Highfield Media Releases

As winemaker Alistair Soper starts his 10th vintage with Highfield Estate he can’t quite believe how good the past decade has been. Apologising for his scruffy appearance, Al says it is his superstitious side which prevents him from shaving during vintage.

He explains how for the past 10 years under his watch the Highfield Sauvignon Blanc has had an un-broken run of gold medals. Al says the winery doesn’t enter too many shows, just the ones which have some meaning to the company. In the Royal Easter Show Highfield wines picked up three gold medals for the Marlborough Sauvignon Blanc 2008, Chardonnay 2007 and Riesling 2008 while the Sauvignon Blanc won the Export Trophy for the third time in 10 years.

Al says 95 per cent of total production is exported. Production focuses on Sauvignon Blanc, Pinot Noir, Riesling, Chardonnay and sparkling wine with a planned increasing tonnage. The winemaker is up to play on all aspects of the business as a few years ago he became the Managing Director. While the role is completely different from that of a winemaker, it is a link back to Al’s past. The Hamilton boy studied commerce and arts at Otago University planning to become an accountant. While at University he started regularly going to a wine bar with friends. He is the first to admit, while he enjoyed wine at that point it wasn’t a passion. When he finished university he decided to complete a post-graduate diploma in winemaking and oenology.

His first vintage experience was in 1995. The wet vintage entailed standing outside for two weeks in the pouring rain working in grape receival. “I think if anything was going to put you off, that was it.” He says you either like vintage or loathe it. “It’s brutal hours but it’s a really fun time.” Initially the plan was to learn more about the industry before moving into accounting. However, life had other plans. At the end of the vintage he was offered an assistant winemaking job at Grove Mill where he stayed until 1999. During that time he also did vintage work in Oregon, Languedoc-Roussillon and in Bordeaux. These experiences taught him a lot about the old world winemaking styles; in particular he learnt about the use of gravity with Pinot Noir. When the Highfield winemaker left, Al immediately jumped at the chance to be calling all the shots and take up the winemaker position.

He says Pinot Noir is his favourite variety to work with as there is so much that can go wrong with it. The physical side and getting “red” hands also is a highlight. He says Highfield are still relatively new producers of Pinot Noir so there is a lot to learn.

He enjoys the variety winemaking offers – the different tasks and how each season varies. Al says he likes Highfield wines to have texture and be food friendly. “Marlborough does fruit best. What we get from our fruit is unique so we look to preserve that as much as we can.” Al says vintage is the one chance every year to get it right which always add a mixture of pressure and excitement. He hopes to continue his gold medal winning streak with the wines produced from his vintage.