32. New Zealand Flashcards
1
Q
New Zealand Wine - the govt administered marketing body - what does it do?
A
-
New Zealand Wine
- coordinates marketing
- marketing campaigns focus on bringing influencers to the country immersing them in culture, landscape & wine
- Current focus on international sommeliers & Americas cup with promotional partner Air New Zealand
2
Q
NZ Growing Env
A
- Most of NZ has maritime clim (topography creates mesoclimates)
- Adequate (+) rain
- North slightly more moderate
- South cooler
- prot from Tasman Sea weather by S Alps
- Central Otago mod cont > surr by mntns which protect
-
Benefits from latitudes 36º - 46º S
-
high sunlight hrs, high uv (ripens black var esp in Sth), enh dev of anthocyanins
- enables production of range of red - hi acid PN to f body Bordeaux Blends
- high diurnal range (slow ripe, acid, conc fr)
-
high sunlight hrs, high uv (ripens black var esp in Sth), enh dev of anthocyanins
- Renowned for unique style SB, unoaked, pron green fruit & tropica flavours, hi acid
-
Farming culture
- hi std of hygiene &
- modern appr - use of temp control equipment
- easy to deliver clean, consisten, reliable wine
- 38000 ha planted,
- 2.7m hl EXP in 2019
- Mostly SB, but also successful in PN, CH, and PG.
Sustainable Viticulture - strong sust culture
- Almost all prod belong to Sus Winegrowing NZ initiative (low % cert)
3
Q
List the most popular black and white grapes in NZ
A
Black
PN; Merlot; CS; Syrah
White:
SB; CH; Rielsing; Gewurztraminer; PG
4
Q
Comment on NZ VY Mgmt
A
- High rainfall, high sunshine hours, relat fertile soil
- Canopy mgmt is critical to avoid excess veg growth>shading>neg effect on yield & quality
- in some areas fr-drain soil means irrig reqd
- Vine training:
- trellised using VSP with 2 canes
- some hi vol producers > 4 cane systems (Scott Henry) > might be diff to ripen high yields in cooler years
- trained high > fruiting zone
- easier hand pick, no need of reflected heat to ripen the fruit
- High yields 70hl (rain+sun+nutrients)
- trellised using VSP with 2 canes
- Harvest - machine
- Hazards
- Humidity - heat + rain esp in Nth
- Birds (and then disease) - nets / shooters / noise
- sunburn / high UV - unplesant phenolics (can mgt)
- S Pacific weather / cyclones (flow/FR Set!)
- spring frost esp in C Otago (continental clim)
5
Q
What are the 3 Key Factors For Success of NZ wine?
How do these factors affect the grapes?
A
Long sunshine hours,
Nights cooled by sea breezes - DiRa
Long Autumnal ripening period
High sugar, High flavour ripeness and retained acidity
6
Q
Describe the varieties and typical winemaking in NZ
A
- 62% SB by VY area
- also PN (15%), CH (8%), PG (7%),
- for the remaining 8% of entire area:
- Mer, Riesling, Syrah, CS, Gewurztr
- Reputation for fresh fruit varietals, but increasingly making a wide range
- No GI regulations - experimentation / var & style
-
Typical SB
- low temp, neutral vessel (SS) - fruit aroma
- cultured yeast to enhance esters
- Malo C avoided - preserve acid & prevent dairy notes
- oak ferm/mat avoided - also no extended lees contact
- Some chaptalise esp if cool vintage or early harvest
- Ascorbic acid (antioxidant) and SO2 > freshness after bottling
-
New trends
- SB with barrel ferm, lees stirring and part/full malo c and oak maturation
- some experiment with skin contact - leave small % in contact for up to 2m for texture + aroma
-
For other white varieites
- increasing use of solids in fermentation
- ambient yeast, skin contact & oak ageing for small vol/prem
-
full range of sweetness - dry to sweet
- NR & LH > Sem & Riesling (long hang time)
-
Red Wines
- mid range fermentation, cultured yeast, neutral vessels - hi vol, fresh & fruity
-
Premium PN and Syrah:
- varying prop of whole bunches, (herbal/floral notes)
- cold maceration - esp PN
- French oak barriques maturation for premium reds - CS and Mer
- large oak maturation for PN
-
Bottling
-
90% of production sealed with screwcap
- TCA levels in cork were hgh (history)
- incidence of prem oxidation
- bottle variation
-
“New Zealand Screwcap Wine Seal Initiative” 2001
- consumer acceptance well established in NZ and in some exp mkts (UK)
-
90% of production sealed with screwcap
7
Q
From book - the conditions for a distinctive NZ SB are?
