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Featured Wineries

The 2014 Featured Wineries will be announced in early spring. Shown below are Featured Wineries from the past 2013 event.
‣AUSTRALIA
TEN MINUTES BY TRACTOR (Mornington Peninsula)
Represented by Martin Spedding & Rick McIntyre

Ten Minutes By Tractor is the story of three vineyards that are located in Main Ridge, one of the coolest and highest areas of the Mornington Peninsula. The three vineyards, with a mix in vine age, clones, elevations and their different aspects and mesoclimates produce wines with remarkably different terroir character, given their proximity, just ten minutes by tractor apart! The viticulture is done almost all by hand with minimal tractor work and they are progressing to fully organic practices. The winemaking philosophy is to utilise traditional winemaking techniques, including wild yeast fermentations, natural malo-lactic fermentation and the best French oak to bring together all the elements necessary to provide the most precise and compelling expression of their vineyards' terroir.
‣NEW ZEALAND
BELL HILL VINEYARD (North Canterbury)
Represented by Marcel Giesen and Sherwyn Veldhuizen

Bell Hill Vineyard owners, Marcel and Sherwyn, are quick to correct anyone who calls them ‘winemakers’. They are wine growers, not makers. For them there is no separation between the vineyard and the winery. They take a very hands-on, traditional approach, working in the vineyard to coax the very best possible wine from Bell Hill’s unique soil. At the end of 1995, after six months in Europe, Marcel and Sherwyn returned to New Zealand and set themselves the goal of finding a plot of land where they could grow Pinot noir and Chardonnay with limestone soil derived characteristics which can be defined by structure, acidity and longevity. They gave themselves a time limit of five years to find this land – it took only six months. On the day before their wedding they signed the papers and their vineyard became a reality. Marcel and Sherwyn draw upon their collective experience to realise the full potential of their vineyard, with its lime-rich soil and unique minerality.
NAUTILUS ESTATE (Marlborough)
Represented by Clive Jones

Ever since the first fine wine from Nautilus Estate of Marlborough was released in 1985, they have been striving to make wines that are truly synonymous with the best of New Zealand. Celebrated around the world for their intense fruit flavors and zingy freshness, Marlborough is the place that made New Zealand wines famous. Today, Nautilus Estate produces and exports Sauvignon Blanc, Pinot Gris, Chardonnay, and Pinot noir from across five estate vineyards in the Marlborough wine region. A dedicated and enthusiastic winemaking team applies the best of modern winemaking technology, deftly combined with traditional techniques. Winemaker Clive Jones joined Nautilus Estate as winemaker in August 1998, and the 2013 season was his 22nd vintage making wines from the Marlborough region. With a consistent pedigree going back to Clive’s first year at the estate, Nautilus Pinot Noir is today considered a Marlborough benchmark.
PEGASUS BAY (Waipara)
Represented by Matt Donaldson

Pegasus Bay Winery is a small family owned and operated winery, focused on producing high-quality wines which express the terroir of the vineyard and the true characteristics of each variety. It is situated in the Waipara Valley, 30 minutes north of Christchurch in the South Island of New Zealand. To the east, the Waipara Valley is separated from the ocean (Pegasus Bay) by a range of hills, which protect it from the cooling winds of the Pacific. To the west lie the Southern Alps, from whence the region's hot "nor'west" winds derive. Its sheltered position, but proximity to the sea give it warm days, cool nights, and a dry autumn, resulting in a very prolonged ripening period. This promotes intense flavor development and optimal ripeness, while retaining good natural acidity, perfect for growing Pinot noir. Winemaker Matthew Donaldson believes in traditional, sustainable viticultural management, low crop levels, and minimal handling of fruit during processing, such that they capture the unique characteristics of the vineyard.