Producer focus – Giesen Wines
It’s a classic wine story, the stuff of which dreams are made. Three intrepid brothers travel to the other side of the world in the early Eighties (well two brothers initially as the third completed his studies in Germany) and decide to plant a vineyard. Said planting is a success, so they decide to plant more.
Fast forward 40 years, 2 wineries and sourcing from a total of 1,500ha of vineyards (of which 30% are estate owned), and Giesen are now New Zealand’s 6th largest wine producer, early advocates of Marlborough Sauvignon Blanc, pioneers in no & low wine production and not to mention owners of Marlborough’s Ara winery.
Theo and Alex Giesen arrived in Christchurch NZ in 1981 whilst on a round-the-world trip, deciding on a whim to purchase some land in Burnham (just outside Christchurch) as it reminded them of home. Their pre-destined career path of stonemasonry, following in the family tradition, at this point derails completely.
With incredible foresight, they decide to plant vines on the land, thanks to a keen interest in wine and some experience of tending neighbours’ vineyards back in Germany. Brother Marcel starts his winemaking studies in Germany before joining Theo and Alex and this single parcel of land becomes the world’s most southerly vineyard at that time. The brothers go on to produce a first full vintage in 1984, when the NZ wine industry was in its commercial infancy.
The 1984 vintage included Marlborough Sauvignon Blanc, the brothers recognising early on the region’s ability to produce intensely aromatic, full flavoured dry white wines. The race for land in the region resulted in the purchase of Dillon’s Point Vineyard in the Wairau Valley in 1993, culminating in the construction of their winery in Marlborough in 2000, which continues to grow in capacity with two sites now in production.
Perhaps the most important part of the Giesen philosophy is their desire to push boundaries and never rest on their laurels, a mindset shared unequivocally by the team at North South Wines. Organic viticulture remains a key focus, with 11% of vineyards now certified organic. The purchase of the organic hillside Clayvin Vineyard in 2015 marked a significant turning point in the production of Giesen’s small-batch, premium wines.
It is probably their innovative approach to the production of no and low ABV wines that makes Giesen stand out from the pack, in an industry that has until very recently shied away from the idea of de-alcoholising wine. The first Giesen 0% Sauvignon Blanc was released in 2020, spearheaded by chief winemaker Duncan Shouler. This paved the way for the acquisition of not one but now two spinning cone machines for the removal of alcohol. The Giesen portfolio now includes the full spectrum of Sauvignon Blanc, from 0%, through to mid-strength 6%, 9.5% reduced alcohol and full-strength styles, including organic and single vineyard wines. Giesen 0% is now the leading premium non-alcoholic wine category in the USA with a 61% market share.* A recent initiative using the leftover alcohol to produce a premium NZ gin called Strange Nature completes the circle and ensures minimal waste in the process.
We for one can’t wait to see what 2025 has in store for this most dynamic of wineries. You can try the range at the joint Australia & New Zealand trade tasting in London on 30th January 2025: https://www.nzwine.com/en/trade/tradeevents/att/
*Source: Nielsen MAT 2/11/24