Hailing from Whangarei in the Far North of New Zealand, Sam completed a BSc (Biology) at Waikato University and then advanced his wine knowledge with a Diploma in Oenology and Viticulture. Close to 18 years later, today Sam has over 22 vintages under his belt (from New Zealand, and around the world).
Sam has known te Pā’s owner
Sam’s international experience has been in the cool climate regions of Tasmania, Oregon and Burgundy. He’s honed his Kiwi winemaking skills at wineries including Craggy Range in Hawke’s Bay and Marisco and Highfield in Marlborough.
These roles have seen Sam work with great fruit from a diverse range of regions stretching from Hawke’s Bay to Martinborough, Marlborough, Nelson and Central Otago.