About Sherwood Estate
Sherwood Estate began in a bare paddock with nothing more than youthful optimism.
In 1987, with a long held interest in wine and degrees in both business and viticulture, Dayne Sherwood decided he would put his knowledge to good use and started making his own wine.
"My wife Jill and I planted eight acres of vines in West Melton, west of Christchurch. It was a time of turmoil in the industry with the government paying people to pull vines out. Some people thought we were mad", says Dayne Sherwood but he ignored the sceptics and come harvest time he began crafting wines and bottling them himself.
Sherwood Estate wines attracted acclaim from early on, winning several gold, silver and bronze medals in both local and international competitions. In those days the company was producing around 1,000 cases of wine each year and a desire for expansion saw Dayne look offshore.
In 1997 Dayne attended VINEXPO, an international wine and spirits expo in France. It was a turning point for the company.
"At that time, the concept of a New Zealand wine was almost quaint to the international industry. This country had virtually no reputation as a wine producer, so our exhibit at VINEXPO drew people in. I was able to make some incredible contacts who I still do business with today," says Dayne. Soon after VINEXPO, Dayne started exporting to the United Kingdom, Canada and Ireland.
Sherwood Estate's volumes started to grow and in 2001 they moved to the Waipara Valley.
The rest, as they say, is history
“We now own more than 260 acres of vineyards in Waipara and Marlborough and a modern, fully equipped winery in the Waipara Valley. This means, unlike most other wineries, we carry out the entire winemaking process ourselves. Therefore, we have complete control over our product, from planting the vines to harvesting the grapes through to crushing, fermentation, crafting the wine and bottling it”, explains Dayne. “It means we are skilled in the entire winemaking process.”
“It is really challenging, but ultimately rewarding, dealing with fruit from six different vineyard sites. Each vineyard has its own unique soils, climate and idiosyncrasies.”
- Not only comply with all current environmental legislations, but to exceed them.
- Prevent pollution, reduce waste and commit to recovery and recycling.
- Improve our already efficient use of energy and water resources.
- Investigate and implement biological controls or pest and disease management if appropriate.
- Incorporate environmental performance standards when assessing potential suppliers as well as encouraging suppliers to meet our environmental standards.