Recipe shared by Massimo's Italian Cheese
for Moore Wilson's 2022 Calendar

Massimo's Italian Cheese
Dairy Flat, Auckland
https://massimos.co.nz/

Recipe shared by All Good Organics
for Moore Wilson's 2022 Calendar

All Good Organics
Grey Lynn, Auckland
https://all-good.co.nz/

Recipe shared by Kate Marinkovich
for Moore Wilson's 2021 Calendar

Tomboy
Marjoribanks Street, Mount Victoria
www.tomboy.nz/

Making wine from organically grown grapes is all about looking after your patch. Leaving it in a better state than you found it in. Sustainability as a cornerstone, not a buzzword.

Organic wine is a significant feature of the New Zealand wine scene these days, and growing all the time.  An estimated 25% of New Zealand wineries are certified organic, up from 10% just a few years ago, and projected to rise to 50% over the next decade, with many currently part way through the 3 year audit it takes to become fully certified. This charge has been led by some of the most respected names in New Zealand wine, such as Millton, Seresin and Rippon, to name just a few. Managing an organic vineyard can be a risky business, requiring a great deal of diligence and dedication to produce high quality fruit in commercially viable volumes. No synthetic chemical fertilisers, pesticides, or herbicides are employed. Instead, organic wine producers are careful cocreators with nature. They build healthy vines by building healthy soils, and by nurturing a diverse, rich community of plants, soil, insects and microorganisms. Vineyard and winery workers have a much healthier environment to operate in (James and Annie Millton were at least partly inspired by the fact that they were raising a family amongst the vines), and cleaner waterways also have a positive impact beyond the vineyard.

When you are searching for organic wine, keep an eye out for these symbols on the labels of certified wines:

We have a huge range of organic wines in store - here is a snapshot of some key producers to watch out for.

Millton Winery

Millton Winery was New Zealand’s first organic & biodynamic wine estate. Traditional viticulture is practiced in all vineyards and they all are dry-farmed, with no insecticide, herbicide, systemic fungicide or soluble fertilisers used.  Not just a leading light in Gisborne, as a member of ‘The Family of Twelve’ they  join other big name wineries in flying the flag for top notch Kiwi wine on the export markets.

Seresin Estate

Already a successful cinematographer, in the 90s Michael Seresin set out to create a winery founded on organic principles to create the highest quality wines in the most natural way possible. A superb range of wines is the result, all authentic expressions of the Marlborough land on which they are grown.

Zephyr

A titan of the Marlborough wine scene, Ben Glover has a quarter of a century’s experience crafting wines for some of the biggest names out there. And now he’s running the family winery, crafting sensitively-made wines of great delicacy.

Mount Edward

Farming grapes across 5 organically certified sites around Central Otago, Mt Edward aim to create wines of ‘provenance and pleasure alike… via minimal intervention such as no fining, filtration, aids or additives’. The evidence is in the glass!

Yes you heard right, deer milk ice cream! Wooden Spoon have teamed up with Pāmu to offer Moore Wilson’s customers an exclusive chance to taste deer milk ice cream for the very first time.

The very vanilla, very limited edition ice cream contains Pāmu Deer Milk which offers an ultra creamy taste sensation, with a silky smooth mouth feel. Until now, Pāmu Deer Milk has only been made available to the best chefs around the country but together with Wooden Spoon we are bringing it to the people of Wellington.

Wooden Spoon Freezery is an award-winning ice cream producer based in Wellington known for their innovative flavours and creations, including traditional ice cream, ice cream sandwiches, and vegan (oat milk) frozen dessert. Pāmu Foods is a specialty milks business offering differentiated ingredients to both domestic and offshore markets. Together with Peter and Sharon McIntyre, they have pioneered deer milking in New Zealand and are excited about it’s future.

This single-run, limited edition offering wont be around long so get in quick! A sure way to impress at your next gathering.

Recipe shared by John & Penny Pennington
for Moore Wilson's 2021 Calendar

The Chocolate Fish Cafe
Shelly Bay Road, Shelly Bay
www.chocolatefishcafe.co.nz/

Pippa Keel is an Illustrator, 2D Animator and Designer. Currently she works at ZHŪ Creative, a studio based in Wellington, New Zealand.

We have worked with Pippa throughout the year to put together some beautiful designs for a new Moore Wilson's reusable bag, new tea towels, Christmas cards and more to come!

You can purchase our new bag here.

You can purchase our new leafy greens tea towel here. Our summer tea towel is coming soon!

Recipe shared by Jacob Brown & Sarah Bullock
for Moore Wilson's 2021 Calendar

The Larder
Darlington Road, Miramar
www.thelarder.co.nz/

Recipe shared by Simon Pepping
for Moore Wilson's 2021 Calendar

Egmont Street Eatery
Egmont Street, Te Aro
www.egmontstreet.co.nz/

Garage Project is an independent brewery based in Aro Valley, Wellington. Founded in 2011 inside an old petrol station, Garage Project brought commercial brewing back to the Wellington city with the lofty goal of changing beer forever. From humble beginnings brewing just 50 litres at a time, the brewery is now one of the largest and revered independent breweries in Australasia.

From it’s earliest days, Garage Project has had a strong connection to Moore Wilson’s - originally as a source for brewing ingredients and flavour inspiration, and now as a valued trade partner. The team brewed together out the front of Fresh on the original 50L pilot system, and later collaborated on a celebration Centennial Ale to toast the Moore Wilson’s 100th anniversary.

Garage Project celebrates it’s own 10th anniversary this year, and aspires to be building a brewery and business with a legacy the likes of Moore Wilson’s. To date the brewery has created over 400 different beers, and counting. From firm favourites like Hāpi Daze, Fugazi and BEER, through to boundary pushing beers like Umami Monster and Mecha Hop.

In 2016, Garage Project opened it’s Wild Workshop site on Marion Street, a home to wild and spontaneously fermented beers. Aged for several years in barrels and blended with local fruits, the Wild Workshop takes it’s inspiration from ancient techniques, brought forward into the modern brewing era.

Garage Project is a credited living wage employer and Carbon Zero Business Operation.