Our spy agents possess our best kept secrets. And in fact, they are the secret to making the best wine.
We might be serious at our wine making, but we’re even more serious about having fun doing it. Our people are part of our family, bringing passion and heart to Spy HQ.
As the daughter of our founding family, Amanda has Spy Valley in her blood. She is invigorated by the challenges of leading our team, and of inspiring the world of wine. Amanda is passionate about looking after the land for future generations, and knows how crucial sustainability is to both Spy Valley and our wine industry. Amanda is delighted to be fulfilling her long held dream of immersing herself in the family business.
Our Spy dog Nikau. He knows all our secrets.
There is nothing better than Pinot Noir and curry on a cold night in front of the fire watching the All Blacks win.
French heritage influences this Kiwi, fostering his passion for the aromatic varieties, especially Riesling, and providing a pedigree of excellence in Pinot Noir and Chardonnay.
When he's not in the winery, Paul is one of Marlborough's best multisport athletes with a huge amount of energy and a dedication to achieve at the highest level.
I got rejected from the school choir when I was 8, which cut short a promising musical career!
My favourite wine at the moment would be Riesling, and you can't go past whitebait patties with a glass of Envoy Sauvignon Blanc.
Responsible for all of the estate vineyards and part of the team since 2001, Adam knows Spy Valley inside out.
When not in the vines Adam can be found fishing and diving the Marlborough Sounds or scoring tries on the rugby field.
When we first purchased the H171 Wetlands I didn’t know a Kahikatea from a Totara now I quite often go for a walk through the wetland and have my lunch in the middle of it.
Nothing beats Spy Valley Riesling with scallops wrapped in bacon on the BBQ.
Raised in Nelson, Richelle succumbed to the Kiwi wanderlust and packed her bags for Switzerland. It was while travelling around Europe that she fell in love with wine, and she hasn’t looked back.
When Richelle’s not roaming the barrel hall you will find her rowing down a river or hiking one of Marlborough’s many tracks.
We take sustainability seriously generating 20% of our power from our 211 solar panels.
2013 Spy Valley Syrah with duck liver pate and eye fillet steak.
No one is really sure where he comes from but he’s definitely been around, and at some point he was based in Las Vegas. What we do know is that he brings a lot of marketing and business knowledge from different industries, including jewellery and music.
If you asked him what wine he was, he’d say he was a Shiraz, but he’s probably more like an aromatic. On the side he digs jazz, the arts, golf, and cooking for his family and friends.
There is a little statue of his face he keeps moving around the office and cellar door.
Cloudy Bay moon clams in Thai green curry and Spy Valley Gewurztraminer broth
Based in the UK, Agent Cloke is our European Sales Manager, starting out as Spy Valley's Brand Manager several years ago when he worked for Bibendum Wine, our UK market partner.
In his spare time, Tony supplies a taxi service to his two small children and might occasionally get out on the golf course, if he is lucky.
Doing things a little bit differently from the rest.
Favourite wine is a well made NZ Chardonnay, favourite pairing is Riesling and curry
Growing up in Marlborough and spending many summers working in local vineyards, Della developed a strong passion for Marlborough wines (and marketing). When not at the winery, Della enjoys family time out in the sounds and chasing after her two children.
We have secret codes hidden in the building architecture. If you study the winery closely you will find Spy in Morse in the wooden panels leading to the cellar door and the windows above the winery.
I’m a bubbles girl through and through, for me nothing beats a bottle of our Methode Traditionelle ‘Echelon’ shared with friends and family in the Marlborough sunshine. Even better when paired with local scallops seared in garlic and parsley butter!