Why it matters
The producer
Kai Schubert and Marion Deimling, German graduates of Geisenheim University in viticulture and oenology, established Schubert Wines in 1998. Schubert is owner and director; Deimling is winemaker and viticulturist.
The two vineyards have been farmed organically from the outset and received certification in 2013.
Place and vineyards
Where the wines begin
Before settling in New Zealand, Schubert and Deimling travelled through Oregon, California, Australia and parts of Europe in search of a Pinot Noir site. They chose Martinborough in the Wairarapa region.
In spring 1998, they acquired an established Martinborough vineyard and 40 hectares of bare land at East Taratahi, north of Martinborough. Planting followed in 1999 and 2000. Their 14 hectares are closely planted in a traditional European style, producing small crops.
Wines to know
The range in view
Block B Pinot Noir draws on five Dijon clones: 115, 667, 777, 114 and 113. The current wine is fully destemmed, cold-macerated and fermented in stainless steel, then kept on skins for three weeks before 15 months in French oak barriques, 30% new.
Marion’s Vineyard Pinot Noir is based predominantly on Pommard and Abel clones, rather than Block B’s Dijon-clone selection. It is fully destemmed, cold-macerated and fermented in stainless steel, with three weeks on skins and 15 months in new and used French oak barriques.