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Our staff of freelance writers includes over 120 experts proficient in nz wines, therefore you can rest assured that your assignment will be handled by only top rated specialists. Order your nz wines paper at affordable prices !The New Zealand wine industry was still in its infancy in 14, when Yugoslavian immigrant Ivan Yukich planted his first vineyard. He called it Montana, meaning mountain, after its location in the Waitakere Ranges west of Auckland. Thirty years later his two sons used the same name when they founded their wine company and started producing what soon became the trendsetting wines in New Zealand.
Looking for a greater grape resource, Montana Wines played a key role in the development of Gisborne, on the eastern tip of the North Island, as a premium winemaking region. This coincided with a concerted effort to increase the quality of the wines produced.
In 17 Montana took the bold step of planting the first commercial vineyard in the traditional sheep-farming region of Marlborough, on the Northeast corner of the South Island. It proved to be an inspired choice, as was Montanas decision to grow Sauvignon Blanc. Marlborough has since become New Zealands main viticultural region, with Marlborough Sauvignon Blanc undoubtedly the countrys signature wine on the international market.
Montana also entered the Hawkes Bay viticulture region when the company bought the historic Church Road winery near Napier, some 00 km south of Gisborne on the east coast of the North Island. At this small winery, Montana is pushing the boundaries to create exquisite boutique wines.
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With vineyards and wineries in all three major grape-growing areas of New Zealand, Montana produces an extensive range of premium still wines. Montanas finishing winery and bottling facility in its original hometown of Auckland packages all the wines and completes the winemaking for the companys internationally acclaimed mthode traditionnelle wines, Lindauer and Deutz.
While Montana has long been the most enjoyed wine in New Zealand, the international market is showing increasing interest in the distinctive qualities of these wines. Montana wines are already sought out by wine lovers in more than thirty countries, while the United States is getting to know the wines under the name Brancott Vineyards.
In November 000, Montana purchased Corbans Wines, enabling the enlarged company to extend its grape resource, achieve greater economies of scale and optimise opportunities in international markets.
At the moment Montana is energetically extending its vineyard resource and further honing the winemaking expertise available to the company. These steps are yielding outstanding results. The new Pinot Noir, in particular, is giving every indication of rivalling Montanas greatest successes of the past.
Management
Management Culture
Growing world class competitiveness at Montana
Nearly half a century ago, Montana Wines was little more than a small family vineyard, founded upon a field of dreams, high up in the Waitakere Ranges. Its owners, the Croatian Yukich family, aptly named their slice of Kiwi paradise Montana, meaning mountain, and set about pioneering the production of some of the countrys early wines.
Montana Wines is the countrys leading winemaker, ranked as the number one selling New Zealand wine company in both the domestic and export markets. A perennial pioneer in the wine business, the company was the first winemaker to trail blaze the planting of commercially grown grapes in Marlborough. Its vines now reach across the nations three major grape-growing regions Marlborough, Gisborne and the Hawkes Bay. Everyone, it seems, knows the companys wines regularly win top prizes at international competitions. Fewer people realise it employs a total of 600 staff and boasts an annual turnover of $05 million, having attained success beyond anything old Ivan Yukich could have imagined.
So how has Montana grown its world-class competitiveness? It planted a culture, tended it well and is now reaping a bountiful harvest. Growing a successful wine company depends on growing a successful company culture, says Montanas plant manager, Les Evans. For a number of years, weve put a lot of emphasis on developing the staffs values, attitudes and beliefs, as well as helping them develop the technical skills they needed to do their jobs.
Developing a culture involved Montana identifying how it wanted to do business. First up, the company decided its structure should be as informal as possible. Youll rarely see Montanas managing director, Peter Hubscher, winner of the Deloitte / Management Magazine 1 Executive of the Year Award, in a tie, for example. Open neck collars are de rigueur at all Montanas workplaces. Peters management style is one of openness and accessibility. Because of peoples closeness to Peter, decisions can be made and quickly put into action, says Les.
Its a style which promotes a flexible working environment where staff thrive on taking personal responsibility for their activities. Work tasks and projects are carried out by the employees best able to accomplish them - not necessarily by those with the loftiest titles or biggest salaries. If theres a job to be done, we dont have a lot of formal bureaucracy to wade through first. We simply bring the necessary people together and let them get on with it.
