Meet Mount Michael Wines, the wine label where past intertwines with the present, and every bottle embodies a story of heritage, adventure, and the timeless allure of the Southern Alps.
Mount Michael Wines champion diversity and complexity by ensuring that each bottle they produce tells a story of collaboration, passion, and the vibrant terroir of the region. Their commitment of sourcing grapes from the wider community means they produce wines reinforcing the region’s reputation as a world-class winemaking destination. Guiding this journey of vinicultural excellence is head winemaker, Pip Clarke a seasoned artisan with a global perspective.
Hailing from Southland, Pip’s odyssey in winemaking has previously taken her internationally and back, with her return to New Zealand and place with Mount Michael Wines in 2020.Her first vintage saw the Mount Michael Wines Pinot Gris 2020 receive the Champion Trophy Pinot Gris at the New Zealand International Wine Show, followed by a Bronze for the Mount Michael The Mountaineer Rosé 2023.
Pip, please would you share your journey into the world of winemaking and what inspired you to pursue this career?
Like many, I started to get into wine as a consumer and then discovered the production side. It fits with my science background and enjoyment of physical work, and I enjoy the variation.
Born in Southland, I graduated from the University of Otago with a BSc in Microbiology and Pharmacology in 2000, and I hold a Post Graduate Diploma in Wine Science from Auckland University. Before starting my journey as head winemaker at Mount Michael Wines, I had travelled the world with my career in wine – America, Australia (Hunter Valley, Clare Valley, Yarra Valley) and France.
What makes a good winemaker?
Good fruit! I don’t think winemaking is just about the ‘winemaker’; so much more goes into it. A lot of work goes into the vineyard throughout the year, and winemakers get one chance to make something that reflects all that time and effort.
The winemaker’s adaptability and management of the picking and the variety of the fruit is crucial, a principle I always ensure to follow. It’s important to note that in most normal years, it’s all about the fruit.
However, in years where the vintage is tricky due to environmental and other contributing factors, the winemaker’s adaptability is truly tested, requiring them to pull a few more tricks out of the bag to ensure the wine reaches a high standard.
How does Mount Michael Wines’ philosophy of intertwining heritage with modern practices influence your approach to winemaking?
My approach to winemaking is minimal intervention, keeping in mind Mount Michael Wines and their philosophy. Minimal intervention allows the fruit, region, and vintage to show through naturally.
As a female head winemaker in a traditionally male-dominated industry, what unique perspectives do you bring to your role?
My perspective just comes from being me, and I’m not sure it’s unique or due to being a woman. Most winemakers travel to work in different countries/regions to gain knowledge and insights into different ways of doing things. They also do this to find their own way of bringing that to the wines they make, and I don’t think I am any different in that respect.
Can you explain how the unique soils of Central Otago, with their schist and gravel composition, influence the flavour profiles of Mount Michael’s wines?
Central Otago’s unique terroir, including its soils, weather, and terrain, all contribute to the region’s unique flavour profiles. A great example is our Pinot Gris sourced from the Queensberry vineyard, which always has a delicious ginger spice characteristic and lovely mineral acidity.
Among the variety of wines produced at Mount Michael, which one is your personal favourite and why?
At the moment, I’m really enjoying our Mount Michael Wines Chardonnay 2022. It was fun to make, and I think it’s starting to drink nicely. We are nearly out of our 2021 vintage, so I have been looking at it more recently in preparation for its release. It has lovely grapefruit and lime blossom characters, a hint of nuttiness from the oak, and a chalky minerality to balance it all out.
What are some of the biggest challenges you’ve faced in winemaking, and how have you overcome them?
I like to know what I’m doing for the day and plan it out in my head, which can be a challenge during a vintage when things can change at the drop of a hat. Progressing in my career has helped with this, as now I’m usually the one changing things, or at least one of the first to know if something is changing. Experience and learning to roll with the unexpected helps, and if all else fails at least there is a beer at the end of the day!
What’s been your proudest moment since working at Mount Michael’s Wines?
This one is easy to answer. My proudest moment has been the first vintage at Mount Michael Wines in 2020. I won the Trophy for Best Pinot Gris at The New Zealand International Wine Show. As well as being my first vintage, it was also during the COVID lockdown, so it was particularly challenging.
What trends do you foresee in the wine industry, particularly for the Central Otago region, and how is Mount Michael Wines preparing for them?
Some of the biggest trends are changes in wine growing due to climate change, the increase in low and zero-alcohol beverages, and increased sustainability in wine packaging.
Adapting to changing climates is a slow and expensive process in the wine industry, primarily due to the grapevine life cycle. However, the industry is making strides in this area.
What are you excited about at the moment?
I love winter! It’s usually stunning here in Central Otago for the brief hours of daylight, as long as the inversion doesn’t set in. The wines are usually tucked up safe and sound, so work is a little quieter, and I love any excuse to light the fire and settle in with a nice glass of Pinot Noir.
What’s your favourite wine region in the world – other than your own?
I’m not sure I could pick a region, maybe more of a style; I love lighter chilled reds like Gamay and Cabernet Franc or even lighter styles of Pinot Noir. There are some great examples from Australia and New Zealand, as well as traditional European regions.
Where would we find you on your days off?
Probably in my garden, reading a book by the fire, or finding a new, fun place to walk the dog. I also love eating out or getting a coffee.
What advice would you give to young women aspiring to become winemakers and succeed in the wine industry?
Give it a go! Doing a vintage is a great way to get a taste of the industry and is also a great way to travel. Yes, the vintage hours can be long, but it’s a fun time of year, and you will meet amazing people.
If you’re aiming to advance in the industry, I highly recommend gaining experience in a large winery’s cellar. The knowledge and skills you’ll acquire there will be invaluable throughout your entire career.