{"id":2319,"date":"2020-11-02T06:43:51","date_gmt":"2020-11-02T06:43:51","guid":{"rendered":"http:\/\/winefolio.co.nz\/?p=2319"},"modified":"2020-11-02T07:00:11","modified_gmt":"2020-11-02T07:00:11","slug":"winemaker-series-tim-turvey","status":"publish","type":"post","link":"https:\/\/winefolio.co.nz\/?p=2319","title":{"rendered":"Winemaker series: Tim Turvey"},"content":{"rendered":"\t\t
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On a recent visit to Hawke\u2019s Bay I wanted to visit Clearview as I admire their wines immensely, and had visited the Cellar Door before, but only as a tourist. I thought to ask to meet winemaker Mathew Kirby<\/strong> as we had a connection already through his Helio project\u2026 but as it should, probably, I was invited to meet with owner\/founder Tim Turvey<\/strong> himself.<\/p>

Tim is known in the industry as a \u2018character\u2019 \u2013 and one of the great wine people of New Zealand. What I also found over a couple of hours is that he\u2019s immensely engaging, honest, gracious, and, notably, not a bragger. He seems quite humble about what, in the course of one generation, he has developed here at Clearview. Generous to a fault \u2013 during my visit he participated in multiple, overlapping conversations with visitors and colleagues \u2013 giving everyone a bit of banter and a slice of his time.<\/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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Winefolio<\/strong>: Do you grow a bit of everything here \u2013 I see Semillon, Gewurz\u2026<\/p>

Tim Turvey<\/strong>: Well the Pinot is from Martinborough but we have a fair input into how it\u2019s grown.<\/p>

WF<\/strong>: I just tried Gordon Russell\u2019s new Chenin Blanc \u2013 that\u2019s pretty good.<\/p>

TT<\/strong>: He\u2019s done it before, in the great vintages \u2013 09 and 13 I think? It\u2019s from a new organic vineyard isn\u2019t it? We have wines that we can cellar comfortably with even the Gewurz for ten years and they just get big and fat and oily and rich. You can see how they\u2019re going to go. I just planted the Riesling directly in front here in straight 1A shingle – there\u2019s nothing harder in Hawke\u2019s Bay than 1A!<\/p>

Mat\u2019s done quite a bit of work in the Clare Valley \u2013 that\u2019s where I met him, because my daughter was at Kilkaloon for five or six years and so I fell in love with those massive dry Rieslings. <\/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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On the strength of that planted that piddly little bit there. It\u2019s often confused with the Muller-Thurgau\u2019s and perhaps riesling\u2019s thought of like that. I don\u2019t know about now \u2013 I think we\u2019re becoming educated about that now. I can always sell it to other winemakers and restaurateurs!<\/p>

I\u2019d like to think we\u2019re educated about it. From an early age I was travelling the world and my parents were in their 40s when they had me, an only child, and they travelled extensively and there was wine on the table all my life. That was unusual back then – but for me it wasn\u2019t. My father\u2019s favourite country was Spain and he would bring a lot of wine in from Spain. It was always the big reds. <\/p>

WF<\/strong>: It\u2019s a different culture around wine in Europe isn\u2019t it?<\/p>

TT<\/strong>: People would ask me \u201cwhat do you think I should have to drink with this meal?\u201d And the answer is \u2018well what\u2019s your favourite wine?\u201d And they\u2019ll say some massive Barossa red\u2026and they\u2019ve got some light fish or something! And then I\u2019ll say \u201cand what else..?\u201d and eventually I\u2019ll say \u2018do you like Chardonnay?\u201d \u201cOh yes, love chardonnay\u201d and Boom! You\u2019ve got them.<\/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 met this woman who spent four years doing a Masters thesis on Food and Wine matching, and I expected that when she came to New Zealand, I expected a four hour dissertation. And she said \u2018I can tell you in three minutes\u2026If you like the food and you like the wine \u2013 both will be enhanced. And if you don\u2019t like the wine but like the food \u2013 and every other way around. We blind taste tested 1000 people and it wasn\u2019t about the wine and food together, it was the personal preference of that person to the wine and the food.\u2019 It was a revelation to me, and it made a huge amount of sense. You can be really complex about things. If you want the Barossa red and you want the chicken or the fish, you\u2019re going to be happy.<\/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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TT<\/strong>: (presenting the new Coastal Riesling<\/strong>) Have a guess on the RS on that?<\/p>

