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 Noir represents the majority of the vineyard, with eight hectares planted in 12 different clones on a mixture of grafted and own roots. Vines are planted in differing areas of the vineyard to maximise the array of flavours available to the wine maker during blending. Our set of clones are planted on light, stony, free draining soils, promoting fruit forward characters and intensity. Their older clones are planted in deeper soils with higher clay content to promote more depth in palate weight and texture.
Temperature controlled fermentation using only natural yeasts, combined with strategic hand plunging is used to optimise the fruit and tannin balance. Following extended post ferment maceration on skins, the wine was drained and pressed to barrel. Rigorous barrel selection and blending is followed by minimal fining and filtration.
The wine is aged in 100% French oak for 11 months with a mixture of selected cooperages. 30% of the barrels are new, with the remainder consisting of 1st and 2nd fill barrels.
This results in a wine with a bouquet of maraschino cherries, plums and cranberries. Flavors of tobacco, sour cherry, cardoman, smoky oak and vanilla complement a rich soft palate with finely integrated fruit tannin.