John Belsham

It’s been said If ever a film were made about New Zealand wine, John Belsham would be the leading man. He cut his winemaking teeth in Bordeaux before becoming one of New Zealand's most highly-regarded winemakers.

An international winemaker, wine business consultant and critic, John Belsham has shaped and guided some of the most successful wine companies today.

Belsham founded Wine Focus, a consulting practice focused in areas of business strategy, technical winemaking expertise and sensory evaluation. He also designs wineries and water flow systems and has completed projects in Provence, France, Australia, and New Zealand.  He holds a number of board positions and advisory roles.

One of Australasia's most experienced and respected wine judges and critics, he was the airline wine consultant to Air New Zealand for 20 years and the lead wine panel chair for 16 years at Cuisine Magazine.

Belsham led the New Zealand Screw Cap Initiative, which shifted 95% of the NZ wine industry from cork to cap closures within 18 months between 2000 and 2001. Many international case studies have since been written on the Screw Cap Initiative as a positive disruptor and one that adapted an existing product in new, revolutionary ways.

Fluent in French and English, John speaks on a range of subjects and appears regularly for speaking engagements, television and film commentary.

The Awatere Estate

The Awatere Valley is located in the southern part of Marlborough and is an area with its own geological significance. The Estate with seven distinct terraces carved out during the glacial period sits on the Awatere River which carved a distinct path through the valley.

Pinot Noir thrives in old, complex, and friable soils that are free-draining yet retain moisture to keep the vine perfectly content.  These conditions are what led John to the Awatere Valley. The soils are 540 million years old and the Valley enjoys slightly warmer days and cooler nights than the lower flood-plain valleys of Marlborough; where the soils are around 200-300 years old.  

The top terraces have deeper loamy, alluvial soils, whereas the lower terraces are stony, greywacke alluvium.  There are three different clones of Pinot Noir planted to suit the site and achieve the desired flavour profiles in the final wines.

Chardonnay is planted in the top terrace where the soils are deepest whereas the Riesling is resides in the lowest and stoniest section; a bowl carved out from the river several hundred years ago.  

Sauvignon Blanc is planted on the outer rows of the Pinot Noir blocks on the NW sides to create a natural wind block for the Pinot Noir, forcing the naturally wild grape to direct its energy to developing its root system deep in the soil and in the growing season, fruit ripening.  As a result, the Sauvignon Blanc flavour profiles are very different than those of the lower valleys where commercial Sauvignon Blanc is grown.

Sustainably and naturally farmed from the start, the Awatere Estate vineyard has high-density plantings of Pinot Noir, Chardonnay, Sauvignon Blanc and Riesling; varietals all produced under the Foxes Island label.