{"id":13408,"date":"2025-10-15T07:04:29","date_gmt":"2025-10-14T18:04:29","guid":{"rendered":"https:\/\/winefolio.co.nz\/?p=13408"},"modified":"2025-10-15T07:07:25","modified_gmt":"2025-10-14T18:07:25","slug":"an-evening-at-huia-marlborough","status":"publish","type":"post","link":"https:\/\/winefolio.co.nz\/?p=13408","title":{"rendered":"An evening at Huia, Marlborough"},"content":{"rendered":"\t\t
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I\u2019m delighted to visiting Huia this evening, as I\u2019m in Marlborough for a few days, some of which is over the weekend. So, although I can visit the Cellar Doors, the market and such, I\u2019m at a bit of a loose end come the evenings. Generally I\u2019m Billy No Mates with Netflix. So when Tom said come over at 7pm on Saturday, I probably said \u2018yes\u2019 with unseemly haste.<\/p>

I\u2019ve not been to the Cellar Door before, and although we\u2019ve had a few email conversations, this is the first time I\u2019m meeting Tom Pegler, who took over at Huia two and a half years ago. I did get sent a box of their wines at the end of last year, so have tried quite a few of the range, including an interesting wine called \u2018Tangle\u2019 which is a white blend.<\/p>

It is 31 years since Huia was started being planted. On the way in there was a large patch where vines had been taken out. Tom explains \u201cWe did that at the end of last harvest. Unfortunately with the viticulture techniques in the early days not being great, the economic life of some of these vines is not what it should be. We\u2019ve learnt the hard way that Clone 115 is hard to make money off. Talking to another winery down the road, they were getting three tonnes a hectare from vines which were fifteen years old. I guess it is going to be similar to the make-up that\u2019s here.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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There might be a little bit of extra ones. Half the Home Block here is planted in Sauvignon Blanc. We\u2019ve got Chardonnay and a bit of Pinot in behind us. The Syrah down the front there was Claire\u2019s passion project. I scratch my head thinking about what to do with it, because it is only 0.3 of a hectare. I think we had sixty litres last year! It\u2019s a bit tricky down there for Syrah because it is a bit rocky and it doesn\u2019t like it. We\u2019ll give it a year off this year and allow it a year just to focus on root development\u201d.<\/p>

I pitch in with a great idea: \u201cI\u2019ve already tried two expressions of Petit Manseng since I\u2019ve been here – give that a go!\u201d But Tom reels my enthusiasm back in with \u201cWe get to retain our acidity so much here in Marlborough, and Petit Manseng is such an acidic variety that you end up with a TA of 15 when you come to pick it. It is exciting to see people doing different things though\u201d.<\/p>

He first moved down to Marlborough when, after studying Food Science, he got into bottling wine. It being the biggest gig in town, he ended up in wine. \u201cIf you had asked me fresh out of High School what I\u2019d be doing, I probably wouldn\u2019t have said that for a career I\u2019d be working in wine\u201d<\/p>

\u201cOne of the challenges we have as an industry is engaging new drinkers and how we can do that. If you\u2019re trying to make wine and trying to have it the same every year, then I think you\u2019re in trouble. Every year is different. Different weather means the grapes evolve differently as they ripen. Wine is not some standard factory-made product. In some ways, Marlborough sauvignon has become that though. That\u2019s the battle overseas. If you have people who are really only familiar with what is exported in big quantities, then it is something to try and get them to understand that not all Marlborough Sav is the same\u201d.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Winemaker Josh Lee arrives. We\u2019d met at the New Zealand International Wine Show.<\/p>

\u201cWhen this was an apple orchard and was then planted to grapes, people were nervous that grapes wouldn\u2019t get ripe in this part of the valley. I don\u2019t know if you\u2019ve driven out recently, but it goes for about an hour\u2019s drive now! You don\u2019t have to go too far past where the last vineyards are now, and you\u2019re in the Rainbow skifield.<\/p>

The bar of 18 brix to qualify for something like AMW, is very achievable. Although there are certain wineries in Marlborough who are picking earlier than that and adding a lot of sugar. But that\u2019s probably more about the fact that they can\u2019t physically get it through the winery fast enough. So they have to start picking on this date, even though they run all day and all night. AMW will audit you for the brix requirement – we got audited a couple of weeks ago. We are picking at 23 brix, so for us we\u2019re well past that! (laughs).<\/p>

