wish for the evening.

Here’s what’s on our tasting list

 

Hunters Offshoot Pet-Nat Origin: Waihopai Valley, Marlborough, New Zealand

We kick off this sparkling adventure with the charming Hunters Offshoot Pet-Nat. Sourced from the picturesque Waihopai Valley, this wine is a true artisanal creation. With its natural fermentation process, it captures the essence of the lush Marlborough terroir. Expect vibrant bursts of fruit and a refreshing, slightly effervescent profile that sets the tone for an exciting tasting experience.

Louis Perdier Brut Excellence Origin: Languedoc, France

Next, we venture to the sun-kissed vineyards of Languedoc for the Louis Perdier Brut Excellence. Known for its elegant balance of fruit-forward flavours and crisp acidity, this Champagne-style sparkling wine is predominantly composed of Chardonnay and Pinot Noir grapes. Its fine bubbles and hints of green apple and brioche make it a delightful choice for
those who appreciate the classically refined sparkling wines of France.

Tempus Two Prosecco Origin: King Valley, NSW, Australia

From the King Valley in New South Wales, we bring you the Tempus Two Prosecco, crafted from the Glera grape. This refreshing sparkling wine charms with its light, fruity notes of pear and citrus, accompanied by a delicate floral aroma. A perfect aperitif, it pairs beautifully with antipasti or can be enjoyed on its own for a sunny afternoon.

Gancia Prosecco Origin: Trentino, Italy

We cross the globe to Italy’s Trentino region to sample the renowned Gancia Prosecco. Known for its crispness and elegance, Gancia Prosecco features a light, frothy mouthfeel with an array of flavour notes from ripe peaches to refreshing herbs. This wine is a testament to timeless Italian tradition in sparkling wine production—perfect for any celebration.

Maude Methode Traditionale NV Origin: Central Otago, New Zealand

Experience the careful craftsmanship of Maude Methode Traditionale NV from Central Otago, an area celebrated for its unique climate and soil, ideal for high-quality wine production. This traditional method sparkling wine offers complex layers of flavour, featuring stone fruits, nutty undertones, and a long, creamy finish, making it a standout selection for any true wine lover.

Champagne Lanvin Origin: Epernay, France

No sparkling wine tasting would be complete without the iconic Champagne. We proudly present Champagne Lanvin from the heart of Epernay. This exquisite bubbly epitomizes the elegance of true Champagne, characterised by fine bubbles, balanced acidity, and flavours that blend ripe fruit, floral notes, and a touch of minerality, making it a luxurious choice for any occasion.

Veuve du Vernay Brut Rose Origin: France

We conclude our tasting with the beautifully vibrant Veuve du Vernay Brut Rosé. This charming French sparkling wine features a delightful pink hue and lively notes of red berries, perfect for those looking for something fruity yet refreshing. The appealing aroma and taste will leave a lasting impression, making it an excellent way to end the tasting.

We look forward to seeing you Wednesday 13th November for a memorable evening.

Looking Back – Misty Cove, Marlborough, Aug’ 24

What a brilliant evening! For those that couldn’t attend, you missed a good evening. We had 22 in attendance.

The evening’s presenter was Manu, Misty Cove’s South African born, and French trained Chief Winemaker. He spoke with us, answering questions and explaining why they use mainly Acacia wood barrels or rather ‘puncheons‘, which are smaller-sized barrels; as well as oak, and the effects of both woods on the various wines they make. These are imported from France and Italy. He explained how they do their harvest and where grapes come from, from the different plots they have and sometimes, where grapes they use come from outside of their district, i.e. Gisborne!

Emmanuel 'Manu' Bolliger
Emmanuel ‘Manu’ Bolliger

The wines are made to be on the slightly dry side, rather than the sweet side and were very interesting to taste, with sometimes surprising results.

Misty Cove has previously focused on the export market to date but have now begun focussing on the New Zealand market to introduce their wines to.

