Dom Maxwell, of Greystone Wines, was named winner of the inaugural Gourmet Traveller WINE ‘New Zealand Winemaker of the Year 2018’ at Auckland’s Hilton Hotel last night.
New Zealand Editor of Gourmet Traveller WINE, and chair of judges, MW, Bob Campbell said Dom’s fusion of traditional winemaking and ground-breaking techniques – notably vineyard fermentations – earned him the accolade, which propels him into New Zealand’s winemaking history.
MW, Bob Campbell, said Maxwell was selected as the winner due to his contribution and rapid success of Greystone and sister company, Muddy Water Wines.
“I can’t emphasise enough how grateful I am for my team and how proud I am to be part of this amazing wine region”
“The award also acknowledges Maxwell’s thoughtful and often innovative winemaking practices and his contribution to the wider wine industry both directly and by example.”
This is the first year Gourmet Traveller WINE has run the award in New Zealand and the 20th year it has run in Australia. Campbell chaired the judging panel alongside two of our country’s most esteemed wine judges and critics, Raymond Chan and Cameron Douglas (Master Sommelier).
In accepting the award, Maxwell said he was “honoured, humbled and surprised” and thanked his team for the support and dedication over the past 14 years.
“We have an exceptionally talented industry of winemakers in New Zealand, so it’s incredibly humbling to be awarded this title,” Maxwell said.
“I can’t emphasise enough how grateful I am for my team and how proud I am to be part of this amazing wine region.”
“North Canterbury makes up just 3% of New Zealand’s total wine production, so we all share a fervent determination to make the best and most genuine wines possible,” he said.
The prestigious award from Gourmet Traveller WINE continues from a very successful 2017 for Maxwell and the Greystone team.
In December, Greystone won the gong “Best Chardonnay in New Zealand” by the world’s leading wine publication, Decanter Magazine, and took out a gold medal for their Sauvignon Blanc at the Global Sauvignon Blanc Masters 2017 Awards.
Decanter Magazine also ranked Greystone’s 2016 Pinot Gris as one of the most exciting wines in the world in their annual ‘75 Best Buys of 2017’.
About Dom Maxwell
Maxwell, 41, started his career at Greystone in 2004 as a vineyard hand, after completing his degree in Viticulture and Oenology.
He then went on to become Greystone’s Winemaker and in 2011 New Zealand’s Winestate Winemaker of the Year.
Maxwell has worked overseas at Chehalem in Oregon, USA, Weingut Leitz in the Rheingau, Germany and at Domaine d’Eugénie in Vosne-Romanée, Burgundy.
Greystone’s 40-hectare organic vineyard is perched on the unique limestone hills of the Waipara Valley, North Canterbury.
Their winemaker and viticulturist planted the vineyard together in 2004 and in that short time the team has twice won Decanter Trophies for best Pinot Noir, been named New Zealand Organic Vineyard of the Year and won the Air NZ trophy for best Riesling and best Pinot Noir.
Greystone processes approximately 400 tonnes in their certified organic winery.
While Pinot Noir makes up over half of their production, Greystone also grows and makes exceptional Riesling, Pinot Gris, Gewurztraminer, Sauvignon Blanc and Syrah.