Sophie and Mark McGill grew up in the heart of the New Zealand wine industry: Sophie’s parents were at Cloudy Bay before setting up Dog Point Vineyard in Marlborough; Mark’s father worked as a viticulturist throughout New Zealand.
After working several vintages around the world, they started Abel in 2015. They began making cider but the goal was always to make wine, and they harvested their first vintage in 2018. Chardonnay thrives in the rich clay soils, high sunshine hours and fresh maritime climate of the Moutere Valley in Nelson.
They work with sustainably managed farms, and planted their own vineyard and orchard in 2019, which they are farming organically. They aren't aiming for a particular style, but for wines with purity and drinkability that compliment food. Mark says: For us, it's about showcasing the fruit, that's the key ingredient after all and I think that's quite evident in our chardonnay.