Waste to Treasure: Growing value in winery waste
Wine companies have been "very generous" in gifting grape marc to a project working to transform the winemaking byproduct.
A few years later, after travels in Europe, 18 months honing his cocktail making skills in Edinburgh, and a stint as ambassador for a small Scottish gin startup, Joe returned to Auckland to dive deeper into wine, undertaking the postgraduate study at Auckland University’s Centre for Goldwater Wine Science on Waiheke Island.
It was the perfect kickstart for his career, says Joe, who went on to get an internship with Te Mata Estate in Hawke’s Bay in late 2021, working with viticulturist Brenton O’Reilly.
“Brenton had just started a few years earlier and was in the process of implementing biodynamics and organics,” says Joe, now Viticultural Assistant for Te Mata Estate and the winner of the Hawke’s Bay Young Viticulturist of the Year 2024.
He relished the chance to see the trials in action, learning as much as he could on the unique Havelock Hills site, before going on to spend two years at Woodthorpe Terraces, Te Mata’s vineyards above the Tutaekuri River.
He recently returned to the Havelock Hills, which he loves, explaining small and “awkward” blocks that yield such high-quality fruit. “It’s rewarding as well engaging.”
Viticulture requires a wide range of skills and knowledge, combining science, technology, business and tradition to overcome challenges and get the fruit required, Joe says.
“You are bringing a lot together to often do what might seem like a simple job, and you are always answering to the elements and trying to fit in with the seasons. It’s quite an interesting and holistic career. There’s a lot to it than I thought there would be.”