The attitude permeates throughout the company. Take this early example of how the companys flat structure has worked to its advantage Several years ago, when Montana amalgamated with another wine producer, the company had to come up with ways to boost the warehouses production by 50 per cent. Traditionally, management would have nutted out how to handle it and then told the staff what to do. Instead, we gave the problem to the people on the warehouse floor and asked them what they thought should be done. We imagined theyd ask for more people and extra forklifts. We were wrong. They came back to us and said we can do it if we organise things a bit better. And they did. They got so much satisfaction from doing that.
Getting people to work together effectively in teams doesnt just happen, of course. The company chooses its staff carefully Job applicants take psychological profile tests before any employment offers are forthcoming. Says Les Besides looking for people with the right skills, we seek team players, people with a degree of assertiveness who like to accept personal responsibility. The Montana culture is an achievement culture.
At the end of the day, its our people who make us competitive. Achieving our goals depends on employing very good people - people with the right values, attitudes and skills.
Once on board, all staff undergo an induction programme and teamwork training, facilitated by Montanas long-time human resource partners, Human Synergistics.
Whats more, everyone learns about wine and the wine industry through the companys in-house, multilevel, staff wine education programme. Dont be fooled into thinking it just imparts factual information on winemaking, says Montanas wine education manager, Mark Polglase. The education programme helps people become an integral part of the business It gives them a sense of ownership and a feel for what the company is about.
That process doesnt end when staff members leave the training room, either. In another example of how Montana engenders a sense of belonging among employees, every staff member has the chance to visit one of the wineries during vintage. Its regarded an experience not to be missed. Employees leave their workplace with overalls and gumboots in tow and head off to a winery for a couple of days to help with the harvest.
Staff return to their jobs with a renewed sense of purpose and understanding of what Montana is all about, says Mark.
Montana places equal weight on forging sturdy, long-living relationships outside the company too. We havent changed any of our major packaging suppliers for many years now, says Les. Weve gone out into the market periodically to test whether were getting good value, but weve chosen to build value in through working with them. Weve formed joint development teams with them so we can work together. If, for instance, the price of materials goes up, were not faced with automatic price hikes Rather we work with them to take out costs wherever we can.
Because we have a very open relationship with our suppliers theyre pretty honest with us about whats happening inside their companies.
We tend not to have formal relationships with suppliers - certainly not sophisticated contracts anyway. More than anything, the way we work with them is about developing products and services to meet our needs.
We value personal integrity very highly. I guess it comes down to a belief that we should largely be able to run our business on a handshake.
Over the years, the Montana name has become synonymous with quality. But once again, its well-earned reputation didnt just magically happen. In the mid 180s Montana made a conscious decision to learn about all aspects of the wine industry from the very best in the world. The search led the company, rather inevitably, to France, and its 500-year-old wine industry. There Montana formed close alliances with two top producers Champagne Deutz, a member of the exclusive Syndicat des Grande Marques champagne houses, and Cordier, a major owner of premium chateaux, or wineries, in Bordeaux.
Says Montanas chief winemaker Jeff Clarke Initially, our French partners top winemakers came out every vintage to help us manage our grapes. And during their vintage, Montanas winemakers would go to France. By forming partnerships with wineries in the Northern hemisphere, we were able to learn from two vintages each year. It wasnt all one-way, of course. We learnt from each other.
We were never interested in copying them. Rather, we wanted to understand the winemaking process better, so that we could take our own ideas, apply that knowledge and experiment to come up with something uniquely New Zealand.
The strategy has paid major dividends. Cordier has helped the company make pinnacle red wines, such as Tom, at the Church Road Winery in Hawkes Bay. And Champagne Deutz winemakers helped the company formulate the techniques to create New Zealands finest mthode traditionnelle wines Deutz Marlborough Cuve, Deutz Blanc de Blanc, Pinot Noir Cuve and, of course, the Lindauer range.
Garnering international expertise in the area of brand marketing has also given Montana a competitive edge. The company works with prestigious designer Maurizio di Robilant of Milan to create its bottle and packaging designs. Its an approach which allows members of Montanas own highly creative design team to pool their expertise with that of their Italian counterparts.
Montana takes the attitude that if something is done with excellence in its field anywhere in the world, the company had better go and find out where and how they do it. Then Montana adds its own brand of Kiwi ingenuity. The result? Superb, world-class wines.
