Proudly Family Owned Winery
About the Wine Maker
Proudly family owned, the Borthwick Vineyard is an established vineyard situated in Gladstone, the heart of the Wairarapa. Producing quality wine for over a decade, Paddy, an experienced wine maker, has gained a reputation for producing consistently great wines.
The 27 hectares of vines bordering the Ruamahunga River in Gladstone, Wairarapa are on stony, free draining, alluvial soils, with a micro climate giving warm daily temperatures, cool nights and low rainfall; perfect conditions for producing distinctive, quality wines.
Paddy’s family association with farming and the fine food it produces dates back to his great-great grandfather, Sir Thomas Borthwick who was a pioneer in the English meat trade. Originally a butcher, Sir Thomas went on to be one of the first to export frozen meat to England to all parts of the globe.
In 1936, Paddy’s grandfather, PJ Borthwick, immigrated to New Zealand and purchased Te Whanga Station 100km’s to the north of Wellington in the Wairarapa district.
Following in the footsteps of great-great grandfather Thomas, Paddy was looking for diversification to farming, and saw the Wairarapa having an ideal climate for growing super premium wine grapes. So in 1985 Paddy left Te Whanga in the capable hands of his family, and trained at the world renowned Roseworthy College in Australia as a viticulturist and wine maker, embarking on a career spanning five countries and three continents before settling back into the Wairarapa. In 1996, Paddy and his father Robin began planning the 27-hectare Borthwick Vineyard and Winery.
About the Wine
Pinot Gris is the new variety in the vineyard for Borthwick Estate, planted in the springs of 2006 and 2007, they chose some of the newest planting material in New Zealand and grafted on to a rootstock that makes the vine work hard to access nutrients and water. The struggle of the vines allow them to restrict the crop load to a minimum, practicing extensive shoot and fruit thinning to ensure the vine is balanced. Acidity is a key factor when choosing to harvest their Pinot Gris; picking decisions are made to ensure there is an acid structure to the wine.
The harvested fruit was processed quickly into tank to retain the vibrant aromas and fresh acidity. The juice is then split into two parcels, one of which is run into older French oak barrels, while the other remains in tank. The tank portion is fermented slow and cool to retain the varietal characters of Pinot Gris, while the barrel ferment is undertaken at warm temperatures to build palate weight. The wines are aged on yeast lees for seven months before blending, fining and filtration.
This has resulted in a wine with perfumed aromas of apricots, nectarines and green pears. A rich mid-palate displaying mild oak influence. The wine finishes dry and crisp with lingering hints of warming spice.
Pair with Spicy Thai or seafood.