We are very excited to have started picking our 2025 grapes last week. While every vintage is a milestone, this year marks 50 years of winemaking for Matawhero so there is a little more celebrating to do!
This season in Gisborne, we experienced a wet January but fortunately the rain was timed perfectly and February was warm and dry. Harvest started this year with Pinot Gris, Pinot Noir for Rosé and some handpicking for our Irwin and Church House Barrel Fermented Chardonnay. We have a small new planting of Mendoza Chardonnay on our “home block” as well so it will serve as a little test block to see how the flavours develop on this site. It is now safely tucked away in some barrels!
Vintage will conclude by the end of March as we wait now for the Chenin Blanc and reds to ripen.
PIONEERING winery Matawhero Wines is leveraging its expanding global presence to promote Gisborne to international consumers as it celebrates 50 years of operation in 2025.
Owners Kirsten and Richard Searle are curating a year of local celebration while continuing to share Matawhero’s origin story and the uniqueness of the Gisborne region with the rest of the world.
“Our wines are an expression of our region and the people that make them,” says Kirsten Searle. “We want more people to know about the wines and Gisborne itself. We think they’re New Zealand’s best kept secrets.”
Searle says Matawhero wants to prove that Gisborne’s two percent share of New Zealand’s annual wine production is no barrier to global ambitions. Proudly crafting wine in the world’s most easterly vine-producing region, Matawhero is marketing and selling product in the United Kingdom, Canada, Singapore, and the Cook Islands.
“We’re combining our 50-year anniversary with elevating Gisborne as a wine destination and celebrating Matawhero as a standard-bearer for the region.”
Origin story
Matawhero has been a trailblazer in the region’s industry since the wild man of winemaking, Denis Irwin, created the first Matawhero vintage in 1975.
“He is one of New Zealand’s original winemakers,” says Searle, who along with her family spent a lot of time with Denis and his wife Violet learning more about the winemaker’s early days and adventures.
The original vineyard on Riverpoint Rd was planted in the sixties by Denis’s father, Bill Irwin. He planted grapes at a time when everyone else was raising livestock or growing maize on the Poverty Bay flats.
While Bill supplied contract grapes to local wineries, his son Denis worked in wineries in South Africa and Germany to gain experience. In 1975, Denis produced the first wines under the Matawhero label. The iconic bottle label showcases a drawing of the 160-year-old nearby Matawhero Church building, a design that continues to be used on bottle labels to this day.
In 1976, Matawhero gained international recognition at the World Wine Show in Paris when it achieved fourth place for its Gewürztraminer. Other awards followed, even a letter from Queen Elizabeth II thanking Denis for wine he sent to Buckingham Palace.
As the oldest cellar door in the region, Matawhero has weathered one change of ownership, at least two cyclones, and three droughts.
Passing the baton
In 2008, during the global recession, the Searle family purchased Matawhero. Denis said he was pleased to see the vineyard remain as a family business rather than being swallowed up by larger companies. “It was like handing over the baton,” he told The Gisborne Herald at sale time.
The Searles moved from their original vineyard on Brunton Road to live at Matawhero. Young and full of energy for the region, passionate vintner Kirsten Searle took the helm. While raising three children on the property, Searle re-established the classic cellar door to become a much-loved destination. Made from stone and sitting atop the original inground cellar, the tasting and dining area is filled with treasures from Denis’s early days, and outside areas for eating.
Two years ago, boutique accommodation was added to the setting. Searle has been pleased with the response. “Guests wake up to a view of the vines in the heart of Tairāwhiti and are always delighted. It serves as a reminder to us of the uniqueness of this location.”
Renowned New Zealand wine maker Kim Crawford has played a role in guiding Matawhero’s winemaking. Crawford’s expertise in making and growing wines in the region, combined with the winery’s dry-farming techniques, has led to numerous accolades. Recently, two wines were awarded gold medals at the New Zealand International Wine Show: one for the 2019 Irwin Chardonnay in 2022, and another for the 2024 Single Vineyard Chenin Blanc.
The flagship Irwin Chardonnay was a special tribute to Bill and Denis. Just one year after its limited release, the first true legend of the Gisborne wine industry, Denis Irwin, passed away.
Celebrating 50 years
In the next chapter of the Matawhero story, in 2024, Searle was awarded the Bill Irwin Memorial Trophy by Gisborne wine growers for her contribution to the local wine industry.
Searle says “Denis and his father Bill were New Zealand wine industry pioneers and shaped our local and national wine industry. It feels appropriate to continue their passion and I was humbled to receive the trophy.”
This year, Matawhero will celebrate its gold anniversary with a commemorative function. In addition, they will be hosting Chardonnay Master Classes in Gisborne and throughout New Zealand from March to June. In May, Matawhero will release its first 50th anniversary wine, a Gewürztraminer, a varietal that Matawhero has always been famous for.
