32 - New Zealand Flashcards
Outline the situation and climate of New Zealand. (6)
Remote and maritime with cooling effect from Pacific Ocean and Tasman Sea
Temps vary due to latitude differences 36-46S –> cool - moderate w/ North Island warmer
Southern Alps protect vineyards from wind and rain –> most vineyards planted on eastern side
Rainfall high ~650mm
Sunlight intense due to latitude, hole in ozone, lack of air pollution –> >2000hrs of sunshine per year
High diurnal range on South Island
Outline how high sunshine levels influence grape growing. (3)
More southerly sites are viable for growing due to extended daylight hours
Enhances development of colour + tannin
Possibility of sunburn
Why is proper canopy management so important in NZ? What kind is usually practised?
- Damp climate, fertile soils, plentiful sunlight –> vigour and disease pressure
- Sunburn from >2000hrs of sunshine
Vines are trained and pruned for large number of buds per vine –> double-Guyot, Lyre, Scott-Henry
Therefore vines have high yield 70 hL/ha despite low planting density 2000 VPH
Vines are usually VSP’d
To what extent is mechanisation practised?
Widely practised due to flat land.
In general, describe the soils of NZ.
Fertile but often free-draining esp. alluvial
Outline the viticultural challenges in NZ (6)
- Managing vigour –> trellising systems
- Fungal disease esp. on warmer North Island
- Birds - eat grapes, damaged fruit gets infected –> netting, scarers
- Sunburn –> leaf position, trellising
- Tropical cyclones –> flowering and fruit set
- Drought - due to free-draining soil –> irrigate, plant wind breaks
To what extent have sustainable growing practices been adopted in New Zealand?
Almost all producers part of Sustainable Winegrowing NZ
But <5% organic - wet, humid conditions
Some regions like Central Otago have much higher ~17%
Describe the characteristics of Sauvignon Blanc.
Late budding / early ripening
Vigorous
Vulnerable to: powdery mildew, BBR, Esca, Eutypa
Gooseberry, grapefruit, wet stone, passionfruit
High acid, med alcohol, medium body
Describe the factors and decisions in the vineyard (5) and the winery (7) to produce the typical Marlborough Sauvignon Blanc.
Aim is produce a wine with intense aromatic flavours
Vineyard
Diurnals ensure long growing season –> intensity and acidity
Row orientation –> sunny side gives tropical, shady side gives herbaceous
Canopy management –> ensure adequate sunlight interception w/o sunburn
Early picking of % –> herbaceous, acidity
Mehanical harvesting –> some skin contact during transportation
Winery
Refrigerate fruit to reduce contact w/ oxygen –> primary fruit
Selected yeasts –> enhance aromatics
Low fermentation temp –> retain primary
Block malo –> preserve acid, primary fruit
Minimal ageing (2-3mnths) –> primary fruit
Age on lees –> primary fruit
Ascrbic acid and SO2 at bottling + screwcap –> primary fruit
Producers of Sauvignon Blanc seeking to produce a more complex, age-worthy style may do what? (7)
Use riper fruit –> less herbaceous character
Skin contact on % of fruit ~2mnths –> texture and aromas
High % of solids in ferment –> texture and non-fruit complexity
Ambient yeasts –> flavour complexity
Barrel fermentation/maturation –> non-fruit complexity, oak flavours
Partial or full-malo –> texture, non fruit complexity
Lees stirring –> texture, non fruit complexity
Describe the typical approach to vinification for red wines. (4)
High vol - mid-range temps, cultured yeast, neutral vessels
Wholebunch experimentation for PN and Syrah –> herbal, floral
Cold maceration common for PN
Maturation in oak barriques for BDX while larger oak for PN
Which wines may be made in various levels of sweetness?
Pinot Gris and Riesling with noble-rot affected Semillon also produced
To what extent are screw caps used and why?
What challenges does it present for marketing wine?
90% using screw cap including many premium wines to reduce risk of TCA, premox and bottle variation
Consumer acceptance of screw cap good domestically and in some regions like UK but less so in others
Describe the growing environment of the North Island including details of some of its sub-regions.
Moderate, maritime climate with high humidity
Diurnals vary depending on the exact location e.g. Waiheke Island has low diurnals as it is surrounded by water, Martinborough has high diurnals as it is more sheltered
Undulating landscape means some vineyards more sheltered e.g. Martinborough
High rainfall up to 1000mm per year
Briefly describe any notable features and the wines produced in Auckland
Land is expensive due to urbanisation.
