Spotlight on Twelfth Night Winemaker Antony Worch
In the first of a series of profiles of the people who work with Twelfth Night Wines, we focus on Antony Worch, Chief Operating Officer and Winemaker for Twelfth Night Wines. Antony has been with Twelfth Night since the beginning of operations back in 2012 and is an invaluable member of our team. Let’s get to know Antony!
Where are you from? Tell us a bit about your home region.
I am from the Alsace region in northeastern France just a few miles from the German border. Alsace is a well-known wine region famous for its aromatic white wines such as Riesling, Pinot Gris and Gewurztraminer. A little-known fact is that you can also find excellent Pinot Noirs primarily in the hilly parts of the region. The region is similar to Central Otago in that it has a continental climate with cold winters and warm, dry summers. The landscape consists of rolling hills nestled between the Vosges Mountains to the west and the Rhine River to the east.
Where did you do your university studies? Tell us about the program that you followed and the diploma that you received.
I alternated between three regions in France for my studies; Alsace (Strasbourg), Brittany (Rennes) and Languedoc (Montpellier). In Montpelier, I completed a Masters Degree with Honors in Viticulture and Winemaking. The curriculum was strongly rooted in science and applying that scientific knowledge to agriculture and more specifically viticulture. In conjunction with this, I completed a Diplôme National d’Oenologue, the most prestigious graduate course in winemaking in France.
What other wine regions or countries have you worked in?
In France, I worked extensively in the Alsace and in the Languedoc in the southern part of the country. I also worked in the Hemel and Aarde Valleys of South Africa before coming to New Zealand.
When did you first come to New Zealand and what did you do?
I first came to New Zealand in 2005 with my partner who was also involved in the wine industry to work the harvest for a three-month period. It was our first long overseas trip and we enjoyed the work, the place and the people so much that we decided to come back for several consecutive years afterward to work for short periods of time.
Why did you decide to permanently settle in New Zealand and what attracted you to the Central Otago region?
As I mentioned, we were very attracted by the feel of the country, the light and the landscapes but also the people who made us feel at home very quickly. Through my work in the vineyards, I quickly realized that there was great potential to create unique and outstanding wines – especially Pinot Noir which has found in Central Otago a place to express its unique character and personality. All of these things solidified our decision to settle here.
What is different about growing grapes and making wine in New Zealand from France?
Quite frankly, there is not much difference in the sense that each region in the world has its unique combination of climate, history and objectives. It is all about understanding what style and quality of wine you can achieve and how to develop this potential.
What are the biggest challenges and rewards in the vineyard?
For me, the biggest challenge is to achieve the best potential of each vineyard block.The landscape in the Twelfth Night vineyard is a mosaic of small parcels or blocks of vines that all have unique characteristics. Understanding how each action and decision in the vineyard affects the parameters and characteristics of the wine is very rewarding.
Tell us a bit about the winery. Do you only make wine for Twelfth Night or for other vineyards as well?
I have been involved in the wine industry in Central Otago since 2005 and as a result, I have been able to meet and share experiences with many growers and vineyard owners. I am lucky enough to make wine not only for Twelfth Night but also for other, very different and unique vineyards across the region. This has helped me to understand the characteristics of Central Otago Pinot Noir and its great potential.
You are involved “from grape to glass” in making the wines for Twelfth Night. How does this affect your job as a winemaker to also be involved in all aspects of the vineyard?
Each decision that I make in the vineyard influences the style of wine that can be achieved. Having control over all these operations for Twelfth Night allows me to nurture and shape the wines right from the start in the vineyard and to pass on the unique qualities and typicity of Twelfth Night’s beautiful vineyard.
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