A reminder of the wines we tasted during the evening:

  • 2022 Misty Cove Waihopai – this is their Rosé, this year the blend is Chardonnay/Pinot Noir, made with a slight fizz, and yes, it’s the champagne mixture! Their Rosé is not necessarily made with the same grapes every season.
  • 2024 Misty Cove Estate Sauvignon Blanc – this was a surprise to non-white drinkers, whilst it smelt like a Sauv Blanc, it was smooth in the mouth!
  • 2023 Misty Cove Estate Pinot Gris – this has 2% Gertz within in, and Manu said that over time this could get more dominant within the mixture.
  • 2024 Misty Cove Landmark Albarino – a Spanish grape that it gaining in popularity, the grapes for this vintage come from the Gisborne area
  • 2024 Misty Cove Landmark Riesling – again, 10 ton of grapes were brought from contract growers for this vintage, and while this wine is young it will get the kerosene people are used to with age
  • 2022 Misty Cove Landmark Chardonnay – smooth and light in the mouth
  • 2023 Misty Cove Estate Pinot Noir – this is their entry-level label, but with lots of fruit flavour in the mouth, this tipple was popular with those at the table.

Tasting – Misty Cove w/ Emmanuel ‘Manu’ Bolliger, Sept ’24

Emmanuel 'Manu' Bolliger

Wednesday 11th September, 8 pm Start
Door Price: Members $12 / Guests $16

This evening is to be presented by Misty Cove’s South African and French-trained Chief Winemaker, Emmanuel ‘Manu’ Bolliger. Manu’s philosophy is simple: get the grapes right and do very little in the winery. When he is not getting his hands dirty in the vineyard innovating their wine program with Acacia wood puncheons, working with new varietals or just getting all-round creative with new styles of wines – you’ll find Manu off the grid, hunting somewhere in the wilderness, or creating his own cheese, cured meats and olive oil at his piece of paradise in Rarangi.

Emmanuel 'Manu' Bolliger
Emmanuel ‘Manu’ Bolliger

Misty Cove isn’t your typical wine brand. Founded in 2008 by New Zealander Andrew Bailey, it’s a story of breaking conventions. Now led by a tight-knit crew team, who blend traditional winemaking with Kiwi ingenuity, crafting bold wines that defy expectations. With vineyards across Marlborough and New Zealand, their wines travel worldwide, embodying their motto, “Wine for Good Times.” They celebrate individuality, encouraging people to forge their own paths and share memorable moments over a glass of Misty Cove Wines.

Our wines for the evening are:

  • 2022 Misty Cove Waihopai
  • 2024 Misty Cove Estate Sauvignon Blanc
  • 2023 Misty Cove Estate Pinot Gris
  • 2024 Misty Cove Landmark Albarino
  • 2024 Misty Cove Landmark Riesling
  • 2022 Misty Cove Landmark Chardonnay
  • 2023 Misty Cove Estate Pinot Noir

Misty Cove Wine Group Limited offers more than just quality wines. The company also boasts cellar door accommodation located in the heart of the Marlborough wine country, away from it all, while still being close to all the good stuff. The accommodation comes complete with a private pool, garden, barbecue facilities, free WIFI, and free private parking.

From the Misty Cove website

Ask any winemaker and they’ll tell you that the flavour and characteristics of a wine shouldn’t be overly influenced by the wood during fermentation. Instead, the wood is intended to support the wine – and merely add a little ‘spice’. It’s a balancing act between the flavours of the wood and the fruit.

Lately, a few winemakers have been questioning the dominating role that oak has played in winemaking. There is the view that by adding something to the wine – that ‘woodiness’ in oak – you’re merely masking or adding too much to the fruit and fermentation.

In walks acacia wood to the scene, who is now unquestionably the new player in town. Winemakers have discovered that judicious use of acacia barrels during production adds floral notes, improved texture and less of a “woody” taste. Thus, the appeal of acacia barrels lies not so much in the flavours they impart but rather the lack of flavours. Compared with oak, acacia’s contribution is mostly textural.

Firstly, it’s native to America and it was brought over to Europe in the 17th century. Its common name is Black Locust tree. And it’s actually a family of the legume, so it’s a legume. Acacia, which comes from forests in northern France, is sawed rather than split into saves, and is now used by a handful of wineries worldwide.

Borough Wines – Giving back to the Community

Borough Wines are all about giving back to the Community. Founded in 2020, when you buy Borough Wines all proceeds go to the Graeme Dingle Foundation to support child and youth development. All the grapes, winemaking, packaging and bottling have been donated by generous folks in the wine industry, so your dollars go further.

