Forrest Wines is a family-owned business, unique in owning land in four of the great terroirs of New Zealand; Marlborough, Waitaki Valley, Gimblett Gravels in Hawke’s Bay, North Otago and Bannockburn, in Otago. Leaving behind careers in molecular biology and medicine, Drs John and Brigid Forrest established the winery in 1988 and remain hands on in all aspects of the family wine business, while daughter Beth has recently joined them as winemaker.
Forrest Wines is home to The Doctors’ range. With the strapline, ‘Innovation through Excellence’ these wines are all lower-alcohol than comparable New Zealand whites while maintaining the typical Marlborough flavour profile and palate that consumers have grown to love. The lower alcohol is achieved by restricting the sugar concentration in the fruit at harvest as well as arresting fermentation at the appropriate time. The Sauvignon Blanc has an ABV of 9.5%, while Doctors’ Riesling is 8.5%.
How it's done
Winemaker Beth Forrest explains how they achieve lower alcohol wines, naturally.