February / March 10
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REGIONS - WAIRARAPA
Driver behind success of Palliser
Barbara Gillham
Since the first vines were planted in 1984 at Palliser Estate in Martinborough the vineyard, under the experienced eye of managing director Richard Riddiford has developed a name that today is synonymous with some of the finest wines this country produces.
Situated on the renowned Martinborough Terrace, an area allegedly one of the best for wine growing in the country, Palliser’s main varieties are grown on 5 vineyards, Palliser, Pencarrow, Om Santi, Pinnacles and Clouston.
Marketed under two brands Palliser and Pencarrow, the discerning buyer can today choose from a comprehensive variety of wines including Chardonnay, Pinot Noir, Pinot Gris, Riesling, Sauvignon Blanc, Methode Traditionnelle and Noble Chardonnay.
With approximately 70% of all wine produced sold overseas, today it can be found in some of the world’s finest restaurants and on airlines such as Air New Zealand, Qantas, Cathay Pacific and KLM to name but a few.
While the company enjoys recognition around the world for its premium quality wines, its success without doubt is largely due to the experience and hard work of its significant shareholder and managing director, a man who is as passionate as he is knowledgeable about the wine that he produces. Richard Riddiford is well known in the wine industry both here and overseas. It was his vision and drive that resulted in the development of the prestigious wine event Pinot Noir, and the equally well known, Family of 12.
Born in Wellington to a Martinborough farming family, he went to University before moving to London where he lived and worked for eight years in the meat industry.
On his return to New Zealand he was to become one of the early pioneers in the wine growing industry in the Wairarapa region when he invested along with Wyatt Creech and others in planting in Martinborough and Palliser was born.
Enhancing the environment
With a belief in caring for the environment Richard has followed a practice of ensuring that everything he does is enhancing the environment. This involves encouraging a diversity of plant life and the minimum use of sprays or using if possible only those classed as “user friendly.” Recycling is also another important aspect of consideration at Palliser with the ultimate aim being one of “zero waste. Packaging of the company’s wines is also taken into consideration and recyclable and reusable packaging is used. In keeping with these policies the vineyard and winery are members of the “Sustainable Winegrowing Scheme” promoting economically and environmentally sustainable vineyard management. The company also produces each financial year a triple bottom line report covering the company’s financial, social and environmental performance.
In 2001 Richard chaired the initial Pinot Noir and did so again in 2004. “At the first in 2001 we had a lot of people attend and we got a lot of publicity, it is now something that has developed into one of the most important wine events in the world,” says Richard.
Palliser Estate is one of the Family of 12, something that started a natural progression for the wine industry. The Family of 12 is a group of wineries who get together and share their combined knowledge; Richard believes this has taught people that the power of combining and sharing knowledge is tremendous.
Covering all regions throughout the country and all varietals the group brings together 12 people who all work together. “As we are living in a constantly changing world we have to work at increasing exports. It’s a simple philosophy; we have to follow the money trail, the world does not do everything at the same time.” Australia recently followed suit and have formed their own equivalent version of the family of 12, as they to recognise the power combined knowledge has to offer. Richard believes that alliances such as the Family of 12 will become more common as the industry matures.
Sauvignon Blanc wonderful asset
With his wealth of knowledge and expertise Richard is philosophical about the over production of 2008 Marlborough Sauvignon Blanc and the actions NZ Inc needs to take. “It’s all about supply and demand, what happened in 2008/2009 could continue in 2010. This was a challenge with two big vintages coinciding with the big ‘global meltdown’ resulting in the market being less robust which did create a problem. There are some who see being reliant on Sauvignon Blanc as a liability, but New Zealand produces the best Sauvignon Blanc in the world, and I see this as a wonderful asset rather than a liability.”
In an industry characterised by high debt Richard is able to say he has none. “This means we can respond to whatever the market throws at us. I first did Toast Martinborough 18 years ago and 80 percent of people did not know Martinborough. Today it is globally recognised, we have “runs on the board.”
Many people see the glamour side of wine making and don’t see the downside; yields can vary by 50 percent.
People think they can just get in at the top and don’t understand to create a global distribution takes time, we have done that, you have to travel a lot to establish the wine. People of experience in the industry know that for every $1 spent in the vineyard, there’s another $4 required to process and package the wine, to get and maintain distribution and to market and promote.”
Palliser Estate can also be credited for being the first “serious producers” to produce a Pinot Noir for $20. “The more expensive the wine is the less exposed it is to a whole group of people. Our market share is five percent of the wine drinking population in New Zealand. We started exporting from year 1 and, as is usual, that took about five years to develop. Five years ago we never had enquiries from France for seasonal vintage work, today we do. There is a lot of tradition tied up with French wines but tradition can be a hindrance and the French have been disadvantaged. New Zealand Pinot Noir producers however should never compare themselves with Burgundy.”
Producing approximately 50,000 cases of wine per year and following a good harvest in 2009, Richard admits it will be hard to say what it will be like this year.
“It is very weather dependent and the weather has been very changeable. December was the critical month, it may be ready to harvest two to three weeks later than normal if the fruit is not ripe.”
Having built a reputation for excellence and quality there can be little doubt Richard’s expertise has made Palliser Estate wines the success they are.
Perhaps this is partly due to something said to him many years ago by an acquaintance and which he has always remembered. “The two most valuable assets a person has are their reputation and their network,” Richard Riddiford is someone who can very definitely say he has established both.
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