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. 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.

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.