Meet Heinrich Storm, winemaker at Goldie Estate, a boutique vineyard and winery nestled amongst 30 acres of native bush and rolling vineyards on Waiheke Island overlooking Putiki Bay.
What does a typical working day look like for you?
Being a small boutique producer means no day is ever the same. To give a snapshot this would typically include some special coffee to start with, extensive barrel tastings and reflection over quality improvements.
I could also easily also be found looking at spread sheets, cleaning tanks and during vintage, thigh deep in a Syrah ferment or assessing fruit ripeness in the vineyard.
Planning is key to success and from time to time you can find me doing some very important “planning” on the water with my fishing rod.
When and why did you fall in love with wine?
I fell in love with wine while studying hospitality management at AUT in 2005. I was fortunate enough to have Cameron Douglas as one of my tutors at the time. It was his passion for wine which really struck a chord with me and made me pursue a career in the wine industry.
What the story behind Goldie wines?
Early wine industry pioneers Kim and Jeanette Goldwater founded our Estate in 1978. At the time it was the first vitis vinefra producing vineyard and winery on Waiheke Island.
After many years of running a successful wine brand, the Goldwater’s decided to gift the Estate to the University of Auckland in 2011. This unique relationship have enabled the commercial entity to continue to produce small parcels of ultra-premium, handcrafted wines with an emphasis on quality and place.
Goldie Estate is also home to the University of Auckland’s Wine Science Centre, providing innovative education and research for the benefit of the wider wine industry. The immersion of students and researchers in an operating winery setting also means the winery benefits through access to leading academic developments.
If you were a wine, what wine would you be?
I would like to compare myself to a mature, silky smooth, dark, mysterious, complex Syrah.
In reality I’m probably more like a blue wine, adolescent and highly inappropriate at times.
Wine & dine, what’s your favourite match?
My wife makes some mighty fine fried chicken. This is not just any fried chicken, they are free range, organic birds shallow fried in a cast-iron skillet. Crispy, juicy deliciousness!
This just happens to match fabulously with white burgundy and Billecart-Salmon! I repeat, mighty fine!
Share a fact about yourself that only a few know
I once killed a bear with my bare hands.
Favourite spot on Waiheke
I’ve developed a bit of a liking to the local RSA. Offering free pool, good food, a semi-decent beer selection, bingo and meat raffles, what’s not to like!
Things you still want to do – what’s on your bucket list?
Too many to mention. I’ve been in this beautiful country I call home for 14 years and have yet to do any of the great walks!
Dead or alive, who would you like to share a glass of vino with?
I am pretty content as long as they love wine and have good chat I am easy going.