Nestled in the stunning Bannockburn region of Central Otago is Carrick Winery, an award-winning single-estate vineyard alongside the Kawarau River, where guardianship of land, dedication to quality, and a spirit of innovation merge to create a truly unique experience.
Carrick Winery began in 1994, with the first vintage being released in 2000. The winery is the namesake of both the mountain range over which the estate looks, and its logo, which features a Carrick bend. Known as ‘the sailor’s breastplate,’ a Carrick bend is one of the strongest of knots used to join two heavy ropes together. For the winery, this knot symbolises the coming together of people and place.
The natural resources of the land is fundamental to Carrick’s philosophy, and the picturesque old gold mining location lends itself to both relaxation and adventure, whether it’s cycling along the Lake Dunstan Cycle Trail or simply enjoying a glass (or two) of wine on the terrace with stunning views.
Carrick’s philosophy is simple: good wine is made with good grapes, good connection to the land, and of course, good people. Owners Alison and Tony Cleland have an established history in dairy farming in Southland, but have always had an affinity for the Otago region and its wines. They originally envisioned retirement in their Wānaka holiday home, where they planted over 400 chardonnay vines, but when the opportunity to take over Carrick presented itself in 2021, it was a no-brainer.
Alison remembers the process being a whirlwind, as it all happened so seamlessly and quickly. Since then, they’ve worked alongside chief winemaker, Rosie Menzies, to run a thriving winery. Carrick now make 16 different wines, ranging from sparkling, sweet and dry whites to rosés and red.
Rosie grew up in a farming family in Hawke’s Bay, loving the outdoors and working in nature. She got her first taste of winemaking as part of a high school project, and although the end product wasn’t exactly her finest vintage, it sparked an interest in pursuing a career in viticulture.
Rosie learned her craft at Hawke’s Bay’s Lime Rock Wines, and their passion rubbed off on her, leading her to work in prominent wineries worldwide. There, she learned the influence of organic principles in wine production, before returning to New Zealand. Rosie joined Carrick Winery in 2018, and her first vintage with the winery as chief winemaker was in 2020.
Rosie says wine has an ability to bring people together and facilitate joy, and when paired correctly with food, can elevate dishes to another level. “Wine has the ability to set an occasion... It brings life and happiness to people,” she believes.
The ability to produce wines of high quality, relies on the care and attention of the vineyard team. Led by Viticulturalist Cliff Wickman, each vine is pruned according to balance and adjustments are made by hand during the growing season, to gain optimum light and airflow through the canopy.
In the winery, Rosie is also constantly analysing and adjusting her processes to ensure that they are the best suited for the respective vintage, and getting the most out of the grapes. “I love the mix of being hands on, creating something beautiful and doing something with passion,” she says.
Carrick Winery has been certified organic since 2008, meaning no synthetic fertilisers, pesticides or herbicides are used on the vines. This helps the grapes grow thicker skins, resulting in more flavourful fruit, which benefits the wine. At harvest, the team grows by 25-30 members and everyone gets stuck in, picking grapes by hand so any unripe or inferior fruit is left out.
“I love the mix of being hands on, creating something beautiful and doing something with passion”
Alison, Tony and Rosie enjoy the buzz of the energy during this fun and lively time. Within 30 minutes of picking, the fresh grapes are taken down to the on-site winery. The team prides themselves on being able to oversee and control each step in the winemaking process through dialogue between the vineyard and winery, ensuring that the quality of the fruit is consistent.
As a winemaker, Rosie believes in the importance of respecting the fruit and the land on which it is grown. She emphasises minimal intervention and puts this into practice this by adding as little as possible to the wine, to prevent taking away from its natural essence.
Carrick also grows organic produce which they serve in the restaurant. Any food waste is converted into compost, which is used in the vineyards to supplement the poor soils in the Bannockburn region. They also use chickens to help with kitchen waste, and alleviate the vineyards of unwanted pests. They also scratch and aerate the soil – and the eggs go direct to the restaurant.
All Carrick wines are vegan friendly and contain minimal fining products, meaning that the wines reach their full potential with a balanced profile.
Alison, Tony and Rosie’s passion for the winery and desire to provide unforgettable experiences is evident in the continuing development of their wines and the land. They have brought in a pizza trailer for casual dining, and installed cabanas for premium private experiences. Their most recent project was the opening of their new purpose-built cellar door, which is now up and running, ready to provide a cosy autumn experience.
Comentarios