Grape to glass

grapetoglass

CENTRAL OTAGO

Winemaker Anika Willner comes from a very non-traditional background when it comes to wine. She grew up in Ohio in the United States, far from any decent wine country, but she has vivid memories of her father, a wine enthusiast, sitting at the dinner table teaching her to smell and appreciate his wine, the seed was planted.

think this invoked my innate interest in wine so while attending Ohio State University I started a wine club with a “I and they would always suggest I take my passion to the next level and do a vintage.” At 22 years old and coming from friend (who also happens to be a the middle of America, Willner winemaker now too). didn’t really understand what that It grew organically from a handful meant but decided to give it a go of friends to over 400 members by anyway. She set her sights on South the time we graduated,” explained Africa as her first vintage and after

Willner. applying, with literally no experience, “At that time it only focused on to nearly 200 wineries, she landed a the sensory side of wine, but as it job in Stellenbosch. grew in volume we were able to have “Although I only received one job valuable educational tastings quite offer in total, it was a decent winery regularly with industry professional and from that experience I realised

how much I loved making wine. I also realised how much more I had to learn so I continued on to work in New Zealand, Germany, France, Australia, Tasmania, Oregon, and finally decided it was time to go back to school.”

During her post graduate study at Lincoln University, Willner serendipitously worked a vintage at

Coal Pit, which lead her to take over the role as winemaker a few months later.

“I think what always drives me to continue the pursuit of winemaking is the pursuit of knowledge. Winemaking is a unique career in that your knowledge and understanding of the vineyard and wine is constantly evolving and changing at every stage. No two years are the same and as winemakers this forces us to continue to grow and push beyond our boundaries of what we thought we knew.”

Coal Pit Vineyard is a boutique, family owned vineyard in Central Otago, committed to producing world class wines from its sustainably accredited vineyard and on-site winery. It covers 12 hectares of land on the warm north-facing slopes of Gibbston, the highest sub-region in Central Otago. Pinot Noir and Sauvignon Blanc vines were first planted in 1994 on the glacially formed schist based soils, with a mix of clones for added complexity and balance.

The Coal Pit vineyard typically yields intensely aromatic wines with strong minerality and is run in accordance with the proactive environmental management programme, Sustainable Winegrowing New Zealand.

Owner, Rosie Dunphy’s decision to construct a 30 tonne winery in 2007 was integral in shifting the boutique vineyard’s focus towards premium quality and allows ultimate control from vine to wine.

Situated in the heart of the Coal Pit vineyard, the building faces north toward the Crown Range Mountains and the Kawarau River and comprises a cellar door, a temperature and humidity controlled barrel room, laboratory, meeting rooms and a loft apartment.

“As winegrowers, we are stewards of the land and we have a responsibility to safeguard its sustainability for years to come,” expressed Willner.

“We have always had a holistic approach to farming the land but, recently we have started the conversion to organics to create a greater symbiosis on the vineyard. In the winery my approach is minimal intervention. We produce small batch, well balanced, healthy fruit, that uncompromisingly and unapologetically exemplifies the terroir of the site and the 365 days of weather leading up to the harvest of the fruit.”

In Willner’s opinion, it is authentically expressing the essence of the site where the fruit is from, that makes a truly great wine, while making wines with intention and maintaining sincere respect for the land is also very important to her. The best part of the job?

“Well, as we sit at the toe of the Remarkables and the Pisas, the views aren’t too bad,” she joked.

“I love the boutique approach I am able to take making wine here. We are just large enough to keep me quite busy all year, but I also have time to think about every decision I make, whether it be in the vineyard or winery, and how it will affect the next decision I have to make after that and the one after that.

I am able to be present and focus on the finest of details that push a wine from good to extraordinary. Also, I can bring my dog to work.”

Willner has been lucky enough to work under many incredible winemakers, each mentoring her in different ways, and the best advice she’s received is quite simple: trust your intuition, it’s almost never wrong.

Her own intuition leads her to the land, the inspiration of nature and how it is reflective in aspects of wine beyond terroir. There is one thing she would change about the winemaking industry as a whole, however, and that would be to see more woman winemakers.

“I feel incredibly lucky to have my job, as winemaking is a heavily male dominated industry. Working for Coal Pit, a woman owned and run company is very special.”

When she’s not in the vineyard or winery Willner loves to hike, ski, run, and generally just enjoy the beauty on her own doorstep.

“I have a Lagotto Romagnolo (dog) named Molé and I spend a lot of time truffle hunting with him as well.”