At 18, Nadine was scratching her head about what to do with her life. It wasn’t until her parents (who were sheep and beef farmers at the time) visited the Lincoln University stand at an agricultural field days, that the idea of viticulture and winemaking presented itself.
Living near Central Otago, Nadine had watched the region expand with vineyards and thought it could be a very interesting career path to get into. She went on to study a Bachelor of Viticulture and Oenology at Lincoln University, graduating in 2004.
“I particularly enjoy the winemaking process — starting in the vineyard, tasting each block, learning the different characteristics of that block and combining that with different wine making techniques. For example, with Sauvignon Blanc, Awatere Valley has lovely green herbaceous notes while Waihopai Valley vineyards have an amazing mineral and citrus palate."
One of the most exciting things about working for Indevin is that nothing stays the same for long. This business is constantly changing and adapting to a very dynamic industry. We have some new vineyard sites coming on stream in the next couple of years and it’s a fantastic opportunity to see what we can create with them. We are constantly learning new things — whether it’s winemaking processes, the markets we sell wine to or the clients we work with. No day is the same!
Jason is the Production Winemaker based at Indevin's Blenheim Winery.
An Ata Rangi Martinborough Pinot Noir first caught Jason’s eye (palate!) and got him excited about wine. The desire to raise his family away from the grind of a large city further convinced him he should become a winemaker. A lifestyle change soon followed, with Jason moving his family to the East Coast in 2009 to study at Tairawhiti Polytechnic, an immersive wine course run within a commercial winery. Work opportunities in Gisborne’s vineyards and wineries cemented his passion for the region and its wine, before he joined Indevin.
“I am excited about the challenge of transferring small batch winemaking quality and process to large scale production. Indevin is a continuously evolving winemaking environment, reacting and adapting to the latest technologies and the ever-changing consumer landscape.
For me, it’s a privilege to work within one of the most experienced cellars in the country. I still see the winery as my classroom and seek to learn something from every wine that arrives in front of me”.
Heath is the Group Winemaker based in Marlborough.
After studying science at the University of Tasmania, Heath moved to tropical north Queensland to work with the Department of Primary Industries as a Marine Biologist. He specialised in marine invertebrate taxonomy working on marine invasive species, coastal marine ecology and the preservation of the Great Barrier Reef world heritage marine park.
After seven years in marine biology he moved to Adelaide to study winemaking at the University of Adelaide. Graduating in 2007 with a Masters of Oenology the next four years were spent working harvests in Germany, Australia and New Zealand before settling in New Zealand and taking up a permanent winemaking role with Indevin Group.
“I enjoy large scale wineries and the challenges associated with the delivery of wine supply solutions to the global marketplace. Innovation, sustainability and delivering high quality client services in the wine supply space are my key drivers.”
Aurelien was introduced to the winemaking world when he first went to consumer wine fairs in France with his parents and tasted wines and met the passionate people making them.
He went on to study Viticulture and Oenology in Bordeaux, followed by experiences in the Rhone Valley, France.
His first visit to NZ was for vintage 2010 at Indevin Marlborough, during his time here he traveled both islands and fell in love with the beautiful country.
He spent the next three years traveling between NZ and France before settling in Blenheim in late 2013.
After 6 vintages in Marlborough, he was looking for a new challenge and a chance to play with a broader choice of grape varieties so he moved Islands to take a winemaking role at Indevin Gisborne.
“Making wine is like writing a book, it can come in a lot of different styles. You can write a novel or a poem, it can be a booklet or a massive tome, a simple enjoyable story or one that makes you think.
It’s up to the author to find its public, propose something new or respond to a demand. But the good thing is the story almost always concludes with a happy ending!”