New Zealands Executive of the Year in 1, Peter Hubscher spends as much time in the vineyards and wineries as he does in the companys corporate offices.
The son of Czechoslovakian parents who fled Prague in 18, Hubscher grew up in a household where good food, good wine and good music (his father was a founding member of the New Zealand Symphony Orchestra) were much appreciated. He first tasted wine at a very young age and still recalls visiting the homes of his parents Dalmatian friends and enjoying the aromas of their homemade wines.
After finishing school Peter set his sights on becoming a cheese maker and embarked upon a degree in food technology at Massey University in 161. But his plans changed when the legendary Hawkes Bay winemaker Tom McDonald offered him a job as trainee winemaker. Peter spent the next eight years at the winery, becoming intimately involved in every stage of the winemaking process and learning directly from Tom McDonald.
After a period spent travelling Europe, visiting some of the continents great wineries, Peter returned to New Zealand and joined Montana Wines in 17. For the next 17 years he directed the companys winemaking. Inspired by Tom McDonalds quest for the great New Zealand red, Peter convinced the Montana board to invest in Hawkes Bay vineyards. The company later purchased the winery where Peter had first learned his craft, renaming it the Church Road Winery.
In 11 Peter became Montanas managing director, steering the company through a decade-long period of massive expansion. Peter was made a member of the New Zealand Order of Merit in 18 for his services to the wine industry. He is also the current chairman of the Wine Institute of New Zealand. A lifelong supporter of the arts and an official advisor to the countrys national arts development agency, Creative New Zealand, Peter has been a driving force in establishing Montanas commitment to the arts.
Montanas motto, In Vino Felicitas et Caritas, translates to, In wine there is happiness and friendship. The company has extended this belief into the business arena, forming mutually beneficial partnerships with other winemakers.
Prominent among these partnerships are two that give Montana the benefit of age-old French winemaking expertise and the opportunity to apply it in a New Zealand context.
The first of these technological partnerships was formed in 187 with the House of Deutz in Champagne. In 10 Montana entered into a similar partnership with another renowned French wine producer, Domaines Cordier in Bordeaux. Both these partnerships have already led to the production of outstanding wines by Montana, based on the French styles.
Montanas European winemaking connection found further expression when the company initiated the New Zealand distribution of not only Deutz and Cordier wines, but those of a select group of other premium producers as well.
In 000, similar partnerships were formed with Australian and American producers, as well as a number of New Zealand boutique wineries.
Bringing Champagne expertise to Marlborough
Montanas technological partnership with Champagne Deutz is geared towards realising New Zealands full potential to produce sparkling wines of exceptional quality. The work of this partnership is centred at the Montana Brancott Winery in Marlborough.
Champagne Deutz was founded in 188 and became a founding member of the Syndicat des Grandes Marques, an exclusive group that includes only the top Champagne houses in France, later in the nineteenth century.
Since forming the partnership with Montana, Champagne Deutz has played an integral part in the viticultural and winemaking developments that have allowed Montana to make world class mthode traditionnelle wines in the Marlborough region. This includes Deutz Marlborough Cuve, Deutz Blanc de Blanc and Deutz Pinot Noir Cuve.
Montana imported specialist equipment, including the only Coquard press in the Southern Hemisphere, to help duplicate many of the techniques used in the Champagne region. Initially a winemaker from Deutz supervised the blending of the base wines from Chardonnay and Pinot Noir grapes in Marlborough. This task is now performed by Montanas own winemakers.
Champagne Deutz was so impressed with the quality and consistency of Montanas mthode traditionnelle wines that the company allows the Deutz name to be used on the New Zealand label.
The alliance between Montana and Champagne Deutz also benefits Montanas other sparkling wines, including the highly successful Lindauer range.
Enhancing the sophistication of Hawkes Bay red wines
In 10 Montana entered into a technological partnership with Domaines Cordier to further develop the quality of Montanas red wine. The Church Road Winery in Hawkes Bay became the focus of the association between Cordier and Montana.
Founded in 1886, Cordier is one of the largest negociants in Bordeaux, France. Cordiers technical director, Georges Pauli has worked with Montana since 11 to develop red wine of excellent quality at the Church Road Winery. New measures introduced as a result of Paulis involvement included selecting new vineyard sites, adopting different viticultural methods, installing six 18,000 litre oak cuves and refining existing winemaking techniques.
