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The most critical aspect of making wine is what happens in the vineyard. In this, our viticulturists have a fundamental role to play. They work hand-in-hand with our winemakers, who know that the fruit they get into the winery will determine the quality of the wine they can craft. Having pioneered the Marlborough region and planted most of the vines in Gisborne, our viticulturists can claim greater knowledge of grape growing in these two regions than anyone else. Using new vineyard management techniques, our viticulturists can now achieve flavour intensity, ripeness and consistency that would’ve been unthinkable only a decade or two ago. And they do it all with a complete commitment to sustainable viticulture.
Our Viticulturists |
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Andrew Naylor He joined as a field officer in 1995, following 14 years working in horticultural and viticultural research. A graduate of Lincoln College in the early 1980s, he completed a Masters of Applied science in viticulture at Lincoln University in 2002. It’s no coincidence that his thesis involves Sauvignon Blanc grape maturity. “The growth of Sauvignon Blanc plantings and demand for vineyards and viticultural land has been incredible,” he says. “That demand for Marlborough wines is fuelling the drive to other varieties such as Pinot Noir and Pinot Gris. The challenge now is identifying the best areas for those varieties and getting the best from them viticulturally to deliver the wine people want.” When not at work, Andrew is an aviation fan and always manages one day off over vintage for the local air show!
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Andrew is responsible for the company's vineyards in the South Island.
