{"id":15126,"date":"2026-07-17T06:30:54","date_gmt":"2026-07-16T18:30:54","guid":{"rendered":"https:\/\/winefolio.co.nz\/?p=15126"},"modified":"2026-07-17T12:08:45","modified_gmt":"2026-07-17T00:08:45","slug":"a-series-selling-wine-in-new-zealand-part-8-tim-fenwick-three-french-vines","status":"publish","type":"post","link":"https:\/\/winefolio.co.nz\/?p=15126","title":{"rendered":"A series: Selling wine in New Zealand \u2013 Part 8: Tim Fenwick – Three French Vines"},"content":{"rendered":"\t\t
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In the next instalment in an occasional series here on WineFolio, where I\u2019m looking at how wine moves around New Zealand – from retail, to online, to distribution, to marketing, to auctions\u2026 and today with importing. I\u2019m talking to Tim Fenwick about how he ended up importing Grower Champagne into New Zealand.<\/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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Tim<\/b>: My beginnings were food. I finished school and went to study to become a chef. I studied for a couple of years and worked for about five years in the industry, in Christchurch. But it got to a stage where I decided it wasn\u2019t really something I wanted to do – being in the kitchen. I wanted something beyond that. So went to University and did an International Business degree, with a bit of Spanish.<\/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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Then I went to Spain for a year – lived in La Rioja. Drank great wine and ate great food. Then I came back and finished off the last six months of my degree. Went to Shanghai for an internship. Came back, looking for a job and did a couple of months with Greystone. And all through that studying period I\u2019d sold wine at the Farmer\u2019s Market for Terrace Edge, for my friend Pete Chapman.<\/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\u2019s always been a wine interest. And a whisky interest. Being in Christchurch you get inspired by Whisky Galore. But then it was probably cigars that got me into whisky! I think it was the summer of 2009 – a buddy and me got into cigars quite heavily. I was still a chef. It\u2019s so fringe though – and the smoking thing is so taboo.<\/p>

WineFolio<\/b>: I do find though that it is the edges of things where the interesting things are happening though?<\/p>

TF<\/b>: Yes, at the fringe you\u2019ll find those enthusiasts and it makes things more exciting. And like being a chef, cigars is all about taste. It is principally taste and experience. Some of the most engaging foods are things that engage more than one thing. It\u2019s not just flavour, it\u2019s texture; it\u2019s the people you are with; the conversations you have, and the environment. We tried to figure out how to best pair that cigar with various beverages. Start off quite light, with a Chardonnay then move into some red blends.<\/p>

WF<\/b>: Are you into sherry – having lived in Spain?<\/p>

TF<\/b>: Very much into sherry. And that style of wine – like Jura and oxidative whites out of Rioja. Even the sweet sherries.<\/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>: And was the decision for Grower Champagne part of that fringe enthusiasm thing?<\/p>

TF<\/b>: That, and having bought a business that imported Grower Champagne! I moved to Auckland for a job in a small business in 2014, and I loved the whole hands-on approach in the small business environment. To be involved in all facets of the business and have relationships with suppliers, partners, consumers and retailers. Having flexibility and being nimble was something that I wanted to do for myself.<\/p>

So, with my wife, was debating whether we set something up, or what do we do? And this cropped up – a supplier of Grower Champagne through FMCG to market – which I\u2019d been working in. And it aroused some interest. We met with the couple, and it felt right\u2026 and we settled in February 2025. We\u2019re around a year and a half into it. Lots of learnings. We\u2019re trying to flesh the business out a bit.<\/p>

We\u2019ve got a wide range of styles of Grower Champagne, but it often got to the point in the conversation with a restaurant or retailer where it was \u201cGreat – what else have you got?\u201d So we have partnered with a Negociant out of Bordeaux, and have met some wonderful people through that as well. It will bump up our range at various price points. That has just arrived and we\u2019re about to hit the road and sell it.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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WF<\/b>: Could it be a challenging time to be starting that?<\/p>

TF<\/b>: It is, but it is really challenging to sell Grower Champagne, or any Champagne, in the middle of winter. We\u2019re bringing in some great value modern Bordeaux red. We\u2019re also looking at some dry Furmint from Hungary as well. I guess I\u2019m attracted to some of the offbeat things, but I think there\u2019s place for styles outside the things we\u2019re so familiar with.\u00a0<\/span><\/p>

In a wine environment where there\u2019s a personal selling element, there\u2019s enough space in the conversation to point customers towards something a little bit interesting. It might offer a bit more value as well. Finding a good Chablis for under $50 for example – which can be difficult these days. Where traditional styles and varieties are getting more of a reputation, then costs are up.<\/p>

