Wine evolution at Boneline
Paul Goodege thinks a lot about evolution, from the change in wines and vines at Boneline, to the ancient geology beneath them.
How Long Have You Worked In Waipara?
Since 2012.
What Brought You To Waipara?
We really wanted to be in Canterbury, my wife and I both have a lot of family and friends here. My early experience in the wine industry while at Lincoln gave me the opportunity to get a really good feel for the region and it’s potential.
Where Have You Travelled In Wine To Get Here?
I spent a few years working in restaurants after discovering a passion for wine once I left school. I did some study and used that to travel and work as a sommelier in New Zealand, Australia and the UK. We returned from the UK in 2005 and I started the V&O degree at Lincoln. I did vintages with Danny Schuster and Waipara Springs during this time before my wife finished her second degree and was sent to Auckland, where I worked at Villa Maria from 2008-2009. In 2010 I went to the Mornington
Peninsula to work at Stonier Wines one of the oldest wineries in the area. They only make Chardonnay and Pinot Noir which was a huge draw card for me. Then it was straight to Marlborough to ride the savalanche that was Wither Hills before moving back to Christchurch. I took a position at The George Hotel as Assistant Food and Beverage Manager for a couple of years until I found ‘the right’ position which ended up being at Muddy Water/Greystone. It was well worth the wait!
What Do You Enjoy Most About Your Job?
The people. The entire team is so dedicated to what we are doing, we have a great range of experience and personalities that make up the team. I have learnt so much from all of them. The experience has been by far the best I have worked in yet. I certainly feel very lucky.
What Do You Enjoy Most About Waipara?
Waipara is the most exciting region in the country by far at the moment in my opinion. I have always believed that some of the best wines in New Zealand come from Waipara and North Canterbury especially the Pinot Noir, Chardonnay and Rieslings which are outstanding. We are a small region but we punch well above our weight domestically and internationally.
When You’re Not Making Wine Or Growing Grapes?
I am outdoors with my ever present chocolate Labrador Hendrix, drinking wine (often while cooking), tending my vege garden, snapping photos or thinking about what I’ll drink tomorrow.
It Sucks When….
Your wife is due to have a baby in the middle of harvest (who needs any sleep at all eh)
Your Favourite Wine?
I have been lucky to have a lot of great wines over the years but a recent standout was Michel Mallards’ Corton-Charlemagne Grand Cru.
Which Wine Region Excites You Most Right Now?
Waipara of course, but especially the limestone sites on the hillsides
Future Aspirations?
I want to get New Zealanders drinking a wider variety of wine. As a country we are too safe with our wine choices. We have such a broad and diverse range of climates and varieties that are underappreciated for what is generally exceptionally good quality and great value.
