Forrest Wines, the sixth winery to grace the lands of Marlborough, is a homage to a rich heritage. It takes pride in its original plantings and beautiful old vines, a living testament to history and tradition.
The family-owned and second-generation New Zealand winery specialises in alternative and exciting varietals, creating a solid line of delicious wines.
Beth Forrest, the esteemed chief winemaker at Forrest Wines, has a deep-rooted connection with the orchard, gaining insider knowledge at a young age. After reigniting her passion in her teenage years, she followed in her father's footsteps and earned a Master's in Oenology, a testament to her expertise and dedication.
Inspired by the ever-changing climate, Forrest uses the environment to her advantage.
"We are extremely lucky to grow most of our own fruit, which allows us to have a little more control over the quality and direction to take these vines each year," said Forrest.
"Typical steaming hot summers and cool nights make a beautiful fruit-driven rose base. Hot, long Indian summers call for letting this big red variety hang and showing off a rare, ripe Marlborough Malbec. However, more standard summers and cooler autumn evenings may slow ripening, making this better suited to a great sparkling red bubbly base."
Forrest Wines values tradition and innovation, calling upon historical techniques that are sure to deliver the best results. They use extended lees to give a rounded, full-mouth feel and fermentation with more solids because it gives yeasts more food and more complex aromatics.
"Growing grapes on the old river gravels of Marlborough provides a backbone of salty-style minerality that comes from the Greywacke stone," said Forrest.
"If you imagine striking an old camping flint, that struck match mineral note that takes you back to your childhood is a calling card of our wines."
Forrest Wines is a small winery that has to balance bottling with the demand for wine, space in the winery, and the best wine. With a maximum of one year in the tank, Forrest Wines tries to give wines as long as possible.
As described by Forrest, the most crucial factor behind winemaking is having exceptional fruit coming through the winery door. Spending time in the vineyard on stress issues such as pest control and disease problems is essential.
She also mentioned that ensuring the ferments are well fed with extra trace elements and nutrients will help enhance and expose all the layers of flavour elements. Finding the perfect balance of acid, sugar, and phenolics will invite consumers to take another sip.
When asked what advice she could offer aspiring winemakers, Forrest encouraged those to get out there and try as much as possible.
"I always tell young people that the most important question to ask yourself, no matter how long you've been in the game, is 'Do I like it?'" said Forrest.
"Whether you love to feel the soil on your hands, crafting a wine to show its place, telling the story of how it's made and where it comes from, or relishing the numbers and the technicalities of business or laboratory work, the industry has many opportunities. Go and find your own place in it."
Forrest Wines also highlighted the importance of having relationships within the industry and the benefits they can bring. Due to the small world of winemaking in New Zealand, making connections helps share valuable knowledge and will bring forward new opportunities.
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