Giesen Wines, established by three German brothers, is one of New Zealand’s top 10 wineries. The family-owned winery is located in Marlborough and was founded in 1981. From their first vintage in 1984, walking to their own tried and true beat, the three Giesen brothers have created great wines.
Thanks to their brewer great-grandfather Leonhard Kaiser, sommelier grandfather August (Aw-goost), and their parents who gave the brothers a love for international cuisine – the trio have the drinks trade and hospitality in their DNA.
Oldest brother Theo lead the interest in wine when the family moved to a new home that stood in front of a steep slope worked into 11 terraces planted with Riesling. Young Theo was taken under the wing of two of the family’s neighbours, who helped him replant the vineyard to Sylvaner and taught him how to tend it. Harvest became a family affair and the grapes were sent to a nearby winemaker who made around 40 dozen bottles that the Giesen family gave away to friends and family.
From those formative days, until now as globally successful businessmen, the three brothers have always had each other’s back and worked collectively for the common good. Theo, Alex and Marcel are proof that familial relationships and business can work harmoniously – with good humour and international success.
The Marlborough Character
New Zealand’s combination of soil, climate and water, innovative pioneering spirit and commitment to quality all come together to deliver pure, intense and diverse experiences. Every glass of New Zealand Wine is a world of pure discovery. No wine in the world tastes like the wine of Marlborough. Balance, purity and intense flavour set around impressive aroma, distinctive fruit and appealing balanced acidity is unrivalled.
Climate is crucial to the character of Marlborough, and so is the soil. Most of the soils were laid down within the last 14,000 years; carved and eroded by glaciers in the high country and carried down to the coast by snow melt rivers. The composition of these free-draining alluvial soils varies across the region, influenced by the proximity to riverbeds and exposure to wind resulting in a myriad of soil types.
Giesen owns 13 vineyards, of which 11% are certified organic with BioGro New Zealand. They have been strategically acquired throughout the highly sought-after Wairau Valley and maintain strong long-term relationships with some of the Valley’s best growers. This gives them a range of grape-growing conditions, which ensures they consistently have the region’s finest grapes for each vintage.
Giesen are committed to environmentally sustainable wine production. For them, sustainability is a constant evolution, which is achieved by continually challenging the way they do things and monitoring and minimising their environmental impact. Giesen is accredited with Sustainable Winegrowing New Zealand (SWNZ) and BioGro New Zealand.
Pirramimma vineyards and winery are nestled behind the township of McLaren Vale, running parallel to Tatachilla Road. The mature vineyards are planted to 13 varieties and 40 designated blocks, spread over 300 acres and allow them to produce over 80 different wines, from the iconic McLaren Vale Shiraz, pioneered varieties such as Petit Verdot and Tannat, and an ancient collection of fortifieds.
Founded in 2005, the Barons de Rothschild Champagne House has established strong relationships with partner producers to craft champagnes of a rare elegance from exceptional terroirs and rigorously selected grapes. “Accomplishing through great achievements”, such has been the Rothschild family’s ambition for more than 250 years. Through the strength of its wine-growing experience, the family has joined forces with producers from Champagne to develop excellent champagnes which bring together know-how and tradition.
Anthonij Rupert Wyne was founded on the farm L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was taken over by his brother Johann Rupert in 2003. It was Johann Rupert who constructed a state-of-the-art winemaking facility on the estate, and the beginnings of what was to become a sprawling enterprise with a focus on terroir-specific wines.
Takara has great experience in producing Shochu , Mirin and Sake for more than one-and-a-half centuries. Because Takara’s main business endeavors depend heavily on the mastery of natural processes such as fermentation, the Company feels a strong responsibility toward preserving the natural environment.
Certain names resonate strongly within Australian wine history and Jim Barry is one of them. It was Jim Barry’s drive that helped shape South Australia’s Clare Valley as a benchmark producer of world class Riesling and cemented it as one of Australia’s premier wine regions.