There\u2019s exceptions – if you want to make a low-alcohol wine. It also has to be 100% from Marlborough and you have to pass the Tasting Panel – that\u2019s the tricky part. I\u2019m one of the three judges on the panel. If one of the judges fails it on one of the parameters, you\u2019ve failed. So it can like \u2018Oh you didn\u2019t quite have the aromatic intensity\u2019. You have a discussion, but if it comes down to it and one person fails it\u2026and we\u2019ve failed quite a few on the panels we\u2019ve been on. There is an appeal process, so it can come back for another go. Sometimes people submit wines before they\u2019re bottle ready. And we always tell people why they\u2019ve failed\u201d.<\/p>

Tom adds: \u201cWe\u2019ve only had our Sauvignon Blanc through AMW, but there are more varietals now – Pinot Gris and Pinot Noir\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WF<\/b>: Pinot Noir makes sense to me. I can see that really fitting the bill. I think it can really show more of that sub-regional definition.<\/p>

Josh<\/b>: People still want and search out high quality wines. AMW is a cool part of the process of protecting that. If you look at these associations around the world – I worked in Spain for a while for a great Cava producer – and they formed a similar type of body. There, Freixenet are like the Indevin of Spain, so they banded together and have been pretty successful. Just us at Huia don\u2019t have the ability to fight the fight; but if there\u2019s fifty of us, we might stand a chance\u201d.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Tom<\/b>: The other issue with meeting the 18 brix standard is those vineyards that just carry too heavy a crop, because they\u2019re going for twenty-something tonnes a hectare, is if you have a year like 2022 when it is wet. The wineries who are harvesting at 16 or 17 brix because they want to get something while they still can. It is only just starting to gather awareness, even in the industry. It is good for a consumer to see the AMW sticker and get an assurance that this is a solid wine.<\/p>

Josh<\/b>: Regulation is a blessing and a curse. If we want to do a little trial with Riesling and it doesn\u2019t work, you can blend it into the Sav if you wanted to. We wouldn\u2019t do that here, but we can. In some appellations around the world, you\u2019d have no freedom to do that. It\u2019s cool that we have this Syrah and we can do it. At the moment it is just sitting in barrel, but we have options.<\/p>

Tom<\/b>: It\u2019s the reason Hans Herzog came here – because he was restricted to three varieties. Yesterday we had a tasting with some media who are here after the Pinot Conference, and Anna had her blended Syrah and Pinot which is a really cool wine. It doesn\u2019t have those medicinal cool-climate flavours that you think of Marlborough Syrah having. I don\u2019t know whether it is a because it is a blend of, I think, 60% Pinot, or whether the low-yielding that they\u2019re doing in their vineyard, through crop-loading\u201d.<\/p>

We step out of the rapidly-cooling evening, and into the winery. I spy a rather large barrel, and Josh tells me it holds 12,700 litres. I\u2019d call it a \u2018Cuve\u2019, but he tells me his daughter calls it \u2018the big barrel\u2019. I\u2019m not sure how big a \u2018Fuder\u2019 is – I\u2019ve seen them, but Tom tells me they are usually 1500-2000 litres. Josh has a plan to put Sauvignon Blanc in it this year as an experiment. \u201cYou\u2019ve got to try these things out and see how they go\u201d.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WF<\/b>: Do you do weird and wonderful little trials of things, like skin ferments and pied de cuve?<\/p>

Josh<\/b>: Our Sav is all Pied de Cuve. Last year I inoculated one tank, which went into a second label that we do. We pick about two tonnes a week early, press it, stick some in one of these little tanks, and kegs and barrels which get put in the vineyard. Wait for them to start and then just use that to inoculate everything else. It is a pretty cool way of doing it rather than using packaged yeasts. We do need the Sav to get on though. It is OK if you\u2019re doing riesling and can let it go slowly on. At Prophets Rock, Paul was doing two year ferments of Gris.<\/p>

Is it necessarily better for it though? If you\u2019ve got 5 grams of sugar left and want it completely dry – adding some yeast is not going to change the flavour too much. It will get dry and then you can protect it. But we\u2019ll see. I\u2019m not dogmatic about that sort of thing. Some things just take forever. Our bubbles base from \u201924 hasn\u2019t finished going through malo\u2026so we wait until it\u2019s done. I\u2019m not going to rush it too much.\u00a0<\/span><\/p>

WF<\/b>: Do you do your own M\u00e9thode production here, or send it over to No.1?<\/p>

