Our Stories
Owners, PM and David Hall-Jones are dedicated to their vision of making the finest wines in both New Zealand and France wines which express the individual terroir of each region.
The Domaine Thomson logo is an expression of our unique
two hemisphere adventure.
Organic & Bio-Dynamic
Our commitment to farming organically is the heart and soul of our business. All of our vines, in New Zealand and our Gevrey-Chambertin vineyard, are farmed organically. We plan to convert our other vines in France to organic farming in the future. In addition, with the space we need for cows, compost and preps, we are able to follow biodynamic practices at home base on Central Otago. Come and visit us to see our organic and biodynamic practices in action.
One
Vision,
Two
Hemispheres
Gevrey-Chambertin
The Parallels
When examining our Kiwi and French wines side by side, you’ll likely be struck by the differences. Younger vines in untouched soils versus gnarly thick trunks deeply rooted in 1,000 years of history and viticulture. Yet when you sip a glass of Surveyor Thomson alongside our Gevrey-Chambertin or Mercurey wines, you may also be struck by some similarities. This is the joy of wine!
Meet Domaine Thomson via Organic Winegrowers NZ
It has been an exciting few months at Domaine Thomson with, at the top of the list, their Viticulturist Simon Gourley busily competing in (and winning!) both the NZ young viticulturist and young horticulturist competitions. The other big news is the design and build of their purpose built Tasting Room. OWNZ’s Marketing Manager, Stephanie McIntyre, recently caught up with owner David Hall-Jones, to discuss all things Domaine Thomson.
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Food and Sake Adventures in ancient Kyoto
It was a beautiful clear winter day when our Shinkansen floated into Kyoto Station. As usual, we were lined up by the door, ready to jump out when it stopped. They only stop for two minutes each stop, so we were there holding onto the suitcases, as we didn’t plan to go onto Hiroshima, the next stop. Though I have heard that Hiroshima has excellent oysters and a special, Hiroshima style Okonomiyaki, which is very good. Another time……
A week ago, PM and I had just arrived in Burgundy. The days were sunny and warm, with daily highs reaching 18 to 19°. The vines were waking up from their winter sleep and there were early signs of budding in some vineyards. A week later, a storm system from northern Europe is upon us […]
Every year, as we come up to “harvest” time, we all have mixed feelings. Harvest is the culmination of the year’s work, it’s what we have looked forward to all year. As the time comes, it’s both exciting and a little tense, we hope we have done all necessary work to set up the vines […]