A
VY:
- High light levels, adequate water/irrigation as required,
- Can mgt ensures ripe fruit
- High diurnal range > long season, conc flv, aroma, hi acid
- VY row orientation /can mgt to produce the range of aromas – fully ripe fruit with tropical flavours comes from the sunny side of the canopy
- green pepper and grassy (herbaceous) aromas from fruit grown on the shadier side of canopy
- slightly early picking if some herbaceous aromas des in blend
- Mechanically harvested - auto skin contact as berries crush on route to winery>> higher % herb aromas
WINERY:
- Reduce risk of oxidation & pres fruit >> refrigeration
- Comm yeast - enh esters
- Prot fer > SS, Low temps, but no banana, retain prim fr
- Block malo Cpreserve high acidi, prim fr
- Min lees (2–3 months) also SS - prim fr
- Ascorbic acid and SO2 at bottling, freshness
- Screwcap retain freshness
8
Q
Where is Auckland wine region, what is it’s climate, what is a risk of it’s climate and what is made there?
A
- Maritime, high humidity (fungal disease!)
-
3 Sub-regions
-
Waiheke Island
- specialises in red, CS / Syrah
- warmer than most, but surrounding water > low diurnal range, helps mid/late ripening var ripen fully
- undulating hills prov shelter for VY - protect from onshore wind
- f body , black fruit, oak.
- OS & prem price esp due to logisitcs
- Notable prod “Man O’War”, “Stonyridge”
-
West Auckland
- Handful of producers
- most source fruit from other regions (prop price too high)
- Not prod “Kumeu River”
-
Matakana
- range of wines - mainly sold to tourists
-
Waiheke Island
9
Q
Describe the Gisborne region, plantings, climate, main varieties and styles
A
- East coast of North Island,
- flat fertile floodplain - clay, loam silt (better Q from hillsides)
-
Mod climate, warm breeze from north, little frost risk,
- High rainfall (1000mm) - no reqmt to irrigate
- Rain+fertilse soil > canopy mgt + rootstocks to contain growth
- weather monitoring to pick harvest date - avoid dilution/rot
-
Chardonnay >50%
- cb simple, fruity, unoaked
- OR prem, OS, f body, barrel fermented, ripe stone fruit, cream, m/m+acid
-
Pinot Gris
- range dry - med-dry; either simple, fruity
- OR prem with lees stirring and old oak maturation
- also SB, Gewurztraminer, Viognier, Merlot.
10
Q
Describe the climate and wine growing environment in Hawkes Bay, which varieties are grown their and what styles are
A
- 2nd largest prod region
- moderate maritime sim to Bordeaux, 1000mm rain p.a.
