New World Wine, Old World Style
Churton is a small, family-owned winery in the southern hills of Marlborough — a biodynamically farmed, certified organic vineyard that produces some of the most distinctive and pure-fruited wines in New Zealand. [^279^] Founded in 1997 by Sam and Mandy Weaver, Churton has been organic from the very first day — a radical decision at a time when organic farming was virtually unheard of in Marlborough. [^284^] Sam, a microbiologist by training with a farming background, wrote his MW dissertation on "An Organic Vineyard in Action" back in 1988 and was introduced to biodynamics during his time in Europe. [^290^] The Weavers used the biodynamic calendar when planting their vineyard, which "took us further down the biodynamic pathway — a great way to enjoy continued learnings." [^284^] The vineyard occupies its own ridgeline 200 metres above the Waihopai and Omaka valleys, with striking views across the Southern Valleys. [^284^] Unlike the rigid north-south rows of the valley floor, Churton's 17 separate blocks are planted across the hillside, each named rather than numbered — "The Abyss" sits above a 50m cliff, while others honour meat cuts to recognise the importance of grazing animals. [^284^] Today, sons Ben and Jack are at the helm, stewarding the project into the future with the same commitment to organic, biodynamic, low-intervention winemaking that defined their parents' vision. [^283^]
From Microbiology to the Waihopai Valley
Sam Weaver's path to Churton was unconventional. With a background in farming and an education in microbiology, he combined both passions and has been working as a farmer-winemaker since the late 1980s. [^301^] He wrote his Master of Wine dissertation on "An Organic Vineyard in Action" in 1988 — one of the earliest academic works on organic viticulture in New Zealand. [^290^] During his time in Europe, he encountered biodynamics and began to see its potential. When he returned to New Zealand, he compared what he had seen in southern France to what James Millton was doing at The Millton Vineyard — New Zealand's first certified organic and biodynamic estate — and his interest deepened. [^290^]
Mandy Weaver brought her own skills to the partnership. Having qualified as a translator in London in French and Spanish, she now focuses her eye for detail on the administrative and marketing side of operations. [^301^] She is deputy Chair of Organic Winegrowers New Zealand and a passionate advocate for organic winegrowing. [^301^] "Undoubtedly demand is growing for organic and biodynamic wines — not just amongst sommeliers but amongst the wider public," she says. "People care about the environment, they care about insects, the wellbeing of the soil, they care about what they consume." [^284^]
The Weavers began by buying fruit from the best sources they could find while searching for their dream vineyard site. [^290^] In 1997, they found it — a hillside ridgeline in the Waihopai Valley, 200 metres above the valley floor, with clay-based soils and a superb north-east aspect. [^279^] They planted the vineyard using the biodynamic calendar, and from day one, the entire property — vineyard, pasture, and gardens — was managed organically. [^284^]
For the first few years, Sam made wine from purchased fruit while the estate vineyard matured. His first vintage of estate Pinot Noir was in 2003, and within a few years, all Churton wines were estate-grown. [^290^] In 2007, Sam planted a little Viognier, and more recently, some Petit Manseng — an aromatic grape largely unknown outside its home in Jurançon, southwestern France. [^290^] Today, the Weavers own all 120 acres of the hillside, with about 48 acres planted to vines. [^290^]
"My MW dissertation was called 'An Organic Vineyard in Action' and I started getting interested in biodynamics during my time in Europe, when there was a lot of talk about it."
