Generations of Forrest
Just outside of Renwick, in Marlborough, the Forrest family has been crafting wines since the late 1980’s. Returning to family roots and generations of farming in the Marlborough region seemed a natural progression for John and Brigid Forrest, after successful careers in scientific research and medicine.
Fast forward 30 years; many awards and accolades, various labels and vineyards across the country. Forrest is set for generations.
Our Marlborough winery and tasting room are nestled in amongst our vineyards in the heart of Sauvignon Blanc country just outside of the town of Renwick.
At the entrance to Forrest stands a prominent stone wall built of the very stones that come from the surrounding area of the Wairau Valley. Beyond the wall the drive way winds through our oldest Sauvignon Blanc vineyard, over the small stone bridge and into a beautiful park setting, with slots of shady trees, a duck pond, picnic tables and bean bags.
Meet the team
Dr John Forrest
Dr John William Forrest was born (1955) and bred in Marlborough, New Zealand. A PhD in Neurophysiology decided to become a wine grower and returned to Marlborough in 1988 to establish Forrest Wines alongside his wife Brigid. Lower alcohol and screw cap pioneer, he is known for pushing the boundaries in New Zealand wine.
Dr Brigid Forrest
Alongside the day-to-day involvement in the vineyard, winery and administration, Brigid has served 30 years as a medical doctor working in General Practice, specialising in pregnancy care, birth and families, and then as a community geriatrician managing the physical and mental health of older people and then Hospice, ensuring that people can live life fully to the very end.
General Manager / Winemaker
Masters in Oenology from Adelaide University, Beth brings with her a wealth of knowledge, vibrancy, youth and an infectious passion for winemaking, continuing the innovative, cutting edge and the sometimes mad scientist theories that have made Forrest what it is today.
Generations of Sustainability
Forrest practice what they preach. They don’t believe in using ‘sustainability’ as a buzzword to make them look better — they live and breathe it. From the vineyards, to the processing plant, to the very bottles themselves, every aspect has been considered with sustainability and minimal environmental impact in mind. Wild flowers are used to reduce the use of insecticides, winery waste products are recycled as fertiliser and irrigation water and all cartons and bottles used on site are recycled.