I've just returned from working the New Zealand harvest in the Gimblett Gravels region of Hawke's Bay. As much as I wanted to get out of the winery and explore the country, the demands of the grape were such that I found myself unable to escape for any pleasure touring before having to reluctantly board the plane for home. The little of New Zealand I did catch a glimpse of outside the winery walls was more than enough to inspire a return visit: lush fern forests, untrammeled beaches, dramatic mountains, verdant fjords... sigh. That would have to be for next time.
This trip, I spent my days sampling the vineyards,


sorting grapes to ensure that only the best quality berries ended up in our tanks,


tasting through all of the fermentations and new wines every day to make sure that everything was developing as it should be,


shoveling out tanks once the fermentations were finished,


and, of course, cleaning drains.

Fueled by unthinkable amounts of coffee and meat pies, our international team of Kiwi, French, Australian, Italian and American winemakers powered our way through harvest. And what can we expect from the vintage of 2005 in New Zealand? A lot of variability. Rain and frosts right around harvest time hurt some producers threw producers a curve ball, but the strides forward in focus on quality and attentive vineyard practices saved many wineries from disaster. From what I saw, we can expect the New Zealand wines which arrive on our shores to continue to improve in the coming years -- and particularly reds such as Syrah and Bordeaux blends from Hawke's Bay.
Good drinking!