21 New Zealand

Question 1

Give an overview of New Zealand Sparkling

Where grapes are sourced?

Typical production methods

Typical Styles

Answer 1

• Cool climate and plentiful Chardonnay and Pinot Noir give NZ huge potential for quality sparkling
• However the success of its still wines, esp Sauvignon Blanc means sparkling only 0.5% of exports in 2017
• Trad method dominate mid-premium sector
  
  • typically Brut
  • med intensity apple and lemon fruit
  • lightly toasty autolytic notes
  • high acidity
  • G/ VG some OS
  • • Some carbonated also made

Question 2

Where are grapes for NZ sparkling grown?

Describe growing environment and grape growing

Answer 2

• Sourced from both islands, but cooler climes of South Island better suited to elegant and crisp
• Marlborough (2/3 NZ’s vineyards) highest production grapes for -sw
  
  • low risk of late frost or hailstorms
  • prevalent nw wind
    
    • +++ removes moisture after rain, red risk fungal dis
    • —-result > hi level transpiration - land+vine
  • mod rainfall, free draining alluvial soil >> irrrigation needed
    
    • water from constant underground table
  • Harvest - two weeks before still wine harvest -
    
    • avoids aut rain and tropical cyclones which often come later.
    • pick at pot alc abv of 10 -11%abv
• Central Otago handfull of ambitious Pinot Noir SW producers
• North Island’s Gisborne large volume brands with fuller body, lower acidity and less finesse

Question 3

Describe sparkling wine-making in New Zealand

Answer 3

• Most Chardonnay, Pinot Noir blend
• best are traditional method
  
  • biggest producers also transfer method
  • Cheap wines are carbonated
• Small producers vinify own grapes
• Larger producers own vineyards , also rely on bought grapes (long contracts with other growers)
• Quality producers hand-pick, whole bunch press, cultured yeast in stainless steel for purity of fruit,
• Usually malo to reduce acidity and avoid risk of happening in bottle. Some block it to preserve acidity.
• Trad & transfer us 18mths on lees (some longer)
• Some use reserve wines in NV some don’t.
• Dosage for Brut 6 - 12 g/l, some ZD SW is made
  
  • e.g No1 Family Estate: least exp SW has 18m lees, RS of 9g/l; finest cuvees have much longer on lees, and lower or zero dosage.

Question 4

What challenges do smaller sparkling wine-makers have in New Zealand?

Answer 4

• Use own fruit, but don’t have equipment, so send blended wine to contract winemaker for addition of tirage.
• Bottled wine returned for second fermentation and ageing.
• Sent away again for disgorgement and dosage.

Question 5

Comment on SB and other aromatic sparkling wines in New Zealand

Answer 5

• Following record 2008 harvest, oversupply led to carbonated method of sparkling Sauvignon Blanc
• Less than 60,000 litres exported globally in 2017
• This style is med(+) intensity primary green capsicum and passion fruit notes, no autolytic character, high acidty, med(-) length.
• Some carbonated Pinot Gris sold in domestic market, rarely exported.

Question 6

Discuss the market profile, dominant producers of SPW in NZ

Answer 6

• Sparkling is a small proportion of NZ’s wine production and 0.5% of NZ’s exports.
• Producers incl large cos like Oyster Bay, who also make high volume still wines.
• Also specialist firms (eg No 1 Family Estate) who make both their own wines and carry out specialist second fermentation phase of considerable amounts for other wineries.