We are so excited to announce our newest portfolio addition, Forrest Wines of Marlborough, New Zealand!
John and Brigid Forrest stepped away from their successful careers in scientific research and medicine to follow their passion for wine in a fairly green New Zealand wine industry in 1988, creating Forrest Wines as one of the first wineries in Marlborough. Forrest Wines is one of only 12 second-generation wineries in the region, passing the love and passion for winemaking down from one generation to the next.
Forrest Wines has experienced a long run of success starting with their first vintage in 1990, when an over-filled red wine fermenter “accidentally” birthed a trophy winning Merlot Rosé, and they have been enjoying their success ever since. John has also been credited as an innovator in the New Zealand wine industry and led the charge with screwcaps, sustainability, and viticulture techniques.
Today, the winery stretches over 185 acres, producing 70,000 cases a year across three brands and 15 varieties. Forrest Wines are certified sustainable and their wines across their three brands are all vegan. John and Brigid’s daughter, Beth, who is now at the helm of the winemaking and general management, is not only the driving force behind their recently introduced alternative varietals, she is also breaking down gender stereotypes in the wine industry.
Forrest Wines’ three brands include their estate-named Forrest range, the Tatty Bogler range, and The Doctors’ range. The Tatty Bogler range hales from North Otago and is a tribute to John and Brigid’s friend and mentor, the late Howard Patterson, who was a visionary who recognised the viticultural potential of the Waitaki Valley. Th Doctors’ range is their range of impeccably-crafted lower alcohol lifestyle wines, which deliver all the taste and enjoyment, and are better for you.
At Forrest, flavour starts from the soil and ends long after the last drop has been poured. All wine produced by Forrest is crafted with a focus on individual quality, rather than utilizing every last grape from the vine or fussing over numbers on a spreadsheet. The winery picks small parcels of fruit with superior phenolic development to craft new, distinct and often world-class wine varieties.
Vineyards
Hailed as one of New Zealand’s most sunny and dry regions, Maori referred to the Wairau Valley as ‘Kei puta de Wairau’- ‘the place with the hole in the cloud.’ Forrest Wines stretches over 185 acres, in a combination of a cool, yet high sunshine climate with low rainfall and free-draining, moderately fertile soil, producing uniquely vivid wines. The terroir in Marlborough ranges, however Wairau Valley is a stoney river valley that is free draining, with warm temperatures and low fertility.
The Wines
91 pts – Huon Hooke (The Real Review): Pale colour and a more muted, reserved and riper bouquet which initially lacked the pungent intensity of some of its brethren, but built gooseberry aromas with time in the glass. The wine is quite intense and light in the mouth. It has a bit more interest than most. The finish is very dry and has some textural firmness and chew, but it’s all in good balance.
95 pts – Sam Kim (Wine Orbit): Fabulously elegant and delicate, the wine shows white flesh nectarine, lemon sorbet and white floral notes on the nose, leading to a brilliantly focused and linear palate that’s bright and juicy. The wine offering terrific fruit purity and harmony, wonderfully complemented by a hint of sweetness and vibrant acidity. Impressively long and engaging.
91 pts – Huon Hooke (The Real Review): Light yellow colour, grapefruit, lightly toasted cashew nut aroma, butter shortbread and croissant; good intensity and richness, allied with some refinement. A smart, up-front chardonnay.
2018 Forrest Botrytised Riesling
95 pts – Stuart Knox (The Real Review): Deep golden hue. Rich and heady aromas of dried fig, mango, hot toffee and marmalade. Big and rich, with mango and marmalade notes. Flows incredibly long and acid that ensures it drives and cleans up the finish.
