After studying economics at the University of Kingston, Gary changed tact and pursued Agriculture at the University of Alberta. Frustrated by the depth of the Canadian wine industry, he headed South and studied viticulture at Lincoln University in Christchurch. His real intention was to steal ideas from the local industry and take these back to back to Canada! Alas, in 1999 whilst harvesting in Central Otago he met a local lass who captured his heart and his fate was sealed. Gary now calls New Zealand home (justice!) and is now happily married to winemaker Lynn Horton. They live locally with their two young daughters.

Gary notes ‘preservation and enhancement of the soil and its biological components is the cornerstone of Biological Farming. Through careful measuring of the variety of life in soil we work towards adding compost teas and organic nutrients to feed this life. A healthy fungal dominated soil mimics the grapevines natural forest environment promoting root growth an extension. These enhanced feeding roots (microrhyzia) are better able to capture nutrients and water thereby eliminating the need for chemical inputs.

Regular foliar applications of fish and seaweed provide the plant with additional carbohydrates for balanced even growth. The excess nutrients are stored under the soil as humates, working as storehouses for times of high demand such as fruit ripening. The objective is an even ripening process which develops complexity and aromatics in the wine, in other words ‘terrior’
expression’