Josh<\/b>: Yes, we send it – we have the gear here, but they\u2019ve just got better gear, and honestly I don\u2019t think it affects how the wine tastes at all. If you do it badly it can do, of course. So it absolutely makes more sense for them to do it.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Tom<\/b>: The dosage machine that Huia had just wasn\u2019t dosing reliably, so you couldn\u2019t get consistency between bottles. And that\u2019s not a good way to be. You have to make a lot more than we do to justify more investment. For the scale of Marlborough, we\u2019re pretty small. 20,000 litres are our biggest tanks, and Whitehaven next door are by no means the biggest, but I think they\u2019ll have tanks the size of which would fit our entire annual production in one tank.\u00a0<\/span><\/p>

WF<\/b>: Obviously, we\u2019ve met whilst judging – do Huia enter shows?<\/p>

Josh<\/b>: We don\u2019t really enter our wines into shows – we have done the Marlborough Show a couple of times, which is good to support – but it\u2019s not really our bag, here. We prefer to have conversations like we are today. In a line up, especially if you\u2019re doing something a bit different like we are, you get lost.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Are you a riesling person? We\u2019ve done a really cool riesling I\u2019d like to show you. It\u2019s still in barrel.<\/p>

This isn\u2019t quite finished obviously – it\u2019s just come off cold and I need to add some sulphur to it, but it\u2019s a cool little project we\u2019ve done this year. Two blocks, and most of it from a biodynamic block down the Waihopai Valley. We are lucky to have a bloke who works vintage with us and is a riesling fanatic. He\u2019s got a whole sleeve tattoo about riesling!<\/p>

So for this, we got it quite ripe and foot-stomped it and left it for about 12 hours. We pressed it on the bubble cycle then wild fermented it in puncheons and barriques. I was quite determined to do something different to the majority of riesling in Marlborough. We make all of our wines with real intent. I don\u2019t want to feel like \u201cOh I\u2019ve got to make a \u2018this\u2019 and schlep it in tank with some yeast because we have a gap in our range.<\/p>

WF<\/b>: Wow, the perfume is sensational, and I love that texture. I\u2019m picking it is about 5 grams residual, but it tastes more generous than that.<\/p>

Tom<\/b>: I think having that vision of what the end product will be like is important. Being small gives that connection with what we make. Because if you\u2019re crushing tens of thousands of tonnes of grapes, then it is not so much about the wines, it\u2019s about numbers and analytics.<\/p>

Josh<\/b>: For me, I don\u2019t want to make a completely wild style of wine that almost nobody wants to drink, or is only loved by fanatics of brett and VA. I want to make things like this that I think people will like but it is different.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Tom<\/b>: With Huia it is about wines that are balanced and elegant, that people can enjoy. In terms of something like winning a show – our wines are atypical for Marlborough and New Zealand. As well as we make them, they\u2019re not necessarily going to win Gold.<\/p>

WF<\/b>: I do love your new labels by the way. I just got sent the AMW box of Sauvignon Blanc, and your wines stand out now when you look at a range. I can\u2019t remember seeing so many positive reactions to a re-branded label, like I have with that.<\/p>

Tom<\/b>: The old branding has been around for a long time. It\u2019s a really cool design. It\u2019s a little bit scary to think that we think it looks cool, but are people going to buy it. It\u2019s one thing to grab attention initially, but here we\u2019ve got the varietal off to the side which is scary. We\u2019re not looking for something only appeals to one demographic, but we did want something modern – that was the key thing.\u00a0<\/span><\/p>

In New Zealand, our Blanc de Blancs is the biggest selling wine that we have, but in terms of what we make it isn\u2019t big in quantity. It would be good to get more of the still wines out there in New Zealand. Our Blanc de Blancs is still riddled by hand. We just get a better result than using a machine. I don\u2019t know who else in New Zealand would do hand-riddling. There\u2019s a guy at No.1 who is their specialist at disgorging, and he does tell us that ours disgorges really well. We\u2019ve got those racks stacked up in the corner there – if we put them all up we would have 6000 bottles on them.<\/p>

WF<\/b>: How many tonnes can you put through your winery?<\/p>

Josh<\/b>: We are limited because our presses are pretty tiny. We\u2019re going to do about 350 tonnes this year. I heard that 430 tonnes was the biggest they put through before. We are seeing more and more bad weather at vintage – they are getting shorter and more compact.<\/p>

