Talking winemaking and inspiration with Jen Parr
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Jen Parr. Valli Wines
Jen Parr, Gourmet Traveller Wine magazine’s New Zealand Winemaker of the Year 2020 and winemaker at Valli Wines in Central Otago reveals what it is like to win this prestigious award, how she learned her craft, people who have inspired her, the most exciting aspects of her work and where she is going to from here.
“Crafting single-vineyard wines is very exciting because it isn’t necessarily about making the best wine, but rather it is about best capturing the true essence of a place in a season.” – Jen ParrBob Campbell MW: Congratulations on being chosen as the Gourmet Traveller WINE New Zealand Winemaker of the Year 2020. What does the award mean to you?
Jen Parr: Winning this award is a huge and humbling honour and to be honest, it is still hard to believe. Above all, for me, it confirms that anything is possible if you commit to following your dreams and surrounding yourself with people who inspire you and help you do your best work.
BC: You have no academic winemaking qualifications. How did you learn your craft?
JP: I made a conscious decision to learn by apprenticing; travelling the globe to work with winemakers who I wanted to learn from. The wine styles I am inspired to make are really about people and places more than science, so I chose humans over textbooks and it was a pathway that has been extremely rewarding for me.
BC: Do you have a mentor or mentors?
JP: This phase in my career is now more about mentoring than being mentored, but I still need advice and reassurance from time to time. I am lucky to work with Grant Taylor at Valli and we enjoying bouncing ideas off each other. I also have Dean Shaw from Central Otago Wine Company on speed dial. Dean always makes time for me and I love his intellectual and thought-provoking approach to winemaking. Both these gentleman are caring and nurturing in different ways.
BC: What aspect of winemaking do you find most satisfying and exciting?
JP: Crafting single-vineyard wines is very exciting because it isn’t necessarily about making the best wine, but rather it is about best capturing the true essence of a place in a season. I also love the seasonality of what we do and how no two vintages are the same. My two favourite times of the winemaking year are harvest and in particular, walking the vines to make picking decisions, and blending when we see the pieces of the puzzle come together.
BC: Future goals?
JP: It seems like having your own brand is a rite of passage these days and while I believe that is admirable, it has never been on my radar. Instead, I consider myself an “enabler” and my ongoing goal is to help Valli and all my consultant brands flourish and make great wines that are interesting and honest. Equally as important, I want to continue to learn and to have fun on this journey. Oh, and before I turn 50, I’d like to ski fresh powder in the French Alps. I better get working on that goal!