Today’s fast-paced technological change impacts on many levels within society; from education to employment, from communication to recreation. Our young people need to learn skills and strategies to develop into resilient people who can cope and thrive amongst this ongoing evolution and disruption. They need to learn how to work together, understand other perspectives, collaborate for mutual success, and how to bounce back from setbacks. The Graeme Dingle Foundation programmes support the development of these skills an values, so our youth are able to overcome the challenges they will inevitably face in life.

Borough’s 2023 Vintage Growers:

  • Rob Hammond, Longfield Marlborough
  • John Flanagan, Ben Glover, Mufaletta
  • The Palmers, Palmer Vineyard
  • The Weltons, Welton Vineyard Blenheim
  • Mark Taggart, Roses Vineyard
  • Ben McLauchlan, Rothay
  • James Jones, Starborough

Click into their website to see their supporters, among them Lion NZ, Wineworks Marlborough, Indevin NZ, Wither Hills, etc.

Marlborough company Repost recycles vineyard fence posts for use on-farm

Kem Ormond, NZ Herald | 11 March, 2024

Ever wondered what happens to old vineyard posts when they are discarded?

Repost, a company based in Marlborough, has been repurposing vineyard fence posts for the past four years.

What started as a need to find a cost-effective way to source posts for 30km of stock fencing on Greg and Dansy Coppell’s 500-hectare sheep and beef breeding farm in Nelson Lakes has now turned into a thriving business.

The Coppells said their first thought was to find a quantity of discarded vineyard posts. Greg’s father Allan had been using them for decades on his farm.

They found a stockpile of posts at a Marlborough vineyard and after sorting over the pile, they returned, repurposing the broken posts into usable 1.8m and 1.6m half and quarter round posts.
They transformed their farm into usable paddocks, maximising pasture and accommodating their various stock.

With the seed sown, Greg and Dansy were keen to make this work on a larger scale and thus began Repost.

While they drive the business development and partnership opportunities, their team now consists of Stu Dudley who has been in the viticulture industry for over 15 years and Liam Garlick who streamlines freight and logistics and day-to-day site operations; the glue that binds this operation together.

With thousands of tonnes of useful durable wood being put into landfills every year from the viticulture industry, and with the viticulture industry priding itself on being sustainable and always looking at ways to lower its environmental impact, repurposing their old posts was the way to go, they said.

Since its conception, Repost has stepped up to the next level and with a tick from WorkSafe and resource consent processes in place, they are now able to process on-site.

This has made their operation smarter and more productive, they said.

They have processed more than 600,000 posts in total since they started in business, with a gradual increase each year.

They are looking to process up to 400,000 alone in this coming year and in the long term, they are hoping to include added value products such as 5×2 battens that could be used for various uses, including by DoC for its walkways.

How Repost is supporting Cyclone Gabrielle relief efforts

Repost have been working In Hawke's Bay since Cyclone Gabrielle, repurposing damaged posts.© Provided by NZ Herald
Repost have been working In Hawke’s Bay since Cyclone Gabrielle, repurposing damaged posts.
© Provided by NZ Herald

Repost has a crew of four who are working in Hawke’s Bay, supporting the Cyclone Gabrielle relief efforts, along with the Hawke’s Bay Silt Recovery Taskforce.

Instead of the damaged vineyard posts being sent to Whangarei to be chipped, they are turning the posts into intermediate and strainer posts, which have been donated by the taskforce to rural
communities up and down the East Coast including Otane, Pōrangahau, Pākōwhai, Esk Valley, Tutira and Wairoa.

They are working their way through some of the larger vineyards and orchards and expect to be in Hawke’s Bay for another 12 to 18 months.

### The good news

Repost says it is changing one of the viticulture industry’s largest waste issues while also introducing recycled low-cost posts for farmers. Repost has partnered with Mitre10 as a supplier of their posts.

 

Winery waste problem a zero-carbon opportunity

Steve Brennan of The Green Circle shows how marc left over from winemaking will be made into biochar. PENNY WARDLE / MARLBOROUGH EXPRESS

Penny Wardle, Stuff | March 01, 2024

Steve Brennan of The Green Circle shows how marc left over from winemaking will be made into biochar.PENNY WARDLE / MARLBOROUGH EXPRESS
Steve Brennan of The Green Circle shows how marc left over from winemaking will be made into biochar.
PENNY WARDLE / MARLBOROUGH EXPRESS

The Green Circle, a Blenheim startup company, and Yealands Wine are piloting a method to convert grape waste into 80% pure carbon.

