From The Grape Came The Wine

Out of Poverty Bay's big autumn harvest of grapes, a considerable percentage goes into the making of wines and liqueurs, a proportion of which is exported to other districts in New Zealand.

Local wine makers have their customers extending from Auckland to the Bluff, but most of their product is sold locally, where it is regarded as being equal to the best New Zealand-made product.

Recently "Photo News" spent a sociable hour or two at the Capri Vineyards of Tony Zame in Hapara Road, Gisborne, where Tony has been making wines for the past 18 years, and where he has from 15 to 20,000 gallons in stock. Photographs on these two pages were taken recently at Mr Zame's premises.

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Wine is aged in these casks for four to five years

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Mine Host Zame in his display room, where he exhibits a variety of sherries, liqueurs, and cocktails

Change in licensing laws recently altered minimum order by customer from 12 bottles to one bottle.

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Tony holds a bunch of grapes, from which wine is made after crushing and fermentation. He grows about half his own grapes, and all told uses 60 tons of grapes a year.

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Still is used to make brandy, used in manufacture of liqueurs

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Big cask holds 600 gallons of wine. Smaller casks hold 80 gallons.

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Brandy is aged in these casks, which are in locked room under police supervision