This Friday, May 6, 12 noon (CDT)—we have a very special SWEbinar in honor of #SauvBlancDay— Live from New Zealand, and featuring a panel of New Zealand winemakers!
We are proud to be hosting the following winemakers in this live, online session:
Clive Jones, Nautilus Estate (Marlborough)—Clive Jones has served as the winemaker at the Nautilus Estate since 1998—and has been making wine from Marlborough grapes for over 25 years.
Prior to joining Nautilus, Clive worked as an industrial chemist. Deciding the wine industry was perhaps a tastier career choice, he completed a degree in wine science by correspondence from Charles Sturt University. He then spent six years absorbing New Zealand’s Dalmatian wine heritage at Selaks Wines in Auckland before making the change to Marlborough’s better climate and more relaxed lifestyle.
Clive has overseen the development of the Nautilus Pinot Noir program, including the design and operation of a Pinot Noir-specific winery. As part of this, Clive made a pilgrimage to Burgundy in 2004 to work a vintage at renowned producer Domaine Dujac.
With a consistent pedigree going back to Clive’s first year at the estate, Nautilus Pinot Noir is today considered a Marlborough benchmark. Clive is equally passionate about the other varietals he produces at Nautilus and designed the Nautilus White Wine Cellar in 2006 with Marlborough’s flagship white varietal, Sauvignon Blanc, firmly in mind. He more recently worked to refine the Nautilus Chardonnay style through low yields, wild ferments and minimal malolactic fermentation, which has resulted in a more complex and elegant style.
Pip Goodwin, Winemaker and CEO, Palliser Estate (Martinborough)—Pip describes her winemaking job as being her dream job. She used to be an accountant/management consultant. That was not her dream job.
After working vintages in New Zealand and the United States and completing her Postgraduate Diploma at Lincoln University, Pip joined Palliser in 2004. Pip works alongside Palliser’s chief winemaker, Allan Johnson, in the winemaking process but also has the responsibility of being the Environmental Manager. She was the driver behind Palliser being the first winery in the world to be CEMARS (Certified Emissions Measurement and Reduction Scheme) certified in 2009. Her other accomplishments in the environmental arena are equally impressive, and include decreasing carbon emissions by 8% since starting to measure them in 2006, lower water usage by 58% (per tonne) since starting to measure in 1998, and lowering electricity usage by 18% (per tonne) over the same period. (Note to those who need it: a tonne is a metric ton, equivalent to 1,000 kilograms or 2,204.6 pounds)
Palliser Estate wines include Chardonnay, Pinot Noir, Sauvignon Blanc, Pinot Gris, Riesling, and a traditional method sparkling wine produced using Chardonnay and Pinot Noir. Be sure and ask Pip about the “Great Dogs” Pinot Noir. In her spare time Pip enjoys hanging out with her two small children and time permitting, playing sports or walking the naughtiest dog in town – however, time isn’t often permitting.
Warren Gibson, Trinity Hill (Hawke’s Bay)—Warren was educated at Massey University in New Zealand and at Roseworthy College in South Australia. However, he would like to make it clear that he is a proud Kiwi and an avid follower of the New Zealand cricket team!
Warren began his winemaking career in New Zealand in 1986 with Trinity Hill’s founder, John Hancock, at Morton Estate Wines. He next travelled the world a Flying Winemaker, producing wine in Australia, Italy, Hungary, France and California. It was there that a Chardonnay he made was awarded white wine of the year at the 1997 International Wine Challenge. When Trinity Hill was established in 1997, Warren rejoined John to work alongside him. The vintages he has produced since then leave no doubt that he has truly earned the accolades of New Zealand Winemaker of the Year, from Winestate Magazine in 2005, and Winemaker of the Year Winemaker Award at the Mercedes Benz Hawkes Bay Wine Show in 2006. Trinity Hill wines include a wide range of varietals from Hawke’s Bay, Gimblett Gravels, and their flagship “Homage,” a rich Syrah made in the style of the rich reds of the Northern Rhône. In addition to serving as winemaker, Warren also manages Trinty Hill’s viticultural team and vineyards. His oversight has led to ongoing improvements and growth in the vineyards that support his aspirations in the winery.
SWE’s SWEbinar series is unique in that it is offered free-of-charge, and open to the public! We also try to accommodate all schedules by offering sessions on weekdays and weekends, as well as daytime and evening hours. Sessions last for about one hour, and are live, interactive events. If you have a topic you would like to see addressed, or a time-of-day that would work for you, please let our Director of Education, Jane A. Nickles know via email at firstname.lastname@example.org
Login Instructions: At the appointed time, just click on the link. There is no need to register in advance. Links will be attached to the date and time announcement of each session in the list below and will go “live” a few hours before the scheduled date.
Remember that each session is limited to 100 attendees, and that several of our past sessions have reached capacity. We are hoping to avoid this issue in the future by offering more SWEbinars, but it is still a good idea to log on early!
- If you have never attended an Adobe Connect event before, it is also a good idea to test your connection ahead of time (just click on the link).
- If you are having any trouble with your Adobe Connect connection, please see our SWEbinar Trouble-shooting page.
Link: Friday, April 6th at noon CDT–Live from New Zealand, it’s Sauvignon Blanc Day! Note: When the SWE Adobe Connect homepage appears, click on “enter as a guest,” type in your name, and click “enter room.”
If you have any questions, please contact Jane Nickles: email@example.com
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