Waipara Springs Winery is located in the heart of the Waipara Valley, just a 45 minute drive north of Christchurch in the South Island. Planted in the early 1980s and now covering some 26ha, the vineyard contains some of the oldest own-rooted Mendoza clone Chardonnay in New Zealand, providing the entirely estate-grown wines with a depth and intensity that only old vines can produce.
The Waipara Springs Estate Vineyard from which Premo wines are solely sourced has a terroir that renders wines totally unique. Derived from a prehistoric lake bed at the centre of the Waipara Valley floor the vineyard soils are a rich blend of clay and limestone. With vines sheltered from the prevailing easterly winds by the Teviotdale range, high midsummer heat combined with relatively low rainfall during the growing season and cold nights during harvest provide near perfect conditions for high quality fruit.
Andrew Moore, of both Waipara Springs and Bascand, has given us his answers to some questions in order to discover more about his passion for wine and life in one of the most southerly grape-growing regions in the world!
Who, within the trade, has been your biggest influence and why?
Probably my father, he has always been involved in viticulture and winemaking. He keeps thing simple and maintains consistency, and has a real appreciation for the flavours that come from the vineyard and how to best preserve them.
What was new/different in 2018?
2018 was an interesting vintage, the grapes ripened very fast in the vineyard and had amazing flavours which reflects through to very bold and powerful wines.
What is your favourite variety, why?
I have two favourite varieties, Pinot Noir and Riesling. Both grow amazingly well in the Waipara Valley. I enjoy Riesling for the variety of styles that you can make. Making a great Riesling is all about finding the balance between sweetness, acidity and alcohol. Pinot Noir is such a delicate grape and can be very unforgiving, but some of the fruit being produced in Waipara is fantastic and is a real joy to work with and the resulting wines give great satisfaction.
What is the most enjoyable aspect of your job?
After all the hard work, seeing the end results and showing it to the world.
And the least?
The constant battle with the weather, it can be very stressful but then it makes each vintage different and always puts up new challenges, which isn’t a bad thing!