Winery WhanauKarikari’s winery culture is a judicious blend of technology, practical science, ancient craft and nature. For the first time in 2008 indigenous yeasts were engaged in fermentation, and we are investigating the use of kauri casks as an adjunct to traditional French and American oak. There is an abundance of stainless steel as well as high specification equipment like pumps and the press, as well as supporting computer management systems to maximise the options for the winemaker, Ben Dugdale, and his assistant, Karl Coombes. The aim is to produce the best wines we can, without compromise, with the natural inclinations of the site and its vines making a principal contribution.
BEN DUGDALE - Winemaker
Born in Nelson, New Zealand. Ben began work in the wine industry for Collard Brothers in October 1987 as a cellar hand before joining Coopers Creek Vineyards in 1988.
 Ben worked at Coopers Creek under Kim Crawford until 1990, and then attended Massey University studying Microbiology and Biochemistry. While studying Ben returned to Coopers Creek to work the 1992 harvest, and followed that up with experience in a retail wine shop in Newmarket, Auckland.
Later that same year Ben flew to France to work a vintage in Bergerac, at the Chateau De La Jaubertie, which was directed by an English winemaker, Charles Martin.
Returning to Massey University in 1993, and promptly running out of money Ben returned to Coopers Creek to work the 1993 harvest and found himself still there, three years later.
At this point Ben realized that in order to excel at wine making he must first understand vines and grapes. In 1996 Ben was asked to join Dr Neil McCallum at Dry River in Martinborough. The opportunity to work with one of the New Zealand’s premier winemakers was a great honour and the next three years were spent at Dry River working on a day to day basis with Dr McCallum. During his time at Dry River, Ben was amazed at the purity of flavour that Dr McCallum could coax out of his vines, year in and year out. It was a tremendously rewarding experience that has put Ben in good stead.
Ben and his wife, Tracey decided that they missed the warmer climate and day trips to sun drenched beaches, and were delighted when Matakana Estate offered Ben the position of Winemaker in 2000.
Ben spent five challenging and innovative harvests at Matakana Estate overseeing wine making as the tonnage increased five fold as demand grew with every Vintage.
Finally, in June 2004 Ben joined the team at Karikari Estate.
KARL COOMBES - Assistant Winemaker
Born in Christchurch, New Zealand, Karl is a graduate in psychology from Canterbury University who first became acquainted with wine in the restaurant trade in London. While in London he became interested in wine and through friends was introduced to Karikari Estate. He returned to New Zealand to work the 2005 vintage at Karikari becoming hooked on the wine community and the culture of growing and making wine.
 Later in 2005 Karl worked the vintage in Burgundy, France, at the highly regarded estate of Jean Claude Boisset in Nuits-Saint-George. In 2006 he again worked vintage at Karikari, feeling the special nature of the place and the character it gave to its wines. The Karikari/Boisset experience convinced Karl that his future was in wine, and he completed the post graduate diploma in viticulture and oenology at Lincoln University in 2007.
Having graduated, he returned to Karikari for vintage in 2008, taking the position as assistant winemaker. Karl’s special interest in the natural winegrowing and winemaking processes is already influencing the way wine is crafted at Karikari, and his mark on the wines is sure to be noticed in the coming years.
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