How Schubert Wines Ended Up Where It Is
It isn’t by chance that Kai Schubert and Marion Deimling – the founders of Schubert Wines – ended up on the Northern Island of New Zealand to start their winery here in 1998. A stone’s throw from Martinborough city center, the pair are producing some of the island’s finest Pinot.
Minimalist Approach of The Winery
Kai and Marion were on the lookout for the perfect place to create a legacy around their most beloved grape: Pinot Noir. The soil, climate and vineyard conditions around Martinborough in many ways reflect the conditions of the European style Pinot they were emulating. Furthermore, the manual attendance to the vineyard, handpicked grapes and a fully organic, non-interventionist approach to wine-making results in low-yield, highly concentrated wines.
With a minimalist approach to their winemaking, Schubert Wines wish to express the full potential of their terroir.
Letting the Land Speak for Itself
Schubert Wines is certified by BioGro New Zealand, and the minimal use of chemicals and preservatives is integral to their wine-making philosophy. Pinot Noir is the principal variety grown here (8 different clones in fact), and the grapes are treated with utmost care and gentleness – from the initial handpicking of bunches in the vineyard, to a second selection of the best grapes upon entering the winery, to whole-berry pressing, cold maceration and slow fermentation, before finally being put on French oak barriques for extended aging. The result is a velvet-fine, enveloping and alluring Pinot to rival the best plots in Burgundy.
Besides Pinot Noir the winery also produces smaller volumes of Syrah and Sauvignon Blanc. Don’t miss out on this small-scale boutique winery when you’re passing through Martinborough.