WF<\/b>: What about English wine? I\u2019ve been researching that recently.<\/p>

TF<\/b>: Well it doesn\u2019t represent a massive value proposition. They\u2019re great, and I\u2019ve really enjoyed them, but they\u2019re not $30 a bottle. I\u2019ve seen some English sparkling in New Zealand, but it hasn\u2019t been at the cheap end. It\u2019s closer to $100. It\u2019s intriguing and it is great juice.<\/p>

WF<\/b>: Who are your current customers?<\/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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TF<\/b>: Our main route to market is wine stores, and we are also listed through Foodstuffs. We\u2019re in around 50 New World Supermarkets nationwide. They are the more premium stores. The best one we ever had was New World Victoria Park. They had everything of ours. New World Eastridge has everything of ours. Seven SKUs of Grower Champagne sitting at the end of an aisle. We\u2019re doing in-store demonstrations and tastings so we can deliver that message to people.<\/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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It\u2019s hard yakka in a supermarket, but they provide a shelf where you have the opportunity to sell some good volume, and connect with a very broad market. And if your product suits that environment, you\u2019ll do very well. You have to maintain your \u2018approved supplier status\u2019 but I had done supplier audits with my previous job, so it was very familiar to me.<\/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 have to travel to see these suppliers?<\/p>

TF<\/b>: Before we signed on the dotted line and actually settled, we planned a trip to Europe that involved seeing family for a week, and then went to Champagne and visited these five families who would become our suppliers and business partners. My parents had my eldest daughter whilst we did the trip, but we took our youngest – who was 5 months at the time. It was January and freezing cold, so we had him in this snowsuit. We took him into all the caves and the first thing you always get shown is the press!<\/p>

For Champagne producers – in order for them to have that R\u00e9coltant-Manipulant status, they need to have their own press. They also need to own their own land, and make their own wine under their own label. So the press is a symbol of independence, and a sign that they\u2019re doing things kind of the hard way. The easy way to be a grower in Champagne is to have your land, tend it minimally, pick it as early as possible, and sell it off to one of the big guys.<\/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>: I assume there are co-operatives as well?<\/p>

TF<\/b>: Yes, people talk about a Grower Champagne being \u2018RM\u2019. One of our producers – Marion Bosser – a fantastic Mother and Daughter team and their label has \u2018CM\u2019 on it, for \u2018Cooperative-Manipulant\u2019. But they grow their own grapes in a Premier Cru village, and press it in the village press. So, is that a true \u2018Grower Champagne\u2019? But you see it in person, and it very much is.\u00a0<\/span><\/p>

And then there\u2019s that micro-producer level in Champagne where it is a \u2018garagiste\u2019 approach, where they would never be an \u2018RM\u2019 because maybe they rent the land. I think the \u2018Grower\u2019 label is a bit broader than maybe what is taught in a WSET setting.<\/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>: I think that story is becoming more valuable. We talk about young people not drinking as much – but they are looking for authentic stories. I think they see through click bait and AI, and are looking for real experiences. I also think there\u2019s a movement away from things like wines that are only drinkable after 20 years. You see people like Halite or Chateau Garage making The Real Review list of Top Wineries, and that\u2019s very encouraging.<\/p>

TF<\/b>: People love a soundbite like \u2018young people drinking less\u2019 and there are some genuine reasons why that might be correct – like having less money in tougher economic times. The better perspective is to choose quality over quantity.<\/p>

WF<\/b>: How are you going to decide what else you\u2019ll have in your portfolio?<\/p>

TF<\/b>: I think I back my palate. Understanding flavour and texture and so on, has been something since chef days. Then galvanised through interest in cigars and whisky, coffee and wine. These are things that I have pursued, and I have done WSET Level 3 in Wine, and then in Spirits. I found Spirits tough! Whisky I\u2019m all over, but everything else – the variety over every culture in the world is quite a learning curve!<\/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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Photos:<\/p>

  1. Operations: the day-to-day reality of running a small business<\/li>
  2. Labelling: more reality of running a small business<\/span><\/li>
  3. Tim preparing corporate gifting orders for Christmas\u2028<\/span><\/li>
  4. Tim and his son, Parker, tasting with Gauthier Monmarthe at Champagne Monmarthe<\/span><\/li>
  5. Elodie and Bernadette Marion of Marion-Bosser tasting their Blanc de Blancs Extra-Brut<\/li><\/ol>\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<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    In the next instalment in an occasional series here on WineFolio, where I\u2019m looking at how wine moves around New Zealand – from retail, to online, to distribution, to marketing, … <\/p>\n","protected":false},"author":1,"featured_media":15128,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[3],"tags":[],"class_list":["post-15126","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-writing-about-wine"],"yoast_head":"\nA series: Selling wine in New Zealand \u2013 Part 8: Tim Fenwick - Three French Vines - WineFolio<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/winefolio.co.nz\/?p=15126\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A series: Selling wine in New Zealand \u2013 Part 8: Tim Fenwick - 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