Della

Winemaking is both an art and a science. Della Liu brings the two worlds together.

As Lab Manager for Kono’s wine brands, Tohu and Kono Wines, Della takes on the crucial role of continually testing the wine throughout the entire process – from the vineyard to the bottle.

By watching the data closely, Della can give the team vital information to help them make important decisions affecting the production, quality, and success of the end product.

When we caught up with Della, the winemakers were busy blending half a million litres of the Kono Wines Sauvignon Blanc. Della had to collect and test individual samples from the 30 tanks, each containing wine from a different vineyard. 

“Every tank requires in-depth daily analysis. I test the pH, alcohol, sugar levels, tartaric acid, malic, temperature, and conduct many more chemical trials. My job is to ensure consistent quality throughout the winemaking process.”

Working closely with our winemakers, Bruce Taylor and Anna McCarty, Della’s findings help them to perfect the wine until it’s ready to be bottled and distributed to customers around the world.

So, how does someone become a Lab Manager for a winery?

Della’s story starts when she completed a Masters degree in Pharmacy in China. She was a skilful chemist and worked for a pharmaceutical company. 

Della ventured to New Zealand on a working holiday visa, worked on a vineyard for a few months, and quickly fell in love with wine. As she learned more about the process, Della realised the value of her chemistry background in the world of winemaking.

Determined, Della stayed in New Zealand and soon got her winemaking degree in Hawkes Bay. 

After working as a lab technician in Hawkes Bay, Della transitioned to Kono to take her career further. Here, she discovered the unique experience of working in a company managing every aspect of production.

“I used to work for a big contract winery making the wine the client wants. At Tohu, it’s our wine, with our grapes, and we have so much more control over the quality and the flavours. I feel like I’m working for myself!”

Working for a vertically integrated business means that Della’s work informs big decisions beyond the wine’s fermentation. 

Chief Winemaker Bruce Taylor needs Della to measure the ripeness of the grapes in the vineyard. By listening to these insights and organising the machinery and the labour in advance, Bruce and the team can harvest at exactly the right time.

Della’s findings will also be crucial as the Kono wine businesses develop and implement more sustainable and restorative practices as part of our commitment to Whenua Ora.

“Our goal is to reduce herbicides in the vineyard, which will change the fermentation process. Adopting more sustainable practices will affect my results in the lab. I’ll be adjusting my numbers to set new benchmarks for quality control.”

With Della in the lab, the winemakers can understand how these new practices affect the wine and adapt the process to maintain our world-class standard.

She’s excited to take part in the team’s annual initiative to eliminate the Wilding Pines that threaten biodiversity in Marlborough. 

“We work closely with DOC to kill the pines in the mountains and plant new native trees to attract native birds. We even helped our local bird sanctuary by building nests for six young falcons that will catch vermin around our vineyards.”

Della is inspired by Kono’s dedication to protecting the environment. When she’s not in the lab, Della loves to explore Blenheim’s beautiful hiking trails – the Nelson Lake Anglers Track is a recent favourite. 

Blenheim has been Della’s home for five years now. She lives just twenty minutes from the vineyard, with her partner who shared both the journey to New Zealand and the discovery of a career in winemaking.

With so many beautiful wines to choose from, it’s hard for Della to pick a favourite. However, she hints that this year’s Sauvignon Blanc and Pinot Noir will be very special!