
From California to Marlborough
Spurlock Vineyards may well be one of the smallest producers of Pinot Noir in Aotearoa New Zealand, but our commitment to producing the best is unparalleled.
Our grapes are certified organic and sustainable, and are hand-harvested at the optimal level of ripeness. In the winery, our philosophy consists of low-intervention winemaking, plenty of time in French oak barrels, and no fining or filtering. The result is a Pinot Noir that embodies kaitiakitanga and our love for this “little tucked away corner of the world.”
Jeff and Stacey Spurlock relocated to from Laguna Beach, California, to Marlborough, New Zealand, in 2009. At the time, the stated purpose of the move was to seek a slower paced, more down to earth place to raise Ellie (then aged 9) and enjoy a different lifestyle. In the back of Jeff’s mind, though, was the dream of growing and producing Pinot Noir, together with Stacey’s dream of having horses like she did when she was a young teenager in Pennsylvania.
In 2013, after two years of searching, Stacey and Jeff found an ideal spot in the Blind River subregion of the Awatere Valley in south Marlborough. The slightly elevated site, featuring dense clay soils and wind that comes from all directions (sometimes in the same day!), presents the sort of challenging conditions that stress the vines and keep them from becoming overly vigorous. The result is small berries, small bunches, and small yields – but incredibly pure fruit.
Jeff and Stacey developed the 2.5 hectare vineyard conventionally in 2014-2015, and then began the conversion to becoming certified organic in 2020. They achieved full BioGro organic certification beginning with the 2023 vintage. With a strong commitment to the environment and stewardship of the land, Stacey and Jeff are also exploring working with biodynamic principles and hua pakaore, a kaupapa Māori (indigenous) system and framework for growing kai that is pure and “free from harm”.
The wines from our vineyard are beautifully hued, with smooth, fine tannins and a mouth-watering balance of red fruit flavours, earthy spices, and juicy acidity. They are ready to drink upon release, and can be cellared under proper conditions for 6-10 years.