Seifrieds are fellows of New Zealand Winegrowers

02 September, 2014

Agnes and Hermann Seifried, from Nelson’s Seifried Estate winery, have  beeen inducted as fellows of New Zealand Winegrowers, one of the New Zealand wine industry’s greatest acknowledgements.

The couple were presented with the honour at the 30th annual Bragato Conference and Wine Awards dinner held in Marlborough. The roll of fellows began in 1982 and Agnes and Hermann join a group of respected and influential individuals. This is the first time in its history that a husband and wife team have been recognised, and the first time a woman has been honoured.

Last year, the Seifried winery celebrated its 40th anniversary of grape growing in the Nelson region. “After forty years of wine production, we are so very proud to be acknowledged in this way. It is humbling to be part of such an amazing group of wine industry Fellows, many of whom we have worked with, and respected over the years”, said Agnes. “We are very much a hands-on family business and to share this achievement with our children, who are all fully involved in the winery operation, is a career highlight for myself and Hermann.”

Agnes and Hermann first planted grapes in the Moutere Valley, near Nelson in 1973, making them pioneers in grape growing not only in the Nelson region, but also in the South Island of New Zealand. The family business has grown over the years, and now farms more than 200 hectares of vineyards across eight sustainably accredited vineyards around the Nelson region. Seifried wines are sold in 24 countries around the world, and have established themselves as a familiar and favoured brand within the New Zealand market also.

Digital Edition

Drinks International digital edition is available ahead of the printed magazine. Don’t miss out, make sure you subscribe today to access the digital edition and all archived editions of Drinks International as part of your subscription.


La'Mel Clarke

Service isn’t servitude: the skill of hosting

La’Mel Clarke, front of house at London’s Seed Library, looks at the forgotten art of hosting and why it deserves the same respect as bartending.