Waiheke Island specialises in Cabernet Sauvignon and Syrah due to moderate climate, low diurnals –> med-full bodied, black fruit, oak, premium.
West Auckland home to HQ Chardonnay made by Kumeau River.
Briefly describe the growing environment and wines produced in Gisborne.
Warmer region due to sea breeze
Harvests earlier than most regions
Plantings mainly on the flood plain
Vineyard area halved due to kiwis and apples
Chardonnay in range of quality but ripe
Pinot Gris dry-medium-dry range of quality
Briefly describe the growing environment and wines produced in Hawke’s Bay.
Hawke’s Bay one of NZ’s largest production regions
Gimblett Gravels is alluvial with stoney topsoil –> warm but free-draining soils which require irrigation
- BDX blends of varying quality
- Syrah (3/4 of all of NZ Syrah) ripe aromas with med-med(+) body HQ
- Chardonnay of varying quality often with reductive edge and med acid, coastal examples are fresher
Briefly describe the growing environment and wines produced in Wairarapa.
Cooler climate, high diurnals and strong winds from coast
Martinborough best known area –> focus on premium
Cool alluvial gravel with silt loam and loess
Pinot Noir with some riper plum flavours using Abel clone which flowers late (missing stormy weather), productive with large berries (but winds restrict yield)
Sauvignon Blanc with restrained aromatics
Describe the growing environment of Marlborough.
Cool maritime with warm summers, mild winters
Lower rainfall due to rainshadow of nearby mountains ~650mm per year –> extends the growing season –> flavour intensity
Free draining, alluvial soil –> irrigation via acquifiers
Very high levels of sunshine ~2400hrs per yr
Flat landscape –> machine harvest
How does machine harvesting change the style of Sauvignon Blanc produced?
Crushing of grapes skins –> skin contact –> generates 5-10x aroma precursors for bell pepper and passionfruit
Compare and contrast the growing conditions in Wairau, Southern Valleys and Awatere.
How do the differences in growing conditions affect the style of Sauvignon Blanc and Pinot Noir produced?
Conditions in Wairu vary according to proximity to the coast - inland has large diurnals, greater frost risk –> style of SB from passionfruit to herbaceous depends on sites and soil type
Southern Valleys have high altitude and more clay –> harvest two weeks later than Wairu –> PN has pronounced aromatics and more tannin due to longer season
Awatere is cooler and windier - close to coast and higher altitude –> later harvest –> SB is more herbaceous, less tropical with very high acidity; PN has thicker skins so deeper colour
Outline the styles of wine produced in Marlborough.
Sauvignon Blanc 70% of plantings - intense aromatics (passionfruit, floral, herbaceous), dry, high acid w/ blending different sub-regions for volume and style. Most are inexpensive-mid-priced with some premium
Pinot Noir 10% of plantings - most are red fruit, juicy if grown on alluvial plains of Wairu; slopes sites in Southern Valley and Awatere can have more colour, riper flavours and more tannin and body (medium-full) with oak maturation
Chardonnay range of styles and quality but at least medium bodied with ripe stone and citrus –> premium examples with lots of winemaking + reductive notes
Pinot Gris two styles 1. lighter-bodied, fresh and youthful that are dry-off-dry; 2. full-bodied with ripe fruit and dry-off-dry, ripe stone fruit and floral aromas and winemaking
How do the growing conditions of Nelson differ from Marlborough and how does this affect the style of wine produced?
Less protected from cool, wet, westerly winds –> 970mm cf. to Marl’s 650mm –> earlier harvest –> more subtle styles of SB and lighter styles of PN (often unoaked or lightly oaked)
Nelson has a similar number of sunshine hours –> still able to produce Pinot Noir esp. from Waima Plains (moderate fertility alluvial soils that free drain)
Land prices are higher than in Marlborough –> focus on small-production, HQ wines –> more likely to see oak fermented/aged SB
Like most regions, Canterbury has a cool climate with high levels of sunshine hours and cool nights. Identify any unique aspects of the region’s growing conditions and how this impacts grape growing (4).
90% of plantings in North Canterbury
Hot, dry NW winds –> warming influence but can damage green parts of vine –> plant windbreaks
Rainshadow of Southern Alps –> rainfall 650mm + windy conditions –> irrigation necessary, fungal disease low
Waipara Valley has both flat plains (light-bodied, less intense) and north-facing slopes with limestone (fuller-bodied, more intense)
Name three styles of wine that Canterbury is known for.
