Winemaker and Owner Paddy Borthwick

Winemaker and Owner Paddy  Borthwick

Winemaker and Owner Paddy Borthwick

Borthwick Wines | Wairarapa, New Zealand |

Paddy's family association with farming and the fine food it produces dates back to his great-great grandfather, Sir Thomas Borthwick who was a pioneer in the English meat trade. Originally a butcher, Sir Thomas went on to be one of the first to export frozen meat to England to all parts of the globe.

In 1936, Paddy's grandfather, PJ Borthwick, immigrated to New Zealand and purchased Te Whanga Station 100 kms to the north of Wellington in the Wairarapa district . Since then, Te Whanga has passed through three successive generations, and developed an enviable history over 75 years as one of New Zealand's pre-eminent Angus cattle and sheep stations. Te Whanga is home to 700 Angus stud cattle and 10,000 sheep grazing on 1600 hectares of pristine farming country. Following in the footsteps of great-great grandfather Thomas, Paddy was looking for diversification to farming, and saw the Wairarapa having an ideal climate for growing super premium wine grapes. So, in 1985 Paddy left Te Whanga in the capable hands of his family, and trained at the world renowned Roseworthy College in Australia as a viticulturist and wine maker, embarking on a career spanning five countries and three continents before settling back into the Wairarapa. In 1996, Paddy and his father Robin began planning the 27-hectare Borthwick Vineyard and Winery.

After 43 vintages, Paddy grows and makes wine instinctively, and has the confidence to take risks where others hedge their bets. An understanding of the vineyards capabilities from producing grapes from one site after 20 years has aided the intuitive decision making process. The rest of the team follow suite, and the wines made owe their distinctive flavour to the skill of the people within our place and a shared passion to create the best wine.

Events

You can meet Paddy at the:
Debut of Rose on Wednesday, April 1, 4-7 pm in the Four Seasons Ballroom
Lamb Cook-Off on Thursday, April 2, 3-6 pm on the streets of Vail
Mountain Top Tasting on Friday, April 3rd, 12 pm-2:30 pm at the top of the Eagle Bahn Gondola
Grand Tasting on Saturday, April 4th, 5-8 pm in the Marriott

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