Terroir and Jadhavv

About

Melomels & mead, beers, cider and now wine. 

“I started making melomels & beers as a hobby in 2012. It was my dream to start a microbrewery in my hometown - Pune, but then I realised that we would have to import all the brewing supplies required to manufacture authentic beers which would not only cost us a lot, but was also not a sustainable business idea.

So, after completing my graduation in business administration in 2016 I decided to drop my microbrewery business idea and study further which brought me to New Zealand to study wine making science (Oenology) in 2018 at EIT, Hawke’s Bay. The reason I chose Hawke’s Bay was because it has grapes, apples and many other fruits growing in the same geographical area. 

Until 2018, I had never tried any good wine and honestly didn’t even know the names of most of the grape varietals used for winemaking, but I had this blind and strong belief that one day I would be making something unique. 

In 2018 I worked as an intern at Zeffer Cider Co. working on some fruit infused & barrel fermented ciders and also at Unison Winery where I got a chance to work with Jenny Dobson for a few days; both of these experiences gave me knowledge & confidence. 

In 2019, I got an opportunity to join de la terre as an intern while I was completing my studies at EIT. At de la terre I came across some grape varieties which I didn’t know before. Learning from Tony & Kaye Prichard gave me a new perspective and a deep understanding of the wine business as a whole and the lifestyle required to sustain this business. 

Being able to grow grapes and make wine with de la terre’s team and their support has been a huge blessing, just being connected to a terroir (small agricultural area / ecosystem) and the people who put their hearts and souls in to make this wine magic happen has been the best experience of my life till now!” - Raviraj Jadhavv, Winemaker.