Mission Estate - A Tasteful Blend Of Tradition and Innovation

Press Release

Mission Estate - A Tasteful Blend Of Tradition and Innovation

It may be New Zealand's oldest winery, established by French missionaries in 1851, but innovation plays a key rôle at this leading Hawke's Bay winery.


Paul Mooney is just the 12th Winemaker in Mission Estate's history and although trained by the Fathers, he is the first Winemaker not to be a member of the Order.  His 35 years of experience has made him something of an expert on winemaking in this region, and he puts his knowledge to good use in their three owned vineyard sites in Hawke's Bay (including two in Gimblett Gravels), and the 100 hectare Cable Station Vineyard in Marlborough's Awatere Valley, which they purchased in 2012.  Mission Estate also sources fruit from Martinborough and Central Otago via long-term contract growers.


One of New Zealand's most energy efficient wineries, sustainability is an important part of the practices in both the vineyards and the winery.  Mission Estate is also one of the key wineries in organic viticulture research trials.  Innovation really is in the company's DNA - they were the first in New Zealand to produce whole bunch pressed barrel fermented Chardonnay and a sparkling wine (first made in 1963); they were also one of the earliest adopters of GPS technology to develop precision viticultural practices.


Mission Estate is now the most successful New Zealand brand in restaurants and bars, having recently toppled Cloudy Bay from the number one slot.  You can also find the following two wines at local Independents.



Mission Estate Sauvignon Blanc, Marlborough, 2014 12.7% ABV

RRP £11.05, Exel Wines  www.exelwines.co.uk

The fruit for this accessible, fresh Sauvignon Blanc comes from Mission Estate's owned Cable Station Road vineyard in Awatere.  The soil here is known for producing premium grapes, as the combination of a gravel subsoil covered by sandy loam and clay gives good vine health yet restricted vigour - so concentrated fruit.


"Crop loads for Marlborough were low in general for 2014 and averaged around 12 tonnes per hectare," comments Winemaker Paul Mooney.  "We started the harvest early before the rains and were lucky enough to get ripe fruit, full of terrific flavour and in perfect health."


Grapes were crushed with minimal skin contact, to avoid colour and tannin extraction, and just free-run juice and light pressings were used in the final blend.  The wine was fermented in stainless steel, with some subsequent lees ageing to add texture.


The wine has good weight and clean acidity with attractive lime, passionfruit and herbal aromas and a refreshing mineral finish.  It pairs beautifully with asparagus, seafood and salads.



Mission Estate Syrah, Hawke's Bay, 2013 12.5% ABV

RRP £12.00, Exel Wines  www.exelwines.co.uk


The fruit for this flavoursome, fresh Syrah was sourced from Ohiti Road and the Bridge Pa Triangle - warm inland sites sheltered from sea breezes.  The soil here is comprised of stony gravels with light silt, requiring irrigation, and careful canopy management is practiced to allow the bunches to take full ripening benefit from the sunshine.


"The summer and autumn of 2013 was warm and dry which set up perfect conditions for the Syrah to achieve superb ripe aromas and supple ripe tannins in the berries at harvest," comments Winemaker Paul Mooney.


Fermentation took place two days after crushing for a seven day period, with a daily pumpover and temperatures peaking at 30°C.  A gentle maturation in tank for a 20 day period helped retain primary fruit flavours.


The Mission Estate Syrah has attractive dark berry, spice and black pepper overtones.  The fresh, fruit driven palate is made in a lighter style so that the great flavours of the Hawke's Bay Syrah can express themselves without a strong oak influence.  Great with grilled or BBQ'd lamb.


Further information: emma wellings pr - 020 8996 5168 / victoria@ew-pr.co.uk