— Sam Weaver
A Patchwork Quilt of 17 Named Blocks
The Churton vineyard is like a patchwork quilt covering a north-east facing ridgeline, enjoying the bright but gentle morning sun. [^284^] To respect the undulating nature of the site, the Weavers planted across the hillside in 17 separate blocks — no rigid north-south lineage, but rather each block's aspect determined by the natural contours of the land and tractor safety. [^284^]
These 17 blocks are personalised further by having names, not numbers. "By naming each block we further highlight the provenance of the fruit," Mandy explains. [^284^] One block above a 50m cliff falling to the Omaka River has the striking name "The Abyss." Along with physical features, some blocks are named after meat cuts — "honouring the importance of our grazing animals." [^284^] The Abyss block, at 200 metres above sea level on a spectacular north-east-facing ridge, has produced some of the most profound Pinot Noir in New Zealand — described by one critic as "in the league of the upper echelons of Vosne-Romanée." [^286^]
The site is unique in Marlborough — a region of long straight horizon lines and distant hills. Churton occupies its own ridgeline, high above the valley floor with striking views to the surrounding valleys. [^284^] The clay-based soils have very high water-holding capacity, allowing for minimum water usage. According to legendary French soil scientist Claude Bourguignon, the loess characteristics are not dissimilar to Romanée-Conti. [^286^] The altitude (200m), clay soils, and superb north-east aspect create wines that are approachable in youth but with a remarkable ability to age. [^279^]
The Weavers treat their whole property as a single living organism. Cattle graze the land and contribute to the biodynamic preparation programme. Bees not only provide delicious honey but help reduce disease within the fruit — after a freak hailstorm in 2014, the bees immediately got to work on the damaged fruit and cleaned all the split berries, avoiding any sour rot. [^284^] "They are nature's housekeepers in so many ways," Mandy says. [^284^]
The vineyard occupies its own ridgeline in the southern hills of Marlborough, 200 metres above the Waihopai and Omaka valleys. [^284^] Clay-based soils with very high water-holding capacity. North-east aspect for bright but gentle morning sun. [^279^] A site of genuine distinction within a region dominated by valley-floor plantings.
17 separate blocks planted across the hillside, each with a name rather than a number. [^284^] "The Abyss" sits above a 50m cliff. Others are named after meat cuts to honour grazing animals. [^284^] This naming system highlights provenance and reinforces the connection between place and wine.
Certified organic by BioGro NZ. [^279^] Biodynamic since inception — the biodynamic calendar was used when planting the vineyard in 1997. [^284^] Cattle, bees, cover crops, and biodynamic preparations all part of the holistic system. [^284^] Sam is past Chair of the Biodynamic Farming Association of New Zealand. [^301^]
"We treat our whole property as a single living organism with all elements being intrinsically interconnected and working together. Each element helps others." [^284^] Cattle graze and contribute to compost. Bees pollinate and clean damaged fruit. Cover crops enrich the soil. The vineyard, pasture, gardens, and home are one integrated system.
Wild Yeast, Ambient Fermentation, & Minimal Intervention
Churton's winemaking philosophy is "New World wine tempered with Old World style." [^279^] Sam and Ben Weaver take advantage of the site's altitude, clay soils, and superb aspect to create wines that are approachable in youth but with remarkable ageing potential. [^279^] The core principle: the fruit is the key, from the way the vineyard is set up to how the vines are tended through the growing season. [^284^]
All fruit is hand-picked and gently cared for in the winery and through its journey to bottle. [^284^] The Pinot Noirs are fermented with ambient yeasts — a practice Sam has embraced more fully over time. [^290^] The Sauvignon Blanc is fermented in large, old oak barrels after fermenting in steel, adding texture and complexity without overt oak flavour. [^290^] The Pinot Noirs age in older oak for several years before bottling. [^290^]
The Natural State range — created by Ben and Jack Weaver — represents the next generation's vision. [^288^] These wines have no oak influence and even less intervention. There are no additions: the team merely guides the fruit to bottle for enjoying in youth. [^288^] This is natural winemaking within the framework of organic, biodynamic farming — pure, unadorned, and utterly honest.