“This birthday year we look forward to sharing our story with locals and the rest of the world.”
Ends
For more information: matawhero.co.nz, , 021 222 5007.
Crispy duck breasts with orange and red wine sauce
Nothing screams winter more than a crispy duck and here it is paired with a simple orange and red wine sauce enhanced with smoked paprika, to bring out the rich, warm flavours of the duck and lentils. The smokey, sweet orange flavours also compliment the Matawhero Malbec Merlot, with tonnes of rich berries and slight dry tannins.
Course
Main Course
Servings4people
Ingredients
3-4bay leaves
1cupgreen puy lentils
200gbaby rainbow carrots
8 brown flat mushrooms wiped clean
2tbspolive oil
500gduck breast or duck legs
Orange and red wine sauce
3orangesjuice and zest
1/2cupMatawhero Malbec
1tspsmoked sweet paprika
1tbspmaple syrup
2cinnamon quills
To serve, fresh herbs like mint, dill, chervil or parsley
Directions
Heat a saucepan with 4 cups water until boiling and drop the bay leaves in it. Add the lentils and turn the heat down to medium. Cook for 15 to 20 minutes. Drain, drizzle with a little olive oil and season with salt and freshly ground black pepper. Keep warm and set aside.
Preheat the oven to 180°C. Wash, trim and spread the carrots over a baking dish with the mushrooms. Season liberally with salt and freshly ground black pepper and drizzle with olive oil. Roast vegetables in oven for 20 minutes.
Meanwhile, trim the duck breast of any extra fat, score the top of the skin with a sharp knife. Season with salt and pepper. Place the duck breast in an ovenproof frying pan that is cold. No oil is needed. Put it in skin side down. Turn the pan onto a medium to high heat and cook duck breast for approximately 9-10 minutes allowing the fat to render.
Flip breast and cook for a further 4 minutes. Once browned, place into the oven for 10 minutes. When cooked remove and allow to rest for 5 minutes before serving.
Tip out the fat from the frying pan used to cook the duck leaving 1-2 tablespoons of juices in the pan. Add the orange juice, red wine, smoked paprika, maple syrup and cinnamon quills. Bring to the boil, then reduce the heat to a simmer, and allow the sauce to reduce to half. Season to taste with salt and freshly ground black pepper. Remove the cinnamon quills before serving.
Serve the duck breasts on top of the warm seasoned lentils, with the roasted carrots and mushrooms, and pour over plenty of the orange and red wine sauce. Garnish with fresh herbs.
Cooked in a large cast-iron pan or any sort of oven-proof dish, this makes a spectacular warming dish on a cold night or simply a delicious dinner to serve the family. Filled with grande beef and pork meatballs, this dish is made with smokey paprika, plenty of fresh herbs and bubbling tomato sauce. Serve with grilled smoked cheese over the top and a side of pasta. All the flavours in the dish work well with the robust, concentrated profiles of our lovely Matawhero Merlot.
Mix together the beef and pork mince with the onion, garlic, breadcrumbs, herbs. Add the worcestershire sauce, mustard, sweet paprika and season to taste. Mix in well, using hands if necessary to combine all ingredients evenly.
Take spoon lots of the mix and mold into golf-ball sized balls. Roll the balls in the flour, coating the whole surface. There should be about 26-28 meatballs.
Heat a large cast-iron, or oven-proof frying pan with olive oil, on a medium-hot heat. Cook half of the meatballs in the frying pan, browning on all sides. Remove to a dish, and repeat with the second half of the meatballs.
Once all the meatballs have been cooked, cover and set aside. Preheat oven to 200°C.
Wipe out the large frying pan, removing any burnt flour.
To make the smokey tomato sauce, place the frying pan back on a medium heat. Add 2 tablespoons olive oil, with onion and garlic. Saute until softened, about 5 minutes. Add the chopped tomatoes, tomato soup, red wine and 1 cup water. Add the brown sugar, smoked paprika, fresh herbs and season to taste with salt and freshly ground black pepper.
Bring to the boil, then reduce the heat to a simmer. Allow to cook down for 10-15 minutes to thicken.
Place the meatballs back into the frying pan, arranging close together, to fit them all in. Sprinkle the grated smoked cheese over the top and place the whole pan into the oven. Bake in the oven for 25 minutes, until cheese is bubbling and golden. Serve hot with fresh cooked spaghetti or fettucine pasta.
