Cambridge Road
Martinborough
Facts.
Scale: 2.2 hectares
Range: Reserve Pinot Noir, Reserve Syrah, Dovetail, Naturalist Rosé, Naturalist Blanc, Naturalist Peche, Nouveau Red, Rose of Venus, Down the Rabbit Hole, Under Your Skin, Syrah Nouveau.
Tasting Room: Yes! Pop in for a platter of locally sourced cured meats, cheeses, olives served with bread from the local baker (Vegan and Vegetarian options available!) and a tasting, glass or bottle of wine or two with friends.
“Today we practice sensitive minimalist agriculture – by that I mean we attempt to intervene as little as possible to allow the vines their natural balance and reflection of season and soil.”
About
Cambridge Road is 2.2 hectare vineyard of Pinot Noir and Syrah that lies on the Martinborough Terrace. They also thoughtfully source small parcels of fruit from three other sites in Martinborough. South of the village is their aromatics block, which sits on a very stony edge on the Dry River, tapping into more ancient geology. A few kms south is another site sitting on a steep hillside that is treated to the setting sun on a subsoil of windblown loess. They also have a tiny block up the hills to the North on a fossilised shell rich soil at higher altitudes. Cambridge Road focuses on tapping into the best geology and exposure when choosing their sites. Carefully selecting each small block and keeping their practices sustainable and low intervention
“I look forward to developing other sites in the future that tap into the best geology and exposure our part of the world can offer. We hope you take some time to explore our work and that it finds a place in your heart as it has in ours.”
Lance, Founder and Winemaker, make low intervention wines, using almost no sulphites and no additions of any other kind. “Our wines today are simply the honest living reflection of fruit fermented by nature and bottled simply with nothing added or stripped away. My reasons for this are simple; in my opinion clean farmed organic fruit is fundamental to a wines potential to be healthy for human consumption. Once the wine is fermented with a diverse population of natural microflora, including lactobacillus, it’s important to not filter these away. In the same way that beneficial anthocyanins are part of red wine, we choose to draw on skin and seed coat extraction of many white varieties thereby increasing their tannic and antioxidant gifts to the wine. These methods also mean we can mostly avoid the need for sulphite additions which can be harmful to some consumers.” - Lance.