Sam's scientific background gives him a unique perspective on biodynamics. "I had a difficulty for a long time with preparation 501, because you're not dealing with biology per se, but theoretically with chemistry and physics," he admits. [^290^] "But ultimately, I'm happy to suspend my disbelief. Biodynamics offers a system to deal with areas of science where we have no hope in our lifetime of being able to explain how things work." [^290^] For Sam, biodynamics is simple and not dogma. "It helps me look at things in a different way and it's all about the raw materials." [^290^]
The Abyss — Pinot Noir in the League of Vosne-Romanée
Churton's "The Abyss" block has produced some of the most extraordinary Pinot Noir in New Zealand. At a dinner in Wellington during the International Pinot Noir Celebration, wine professional Paul Pretty declared it "the best Pinot Noir in all New Zealand" — and upon tasting, critic Curtis Marsh was inclined to agree. [^286^] "Based on the amazing, creamy, layered-caressing texture of the wine, and incredible intensity of these plush layers. It was so rich and dense with a perfume that was completely hedonistic that I had immediately placed it in Central Otago. But alas, it was Churton 'The Abyss' 2008." [^286^] Marsh went further: "I reckon Weaver has most definitely hit upon grand cru territory here and the wine most certainly in the league of the upper echelons of Vosne-Romanée." [^286^] The block sits 200m above sea level on a spectacular north-east-facing ridge. The clay-loess soils, according to Claude Bourguignon, are not dissimilar to Romanée-Conti. [^286^] This is not hyperbole. It is the result of 25+ years of organic and biodynamic farming on a site that was always destined for greatness — if treated with the patience and respect it deserves.
A Family Legacy, A New Generation
Churton is a family business in the truest sense. Sam and Mandy founded it. Their sons Ben and Jack are now at the helm, stewarding the project into the future alongside other young, energetic, like-minded wine professionals. [^284^] Sam's primary role is managing the microbiology of soil and canopy and sharing his wealth of winemaking experience with the next generation. [^301^] Mandy focuses on administration, marketing, and her role as deputy Chair of Organic Winegrowers New Zealand. [^301^]
The Weavers are deeply connected to the broader organic and biodynamic community. Sam is past Chair of the Biodynamic Farming Association of New Zealand and current Chair of the Kete Ora Trust, which funds scientific research into biodynamic practices. [^292^] [^301^] The trust's first collaboration is with microbial ecologists from Auckland University to identify the microbial genome in Marlborough Sauvignon Blanc soils — research that will provide hard data on what biodynamic practitioners have long observed qualitatively. [^292^]
The future, according to Mandy, is clear: "The future for organic wine is exciting — it will become the norm, not the exception. People will expect to see organic wines easily available in retail and widely listed in restaurants. Leave out organic wine at your peril!" [^284^] The Weavers have proven this prophecy correct. Churton exports to markets around the world and has built a loyal following among sommeliers, collectors, and everyday drinkers who care about how their wine is made.
The estate produces around 10,000 cases annually, of which 3,000 are a Sauvignon Blanc made for a private label. [^290^] The core Churton range — Sauvignon Blanc, Pinot Noir, Viognier, and Petit Manseng — represents the family's unwavering commitment to terroir-driven, organic, biodynamic wine. The Natural State range, created by Ben and Jack, points to the future: even less intervention, even more purity, and the same profound connection to the Waihopai Valley ridgeline that has defined Churton from the beginning.
"The future for organic wine is exciting — it will become the norm, not the exception. Leave out organic wine at your peril!"
— Mandy Weaver
The Churton Range
Churton produces organically certified wines that reflect the diversity of its 17 individual blocks — wines that combine texture, complexity, flavour, and length. [^288^] All wines hail from the estate vineyard and undergo slow natural fermentation before resting on lees and spending time in bottle to develop layers of flavour. [^288^] Each cuvée is produced with minimal French oak influence, while the Natural State range — created by Ben and Jack — has no oak influence and even less intervention. [^288^] There are no additions to the Natural State wines: the team merely guides the fruit to bottle. [^288^] Prices are approximate and in NZD.