Pinot Noir - full range from delicate, red berries - full-bodied, dark-fruited. Tends to be HQ.
Riesling - esp. from Waipara Valley, styles range from dry to late-harvested, sweet. Tends to be HQ.
Sauvignon Blanc - range of styles from pronounced to restrained, new winemaking techniques being experimented with.
N.B. also Pinot Gris (both styles) and some Chardonnay.
Describe the unique growing environment of Central Otago. (4)
Protected by several mountain ranges –> semi-continental with low rainfall 360mm
Very high latitude 46˚S –> long sunshine hours during the growing season + high UV levels
Most vineyards above 300m –> high diurnals
Soils vary including gravel and clay with schist sub-soil –> most low in organic matter (nutrients)
What are the opportunities and challenges presented by Central Otago’s growing environment (8).
+ High levels of sunshine + UV mean phenolic ripeness is consistently achieved
+ Diurnals help preserve acidity
+ Low rainfall reduces disease pressure –> enables organic and biodynamic viti
+ Low organic matter restrains yields –> production of HQ wine
- High UV and hot summer days –> careful canopy mngt to prevent sunburn esp on west facing side of canopies
- Cold nights make frost a threat –> expensive helicopters sometimes used
- Low rainfall requires irrigation
- Low organic matter requires fertilisers esp. compost and cover crops
With examples, describe how the growing conditions vary between Central Otago’s various sub-regions.
Differences in topography and soils mean varying degrees of warmth and rainfall exist
Gibbston high and cool with vineyards between 320-420m –> risk of autumn frost, site selection vital for ripeness
Bendigo lower and on poor, stoney soils w/ hot summer days –> warm enough to ripen Syrah
Explain the unique style of Pinot Noir produced in Central Otago. (5)
70% of plantings and 25% of all Kiwi PN plantings
- Deeply coloured; relatively high, ripe tannin; and intense red plum, black cherry –> high UV –> anthocyanin development
- Relatively full-bodied –> high UV + warm summers –> sugar ripeness
- High acidity + intense aromas –> high diurnals –> slower ripening
- Vanilla, smoke flavours –> Suitable structure and aromatic intensity to be barrel-aged
- Aromatic intensity –> Wholebunch
For all the above, the wines are VG - outstanding –> command premium - super-premium price
Account for the styles of Pinot Gris and Riesling produced in Central Otago. (3)
High UV –> intense aromatics –> VG-outstanding quality
Diurnals –> preserve acidity, length ripening
Dry climate –> late harvesting –> off-dry-medium sweet Pinot Gris; fully sweet Riesling
N.B. both also made in dry styles as well
How do the growing conditions of Waitaki differ from Central Otago?
Similar in most aspects, however:
- East of Soutern Alps –> cooling ocean breezes
- Limestone soils –> water retention
Wines incl PN, PG, Riesling, Chard and Gewurtz
Briefly describe the system of wine regulations in NZ.
New World free for all - GIs established in 2017, >85% of grapes must come from the GI
Marlborough growers created trademarked ‘Appellation Marlborough Wine’ - requires 100% grapes from GI, max yield, certified sustainable and bottled in NZ, applies to Sauvignon Blanc
Describe trends in the size of growers/producers.
Rapid expansion post-2000 but consolidation following 2008 financial crisis –> number of growers fell 40% many absorbed by larger producers
19 companies have production above >2mL annual e.g. Brancott and have been especially profitable
Describe the root to market for NZ wines.
- Exports account for 5/6th of sales –> NZ production is 1% of world but 10th largest exporter by volume
- High-value exports very successful - 10th largest export by vol, but 7th by val
- Bulk-shipping has supported inexpensive/mid-priced wines - 1/3 of export bulk shipped - Domestic sales are small but 85% of producers use high-margin, cellar doors + digital sales
What challenges exist for exporting NZ wine.
- High price - focus on mid-priced and up can make it challenging to market in price-sensitive markets
- Reliant on image/popularity of Sauvignon Blanc - 86% of exports
What strengths does NZ have as an exporter? (5)
- Good rep for quality
- Distinctive soft brands e.g. Marlborough Sauvignon
- Strong sustainability credentials (98% producers registered)
- Producers willing to experiment with new styles e.g. new styles of SB
- Marketing based on NZ’s natural beauty and culture via New Zealand Wine org