Tom<\/b>: There were also more grapes available locally – that you could just bring over with a small truck. You could spread your harvest out a lot easier back in the day. The size of the industry here now means the contractors just want to \u2018bang, bang and go\u2019 as they\u2019ve got so much to do.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Another challenge is that some things like the \u2018Tangle\u2019 wine – is doing a bit better in New Zealand than we thought it would do, which is a good problem to have. We didn\u2019t budget on making any in 2025. Judging by many of the \u201924 wines, Josh is doing an amazing job.<\/p>

WF<\/b>: Is this your main job – full time, or are you a consultant?<\/p>

Josh<\/b>: Full time here. This job popped up and I thought \u201cYes!!\u201d. Huia has been a good brand for such a long time. And quality, but could do with some fresh energy.<\/p>

Tom<\/b>: Let\u2019s start with some M\u00e9thode shall we?<\/p>

WF<\/b>: Oh, and this is the new packaging? No foil on top – I like that. It\u2019s a bit different.<\/p>

Josh<\/b>: We dispensed with the foil because it\u2019s just rubbish. It just comes off and goes in the bin, right? We talk about the environment all the time – we\u2019re biodynamic, and then that is just creating landfill. That\u2019s why it\u2019s not there. The wine is mainly from this block, right here. Barrel fermented and then decanted into that smaller Cuve for a year.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WF<\/b>: This is gorgeous. I can see the time in the barrel in this wine.<\/p>

Josh<\/b>: One of the distinctive things about Huia is the time we\u2019re able to give things. Most people don\u2019t have the luxury of putting aside for a year – they\u2019ve got to get it tiraged and disgorge it in 18 months, because it has got to be on the shelf. This was tiraged then four years in bottle before it was disgorged. I\u2019m then keen for it have a minimum of three months – after it is labelled and ready to go. With disgorging you see it jumping around a little bit – a bit of bottle shock.<\/p>

WF<\/b>: I also wanting to check in with you about Chardonnay – as I would certainly put your Chardonnay into that \u2018not your average\u2019 category.<\/p>

Tom<\/b>: Definitely not in terms of how much new French oak is in it. Which is about 8%. The winemaking and fermentation is pretty similar to most, I would have thought, Chardonnays in new Zealand. The Clone 95 Chardonnay from here definitely has distinct fruit characters.<\/p>

Josh<\/b>, No, there\u2019s nothing special. It has wild malo and having good grapes means we don\u2019t have to do any great tricks. That\u2019s half the work already done. I worked at Dog Point for a while and they make some quite reductive wines, but beautiful wines.<\/p>

WF<\/b>: Is there anything else that you guys would like to make?<\/p>

Josh<\/b>: I want to create a bit of a dosage library. I want to start holding back some barrels of base wines so I have a library to create a more interesting dose.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WF<\/b>: What\u2019s the difference between having Reserve wine and Dosage wine?<\/p>

Josh<\/b>: You might build up a reserve wine holding to make a non-vintage. You can add up to 15% and still call it Vintage, not that we would. The reason I\u2019d do this is I\u2019ve done dose trials in the past, and the great thing about Sparkling is that you\u2019ve got one more chance to make a change. You taste, for example one of those bottles that are riddled out there, and think \u2018what\u2019s missing?\u2019 or \u2018what could I do better here?\u2019 Sometimes after four years on lees there\u2019s a hole in the middle of the palate. You can end up doing some really cool tweaks and changes with that system.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Where I worked in Spain they had a quite a few soleras and one of them was 150 years old. You\u2019re tasting that and it just tastes like hazelnuts. So interesting to think about what was going on when they started that solera 150 years ago. I\u2019m going to be long dead but I\u2019m starting to think about it in that kind of way. I want to elevate the winemaking to that sort of level. Variety-wise, Syrah is quite cool. It tasted awesome last year, but whether we\u2019ll get the volume to do anything is another question.<\/p>

Tom<\/b>: Huia was always known for Gew\u00fcrz in the past, and that\u2019s a challenging one because the market for it is so small. There\u2019s three puncheons of that riesling that you sampled, which is a tiny volume wine for us.<\/p>

Josh<\/b>: It would be cool to give Gew\u00fcrz a go – if we could get a tonne of it.<\/p>

Tom<\/b>: This is the previous incarnation of \u2018Tangle\u2019 – I think it was 47% Gris. That\u2019s a variety that Claire and Mike flirted with. But we can\u2019t all be like Hans Herzog and have varieties for Africa.<\/p>

