MĀORI POINT IS DR. MARILYN DUXSON, DR. MAGGIE EVANS, MATT EVANS AND DR. JOHN HARRIS: SCIENTISTS, GRAPEGROWERS, & WINEMAKERS
Māori Point is located in Central Otago, New Zealand. Our vineyard and winery are beside the Southern Alps of New Zealand, between the towns of Wanaka and Cromwell. We are surrounded by mountains, snow-covered in winter (and often through summer). Our soil is wind-blown loess and gravels over deep deposits of large boulders left at the foot of the Hawea glacier, 10,000 years ago. Free-draining and low in organic matter, this soil is ideal for Pinot Noir. Our grapes and wines are influenced by the schist-based soils, by the intensity of our sunlight (particularly in the ultraviolet spectrum), by the cool nights and variable weather of this sub-alpine environment, and by the unique microflora that thrive here.
We are two families of scientists. Dr. John Harris and Dr. Marilyn planted Māori Point Vineyard in 2002, after careers as scientists and professors at University of Otago, UCSF, Harvard, and universities in Britain, France, and Japan. These days, Marilyn is usually found working among the vines or native vegetation, while John is either on the tractor, in the wine lab, or tasting barrels with Matt. Matt Evans did his undergraduate work at Princeton, and although he lacks a PhD he claims to be a scientist by osmosis. He began making wine in Northern California in 2003 while still working his "real job", but he left Silicon Valley for his first harvest at Māori Point in 2011. Dr. Maggie Evans was a prime motivator in that 2011 move. She is a native of California but is now thoroughly rooted in the mountains of Central Otago, Maggie is currently juggling child-rearing and her neuroscience research at University of Otago, but can still sometimes be found at the vineyard and winery.
We are connected to this land - this ecosystem - and the wine it creates. Each grapevine has a story, and we laboriously hand-tend each vine to help it tell that story. Flowers and aromatic plants are grown between the vine rows and then mown and mulched under the vines, which along with our compost creates beneficial nutrition for the vines. Our extensive native plantings are thriving, and our honeybees can be found buzzing throughout the property. This land and its microflora may explain why our wines show particular purity and intensity, combining beautiful flavors with soft, velvety textures. We allow the native wild yeasts from our vineyard to perform our Pinot Noir fermentations, and we do not fine or filter our Pinot Noir. Our winemaking is the artisanal ideal: our winery is right next to our vines, and we hand craft our wines with minimal intervention. We do not intervene, yet we are deeply involved: we smell and taste and ponder each fermentation and each barrel of our wine, from start to finish. We have learned to read our wines, to understand their past and dream about what they will become.
These words can only take you so far. To truly understand, come visit us and taste our wines!