-
Gravel, alluvial soils > Bordeaux inspired Merlot dom blends
- small am of CS - does not ripen in cooler years
- improved planting materials and VY mgt techniques (and clim chnge mean it has a future)
Sub Regions Gimblett Gravels and Bridge Pa
- More inland, frost cb an issue
- gravel soil absorbs heat, releases to vine overnight - helps Syrah, Merlot, CS to ripen
- Gimblett - free draining, even with hi rainfall, irrigation necessary
- Bridge Pa - more clay in topsoil- less irrigation needed
- Close to the coast mod infl of Pacific breezes cools the daytime temp
- slower ripening & fresher expression of Ch and Syrah
Bordeaux varieties/Blends
-
Merlot dominant
- simple, fruity, little oak OR
- OS, prem price Bordeaux style blends with CS, CF, concentrated, matured in French oak 12-18m
-
Syrah 75% plantings here - but still tiny
- concentrated, ripe blackberry, black pepper spice, or floral; m/m+ body; m+ acid; matured in French oak, prop new, 12-18m.
- Best are OS - prem price
-
Chardonnay
- simple, early drinking OR
- prem, with restrained grapefr, white stone fr,
noticeable struck match from reductive sulfur comp;
m/f body, m acid; prem eg are barrel fermented - close to the coast higher acid, lower alcohol; citrus fruit
- G/OS, prem price
- Sizeable plantings of SB and PG, Deep col, VG Q Malbec, prem prices: both blend and single var
- Notable producers Craggy Range; Te Mata Estate
11
Q
Where is Wairarapa,
the most important sub region ?
climate - describe
Styles of wine (2 main var)?
A
(sub region = Martinborough)
Southern Tip of North Island (3% of ha, 1% of vol ~ lo yields)
Climate
- Cool maritime climate
- Summer warm; Diurnal range large, slows ripening ~ acidity
- strong winds from Cook strait during flowering & fruit set ~ reduces yields
- Pinot berry has thicker skin - higher tannin
- SB also lower yields > collectively raises cost of prod
Soils
- free draining alluvial gravel, silt laom and loess.
- silt loam and loess > cooling infl - warm up slower than rocky soils ~ slows ripening>longer ripening season > greater concentration & complex fruit flavours
Significant producers Ata Rangi; Dry River
3 sub regions: ‘Wellington Wine country’
- Masterson
- Gladstone
- Martinborough - best known
- all prod intensely flavoured, elegant Pinot Noir and not too overly herbaceous Sauvignon Blanc
Pinot Noir
- tends to have thicker skins > more fine tannins than other regions
- range of clones, “Abel” suits Martinborough; others Dijon 667 and 777
- flowers late (helps with reduced yields)
- productive clone, large berries
- Wines: pron red cherry, black plum, spice, m+ acid, m/m+ tannin, many matured in French oak for 12-18 mths
Sauvignon Blanc
- Low yields~ higher concentration
- more restrained herbaceous/fruit than in Marlborough, similar acid.
- some prem eg use ambient yeast, part barrel ferm and ext lees cont for texture & complexity.
- prem price, VG/OS Q.
12
Q
Growing Environment and Grape Growing - Marlborough
A
- Wairau (River valley to Cloudy Bay); Southern Valleys; Awaterre
-
Climate
- cool, mod warm summers, mild winters
- High sunshine hours
- protected from weather - surr mntns
- dry - disease pressure lower than Nrth
- adeq rain BUT
- free draining Alluvial soils = irrigation nb
- underground aquifers providing water
- High level of sunshine, relatively dry growing season, allows grapes to be kept on the vines well into Autumn, leads to intense flavor
-
Harvest
- machine >flat landscapes
- research has shown
- machine harvesting promotes flavor precursors that generate passion fruit & bell pepper aromas typical of Marlborough Sav Blancs
- due to short time “on the skin” 5-10x more than hand pick
13
Q
Comment on 3 sub reg of Marlborough
A
Wairau:
- west to east edges of Marlborough along the Wairau river to the mouth of Cloudy bay (east)
- west: less moderating influence from the ocean > warmer days & cooler nights (greater diurnal range) - thus greater risk of frost
- former riverbed > Gravel, silt, sand, loam & clay that vary in composition
- high yields at the coast (more fertile & water table higher)
- the free draining soils require irrigation
- provide warmth to extend growing season~ intense aromas
- Sav Blanc most planted grape
- From passionfruit notes to grassy herbaceous notes
- Pinot Noir, Chardonnay and Pinot Gris are widely planted
Southern Valleys
- N-S running valleys, plantings on hillsides > clay soils cools the vy, and retain water
- extends the growing season
- PN thrives - in long season can accum pron aromatics, tannins and flav can ripen without risking high sugar (alc) levels
Awaterre Valley
- higher, cooler, windier (coastal wind and elevation)
- harvest later than rest of Marlborough
- Sav Blanc more herb, less trop, high acid
-
Pinot Noir
- windy weather so PN berries are smaller with thicker skins leading to more deeply coloured wines than Wairau
14
Q
Comment on Marlborough (and the differences between the S-R)
var - winemaking - styles.