WF<\/strong>: Well, I can go quite sweet, quite happily. I took something pretty decent to a do once, but it had a fair bit of sweetness, and left it on the table. Later I hear from across the room \u201cWho brought this crap?\u2019 Hahaha. I\u2019m going to go 11?<\/p>

TT<\/strong>: It\u2019s about 20-odd par. Now (pours the Haumoana Riesling<\/strong>) we\u2019re going to double the sugar level. Some acid, around 8.5 \u2013 not out of control. Really got a bit of weight now. No rot in this at all \u2013 this is 2020. About a month ago and already in bottle.<\/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<\/strong>: How did the COVID harvest go for you?<\/p>

TT<\/strong>: Awesome. Of course in the old days we used to have pickers who were 70 year olds who\u2019d come out of the woodwork in Te Awanga and that. Now we ring one man up and he asks us how many we want. And the Thais are the best workers. So we had 35 Thais who were all in the same bubble. One phone call and they\u2019d all turn up and they\u2019re so quick. Hand picking was great and then the machine picking – the machines are unbelievable these days\u2026 Colour sorting too.<\/p>

WF<\/strong>: Is there still a certain amount of hands-on from you? Calling the shots obviously?<\/p>

TT<\/strong>: Personally? I\u2019ve gone from the winery to being more in the vineyard now. Because we\u2019ve got Matt and Rob, and there\u2019s only a certain amount you can do. I appear to be the only one with a heavy truck and trailer licence! It\u2019s a really great collaboration really. <\/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 suppose at the end of the day I make the decision on the harvest day. I look after all the vineyards, so I make every decision on the vineyard. Harvest is about Winery and vineyard so we work really closely. And I\u2019m not a control freak so I like to let everyone have a go and they\u2019re a darn sight younger and smarter than I am. What are we doing now? We were obsessed with berry counts and optical sorting and what have we got now? We\u2019re always experimental – got whole bunches being thrown in and..<\/p>

WF<\/strong>: (interrupts) \u2026what are your thoughts on that?<\/p>

TT<\/strong>: We do a lot of it \u2013 with the Pinot and the Syrah. Maybe 10, 20, 30 per cent \u2013 we\u2019re always experimenting. And the reserve Syrah has a lot of whole bunch. It adds more complexity, weight and mouthfeel \u2013 it must be dry and ripe.<\/p>

WF<\/strong>: I respect that even the great brands, like yourselves, Trinity Hill and so on are still pushing the boundaries. You could be sitting back and just pushing out the wines that you\u2019re known for, with your eyes closed. But it\u2019s great to see the innovation.<\/p>

TT<\/strong>: It\u2019s good when you get someone new in as well. Like a new housekeeper \u2013 a new broom sweeps clean. It\u2019s been really refreshing for us to have Matt and Rob on board. They\u2019re quite opposite to me \u2013 I can be a bit of a loose unit. They\u2019re both quite tight when it comes to the winemaking, although Matt\u2019s like me in some areas \u2013 in the artistic and experimental way. And Rob\u2019s our T-crossing one \u2013 it\u2019s very complementary.<\/p>

And it\u2019s also about running a business. So you look at it, and you\u2019re completely entrenched in everything that you\u2019ve done for 35 years. They ask \u201cwhy are you making so much of this wine? It tastes amazing and it\u2019s $100 a bottle, but you only sell a little bit. But this one here always sells out although it\u2019s only $20 a bottle.\u201d It takes us a little while to figure things out sometimes. Matt has been really good at that for us.<\/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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This is one of the first wines we ever made\u2026it\u2019s a barrel fermented Sauvignon Blanc<\/strong>. Because of course we can\u2019t do Marlborough Sauvignon Blanc, so we do a French style. \u201819 was a great vintage of course.<\/p>

WF<\/strong>: Whereabouts is the vineyard for that?<\/p>

TT<\/strong>: Here, out the back. The predominance of that is at the back of the property. I drink that at about 8-10 years of age and it\u2019s delicious. Fat and full and the green grass notes have gone but it\u2019s just into this rich variety. I think Cameron Douglas gave it 94 points out of a hundred.<\/p>

WF<\/strong>: It\u2019s got a beautiful salinity to it \u2013 what does that come from? Is it the soils?<\/p>