Pea and caper fritters with horseradish cream and Ahia Smoked Blue Moki
These canapes style fritters are perfect for summer entertaining
Prep Time20minutes
Cook Time25minutes
Servings10
Ingredients
2cupsfrozen or fresh peas
1/4cupcaperschopped
2cupsSavoy cabbagefinely shredded
4spring onionsfinely sliced
4eggsseparated
3 tbspcorn flour
2 tbsprice flour
1tspDijon mustard
200gAhai Smoked Blue Moki, Gemfish or Salmon
2tbsphorseradish
1cupcreme fraiche
1tbspchives
1tsplemon zest
To serve, Pomegranate arils, Pea tendrils, mint and basil leaves and Matawhero Pinot Rose 2019
Directions
Preheat the oven to 200°C. Grease a slice tin, and line with baking paper. Cook the peas in boiling water, until just tender, about 3 minutes. Drain, then plunge in cold water to stop cooking to preserve the colour. Prepare the capers, cabbage, and spring onions.
Whisk the egg yolk with the flour, seasonings and mustard. Mix this into the prepared vegetables. In a separate bowl, whisk the egg whites until light and foamy, not too stiff. Fold the egg whites into the vegetable mix, until just mixed in.
Tip the vegetable and egg mix into the prepared tin and spread evenly. Bake in oven for 20-25 minutes. Remove from oven and allow to cool in the pan. When cold, slice into small pieces, or rounds. When cool, cut out round shapes 3-4 cm in diameter.
Remove the Ahia Smoked fish from the fridge and remove the skin. Flake the fish, using a fork. Mix together the horseradish, chives, lemon zest and season to taste. Spoonful on top of each piece of fritter. Flakes of Ahia Smoked fish, pomegranate arils and sliced peas.
Arrange on platter and serve with chilled Matawhero Pinot Rose.
Locally produced Ahia™ freshly smoked fish, from the people of Ngati Porou, are a melding of sustainably harvested, hot-smoked fish and natural ingredients. The perfect canapes for Summer entertaining.
Course
Perfect for entertaining
Prep Time10minutes
Ingredients
200gramsAhia freshly smoked fish (Blue Moki or Gemfish work well in this dish)
2tsphorseradish
2tbspcream
1lemon juiced and zest
1 spring onionchopped
1/2tspcracked pepper
Directions
Place all the ingredience in a blender and blend until combined, but not smooth
Serve on your choice of cracker, crostini or as a dip
To make the dish extra special, top with additional pieces of flaked smoked fish, and garnish with fresh herbs
Pulled pork in brioche sliders with apple and spinach slaw
The crisp, aromatic flavours of the Matawhero Pinot Gris complement the tangy, smokey chilli flavours of the pulled pork, and the buttery rolls of brioche.
Course
Perfect for entertaining
Servings12
Ingredients
Pulled Pork
2.5-3kgsboneless NZ pork shoulder
6tbspbrown sugar
3tspsmoked paprika
2tspground black pepper
2 tspcrushed red pepper flakes
1tspgarlic powder
1tspmustard powder
2onionspeeled, quartered
2cupsapple cider vinegar
2tbspworcestershire sauce
5bay leaves
1cupwater
1cuptonkatsu or BBQ sauce
Brioche rolls
250gramsbutter gently melted
500mlsmilk
1tbspdried yeast
4largeeggs
2tbspcaster sugar
1/2tbspsalt
850gramshigh grade flour
1 eggbeaten with 2 tbsp cold milk
1tbsppoppy seeds
Apple and spinach slaw
1/2green cabbage shredded
6-8spinach leaveswashed, shredded
3 spring onionsfinely sliced
1 cupItalian parsley leavesroughly chopped
3green granny smith apples sliced thinly
6gherkin picklessliced finely
4tbspapple cider vinegar
2tbsplemon juice
1tsphoney
1tspfresh chopped basil
1/2tspdry mustard powder
salt and freshly ground pepperto taste
1/2 cupolive oilextra virgin
Directions
Combine brown sugar, salt, paprika, pepper, red pepper flakes, garlic powder, mustard powder and cayenne pepper in a bowl. Rub spice mixture over pork, covering all sides generously.
Place pork shoulder in slow cooker. Add the onion, cider vinegar and Worcestershire sauce. Cook on low for 12 hours, or on high for 8 hours. Once cooked, remove the pork and shred with two forks, removing any bones and skin. Mix through your tonkatsu sauce.
Keep the shredded pork warm, and divide between the brioche buns, top with apple slaw and garnish with fresh herbs.
While the pork is cooking, prepare the brioche rolls. Mix together the melted butter and the milk and sprinkle over the dried yeast In a medium sized bowl. Cover, set aside and leave to stand in a warm place for a 10 minutes for the yeast to activate
Whisk together the eggs, sugar and salt until the sugar has dissolved and the eggs are getting frothy in a large bowl. Add the butter, milk, and yeast mixture to the eggs, stir to combine. Pour over the flour. (The mixture will be wet, if too wet add a little more flour, a tablespoon at a time.)
