Deep Down wines are a labour of love, says Clive Dougall, sharing a fresh wine and food match this Easter, with new season asparagus matched with Sauvignon Blanc, and a slow roast pork paired with Chardonnay. Clive makes his wines organically, with natural yeast and low or no additions to protect the "special story” of the unique vineyards behind them. “

The British-born and raised winemaker “fell in love with all there was to know about wine” after getting a job in a London wine shop straight out of school. His passion for the craft, and for "lovely Kiwi" Mel, brought him to New Zealand nearly 30 years ago. In the decades since he has grown his interest in organic vineyards and low intervention wines, and built a reputation for making wines of integrity.

His recommendation this Easter is an entrée of new season chargrilled asparagus, served with avocado and a citrus and sesame dressing. Pair it with a Deep Down Sauvignon Blanc – a textural wine with a softer style than that typically seen from Marlborough. The fresh, floral scented Sauvignon Blanc has notes of elderflower and citrus, with a spine of fresh acidity, and “it’s made for the table”, Clive says. For his slow roast pork this Easter, he’ll be serving Chardonnay, “a very unique grape that can make many styles and is suitable for a variety of foods. I love to drink Chardonnay with fish, pork or chicken, so it’s a great Easter wine in my book.”

Clive Dougall is chair of Organic Winegrowers New Zealand, which will hold its biannual Organic & Biodynamic Winegrowing Conference in June.