Bill and Ross Spence descended from a long line of winemakers. They grew up working on their father’s farm, learning the craft between school hours. After graduation, the brothers went on to advance their education, preparing for a future that would continue the family tradition. Ross specialized in winemaking, but both mastered the subject of viticulture. Once they earned their degrees, they set out on their own to create the wine they were destined to make.

With the help of their grandmother and mother, the Spence brothers bought their own block of land on Matua Road in North-West Auckland.

Being true innovators, the brothers hunted up and down the country for grape varieties others in the industry had been unwilling to try. On their conquest they planted extra seeds they found as trial varieties and sold some on the side to gain extra income. They found many of the new varieties on governmental plots scattered across the land. Unfortunately, quite a few weren’t capable of growing fruit or were rendered useless due to viruses.

Undeterred, the brothers pushed on with their trial and what they found started the brand we know today. Several of the vines exhibited strong growth potential. Those that did were Semillion, Cabernet Franc, Grey Riesling and, of course, Sauvignon Blanc.

By the year 1969, Bill and Ross began sowing the seeds of their own vineyard, including the first commercial planting of Sauvignon Blanc. Over the next few years, the brothers cloned the vines continually, gradually expanding their production in hopes of becoming winemakers of their own.

Once the harvest was ready, it was time for the brothers to begin crafting their wine. In the 70s, it was difficult to obtain a wine license. Luckily, they found an old orchard for sale that still had a winemaker’s license attached to its old tin shed.

Bill and Ross didn’t hesitate; they purchased the old shed and the license that came with it. Finally, Matua was born.

Bill and Ross made small amounts of Grey Riesling, Gamay Tienturier, Semillion, Chablis and Burgundy blends and Sauvignon Blanc. They named their wines Matua, and with their first run of 400 bottles of Sauvignon Blanc, Matua became the first producer of New Zealand Sauvignon Blanc!

A fortuitous business partnership gave the Spence brothers the opportunity to purchase a large block of land in Waimauku, Auckland.

Just like its vineyards, Matua’s brand expanded and one of the most modern boutique wineries in the country was built.

Today, the historic hunting lodge that was built still stands in Waimauku, however Matua’s winery has since moved to Marlborough.

Bill and Ross set about purchasing additional properties in Hawke’s Bay and Marlborough. They began to develop close relationships with growers in the regions as well as in New Zealand’s bright, beautiful Gisborne to supply supremely premium grapes. The brothers supplied their growers with the highest quality vine plants to ensure their clones were the best in class.

In 2001, Beringer-Blass Wine Estates invested in Matua Wines and agreed to keep the original spirit of the brand. Bill and Ross co-managed the winery until 2003, when Ross retired. Bill continued on as the General Manager until late 2009 when he stepped back and became the Matua Brand Ambassador.

In 2012, Matua turned teal, unveiling a bold new look! This was also the year Matua won New Zealand Producer of the Year at London's International Wine and Spirits Competition 2012 - the first time Matua's quality was recognized on the world stage!

Since 2012, Matua hasn’t stopped growing and innovating. In 2015, the brand won Champion Winemarker of the year for its third year in a row.* With 16 trophies and 68 gold medals in two years**, Matua is indefinitely one of New Zealand’s most internationally acclaimed wine brands.

And Bill? He still pops into the winery from time to time, greeting us with a warm smile and a note about Matua, just as he does when spreads his passion for his wine across the world.