Ata Rangi People: Ian
We’d like to introduce Ian Ewart, our new Viticulturist.
With a childhood spent on the family farm in Scotland, unpredictable and inclement weather extremes isn’t something new for Ian so, as we kick off with one of our hardest vintages to date, it’s a mighty good job he’s now part of the Ata Rangi family.
In order to learn a little more about Ian, we threw him some quick fire questions about what makes him tick, how he ended up in our neck of the woods and what he drinks when he’s not drinking Ata Rangi.
How did you first get into the world of wine?
After finishing Uni, I was looking for a summer job and landed one at Oddbins Wine Merchants in Edinburgh. Some summer job – I was there for 4 years! Working with a really enthusiastic and knowledgeable team, I was encouraged to taste widely through thousands of wines. At an Oddbins southern hemisphere wine fair, I managed to secure a vintage job in NZ for V01
What do you like about viticulture?
I grew up on a farm back in Scotland so growing and harvesting had always been part of my life. Of course, I was thinking winemaker when I studied my PgDip in V&O at Lincoln but I was always way more comfortable with the viti papers. It’s outdoors for the most part and the challenges of the seasons keep it packed with interest.
What brought you to Martinborough?
I was specifically looking for a role where organics and friendly people is a high priority. An opportunity came up to work at Ata Rangi and everyone knows it is consistently at the pinnacle of New Zealand pinot noir. It’s not a role that comes up often and the chance to lead the viticulture programme at Ata Rangi in the next chapter was very exciting. Still pinching myself a bit.
Where were you working before you arrived at Ata Rangi?
For the last 14 years I managed a big portion of the organic programme for Villa Maria in the Awatere, Marlborough. Prior to that, I managed a high-density vineyard for Kaituna Valley Wines, also in the Awatere for 5 years.
Do you have a favourite grape variety to work with?
Reality is that I have worked heavily with Sauvignon Blanc and Pinot Noir during my time at Villa Maria. I am learning about a few more varieties now! It’s like the children – they all have their idiosyncrasies which you must manage and nurture. So, whilst it is not a favourite variety, I am looking forward to working with all the new plantings we have planned over the next 7 years and setting them up for long in to the future
Each season means the vines go through different stages of management. What is your favourite season in the vines and why?
This is a bit of a 50/50 here. I love Spring as the season is full of promise when the vineyard awakens after pruning. However, Autumn and harvest is where all the year’s work culminates – it’s what we work towards every year.
Just secretly, what is your favourite Ata Rangi wine?
No secrets here. Had a 2009 Craighall Riesling the other day. Looking pretty smart.
When you’re not drinking wine, what’s your Go To elixir?
Craft beer gets a nudge and I’ve been known to have a dram of malt whisky…
What do you think makes NZ wine so special?
Place, people, commitment and innovation