Churton Vineyards: Growing with Biodynamic Principles for a Cleaner Future

Sam and Mandy Weaver with sons Ben and Jack.

Sam and Mandy Weaver established Churton in 1997 to take advantage of the burgeoning worldwide demand for Marlborough wine. With a strong background in the U.K. wine trade, and in winemaking in New Zealand and around the world, Sam quickly found that his wine trade connections led to export market opportunities, initially in England. Demand soon spread across the globe, and Churton now sells to 15 different markets plus here in New Zealand.

Developing a Biodynamic Vineyard

After the initial sales success, the Weavers made the decision to refine the Churton brand, beginning in 2000 with the planting of a 17-block vineyard over 22 hectares on the 51-hectare farm in the Waihopai Valley. With minimal soil disturbance, the vines were planted into the natural contours of the northeast-facing hillside. To add a level of authenticity and establish something unique, the vineyard was established with strong ecological values.

Churton Wines’ biodynamic vines

Certified organic in 2008, it has been managed according to biodynamic principles, which creates a strong spiritual and emotional attachment to the farm. That leads to greater care being taken — and higher-quality results. “Biodynamics is the original regenerative farming method,” says Sam Weaver. “Carbon sequestration is far greater in biodynamic soils than chemical agricultural soils.”

“Biodynamics gives a structure to better understand and work on a farm that incorporates the vineyard, grazing, forestry, bush and river areas, making it a truly multi-dimensional and multivariable system,” says Sam. “

Sam also believes in the importance of working within your local biodynamic community. “People are very willing to share experiences and ideas,” said Sam. For example Organic Winegrowers NZ have a mentor programme to help people convert.”

The Weavers see it as essential that the farm is run as a polyculture. That overall biological diversity helps strengthen the farms resilience to agricultural challenges faced by farmers, growers and vintners.

The philosophy also happens to be the ultimate way to express the personality of the place — the terroir — of Churton in the wines. By encouraging microbial diversity and activity within the farm, it allows the vines to take up water and nutrients more efficiently. Additionally, it also allows for greater population and diversity of healthy microorganisms to undertake fermentation in the wines.

That diversity is at all levels across the farm — from the microbiology of the soil, to the ground cover and companion plants, right up to the animal population of birds, bees and cattle.

“Our wines are a unique expression of our place,” says Sam. “No one else has the same terroir; consequently no one else can produce wines that are the same as Churton.”

This gives the Churton wines a unique proposition for the market and allows for a premium pricing structure. It also creates demand from other wine companies for the high quality of the Churton fruit, allowing for the business the agility to move with market demands for wine.

Changing Markets

This ability to be agile in uncertain times has been very important in a world affected by COVID-19. Since March, most high-quality restaurants in domestic and export markets have been closed. This sector was 70% of Churton’s total sales, and forced a change in approach to the label’s marketing, with more emphasis on direct-to-consumer sales. Direct consumer messaging helps develop the biodynamic story of Churton wines and stimulate consumer loyalty and commitment. In 2020, a proportion of grapes were sold to other wine companies to reduce the risk for Churton of overstocking in the uncertain market.

Churton’s tasting room.

Churton’s aspirations have always been to establish a long-term, multi-generational business. To this effect both Sam and Mandy’s sons, Ben and Jack, now work in the business. They have brought a renewed energy and focus to both the market side and the farming. Ben and Jack have also introduced a new range of wines to the Churton portfolio: Natural State. Designed to appeal to a newer generation of wine drinker. From a winemaking perspective, Natural State is considered a very low input wine.

Churton continues to improve and evolve its farm diversity, which in turn continues to improve the quality of the wines, and a vision of building an eco-friendly winery on site — something that’s been in the 5-year plan since 2000.