In 1999, Doug Cox decided to establish his vineyard in Gibbston. In doing so he joined a small group of growers and wine producers who believed that Central Otago was an ideal place for growing cool climate wine grape varieties. The foresight of these wine pioneers would go on to show the world that this region is capable of producing wines, in particular Pinot Noir, that are on par with the best in the world.
For the first 15 years, Coxs’ Vineyard was a contract grape growing operation. During this time, premium quality fruit was supplied to a number of award-winning wine producers including Peregrine, Maude, Burn Cottage, Invivo and Takapoto Estate.
Growing premium grapes in such extreme southern latitudes is a challenging prospect to say the least. But the consistent high praise from our clients, regarding the quality of the fruit, spurred the venture on.
In 2013, when Doug wanted to step away from the vineyard operation, his son Simon together with his wife Leah, were offered the opportunity to take over. While building a home and starting a family, the financial risk and amount of work required to operate a vineyard in this part of the world is not something to be taken lightly. With broad backgrounds that encompass a wide range of skills, this region was full of opportunities for both of them. But compelled by the undeniable quality of the fruit that grows here, they made the decision to take over the business. This was done with the invaluable help of a group of local growers, contractors and producers who, along with most others who know the vineyard and the wine that’s been produced here, would agree that the site was just too good to not secure its future.
The greatest testament to this quality came when in 2018, wine maker Andy Anderson won the coveted IWSC PInot Noir Gold Trophy with his Takapoto Single Vineyard Gibbston Pinot Noir 2014, made with 100% Coxs’ Vineyard grapes. The IWSC is recognised as the worlds most respected wine competition, dedicated to awarding excellence worldwide. Only the very best producers who create high-quality products are able to win a medal.
Regardless of such high quality fruit, contract grape growing was never going to give returns that matched the effort and resources put into it, or the risk taken in doing so. In 2015 the decision was made to start producing single vineyard wines. Some fruit was sold, but most of it was kept for the first vintage: Coxs’ Vineyard 2016 Pinot Noir.
With Simon running the vineyard, Leah takes care of Seifert Gallery which specialises in artworks from New Zealand and the Pacific. The Coxs’ Vineyard Tasting Room, is also the location of the gallery.
Today the vineyard is both our home and our work. It is the backyard we share with Simon’s brother and his family who live next door and where our children have space to share with cousins, neighbours and visitors. To be where we are now, we are mindful of the privilege we experience in a world where so many have so little.