Carrick Sustainability Story
We are guardians of this land
Carrick is single-estate vineyard in Bannockburn overlooking the Kawarau River taking its name from the Carrick mountain range that backdrops the property.
Taking over as the new owners of Carrick Winery and Restaurant in 2021 was a dream come true for Alison & Tony Cleland. For years Carrick had been their favourite place to visit on trips through to Central Otago. Having a successful business career background in the primary sector and with Tony a founding director of Farmright – an investment management company focusing on the agribusiness sector, the couple bring exceptional knowledge and skills to enhance and take Carrick forward as a positive and sustainable business.
Originally founded by Steve Green and Barbara Robertson-Green who planted vines in 1994 on the then rabbit infested block of land in Bannockburn, their first vintage was produced in 2000.
To express this beautiful place, “we have continued to make wines using only hand-picked, organically certified, estate-grown fruit, with 100% indigenous yeast and minimal winery additions. We have a fundamental respect for the natural resources we are blessed with at Carrick” says Alison.
"Wine is our expression of place."
The vineyard has been farmed organically since 2008 and is certified organic through Biogro. The company is also certified sustainable by SWNZ. an industry-wide certification programme led by New Zealand Winegrowers. "We were awarded Sustainability Winery of the Year in 2021 by linking the entire property with our organic philosophy and sustainable ethos."
Vineyard cover crops help to naturally maintain the health of the soils. Organic materials are composted and spread throughout the vineyards to increase organic matter in the soils and provide nutrients for the vines. This commitment to organic farming, sustainable practices, and crafting elegant wines that authentically express the region's terroir, is unwavering. Combined with a passion for sustainable viticulture this aligns seamlessly with Carrick's commitment to organic principles and reverence for the land. A hybrid vehicle policy for the management team and regenerating native habitats from an onsite plant nursery further add to the commitment to do better for future generations.
Head chef, Gwen Harvie’s, favourite thing about Carrick is being able to observe the abundance of seasonal produce in the garden. She is committed to providing seasonal dishes that incorporate homemade, home grown and locally sourced produce and game. Chickens are employed to help with the kitchen waste from the restaurant and compost creation that feeds the sandy soils. They also alleviate the vineyards of unwanted pests and help scratch and aerate the soil. Best of all, their fresh eggs go directly to the restaurant to be enjoyed by the guests. The team also harvests olives from the olive grove, which are pressed into oil to be enjoyed in the restaurant. It is this attention to seasonal and local produce which compliments the wine and surroundings that has seen her kitchen team win several awards.
Carrick is committed to adding value and exceeding expectations as part of delivering a unique and authentic visitor experience.
With the hugely popular Lake Dunstan Cycle trail passing the restaurant and through their vineyard, recent additions to their suite of visitor offerings, include developing spaces and options to meet the needs of cyclists – such as the Pizza Caravan and Glasshouse.
And for clients seeking a more bespoke personalised experience, private Cabanas overlooking the Bannockburn Inlet provide a relaxing private and sheltered space to enjoy the best of Carrick’s food and wine. Guest accommodation, Towan and Arthur Houses, sit nestled in the vineyards with only a 5 minute walk to the award winning Winery & Restaurant.
“We believe in an approach that is better for the vineyard, the winery and the wider environment. This ensures healthier habitats for flora and fauna, and a safer workplace for our people.”