TT<\/strong>: We\u2019ve done saline and salt tests on the soils here. And there isn\u2019t any \u2013 because it\u2019s so free draining, it appears there\u2019s nothing in there. So all we can do is harvest it \u2013 it\u2019s half hand picked and half machine. And squeeze it and ferment it for heaven\u2019s sake. Fully barrel fermented \u2013 either wild or inoculated yeast, usually before Christmas or just after, but we have left it in barrel for two years. <\/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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I personally like oak, and of course there\u2019s a movement away into so-called \u2018integrated\u2019. I think time is the better integrator than pulling it out early. So I\u2019m a big oak boy. I\u2019ve a wine for three and a half years in a hundred percent new French oak \u2013 I have a little label of my own called \u2018Topsy Turvey\u2019 with my daughter and I and I can give you a little taste of that if you like.<\/p>

Semillon<\/strong> \u2013 I love it. It\u2019s a variety that I really like and we barrel ferment this as well. We only put it out in the great years, otherwise it goes into the ros\u00e9 as an addition. We\u2019ve made that much good wine in \u201918, \u201919 and \u201820 \u2013 bring on global warming! 2017 was marginal but apart from that, right back, we\u2019ve had a golden run. Again, the Semillon is just a screamer after ten years. It adds to its oyster shell and pithiness \u2013 I love it.<\/p>

I\u2019ve got the 2019s to show you as well \u2013 this is the Three Rows<\/strong>. We only do 1000 bottles of it \u2013 three barrels. It\u2019s all about reductivity. The French say \u201cit\u2019s in the terroir\u201d (puts on a very good French accent) \u201cyou get two stones and you grind them together and get the sulphide thing\u201d. Well what a load of bull. It\u2019s yeast under stress \u2013 there\u2019s a number of ways you can do it. And of course it does well – Villa, Vidal, Esk with all their awards.<\/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<\/strong>: It is popular. It\u2019s almost considered the \u2018modern style\u2019 isn\u2019t it?<\/p>

TT<\/strong>: A lot of those great Montrachets are yeast under stress. They\u2019re either too hot, too cold. Or a vineyard where the fruit doesn\u2019t have a lot of mineral or vitamins in it. I love the texturals of this because of it. So what it is, is a slightly hotter ferment, high solids.<\/p>

WF<\/strong>: This would be popular in my local shop \u2013 First Glass.<\/p>

TT<\/strong>: Oh yes, Kingsley. Well, we are the Chardonnay specialists! Let\u2019s work through those three Chardonnays. So, this is the Reserve 2018<\/strong>. It\u2019s interesting \u2013 the \u201917 had a little more of the reductivity in it because we did some higher temperature ferments which does put the yeast under stress!\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

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And everyone\u2019s like \u201coh you\u2019ve gone over to the dark side\u201d<\/p>

WF<\/strong>: Very polished wine though – the Reserve. I love that oatmeal biscuit character you get in the middle of that. Absolute classic.<\/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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TT<\/strong>: We\u2019ll go for this Whitecaps Chardonnay<\/strong>, because this is me going back to the \u201880s. We\u2019ve been working on this for about eight years now. And Matt got a handle on it pretty quickly. Massive oak. People wanted it. Those limey, lemony acidic Chardonnays with no oak. We\u2019re boomers mate, and we\u2019ve got the money and we know what we like! And we want that style. Can you see what we\u2019re dong here \u2013 second pressing, softer oak. It drinks really well after five years. I can pull one out \u2013 lots of oak, lots of everything. And it\u2019s still got length, because you know it\u2019s about having good fruit as well. Chardonnay is the white wine for the red wine drinker. Just got power and a bit of everything.<\/p>

This is the Endeavour<\/strong>. Still New Zealand\u2019s most expensive white wine, I believe. We retail it at generally around $200.<\/p>

WF<\/strong>: Is there a reason for the price, other than you just think it deserves it? Is it reflective of the trouble you\u2019ve gone to making it?<\/p>

TT<\/strong>: Of course. We\u2019ve been doing it for twenty years, and we\u2019ve made seven or eight in that time?<\/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<\/strong>: it\u2019s a bit like Art. Art is art if you say it is. If you give it a fancy name, put it in a frame and put it on the wall, then it\u2019s Art.<\/p>

