David Mason

What is surprising is that despite a 15-year period of development, Sacred Hill has lost relatively few staff. This is to do with the ‘culture’, the Mason family has instilled in the whole operation. Sacred Hill is run by a team that has changed little since the company’s inception back in 1986. David Mason is one of the founding members of this strong team. David is a fearless innovator who is prepared to take a chance, and most of all has the exuberant, quick-minded personality to keep the team excited and challenged by what they do. Understanding the family tradition, David is also keen to forge ahead and maximize the outstanding potential the company has in its vineyards, and its people. 

 

Tony Bish

Tony Bish’s passion for winemaking ignited in 1981. Working in Gisborne alongside Doug Wilson, Corban’s winemaker of the time, he began to understand the endlessly fascinating and complex process of turning grape juice into fine wine. Duly inspired, Tony embarked on a six year correspondence degree in Oenology at Charles Sturt University in Australia, while continuing to work full time in the wine industry. This combination of academic studies and practical training proved to be a winning blend. The Mason family lured Tony back to Hawke’s Bay in 1985. He assumed a management role which culminated in the launch of Sacred Hill’s first wine – a Fume Blanc. The wine sold out almost immediately, confirming the viability of the Sacred Hill venture. After the launch, Tony moved on to hone his skills at a number of acclaimed wineries, including Brown Brothers in Australia, Rippon Vineyards in Central Otago and Martinborough Vineyards in the Wairarapa. He returned to work with the Mason family in 1994, and his nose for detail has seen Sacred Hill wines accelerate to the front of the Hawke’s Bay wine scene. Tony has now amassed more than 34 gold medals - an achievement that makes him one of New Zealand’s top winemakers.