The results have been most impressive. Church Road red wines have evolved to become riper, richer and more complex. While the success of the partnership can already be measured in the acclaim that the wines receive, further research and development continues.
New Zealand Wine Partners
Boutique wines complement Montanas range
In 000 Montana embarked on a strategy to further improve its service to New Zealand retailers, restaurants and specialist resellers by offering selected wine from other leading New Zealand winemakers.
To this end, Montana formed partnerships with five boutique wineries whose products complement the companys own portfolio.
Montanas New Zealand agency partners are Waiheke Vineyards from Aucklands Waiheke Island (producers of Te Motu Cabernet Merlot), CJ Pask from the Gimblett Road area of Hawkes Bay, Wither Hills and Lawsons Dry Hills from Marlborough, as well as Babich Wines, with vineyards in Auckland, Gisborne, Hawkes Bay and Marlborough.
The distribution agreements with these wineries add 4 different wines to the selection Montana can offer our trade customers throughout New Zealand.
International Partners
Bringing a world of wine to New Zealand
Montanas partnerships with Deutz and Cordier created a wonderful opportunity to introduce wines from these producers in the New Zealand market. Importing wines from top European producers exposes New Zealand wine lovers to the classic wine styles that lay the foundation of world wine culture.
Currently Montanas catalogue of French wines includes prominent producers from major European wine regions - Louis Latour from Burgundy, Schlumberger from Alsace, Mas de Daumas Gassac from the Languedoc and Delas from the Rhne. Italys famed Tuscany region is represented by Frescobaldi and Portugals signature wine by Barros port.
In 000 Montana added wines from South Australias Tatachilla Winery and Californias Sterling Vineyards to its international catalogue.
Montana has a winery in each of three major grape-growing regions of New Zealand, as well as a finishing winery and bottling facility in Auckland.
Having wineries close to the vineyards means that Montana can maximise quality by getting the grapes from the vineyard to the winery with the least possible handling and time delay.
The proximity of the wineries to the vineyards also allows great synergy between winemakers and viticulturists. In each of the regions they work together with the final product in mind, starting with the identification of new sites and the choosing of varieties to plant there, through to co-operation in all aspects of vineyard management, right down to the final decision about when to pick the grapes.
For the viticulturists this has the benefit that they know exactly what it is they should strive to achieve with each variety in every vineyard, while intimate regional knowledge enables the winemakers to make spot-on selections for their base wines. To these they can then apply all the skill, technology and experience at their disposal to create the wine styles most suited to their region.
Owning its own vineyards allows Montana the greatest possible level of control over grape quality and yield, so that the company can harvest grapes with the best flavour and ripeness. Vineyard ownership also provides stability of supply at reduced costs, as well as the flexibility to experiment and innovate as required.
Montanas vineyards are spread throughout Marlborough, Hawkes Bay and Gisborne, the three most important wine-growing areas in New Zealand. Montanas vineyards continue to expand every year. Within each region the sites have been carefully chosen to ensure that a range of soil profiles and mesoclimates provide the diverse resource required to make a wide variety of wine styles. Grape varieties most suited to each region are planted after careful evaluation of individual vineyard sites.
Premium grape production on Montanas vineyards requires the use of the latest viticultural techniques. These include canopy management, irrigation scheduling and computerised monitoring of weather conditions conducive to disease. The companys viticultural research and development programme works closely with scientific organisations on a range of viticultural projects.
All of Montanas vineyards are managed using New Zealands recently developed Integrated Winegrape Production (IWP) programme. The programme has a human and environmental focus and all participating vineyards are independently audited. The measures taken are based on international best practice in relation to environmental integrity and sustainable grape production. Apart from staff and consumer safety considerations, IWP encompasses issues such as environmental health, biodiversity and the preservation of resources such as water, the sustainable and responsible use of sprays and fertiliser, and vineyard management decisions made by appropriately trained staff.
At Fairhall Estate in Marlborough, Montana operates one of the largest grapevine propagating units in New Zealand. It supplies the companys own vineyards and those of contract growers in the country. About 750,000 grafted vines are produced every year for new planting and variety upgrades.
Montana also purchases grapes from numerous contract growers in each of the countrys three main regions. These growers liaise closely with Montana staff, who advise them on all aspects of viticultural production, including yield and quality expectations.
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