TT<\/strong>: Let me tell you how it\u2019s made. It\u2019s two rows of the oldest vineyard on the property, and it has to be an amazing vintage. Those two rows we thin down to about seven bunches on the vine instead of 18-20 in our Reserve Chardonnay.<\/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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The rows are the gnarliest, right in the middle of the property. It\u2019s the first 300 litres out of the press of those two rows and it\u2019s only around a thousand bottles. It used to be three years in 100% new French oak, and now it\u2019s down to two and bigger 500-litre barrels, not the 225s. We entered it into the Fine Wines of New Zealand, and Boom, straight in.<\/p>

WF<\/strong>: So you\u2019re still fine tuning it as you go?<\/p>

TT<\/strong>: Well it\u2019s also Mat coming on board, with a little less oak. I\u2019m going to give you one of my Topsy Turveys that has out of control oak!! And it\u2019s a wine to look at in five years time, that will last twenty. And for me, it\u2019s not about paring back the oak, it\u2019s about adding the oak and giving it time. That\u2019s just me \u2013 sorry Team!!<\/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<\/strong>: There\u2019s no point in bolting something on and not having a plan for it \u2013 a context. Like whole bunch. You either know what you want for it, or it can just spoil your wine.<\/p>

TT<\/strong>: All of this is hand picked and straight to press, and it\u2019s either, it depends on where the vineyard is… it\u2019s very burgundian. The higher site is the best and the lower stuff is the village.<\/p>

WF<\/strong>: So your two rows for Endeavour is like your Grand Cru?<\/p>

TT<\/strong>; Yeah, absolutely. Hand picked at 25 brix and out of the press is an acid of ten or eleven, Fully barrel fermented, and all gone through full malolactic, but still got the really impressive acid base to it.<\/p>

WF<\/strong>: Beautiful wines. That chardonnay line up is just first class isn\u2019t it?<\/p>

TT<\/strong>: (smiles) and we\u2019re just about to bottle our sticky, that\u2019s been two years in the barrel. The first one was in 1989\/90 and we called it Noble 51<\/strong> \u2013 it was 51 brix. De Bortoli gave me a couple of shots across the bow because of their Noble One, but they allowed me to do it.<\/p>

How about some reds? This is our Pinot Noir<\/strong>, from Martinborough. It\u2019s all Abel clone, it\u2019s my favourite clone. So Larry used to give us a couple of tonne off his favourite block. So I made that first tri-regional Pinot in 2006 I think it was. We all used to travel together, so a third from Pegasus Bay, third from Peregrine and a third from Larry. And often they would come and arrive together, and I\u2019d get them to crush and de-stem it up there and into pelocons. Martinborough\u2019s just a got a bit more grunt you know? A bit more interest.<\/p>

WF<\/strong>: I thought it was important to come down to Hawke\u2019s Bay now. Not just because of what\u2019s happened with COVID, but also so that I can hear the stories, and then do the writing ready for people to read the travel down here in Spring and Summer.<\/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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(We are joined briefly by National Sales Manager extraordinaire, Lisa Clarke)<\/p>

TT<\/strong>: Well we\u2019ve got time now. We\u2019re all sort of post vintage. We all get fired up over Vintage and then at the end of it it\u2019s almost like your reason for living has gone.<\/p>

WF<\/strong>: When I said I was coming now, a couple of people said to me \u201cHawke\u2019s Bay \u2013 middle of winter?\u201d but I think it\u2019s important to come, because everything that we\u2019ve all been through.. it\u2019s been stressful. So if I write the stories now, people can have something to look forward to for the end of the year.<\/p>

Lisa Clarke<\/strong>: For me, getting back on the road and seeing our restaurants doing OK has been really heartfelt for me, because some of those people I\u2019ve known ten years, and Tim\u2019s known much longer. They become part of you.<\/p>

WF<\/strong>: I was in Havelock North and I heard that you can\u2019t get a table at the restaurants there. And when I was in Sileni for a tasting, eight couples walked in behind me, and Eliza\u2019s there juggling bottles, tables.. she\u2019s an absolute dynamo! And the wines are quite good again there now.<\/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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LC<\/strong>: I met her in Blenheim at a Cellar Door, and when she moved here she had my card and we\u2019d kept in touch. She asked about a job here, but we already have a dynamo..<\/p>

WF<\/strong>: It\u2019s weird with a few changes going on, but I do feel that we\u2019re in the midst of an exciting phase with New Zealand wines. Syrah is coming along really well, and I think chardonnay could be the next big thing for us.<\/p>

