Answer: DAVID HERD
A man with imagination, when David Herd arrived in New Zealand in 1854, he looked at the land he was farming and while everyone around him was thinking ‘sheep’ he thought ‘wine’. With this vision he became Marlborough’s founding winemaker.
David believed that the landscape, soil and weather were perfect for grape growing. He conceived the dream of making wine on the Auntsfield Estate where, in 1873, he planted his first grapes. David continued to make wine at Auntsfield until his death in 1905. His son-in-law continued his legacy until 1931.
Now belonging to Graeme and Linda Cowley and their sons Luc and Ben as winemaker and viticulturist respectively, David Herd’s dream is kept alive. Hidden away on the vineyard is Herd’s original wine cellar — the place he created and stored his first wines. If you’re ever lucky enough to step into this cellar you will be struck by the cool air and the rich smell of the soil. All of these things are what make Auntsfield Estate so authentic. A place where history is still alive in the land, and in the wine.
Did You Know?
Auntsfield’s Single Block Pinot Noir comes from a four-hectare block situated on their steepest hillside. It's named "Hawk Hill" after the Kahu, native Harrier Hawks, that fly the thermal air currents hunting for their prey. These elegant birds are an asset to the vineyard as they scare away smaller birds wanting to peck our ripening grapes, inflicting damage.
Coincidentally, Auntsfield founder David Herd's wife, Helen, grew up in Hawkhill, Dundee in Scotland, giving a double meaning to the wine's name.
You can read more about Aunstsfield Hawk Hill Pinot Noir here. www.aunstfield.co.nz
Grilled Salmon with Pomegranate Glaze
Wine Match: Auntsfield Sauvignon Blanc
1/2 cup pomegranate syrup or molasses
2 tablespoons orange juice
1 tablespoon soy sauce
1 tablespoon Dijon-style mustard
8 salmon loins
Combine the pomegranate syrup, orange juice, soy sauce and mustard. Brush about half over the skinless sides of the salmon fillets. Marinate in the refrigerator for 10-20 minutes.
Preheat the grill or a ridged frying pan to medium heat. Cook the salmon on medium-low, about 2-4 minutes each side depending on the thickness. Baste once during cooking with the reserved sauce. Great served with rocket salad. Serves 4.
Auntsfield Sauvignon Blanc
Lifted, fleshy, ripe style of Sauvignon Blanc with succulent passionfruit, lime and apple flavours. Balanced and well-structured, this is a delicious wine that can take some very flavoursome dishes.