Knead the mix together for 5 minutes, on a floured surface, until dough is elastic. Place bowl in a warm place, cover loosely and allow to double in size, otherwise cover and allow to prove overnight in the fridge.
Brush two x 12 hole standard muffin tins lightly with oil to coat. Empty the dough from the bowl, knead lightly for 8 minutes until soft and elastic. Pinch off pieces of the dough and shape into balls about the size of a small orange. Place each ball into the holes of the tin.
Preheat oven to 180°C (fan bake). Leave the tins in a warm place and to allow the dough to rise again. Check after about 20-30 minutes. Brush each bun with egg wash and sprinkle with poppy seeds. Bake in hot oven for 25 minutes until golden brown. Remove from oven. Allow to rest for 10 minutes before slicing.
To prepare the salad, Make the apple cider dressing by mixing together the vinegar, lemon juice, honey, basil, mustard in a glass jar or jug. Whisk together well before seasoning to taste and then whisking in the olive oil.
Toss together the cabbage, spinach leaves, spring onions, parsley, apple, and gherkins in a large bowl. Add half of the dressing and toss well to coat the vegetables. Cover and chill until ready to use. Use the remaining dressing to coat the salad again, just before serving.
Assemble each bun, slice the bun through the middle and top with a generous helping of pulled pork, top with apple and spinach slaw, and garnish with fresh herbs. Best served warm.
Pan fried Fish and Scallops with herb bean salad and Carta da Musica
Fresh cooked snapper and scallops matched with Matawhero Sauvignon Blanc 2019. Flavour principles: citrus, herbs, seafood and creamy beans.
Course
Main Course
Prep Time30minutes
Servings4people
Ingredients
4fresh snapper
16
scallops, trimmed (optional)
300g
asparagus
400g
can cannellini or haricot beans, drained
400gcan borlotti beans
200gfresh or frozen board beans, blanched
2cups
fresh herbs such as dill, chervil, basil, parsley, mint
2tablespoonsbutter
1lemon juice
Lemon caper dressing:
1/4cup
extra virgin olive oil
3
tbsp
lemon juice
Carta Da Musica
8g
fresh yeast
1tbsp
olive oilolive oil
Directions
Preheat the oven to 250°C fan bake. Trim fish and scallops, dust with a little flour and set aside.
Make the carta da musica by placing 275ml water in a large bowl, add crumbled yeast and stir to dissolve. Add oil, fine semolina and ½ teaspoon salt then, using fingertips, stir until mixture forms a dough. Knead dough on a lightly floured surface for 5 minutes or until smooth and elastic, then return to bowl, cover with a tea towel and leave for 5 minutes.
While waiting, blanch broad beans in hot water, and remove inner kernel from pods, refresh in cold water. Drain canned beans. Trim and cut asparagus into bite size chunks. Steam for 2-3 minutes, and then refresh in ice cold water.
Make the dressing, by mixing in a small blender the olive oil, lemon juice, cider vinegar, mustard, capers, anchovy and garlic and blend (or whisk together in a small bowl). Season to taste with freshly ground black pepper. Set aside.
Repeat kneading the bread dough for another 5 minutes, then divide into 4. Cut each quarter into 5 pieces. Form each piece into a ball, then using a floured rolling pin, roll out on a lightly floured surface until 1mm thick and about 18cm round. Place a heavy-based oven tray or pizza stone in a preheated oven for about 15 minutes. Place dough on stone and bake, in batches, for about 3-4 minutes or until puffed and lightly golden. Carefully remove from oven and, using a sharp knife, pierce to release steam, then cut in half horizontally.
Mix together the beans, asparagus and fresh herbs. Pour over half of the lemon and caper dressing.
Heat a heavy based frying pan with butter, and a squeeze of lemon juice over a medium heat. When the butter is bubbling place the snapper fillets in the pan. Cook each side for 1-2 minutes, depending on the thickness of the fish. Remove and keeping the pan hot, fry the scallops for 1-2 minutes each side.
Serve spoonfuls of the bean and asparagus salad on four plates and top with fresh cooked fish fillets and scallops. Spoon over remaining lemon and caper dressing over the fish, garnish with extra fresh herbs and lemon wedges to serve.
THE father of modern viticulture and his visionary son have been honoured by Matawhero Wines this month with the release of a flagship Chardonnay that bears the family name.
The limited edition Irwin is a barrel fermented chardonnay from Gisborne. The wine is produced from Mendoza chardonnay vines and immortalizes the late Bill Irwin who imported Mendoza clones to New Zealand in the late 1960s and planted them at Riverpoint Road, Gisborne.
“He would be immensely proud,” says Bill’s son Denis Irwin, who became emotional when he learned the new label would carry the family name.