TT<\/strong>: We have six chardonnays, and two stickies, and there\u2019s a market for them all.<\/p>

WF<\/strong>: It\u2019s like at my local wine shop \u2013 First Glass<\/strong>. Both of the guys there are out on the floor, talking to customers and listening to what people are saying \u2013 and the word is that Chardonnay, in all it\u2019s styles, is what people want. Kingley\u2019s like an influencer for Boomers. If he was 25 he\u2019d be on Social media now as our top \u201cinfluencer\u201d. Your wines are really popular with the audience there.<\/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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LC<\/strong>: Have you met Michelle, our Auckland Rep? She\u2019s got a real buzz, and we\u2019ve got room to grow there. And the last year or two have been really successful.<\/p>

TT<\/strong>: What we\u2019ve got with Michelle is someone with the energy to go into restaurants because that takes a lot. Previously it was \u2018where can we dump a pallet here and a pallet there\u2019 and not do the hard yards.<\/p>

JC<\/strong>: And she\u2019s working hard \u2013 in Fine Wine today doing all the tastings and back in tomorrow.<\/p>

TT<\/strong>: And they\u2019re very loyal to us you know, because when they went bankrupt we were the only people that said \u2018don\u2019t worry about payment we know you\u2019ll see us right.. and come and stay out here for a couple of weeks\u2019 Because they\u2019re not arseholes, they\u2019re not going bankrupt because they want to. It\u2019s a family business and they\u2019re hard working \u2013 all the things that we are.<\/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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At this point we decant ourselves out to Tim\u2019s place and he insists that I partake of his \u2018pet project\u2019 Topsy Turvey.<\/p>

TT<\/strong>: That\u2019s the red (shows me the bottle) and that\u2019s what you\u2019re drinking\u2026 2018 Topsy Turvey Chardonnay<\/strong>.<\/p>

WF<\/strong>: 40 years in the planning.<\/p>

TT<\/strong>: I was making wine when I was ten, at Boarding School. Can you believe that? And Katie\u2019s been making wine \u2013 well she was at Lincoln, and then travelling and working down South and all over the world. The label\u2019s quite hard to read\u2026 I\u2019m a red boy unfortunately and she\u2019s saying \u2018Oh Dad, the label is so boring..\u201d<\/p>

WF<\/strong>: Stylish though, and no, not boring at all. Things that you have to work at a little bit are more memorable. I\u2019ve seen a lot weirder stuff than that.<\/p>

TT<\/strong>: So, this is off a vineyard at Clearview that she and I own. Beside Clearview, there\u2019s twenty acres there. She planted this fourteen years ago, and we\u2019ve always wanted to make wine together. And now we do. And we\u2019re not planning on making vast sums of money out of it. We get good money for the wine, but it\u2019s more about the fact that there\u2019s two or three barrels of wine for our favourite restaurants in New Zealand, and we sell everything to them, only. I\u2019m still selling 2014 Cab Merlot Franc<\/strong> which I\u2019m about to open for you now. << cork pops out >><\/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<\/strong>: is this Chardonnay the one you said was going to be massively oaked?<\/p>

TT<\/strong>: Two and a bit years in a hundred percent new French oak.<\/p>

WF<\/strong>: Not out of balance though. I mean good wine eats oak doesn\u2019t it?<\/p>

TT<\/strong>: Oh thank you for saying that. I mean I\u2019m looking at the 2019 now which is still in barrel at a year and a half, and I\u2019m thinking \u2018Oh God, is it too much?\u2019<\/p>

WF<\/strong>: No, when you said about it, I was expecting to be really slapped in the face with it. It\u2019s there, but it\u2019s part of the wine! It\u2019s viscous and gorgeous. Unctuous is the word for this. It\u2019s got an amazing mineral, savoury note to the finish.<\/p>

TT<\/strong>: Crayfish, that\u2019s the thing for this. Crayfish Mornay \u2013 do people still make that? It has three soil types in that vineyard. 1A shingle, and as those layers go down to about a metre, there is also a lot of shell and silica clay pan. Then that gets thicker – up to about 200mm thicker, but we\u2019ve broken it all up with this big digger and then planted it up. It\u2019s pretty cool that Katie and I actually planted this vineyard and still manage after four wives to hang on to 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

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WF<\/strong>: Good on you! Yes, that\u2019s a really smart wine. I was intrigued because you said \u201cI\u2019m going to show you this..\u201d and I was thinking: OK \u2013 I might not like it. And it\u2019s my thing that I\u2019ll say if I don\u2019t like it\u2026 and then where does that leave us!! <laughs><\/p>

