Who makes it
Kai Schubert and Marion Deimling studied viticulture and oenology at Geisenheim University. They established Schubert Wines in 1998 after looking for Pinot Noir sites in Oregon, California, Australia and Europe. Schubert is owner and director; Deimling is winemaker and viticulturist.
Where it grows
The pair acquired an established vineyard in Martinborough and 40 hectares of bare land at East Taratahi in spring 1998. Planting followed in 1999 and 2000. Their 14 hectares of vines are closely planted and have been farmed organically from the outset, gaining certification in 2013.
What they make
Block B Pinot Noir uses five Dijon clones: 115, 667, 777, 114 and 113. Marion’s Vineyard uses mainly Pommard and Abel clones. Both wines are fully destemmed, cold-macerated and fermented in stainless steel, with three weeks on skins and 15 months in French oak barriques. Block B uses 30% new oak; Marion’s Vineyard uses new and used barrels.
Red grapes are generally destemmed without crushing, and pumping is avoided to limit extraction from the pips. White grapes are generally pressed as whole bunches. Sauvignon Blanc can have some skin contact before pressing.