Verve shares a glass with Isabel Estate’s Nick Lamain, recently named the 2026 Tonnellerie de Mercurey New Zealand Young Winemaker of the Year, about his winemaking journey and the mentorship of Chief Winemaker Jeremy McKenzie that has helped shape his development.
Was there a particular wine or moment that started you along your journey?
When I got my first vintage job back in 2017 my now brother-in-law, Pete, gave me a bottle of Clemens Busch Marienburg GG Riesling. One of my absolute favourite wines from Germany and every time I see a bottle I make sure I get my hands on it! The original bottle I got from Pete is still untouched in my cellar and always serves as a great little reminder of where it all started for me!
What did winning this year mean to you, particularly after having competed in the competition several times before?
It’s the culmination of not just five years of hard work, but five years of great learning and challenging myself. From my first competition I knew I wouldn’t stop until I had that New Zealand title so to win it in my fifth and final year of competing was a relief to say the least! I’ll miss competing though. I made some great friends and incredible connections, and I really put everything I have career wise today down to the growth I had from that journey.
The national final tests a broad range of skills, from laboratory work and wine judging to presenting and communicating ideas. Which part challenged you the most, and are there aspects that you most enjoy?
Wine judging is by far my favourite part! Tasting wine in my opinion is the most core aspect of being a winemaker and it’s something I’ll never stop loving. Definitely the most challenging part was the presentation where we were given the topic of how to reduce the carbon footprint of New Zealand wine being exported to Europe. We were given the topic two weeks in advance of the competition and I seriously think it’s the most effort I’ve ever put into a project like that. It was also challenging in that it really made you think outside the box (or in this case, the glass!) about exactly what the carbon cost is and not just what the best levers for reduction are, but which ones are also the most feasible.
You’re heading to Burgundy as part of your prize. Is there anything in particular you’re hoping to see, learn or experience during the trip?
Burgundy is my grail. Some people definitely won’t agree with me on this, but I believe it’s the greatest reference point out there for how we should all be making our chardonnays and pinots. So, I wouldn’t say there is anything in particular but rather everything in particular that I want to see over there! Outside of the visit to Tonellerie de Mercurey, I just want to go to some of my favourite producers and hear their stories and taste their wines. I’m especially interested in the little decisions they make in the vineyard and winery that shape what ends up in the glass. So hopefully I can pick up a trick or two to take back home to make our Isabel chardonnays and pinot that extra bit better!
How much of an influence has Jeremy?
Jeremy has been a huge influence. When you’re young and still finding your feet in any industry having a mentor who’s open and transparent makes a huge difference. With Jeremy that transparency has meant not just learning about all the intricacies of the wines we produce but also the intricacies of running a stable business, nothing is ever off limits for discussion. And I have taken a lot from that: a great palate can help you make great wines but it’s your management, leadership and financial decision-making that keeps a business running.
Outside of wine, what are your interests and do they influence the way you approach your work?
Outside of wine I just love spoiling myself in the incredibly diverse landscape we have here in Marlborough. Whether it’s fishing in the sounds, hiking or mountain biking I love being here in the region that is very much part of my identity.
Spending time in the landscape here also adds to the satisfaction of making wines that reflect the land and terroir. I love Marlborough, and I’m proud that my job lets me bottle up a slice of this region to be shared and enjoyed all over the world.
