Since establishing our gravity-fed winery operations in 2019, Hamish has been at the forefront, overseeing the innovative direction and intricacies of our distinctive gravity-based winemaking techniques. With a rich 23-year history in winemaking spanning New Zealand's premier viticultural regions, Hamish collaborates closely with Brett to craft each vintage's truest sub-regional representations of Central Otago Pinot Noir, embracing a philosophy of minimal intervention and gentle handling.

One of the aspects Hamish loves most about his job is the people he gets to work with—a team of like-minded individuals spanning the winery, vineyard, and sales departments. The diverse range of unique vineyard sites and soils provides him with a balance of cool climate opportunities and winemaking challenges, fueling his creativity.