All oenophiles are well familiar with the story of the California vineyard, but Goose Bay Wines tells a slightly different story. The only kosher wine company in New Zealand, Goose Bay is produced by Nelson’s celebrated Spencer Hill Winery. Owners Philip and Sheryl Jones founded the winery in 1990 after scouting California for prospective vineyard locations, and not finding the right place for the wines they wanted to make. The Joneses traveled from one corner of the globe to the other, and Goose Bay Wines has been changing the industry ever since.
Goose Bay wines are made Mevushal under strict supervision by a mashgiach—and judging by the reviews, the ancient process has only improved their taste. The smoky Goose Bay Sauvignon Blanc has medaled at the New Zealand International Wine Show, been lauded by Gayot and The New York Times, and received a 90 point rating by Wine Spectator.
And though New Zealand has long been known for its Sauvignon Blanc, Goose Bay Pinot Noir is sparking an unprecedented buzz in the Land of the Long White Cloud. Praised by The Wall Street Journal for its earthy nose and berry complexities, the varietal is made of grapes from New Zealand’s South Island, and pairs flawlessly with light meals and cheese.
Changing the Face of New Zealand Wine
From its kosher roots to its revolutionary regional Pinot Noir, Goose Bay Wines is fast establishing itself as an innovator to be reckoned with. Spencer Hill only produces six wine varieties, but their attention to detail literally goes right down to each bottle’s Diam cork. Philip and Sheryl Jones chose the road less traveled, and the rewards have been tremendous. Here at JWines, we see pouring a glass of Goose Bay as, quite simply, the most enjoyable way yet to keep up with the Joneses.