A
-
Sauvignon Blanc - 70% of plantings
- most typical
- dry, high acid, intensely aromatic (herbacious/floral/tropical fruit - particularly passion fruit)
- cool ferment, cultured yeast, malo c blocked, no oak
- often a blend from different sites/sub-regions
- ranges from G/VG, inexp - mid price
- some prod experiment with ambient yeast, part barrel ferm & lees for complexity and texture
- others going for site specific expression - avoid blends across region.
- these can be VG/OS, prem price.
- most typical
-
Pinot Noir 10% of Plantings; 3 styles
- light body, juicy red fruit, early drinking
- alluvial plains of Wairau Valley
- mid price
- matured in oak, red cherry, plum; m/f body
- fruit from clay/loess of Southern Valley slopes
- VG/OS; prem price
- matured in oak, deep colour, floral/herbal + red plum fruit
- grapes from windy, cool, Awatere Valley with thick skins
- G/OS
- light body, juicy red fruit, early drinking
-
Chardonnay - range of styles
-
unoaked, m body, simple stone/citrus flavours
- G/VG, mid price
-
complex eg with int stone fruit & citurs + struck match, spice + toast from oak; dairy from malo c, and yeast from lees stirring
- usually prem price
-
unoaked, m body, simple stone/citrus flavours
-
Pinot Gris - 2 styles
- simple, semi aromatic, l body, youthful fresh fruit, dry - off-dry; SS, cool ferm ferm
- G quality, inexp - mid price
- rich, int ripe stone fruit, honeysuckle, spice, dry - off dry
- often barrel fermented or partial, sometimes ambient yeast / lees stirring / oak maturation
- …
- simple, semi aromatic, l body, youthful fresh fruit, dry - off-dry; SS, cool ferm ferm
- Others: Riesling, Gewurztraminer, Viognier
- Notable producers: Cloudy Bay; Villa Maria
15
Q
Where is Nelson wine region, what is it’s climate like and what’s made there?
A
Nelson
- North coast of South Island directly west of Marlboro
- cool maritime climate, cool sea breeze in the day, relatively warm at night
- 970mm rain pa - most in heavy storms
- means more sunchine hours
- Small scale production
-
Moutere Hills no alt - 50 - 150m
- north west of Nelson, clay/gravel & sandy loam topsoil
- undulating terrain, VY at 50-150m (not sign alt)
- soils low in nutrient but retain water, so farmers can dry-farm
- full body, and the regions highest quality wines from here
-
Waimea Plains
- former riverbed of alluvial soil,fine silt, clay, moderate fertility
- despite high rain, free draining soil needs irrigation
- lighter body, fresh fruit.
-
Sauvignon Blanc
- restrained compared to Marlborough
- gentle expression of stone & tropical fruit + herb notes
- might be barrel fermented and matured + lees stirring
- G/VG ; mid - prem price
-
Pinot Noir - Waimea Plains
- Typically fresh, red fruit, l/m body
- unoaked or short time in oak
- G/Vg ; mid price
-
Pinot Noir - Moutere Hills
- some french oak maturation adds spice
- VG / OS - prem price
- Some Chard, Pinot Gris, Riesling, Gewurztraminer
