- Thursday, 30 October 2025
Shining the Spotlight on Hawke's Bay Sparkling Wine
Our inaugural Sparkling Wine Workshop was designed to spotlight Hawke’s Bay’s growing reputation as a region well-suited to sparkling wine production. Members gained insight into key production methods—Carbonation, Pet Nat, Charmat, and Méthode Traditionnelle—and learn how to align style with regional characteristics. Presentations and tasting notes are contained in the programme below.
Programme Overview:
The three sessions of the programme explored the varying techniques and styles of sparkling wine currently produced in the Region. Each session began with a tasting of six examples of the style discussed, followed by an overview of current services available, juice and wine requirements, costings and current examples of style in market.
The day concludes with a tasting and a discussion on grape variety suitability and Regional potential.
Session 1: Carbonation and Pet Nat
Speakers:
Amy Hopkinson-Styles, Halcyon Wines Amy’s Presentation / Tasting Notes
Barry Riwai, Alpha Domus Barry’s Presentation / Tasting Notes
Looked at carbonation methods, the Pet Nat style, production techniques, costs and grape variety suitability in Hawke’s Bay.
10.50 am Session 2: Charmat
Speakers:
Sharon Goldsworthy, Wineworks Sharon’s Presentation / Tasting Notes
Paul Barber, Delegat Paul’s Presentation
Understanding Charmat style and production including technical requirements, cost structures and grape variety suitability in Hawke’s Bay.
12.30 pm Lunch provided by Malo
1.15 pm Session 3: Methode Traditionnelle
Speakers:
Nikolai St George, Cloudy Bay Nikolai’s Presentation
Sanne Witteveen, Methode Services Sanne’s Presentation
Gain an understanding of Methode Traditionelle style and production including technical requirements, cost structures and grape variety suitability in Hawke’s Bay.
3.00 pm Break
3.15 pm Facilitated Workshop: An exploration of a regional style and story
Facilitated by Mac (John McPherson) from Advintage, this workshop will be a collaborative and interactive session exploring New Zealand sparkling wine, with a focus on Hawke’s Bay’s potential and how it can collectively tell its story. It will include a North Island vs. South Island tasting showcasing a variety of sparkling styles.
4.30 pm Close
Meet our Speakers
Nikolai St. George, Cloudy Bay
Nikolai St. George, a Kiwi winemaker with a global perspective, has made a significant impact on the New Zealand wine industry. Hailing from the King Country, he’s travelled the world, gaining experience in vineyards from Chile to France, Australia, and the United States.
With over 30 vintages under his belt, St. George has a deep understanding of New Zealand’s diverse wine regions. He’s crafted Pinot Noir from Central Otago to Marlborough, Martinborough, and even Auckland.
He’s been awarded the prestigious “Winemaker of the Year” title four times by both the New Zealand Royal Easter Wine Show and the New Zealand International Wine Show.
As the current Director of Winemaking at Cloudy Bay Vineyards, St. George remains passionate about working with nature. He understands that the vintage is ultimately dictated by the elements, and it’s the winemaker’s role to adapt and make the best of the conditions.
John (Mac) Macpherson – Disruptor and Head Honcho – Advintage Wines
Advintage was the classic indulge a passion adventure for Mac. Blessed with the ability to sell ice to Eskimos, but cursed with a fear of snow and travel, he targeted the wine industry.
From the start it was clear that traditionally accepted marketing behaviour was not on Mac’s radar and Advintage was never going to be like other wine businesses.
The rest is wine retail history. Famously opinionated about everything Mac will lead a facilitated discussion to explore Hawke’s Bay potential for sparkling wine and what our story could be.
Paul Barber – Delegat
Paul Barber has been a winemaker for Delegat Ltd for 25 years, originally based in Auckland and for the last 17 years in Hawke’s Bay.
Seeking a more creative way to use his BSc in chemistry, Paul returned to study at Lincoln University and in 1996 completed a Post Graduate Diploma in Viticulture and Oenology. Paul developed a love for Hawke’s Bay during his first harvest at Kemblefield. Following harvests in Australia and California, Paul secured his first full-time job in the wine industry at Delegat’s Wine Estate in Glendene, Auckland.
During his time at Delegat, Paul has been a part of the global success story of Oyster Bay, starting in the cellar, subsequently promoted to Winemaker in 2002 and then Regional Winemaker for Hawke’s Bay in 2008.
Since that time Paul and his team have focused on producing Hawke’s Bay wines under the Oyster Bay and Delegat brands, including the development of the Oyster Bay Brut and Rose. In 2010 Paul was heavily involved in the development of the Charmat process at Wineworks Hawke’s Bay to facilitate the production of those two wines in the Region.
Thank you to our sponsors for this event:
