A conversation with
Paul Martung
How would you describe your winemaking style?
“For me, it all starts with the land. Working the vineyard with care and intention is the only way to produce fruit of true quality. Every parcel has its own nature, and when treated with respect, it reveals character and soul. I don’t believe in forcing wine to be something it’s not—I believe in guiding it, not controlling it.”
Paul’s style is rooted in minimal intervention and a deep respect for terroir. He favors native yeasts from the vineyard, avoids filtration when possible, and allows the wine to express itself fully—aromatically and texturally.
“I often use locally grown yeast, and I like to leave everything in the bottle. That means no unnecessary filtering or stripping. What you taste is what the land gave us.”
To add complexity and depth, Paul draws from a refined toolbox of techniques: carbonic maceration, skin contact, cold soaking, extended maceration, and barrel fermentation—always used with precision and purpose to create wines that are built to age gracefully.
What inspires our winemaker?
"Great wine is always the result of passion, patience, and deep respect for nature. The people and places I’ve worked with continue to shape the way I approach winemaking today."
One of the most defining chapters in Paul’s journey was his time at Château Smith Haut Lafitte in Bordeaux.
“It left a lasting impression. Seeing the level of detail, dedication, and relentless pursuit of excellence—it changed the way I understood winemaking. The lessons I learned there continue to guide me every day.”
Later, in Australia, Paul joined Rikard Wines, working alongside Will Rikard-Bell, whose radically hands-off approach brought a fresh perspective.
“It was a masterclass in trust—trusting the fruit, the process, and above all, your palate. Will reminded me that numbers don’t always tell the full story. That experience opened the door to tasting wines and varietals from all over the world, expanding my understanding of style, place, and possibility.”
At Lowe Family Wines, Paul deepened his commitment to organic and biodynamic farming, learning how sustainability and authenticity can walk hand in hand.
“There, I saw how thoughtful, low-intervention farming could bring out even more character in the wine. It aligned perfectly with what I believe in—working with nature, not against it.”
Wines That Left a Mark
One unforgettable moment? Tasting a 1973 Pétrus.
“Over 40 years old, and still so alive—fresh, aromatic, with striking tannin and vibrant color. That wine showed me what longevity and structure really mean.”
Paul also draws inspiration from modern producers who share his values.
“I’m a big admirer of Austrian Rieslings for their clarity and tension, and of course, Central Otago Pinot Noir. A producer like Burn Cottage is a true benchmark—farming with integrity and crafting wines with soul.”
Why New Zealand?
Paul Martung on the Magic of New Zealand Wines
“New Zealand wines are still underrated in many parts of the world—which is surprising, because they have so much to offer.”
For Paul, New Zealand is a land of untapped potential and remarkable diversity. In just a few decades, the country has established itself as a world-class wine region, offering an impressive spectrum of styles and varieties—all with exceptional quality.
“I’m constantly impressed by how far New Zealand has come in such a short time. The wines here show incredible vibrance, clarity, and character.”
Aromatic Precision & Pinot Power?
Paul is especially drawn to New Zealand’s aromatic whites, which he describes as having a “unique intensity and vibrance you can’t find anywhere else.”
“Give me a crisp Sauvignon Blanc from Marlborough or a Riesling from Central Otago any day—there’s just something electric about them.”
He’s also passionate about Pinot Noir, particularly from Central Otago.
“The Pinot Noirs here are beautifully expressive—elegant aromatics, a refined tannin profile, and a structure that promises real ageability. They’re world-class, without a doubt.”