Great things come from small beginnings. In 1978 Neal and Judy Ibbotson were inspired to plant their own small plot of land in in the breathtaking vineyards of Marlborough. Their experience and expertise, combined with an abundance of passion, has led to the creation of some of New Zealand’s best vineyard sites. As pioneers of Marlborough viticulture, they are now joined at the family winery by their three children and are producing world class wines. Senior winemaker Hamish Clark has been a key member of the winemaking team since 2001. He has been awarded ‘Winestate Winemaker of the Year’ in 2017, 2014, 2011 and 2010, and is highly respected in the world of wine.
The fruit is sourced from a selection of vineyards located predominantly in the lower Wairau subregion. This region is renowned for producing Sauvignon Blanc wines with a heightened expression of flavour. These vineyards are 100% sustainable and the vines are trained using the Vertical Shoot Positioning (VSP) method. This is the most common training system in the Marlborough region, as it helps to facilitate practices such as leaf removal, shoot removal and cluster thinning. The vines are irrigated during the spring and summer months to avoid stress and are carefully monitored to ensure the balance between water stress and vine development is kept at optimal levels. Each vineyard block is harvested at optimum flavour maturity and physiological ripeness.