Huia folk | Andy Gillions
We’re getting the team together at Huia Estate and we’ve been lucky to have this chap leading the charge since harvest earlier this year. Join in sending a warm welcome to Andy Gillions, Huia Viticulturist.
Pinot Noir is Andy’s thing and a childhood spent in Alexandra, Central Otago is surely a great footing for a career in fine wine when the ‘noble red’ floats your boat. Turns out he really likes the Marlborough version and a beer too.
A vital member of our team, Andy brings a sense of humour and a lot of patience to the role, a vital attribute when you’re waiting for vines to grow. Let’s get to know this Southern Man a little better.
Where are you from?
I grew up surround by orchards, vineyards and the dramatic landscapes of Alexandra, Central Otago. It’s a part of the country where the seasons are truly defined and visible in the environment.
What brought you to Marlborough?
A happy accident. I decided I wanted to get a degree in Oenology and viticulture. NMIT seemed like a very good option with the campus connected to the Marlborough Research Centre. That proximity of the classroom so close to the country’s biggest wine growing region meant we could study with leading experts nearby. Where better to study wine?
How did you first get into the world of wine?
I always enjoyed drinking wine, in particular red wines. I was curious to know why I liked some and not others, what the difference between each grape variety was and how there could be so many unique styles of wine made with the same grape. Having said that, I was pretty green when I started but that meant I came with no preconceived ideas and absorbed information like a sponge. What started as a general interest quickly developed into a total passion.
What part of the job do you find most rewarding?
I enjoy the community and relationships I’ve made in Marlborough but also across the other regions where I’ve worked. I also love viticulture and take pride in growing happy, healthy vines in an organic setting. We’re really lucky to be able to farm in this way. Being connected to the land at Huia through organics means I can see how each unique season affects the grapes and how that is reflected in the wine. This aspect has always fascinated me.
Where were you working before you started at Huia Estate?
I’ve had various vineyard management roles in Central Otago and Hawkes Bay and I worked for Treasury Wine Estates in Marlborough gaining local knowledge that I can apply to Huia. I took an opportunity to work in South Australia where I was fortunate to be involved in a revitalisation project for Penfolds Iconic Block 42 so I’ve covered a bit of ground.
Is there a specific grape variety you like working with?
Pinot Noir is probably my favourite variety to grow as it is so reflective of the place it comes from. The clonal influence can also have a huge impact on the final wine when it comes to aromatics and phenolic structure. It can be quite fickle and I think the extra challenge of growing Pinot Noir makes it taste that much better when it’s finally in the bottle.
Describe your favourite season from the point of view of wine farming grapes.
The 2022 vintage in Central Otago was so classically ‘Central Otago’ it stands out for me. It was a brutally hot and dry growing season which meant low disease, super clean, ripe and concentrated fruit plus even yields across the board. That makes pretty delicious wine.
You’ve moved to Marlborough with your family and we understand you’re not the only one entrenched in the world of wine.
Cyntia, my partner in crime, is originally from Mendoza, Argentina and is a winemaker for Marisco Vineyards. Cyntia has worked in the wine industry throughout vineyards and cellars across the world. Together, we have a dog called Buddy who is full of energy and keeps us on our toes.
What attracted you to come and work at Huia Estate?
I appreciated what Huia were trying to achieve and although a small operation, there is a vision for growth which is certainly attractive. In my mind, Huia has always been associated with quality wines and organic & biodynamic viticulture. I’m looking forward to helping with that increase of scale for Huia and I genuinely want to help grow the business from a production sense.
What is your favourite wine style and variety?
My ‘go to’ wine style and variety is definitely Pinot Noir. The really farm-yard, umami, dark fruit styles are my favourite. Pinot Noir with a bit of age on it gets me going too.
What do you drink when you're not drinking wine?
Love myself a Guinness, otherwise, I’m a keen supporter of James Speight.
What are you hobbies / passions outside of wine farming / making?
I am a keen guitarist and like a bit of Jazz and Blues.
If you weren't working in Marlborough what other wine region would you love to experience making wine in?
Burgundy would be epic.
We’re delighted to have Andy as part of our team. It’s highly likely we’ll be leaning on him make sure the Guiness is appropriately chilled for those heady days of harvest when at the end of a long shift, all you long for is a cold, restorative beer! When it comes to wine though, we’re right up Andy’s street and Pinot Noir is an important wine for us here at Huia. From a still wine to an addition to our sparkling programme, Pinot Noir is almost as important as Sauvignon Blanc. Here’s to raising a glass of Huia Pinot Noir to you Andy. Thanks for becoming part of our team.
Haere Mai, Andy!
