Lance RedgwellThe Shipbuilder's Ear
From sailing the globe and crafting ships to dry-farming historic vines in Martinborough. Biodynamic principles, spontaneous fermentation, and wines that whisper the earth's music.
VINES
From Tasmanian research to taking root in Martinborough—shipbuilder, sailor, natural wine pioneer.
Lance Redgwell began his journey in Tasmania in 2005, researching vineyard sites across New Zealand while sailing and building ships. He chose Martinborough for its old vines, European feel, and the close-knit village atmosphere of neighboring vineyards [^8^][^15^]. The Cambridge Road site, once a sale yard in this farming-focused town, was planted in 1986 to Pinot Noir and Syrah—some of the oldest vines in the region [^1^][^19^].
After years traveling the globe making wine, Lance and his family purchased the property in 2006 with "dirt under our fingernails and sweat in our hair." The first vintage under his own label followed in 2007 [^5^][^15^]. Working from the ground up, Lance removed the underperforming old Syrah vines ("I gave them 5 years for love") and focused on expressing the unique terroir of the Martinborough Terrace [^8^].
Despite his "intense, opinionated, focused" presence, Lance creates wines that are ethereal and light-handed. His approach is described as a "fringe approach to winemaking"—one of only a handful in New Zealand working this way. The wines are now exported to Sydney, Tokyo, London, New York, Stockholm, and Canada, gaining international acclaim [^6^][^8^].
"I view winemaking as the natural preservation of the beautiful fruit I've been able to grow."
Lance farms 12 hectares total—2.2 hectares estate-owned plus 10 hectares rented—using organic and biodynamic principles. The vineyard thrives without irrigation ("dry farming"), relying on Martinborough's cool climate, high winds, and dry summers. He uses locally harvested kelp as a main plant tonic instead of synthetic fertilizers [^5^][^6^].
In the cellar, everything is spontaneous fermentation with native yeast, unfiltered, unfined, and without winemaking additives except occasional small amounts of sulphur. Lance employs prolonged skin contact for whites, whole clusters for reds, and neutral vessels only. "I love lower alcohol but not at the expense of unripe phenolics, I love whole bunch but need to watch pH and biological stability" [^5^][^20^].
The goal is purity, sense of place, and authenticity—"nothing too squeaky clean." Lance insists: "For me, the wines need to have soul." His inspirations are eclectic—the "wonder of nature, the power, design and beauty of elegant solutions evolved over eons" [^5^].
Native Yeast
Whole Bunch
Soul Over Clean
Martinborough Terrace—old vines, alluvial gravels, high winds, and the music of the earth.
Heritage Vines
The original vineyard was planted in 1986 to Pinot Noir and Syrah. These 36-year-old vines enjoy organic farming practices that began in the 1990s. The old Syrah has since been removed, but the heritage Pinot Noir remains, producing low yields of concentrated fruit [^1^][^19^].
No Irrigation
Shockingly rare in Martinborough, Lance farms without irrigation, forcing vines to dig deep into the alluvial gravels. Dry summers and high winds (60-70mph) keep yields naturally low and promote organic practices. The cool climate ensures slow ripening and maintained acidity [^5^][^6^].
Ocean Fertilizer
Instead of synthetic fertilizers, Lance uses locally harvested kelp as a main plant tonic, connecting the vineyard to the Pacific coast just 30km away. This sensitive, minimalist agriculture builds soil health naturally [^5^].
French farmhouse bubbles, weeping tigers, and skin-fermented Sauvignon Blanc—wines with soul.
The Naturalist
The ever-popular seasonal French farmhouse-style pét-nat—cloudy, bubbly, and fun. Perfect with cheeseboards and casual drinking. Fermented spontaneously with native yeast, bottled with crown caps. The entry point to Cambridge Road's natural wine philosophy [^8^].
Down the Rabbit Hole
Skin-fermented Sauvignon Blanc—oxidative, savory, and challenging expectations. Named for the adventure into natural wine territory. Shows that Sauvignon Blanc doesn't have to be squeaky clean; instead it's textured, amber-hued, and complex [^15^].
Bianco
A textured white blend showcasing Lance's love of prolonged skin contact and lees aging. Energetic and complex, challenging the typical NZ white wine profile with its raw, living character. Part of the biodynamic portfolio [^18^].
Papillon
From the 1986-planted heritage vines. Named after the butterfly ("Papillon"), this is Cambridge Road's signature Pinot—sensational with Gorgonzola. Elegant, spicy, and smooth, showing the restraint and complexity of old vines and dry farming [^8^].
Animus
The darker, wilder Pinot Noir—a standout in the portfolio. Rich, spicy, and deeply expressive of Martinborough's terroir. This is the wild side of Cambridge Road, showing what natural fermentation and whole bunch maceration can achieve in the hands of a careful craftsperson [^8^].
Weeping Tiger
Named and made after the local Thai restaurant dish—regional cultures coming through into the wine. A playful, food-friendly red blend that captures Lance's eclectic inspirations and Martinborough's village culture. Perfect with spicy cuisine [^8^].
Papillon Blanc
A sensational match for Gorgonzola, this textured Pinot Gris sees skin contact and lees aging. Part of the white wine portfolio that challenges the "squeaky clean" New Zealand stereotype, offering instead raw energy and authenticity [^8^].
Cambridge Road Syrah
From the original 1986 Syrah plantings (now removed but honored in older vintages). These vines were dry-farmed and organic, producing raw yet elegant expressions of cool-climate Syrah with finely structured tannins and moderate alcohol [^1^][^5^].
The Naturalist Revolution
Spontaneous
Wild Fermentation
Nothing Removed
Pure Expression
Deep Roots
Alluvial Gravels
"As a natural wine pioneer in New Zealand, Lance has created a 'Naturalist' line of wines which pay homage to the living, raw expression of Martinborough terroir."
The Shipbuilder's Legacy
Lance Redgwell represents the fringe of New Zealand natural wine—unconstrained by the country's squeaky-clean stereotype. As a former shipbuilder who traveled the globe before putting down roots in Martinborough, he brings a craftsman's precision and a sailor's intuition to natural winemaking [^6^].
His dry-farmed heritage vines (planted 1986), kelp fertilization, and refusal to irrigate set a standard for sustainable viticulture. With Cambridge Road, Lance proves that you don't need industrial irrigation or laboratory yeasts—just old vines, deep alluvial gravels, Pacific kelp, and the audacity to let nature take the lead. The result is wines exported to Tokyo, London, and New York that taste unmistakably of Martinborough's wild soul [^5^][^8^].
- First vintage 2007
- Shipbuilder turned winemaker
- Dry farmed (no irrigation)
- 2.2 hectares estate vines
- 12 hectares total managed
- 1986 heritage plantings
- Organic/biodynamic since 1990s
- Kelp fertilizer from Pacific
- Native yeast only
- Unfined and unfiltered
- Whole bunch reds
- Skin contact whites
- Neutral vessels only
- Crown cap closures
- 23,000 bottles annual
- Exported globally
- Martinborough Terrace site
- Wairarapa Valley terroir
- "The earth has music" ethos
- Wines with soul philosophy