​Inspired by the traditions of the Old World, Don and Valerie McConachy are devoted winegrowers of the New World.
The vineyard sits on a three hectare site in the heart of the famed Martinborough Terrace, carved out thousands of years ago by the Ruamahanga River, which after retreating left stony soils in its wake. Only one kilometre wide and five kilometres long, the terrace is regarded as prime pinot noir terroir.
The vineyard’s name, Devotus, is a reference to the devotion to Pinot Noir held by Don and Valerie. It's the only variety planted and the only variety they make. Their vines are old and deep-rooted, being some of New Zealand's earliest planted pinot noir.
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Nearly everything is done by hand or with the help of their
80 year old tractor – testament to their belief in that caring for things rewards not just the object, but the carer in turn.
The vineyard is managed completely organically and is one of the few sites in the country that cultivates widely from oats to lupin in a very Burgundian fashion, to increase fertility in the soil. The couple demand only the best from their non-irrigated old vines, coaxing them into growing very low yields of highly concentrated fruit. In turn each vine produces enough wine for only 1.5 bottles, a punishingly small amount that is accepted only by vignerons who know that what they are bottling is, simply put, some of the best in the world. The wines are sold each year en-primeur and sell out without fail.
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'We have an obsession with wine quality. We grow only Pinot Noir, nothing else. We don’t irrigate our vines, accepting highly concentrated grapes in preference to bigger yields.' - Don McConachy
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SUSTAINABILITY.
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The site is organically managed (not certified), with steps taken even further including cultivation of oats, crimson clover, chicory and plantain, which are then ploughed back into the soil to provide natural nutrients and increased fertility. Any weeds are taken care of mechanically, without using sprays or pesticides.
The dry-farming of these vines means accepting lower yields, yet with immense concentration of the fruit. The vinification process is performed with a non-interventionist mindset, working with wild yeasts, with no or low sulphur additions, and with no fining or filtering. The mindset during vinification is to produce Pinot Noir that is a pure expression of the vintage, of the Martinborough Terrace, and particularly of the vineyard.