Josh<\/b>: Blending is such an interesting experience. The 2024 Tangle which you tasted – I was really pleased that that became a better blend than it was as individual components. Fantastic when that happens, as you always want that to work. When I made it I tried to make each part so that it could stand on its own as a wine that could be bottled. But when I put them together I thought \u2018this is something better\u2019 You keep coming back to the trials and \u2018should I put 10% here, or some back in here\u2019. Sometimes you\u2019ll get two wines that are, I don\u2019t know – raspberry-ish or something – and you put them together and somehow it goes away (laughs).<\/p>

It\u2019s nice to do those wines that make themselves – like Chardonnay. Where it is just \u2018if I do my job, then it is what it is – I just haven\u2019t stuffed it up\u2019. Whereas something like Tangle, it\u2019s much more a winemaker\u2019s wine. As Tom said earlier – it has been more successful than anticipated – in the New Zealand market people seem to be into it.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WF<\/b>: It\u2019s not your conventional blend, but it works.<\/p>

Josh<\/b>: We don\u2019t have any Viognier for 2025 so we\u2019ll have to find something else to go in. I\u2019m not sure what I\u2019m going to do yet.<\/p>

Tom<\/b>: It is interesting how it works just as a blend of grapes. The most consistent in recent years – for the Tangle blend – is having about a third Chardonnay in it. But unfortunately we just didn\u2019t have the Chardonnay, but it looks like we can use the Pinot Gris successfully in place of it. It\u2019s almost like a different take on a PGR blend.<\/p>

Josh<\/b>: I\u2019m stoked about this Sauvignon Blanc – and that it made the AMW selection box. It\u2019s all pied de cuve fermentation and that is very unusual for Marlborough. Many people will do a wild \u2018component\u2019 but we pressed it a little bit early and get it in the vineyard to get it fermenting. We use that to inoculate everything else. And then just a really slow ferment because that yeast just isn\u2019t that strong. It took weeks and weeks to get through. About 8% of it was fermented in puncheon. It is around 3.5 grams of residual at the end, which is fairly dry for a Sav these days.<\/p>

WF<\/b>: I like that richness. I think when I reviewed it I said it was \u2018as Old World as it is New World\u2019 without being specific. It has as much Alsace about it, as it does white Bordeaux or Sancerre.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Josh<\/b>: That\u2019s absolutely what I was going for. Winemaking in New Zealand is a modern, sensible industry but doesn\u2019t perhaps have some of the tradition. We\u2019ve used pied de cuve and puncheon ferment to bring that older method in. I think this is unmistakably a Marlborough Sauvignon Blanc but there\u2019s something extra.<\/p>

Tom<\/b>: Just that little bit of oak makes a difference.<\/p>

WF<\/b>: I think there\u2019s more to it than just that. It\u2019s more than \u2018we put a bit through in barrel\u2019.<\/p>

Josh<\/b>: Quite a bit of the oak-fermented Sav did make it into this. It wasn\u2019t just a case of it had to have some in it – we tasted everything blind. We try all the components first and make sure there\u2019s nothing wrong with any of them.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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One of the barrel portions from one of the best vineyards that I put so much care and attention to – didn\u2019t make it in. Which is fine, because other stuff did better than we thought. One of the blocks I thought \u2018well this is definitely going to go into the second tier\u2019 when I first looked at it. And it was probably my pick of the whole vintage.<\/p>

WF<\/b>: It is refreshing to hear that that\u2019s how you do it, and you\u2019re that pragmatic, that it can happen like that.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Josh<\/b>: I worked for Berry Bros for a while in London and there was an MW there – can\u2019t remember his name – but he said something that really stuck with me \u201cIs it good to drink? – that\u2019s all that matters!\u201d<\/p>

WF<\/b>: My rule no.1 is \u201cis it delicious?\u201d When I arrived in New Zealand over twenty years ago, i didn\u2019t know that much about the local wines, so I had to trust someone as a guide. I found that I liked two sources. No.1 was Raymond Chan. I like what he liked, I found. And the other was the old Cuisine tastings when it was John Belsham in charge. I\u2019ve literally taken a page torn out of a Cuisine magazine on my first trip to Queenstown and went around looking for the wines on that list. And that\u2019s how I learnt. I\u2019d like to think that now both of those have gone – or changed at least – that some people trust what I write and follow my lead.<\/p>

Tom<\/b>: At the end of the day it is about what people like and that\u2019s important.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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I\u2019m delighted to visiting Huia this evening, as I\u2019m in Marlborough for a few days, some of which is over the weekend. 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