Emma Geurtse works at a Gisborne winery, did her degree through an Australian university and will celebrate her graduation at EIT Hawke’s Bay later this month.
It’s an interesting blend for the 28-year-old – and like the fine wines she’s aiming to make, it expresses the complexities of terroir.
Although she’s lived in Gisborne since she was 19, the Pernod Ricard laboratory supervisor has strong links with Hawke’s Bay. Born and raised in Hamilton, Emma started EIT’s STAR programme as a seventh former attending Hamilton Girls’ High School.
She studied for her Certificate in Wine by distance and did the block courses in Hawke’s Bay.
“The residential schools were fun,” she recalls. “They were a great opportunity to learn about New Zealand wine regions and winemaking developments.”
For Emma, the course was “a taster – to see if it was an industry I wanted to get more involved in”. EIT’s lecturers were friendly and helpful, providing feedback that helped fine-tune her study focus.
Her interest in winemaking was triggered by an uncle who made fruit wines.
“I thought ‘I could do that’ and it kind of went from there. I didn’t expect to go on and study the degree programme.”
Emma chose to do her Bachelor of Applied Science (Wine Science) through Australia’s Charles Sturt University because, at the time, EIT didn’t offer the degree by correspondence.
“I think it’s great that EIT is now offering the degree with that study option. I believe the EIT degree has more to offer in information on the New Zealand industry because that was one thing I found about the Charles Sturt programme – much of it was based around the Australian industry.”
Flying to Australia twice a year to sit exams and do practicals at residential schools, Emma made many friends and doesn’t regret her choice for degree study – “although the dining hall food sometimes scared the hell out of us!”
Being employed by Pernod Ricard while she studied proved invaluable, allowing her to immediately apply what she was learning rather than waiting to finish her degree. Over eight years, she has worked her way up from vintage lab casual and is now aiming for a winemaking job.
Her ambitions also include vintages in France and Australia and a stint in Portugal for port production.
“I think it is the level of sugar I am secretly attracted to,” she says of her passion for ports and liqueur and liqueur muscats. “I have a very sweet tooth.”
Gewurztraminer is another favourite – “a fantastic aromatic wine”.
“I particularly love showcasing the terroir of the same variety off two different blocks just to show how much the surrounding area – climate soil, vineyard management – can affect a wine.”
Because Pernod Ricard is also a spirits company, Emma also would enjoy trying brandy production in Armagnac and whisky production in Scotland.
Horse riding is an outside interest, and she is particularly keen about jousting. “I’m aiming to be a medieval winemaker,” she concludes with a laugh