te Pā featured in the New York Times

We are incredibly proud to be featured in a major new article in the New York Times, by the legendary wine writer and critic, Eric Asimov. 

The New York Times is generally regarded as one of the most important and influential publications in the world, with around 1 in 4 people globally, reading NY Times content. 

It's a proud moment for our whole team to see our founder Haysley MacDonald featured in the article, alongside some other fantastic indigenous Māori-owned wine producers. 

Click here to read the fascinating article in the New York Times. 

We have highlighted some of the comments that Haysley made, below: 

“There has been a revitalization of our culture and language,” said Mr. MacDonald, who farms land in the Marlborough region that has been in his family for centuries and makes resonant, complex sauvignon blancs. “With that, Māori are becoming a bigger part in the wider economy.”

Mr. MacDonald, when he started te Pā, was uncomfortable with the conventional farming that dominated the wine industry. He said he wanted to farm as his father had. Instead of fitting in with the well-manicured, chemically induced green vineyards of his neighbors, he worked to increase biodiversity in his plots, using natural materials like seaweeds and various cover crops to restore health to the soil.

“Now, we call it regenerative farming, but it was all I knew growing up,” he said. “The vineyard went from beautiful to really rugged, but I saw an immediate difference in quality. To see the soil moving with insects and worms, it was something we hadn’t seen in a very long time.”

We welcome you to take a moment to read this important and timely article and let us know your thoughts! Click here to read the full story.