Budding International Winemakers - An interview with Luca Sauboua

Each vintage in Marlborough brings a wave of international talent, with young winemakers travelling from across the globe to experience harvest in New Zealand. Among them this year is Luca Sauboua from London, who has already worked vintages in Spain and France before heading to the other side of the world to join the team at Hunter's. With winemaking in his blood and a passion for learning new techniques, Luca shares his first impressions of Marlborough, what has surprised him about working in New Zealand, and how the region’s approach to winemaking compares with the traditions of Europe.

1.    Can you tell us a bit about where you’re from in the UK and how you got into winemaking?

My name is Luca and I’m from London. I come from a family of winemakers. I got into winemaking mostly through my dad, Jean-Marc Sauboua and this is my third vintage overall. I’ve worked in Spain and France, and I wanted to take the next step and come to the other side of the world to see how it’s done here. 

2.    What was your first impression of Marlborough?

My first impression of Marlborough as I flew in from Auckland was the sea of vineyards I could see from above, the incredible scenery and the general calm and kindness here. Grumpy grey London could really use some of it… Blenheim is a small town, and I've loved living here so far.

3.    How does New Zealand winemaking compare to France and other regions you have experienced in Europe?

Having not worked in a winery that produces sparkling wine, it’s been really fascinating to learn all the step by steps, in particular the process the bottles go through on the disgorging line. I had also never used Nitrogen gas in the cellar before to push remaining wine through pipes or to mix in additives in larger tanks.

4.    Is there anything that has surprised you about winemaking in New Zealand?

I’ve always worked in small wineries, so the first three things I noticed were the shear velocity of intake from certain wineries in the region. Secondly, the health and safety regulations here are on another level. From signing employee health and safety declaration forms, to harnessing yourself on top of a tank. We wouldn’t even have cages on the lid part of tanks whilst doing pumpovers in Europe. 

5.    What does a day at Hunter's look like for you?

We haven’t started night shifts yet, so for now: an early start (as always). Meeting in the office with the whole team at 7am before being handed out duties for the day. I usually take my lunch around 2pm, or depending on when the next truck of grapes comes in. We’re supposed to finish at 16:30, but there’s always stuff to do so I usually stay later.

6.    Is there something you have learned during your time here that you are excited to take back home?

Having only been here for two weeks, it’s hard to put it into words, but the first thing that comes to mind is the different processes for certain wines, as I mentioned before with the sparkling. I’ve learnt how to work in a team with people from all over the world with different backgrounds and cultures. Some other obvious ones include learning how to drive a forklift (something I was long overdue…), working the must pump, different pressers and other machinery on the bottling line.

7.    How would you describe Marlborough Sauvignon Blanc to someone back home?

Sauvignon Blanc is almost like a currency here in Marlborough, it’s anywhere and everywhere. It’s crisp, fruity and herbaceous.

8.    What are your current three favourite wines?

At the moment and I’m going to bias as this is my dad’s: Altos Pigeage Graciano from the Rioja region in Northern Spain near Logroño. I also really like Rully white wine, from Burgundy's Côte Chalonnaise. I mostly only drink red so for this to be in my top 3 means it’s bloody good. Thirdly, something I had once in a restaurant that I really enjoyed was the 2009 Santeney roouge 1er cru.