The resulting product, biochar, held up to four times its weight in moisture, provided a home for soil microbes, boosted the value of compost and fertiliser, and could be added to animal feed.

As part of last week’s Climate Action Week Marlborough programme, a demonstration at the Yealands plant near Seddon showed forestry wood-waste and grapevine stumps being fed into one end of a machine and biochar being spat out the other.

The biochar, a charcoal-like substance, was slightly damp from moisture added to reduce its temperature from as high as 1000C.

Brennan encourages people to see, touch and interact with the biochar product.PENNY WARDLE / MARLBOROUGH EXPRESS
Brennan encourages people to see, touch and interact with the biochar product.
PENNY WARDLE / MARLBOROUGH EXPRESS

The Green Circle founder and director Steve Brennan and chief executive David Savidan said the machine being used for the pilot would dry marc at Yealands this vintage.

Marc is the seeds, skins and stalks left behind when wine is made.

“As much as possible” would be converted to biochar using pyrolysis, which is the burning of organic material at super-hot temperatures with no oxygen.

The biggest challenge would be scaling up to use available waste, improve efficiency and make biochar affordable, Brennan said.

Depending on the size and moisture content of material being fed in, an average of 20 tonnes could be processed per day, Savidan later told the Marlborough Express.

This time next year, the company planned to have several machines with capacity to process 15,000 to 20,000 tonnes. These would be based at a site central to vineyards, ideally in Renwick or Riverlands.

Last year, about 393,865 tonnes of grapes were harvested in Marlborough, according to Marcus Pickens of Wine Marlborough.

About 20%, or almost 80,000 tonnes, of that volume was marc.

Brennan said the 6 million or so vine trunks that were removed from Marlborough vineyards each year and 40,000 to 50,000 tonnes of prunings could also undergo pyrolysis.

Wine companies could dig biochar back into vineyards to sequester carbon for a zero footprint, he suggested.

However, there was not yet New Zealand demand for high-carbon biochar, Savidan said. The Green Circle’s business plan included researching local benefits that would later be shared.

Yealands sustainability manager Andrée Piddington, right, talks about biochar benefits with, from left, Heather Turnbull, John Baldridge and Tracy Taylor.PENNY WARDLE / MARLBOROUGH EXPRESS
Yealands sustainability manager Andrée Piddington, right, talks about biochar benefits with, from left, Heather Turnbull, John Baldridge and Tracy Taylor.
PENNY WARDLE / MARLBOROUGH EXPRESS

Yealands sustainability manager Andrée Piddington said the winemaker was keen for solutions because composting marc could cause leachate runoff.

Even if The Green Circle did nothing but dry marc, she would be happy, Piddington said. It could be stored with no risk of runoff and then sold as livestock feed.

Yealands was planning a trial in which biochar would be added to compost and then applied to soil.

Digging biochar into the ground to lock in carbon was appealing but not practical among the posts and wires of established vineyards, Piddington said. This could be possible as new areas were developed or old areas replaced.

Savidan said The Green Circle would charge clients to process their grape marc, at the cost of disposal. They could buy biochar at discounted rates.

Checking a handful of biochar are, from left, Nick Gerritsen, Gavin Beattie from Port Marlborough, and David Savidan of The Green Circle.PENNY WARDLE / MARLBOROUGH EXPRESS
Checking a handful of biochar are, from left, Nick Gerritsen, Gavin Beattie from Port Marlborough, and David Savidan of The Green Circle.
PENNY WARDLE / MARLBOROUGH EXPRESS

The company was the sole New Zealand distributor of its pyrolysis machine, bought from an Australian manufacturer that planned to take the technology global, Savidan said. The Green Circle designed and owned the New Zealand-made drier.

The company was also talking with Marlborough forest and aquaculture companies, Savidan said. OneFortyOne was looking into transforming wood waste, while New Zealand King Salmon was considering turning dead fish into soil stimulants.

In June 2020, the Marlborough District Council, Massey University and the Ministry for the Environment analysed five options for repurposing grape marc.

In their report, biochar was said to deliver “far and away the best environmental outcome. Going down the biochar route means the industry potentially has the opportunity to offset the emissions from all other parts of the production and supply chain.”

– Marlborough Express