TT<\/strong>: It\u2019s a style I love. And Katie loves that style as well.<\/p>

WF<\/strong>: When you say \u2018style\u2019 \u2013 what do you mean?<\/p>

TT<\/strong>: Big, fat, rich. Super ripe so it\u2019s into ripe tropical. What I find with Chardonnay is that as it ripens it goes from the cut grass herbaceous through to the stonefruit; then it starts to get into the things you grow in the tropics. Melons, passionfruit and then pineapples at the end. I want that \u2013 I don\u2019t want mowing out of the lawnmower. And I don\u2019t want acid. It worries me the way it\u2019s so easy to do these limey-lemony acidic Chardonnays.<\/p>

WF<\/strong>: I\u2019ll say one thing \u2013 this is lovely!<\/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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TT<\/strong>: (Pours the Topsy Turvey Red) This is three and half years and a hundred percent new French oak. The oak\u2019s almost gone. You can imagine where this is going. It\u2019s oily, rich and going to become delicious \u2013 unctuous! It\u2019s only six years old but it has aged characters in 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

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WF<\/strong>: it\u2019s got a very distinctive character to it. Gamey, herbal, roast beetroot, some mossy notes. Bit of graphite.<\/p>

TT<\/strong>: there\u2019s a lot of Franc in there because they\u2019re my oldest vines.<\/p>

WF<\/strong>: That\u2019s a lovely wine. These are just as good as the best of the Clearviews we just had earlier. Where have you been hiding these!<\/p>

TT<\/strong>: they\u2019re at Huka Lodge<\/strong> and Cape Kidnappers<\/strong>, and my favourite restaurant. perhaps – Inati<\/strong> in Christchurch. He\u2019s a friend of mine \u2013 was Ramsey\u2019s Head Chef in London, and at Mr D<\/strong> in Napier.<\/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<\/strong>: Oh, well, I\u2019ve not been any of those places, hahaha. Sure you don\u2019t mind me writing about this \u2013 because people will want to know then!? You\u2019d be amazed how much people talk about something that comes well recommended. It\u2019s the greatest thing you can have you know \u2013 a recommendation. I say \u2018where should I go for dinner tonight?\u201d You recommend somewhere, and I go.. it\u2019s fantastic, so of course I say \u201cwell it was recommended\u201d And everyone feels great about it.<\/p>

TT<\/strong>: But we\u2019re able to do this now, via Social media. It\u2019s there. And us oldies are that connected really.<\/p>

WF<\/strong>: Well, I can tell you, I only decided to come down here for definite about ten days ago, and it was going to be a slightly under-the-radar trip, but suddenly you\u2019ve found out about it, Kate Radburnd too, and Hawke\u2019s Bay Winegrowers\u2026 none of whom, I contacted myself – so the power of people being connected can\u2019t be underestimated.<\/p>

TT<\/strong>: I like to have control over the fruit though \u2013 for me, that\u2019s the problem. Even if you\u2019re dealing with young fruit \u2013 those \u201989, \u201990, \u201991 chardonnays put us on the map.<\/p>

WF<\/strong>: Have you always grown stuff?<\/p>

TT<\/strong>: I\u2019m a grower, and I like creating things. So, I had the biggest nursery in New Zealand whilst I was establishing Clearview between \u201981 and \u201993, growing pine trees for the forestry. 8 million trees a year we were growing. It\u2019s one of the great business stories of New Zealand \u2013 started with a hundred dollars each, a partner and I. By 1989 we were making a lot of money and that helped me set this up, and do a lot of things I wanted to do. I live a very simple life, and I like people \u2013 I like helping people. I\u2019ve also inherited a number of things from my parents \u2013 predominantly a strong work ethic; but also often a case of verbal diarrhoea which can get out of control with little interruption. I always apologise if I upset anyone!<\/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<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

On a recent visit to Hawke\u2019s Bay I wanted to visit Clearview as I admire their wines immensely, and had visited the Cellar Door before, but only as a tourist. … <\/p>\n","protected":false},"author":1,"featured_media":2320,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-2319","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interviews-with-nz-winemakers"],"yoast_head":"\nWinemaker series: Tim Turvey - 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=2319\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Winemaker series: Tim Turvey - 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