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D3: Wines of the World > Ch. 32 – New Zealand > Flashcards

Ch. 32 – New Zealand Flashcards

1
Q

Unique style of Sauvignon Blanc in NZ

A

refreshing, strongly varietal

unoaked and dry

pronounced green fruit and tropical fruit

High acidity

Due to:

  • maritime climate
  • high proportion of sunshine hours
  • high diurnal range
  • high UV radiation
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2
Q

First vines planted, first wine made

A

Vines planted in 1819 by Samuel Marsden

First wine made in 1840 by James Busby

  • not a big succes at first
  • restrictive sales of alcohol
  • lifted in 1985
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3
Q

European immigrants starting viticulture in NZ

A

most notably Croatians

- vineyards in West Auckland and Hawke’s Bay

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4
Q

Very high standards of hygiene and usage of temperature control based on which industry?

A

Dairy industry

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5
Q

New Zealand climate and effect on wines

A

Cool Pacific moderates what could otherwide be warm area (latitude same as Rome)

Mostly maritime climate
- Central Otago - semi-continental

36°-46° south

  • Cool climate in southern island
  • moderate climate in the north island (Auckland, Gisborne)

Vineyards predominantly on eastern side of islands
- Southern Alps protect Southern Island from excessive rainfall and winds from Tasman Sea

High UV radiation - more colour and tannin

  • hole in ozone layer
  • low air pollution

Rather high rainfall

Long hours of sunshine - increasing ripening period
- over 2,000 hours

Large diurnal range - preserves acidity

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6
Q

What does separate northern and southern island?

A

Cook Strait

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7
Q

What is the effect of long sunshine hours?

A

Increasing ripening period

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8
Q

What is the effect of high UV radiation?

A

More colour and tannin in black grapes

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9
Q

What is the effect of large diurnal range

A

Preservation of acidity

Slows ripening

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10
Q

Canopy management

Why is it important in NZ

Practises and trellising

A

Important factor due to:

  • high rainfall
  • high UV levels
  • high sunshine levels
  • fertile soils

Regulating vegetative growth (shading) and reduction of yield and quality

VSP with two canes or complex systems such as Scott-Henry

  • high yields can be problematic in coolest years
  • trained high (high sunshine hours meas that vines do not need light reflection)
  • makes harvesting easier

Yields can be high

Low densities 2000-2500 vines per ha (usually 70 hl/ha)

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11
Q

Usual planting density and average yields

A

due to fertile soils and complex trellis systems

2000-2500 vines/ha

average yield 70 hl/ha

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12
Q

Common harvesting

A

Machine harvesting

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13
Q

Pests and hazards

A

High rainfall, humidity
- fungal diseases (especially Northern Island)

Very few predators - many birds
- netting, scarers

Sunburn - careful leaf positioning

Extreme weather events
- tropical cyclones

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14
Q

Irrigation

A

May be practised in some areas due to alluvial free draining soils and strong winds which increase evapotranspiration
- windbreaks of trees

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15
Q

Sustainability and organic viticulture

A

Almost all producers are part of Sustainable Winegrowing New Zealand

Growing interest in organic viticulture

  • 10%
  • especially Central Otago (favourable conditions)
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16
Q

Sauvignon Blanc winemaking

A

Pronounced style

  • low fermentation temp in neutral vessel
  • Cultured yeast to increase aromatics
  • Malo is avoided (preserve acidity and avoid dairy notes)
  • Oak ferment/maturation and extended lees contact is avoided
  • Some producers may have to chaptalize
  • Ascorbic acid (antioxidant) and SO₂ may be used (to preserve freshness)

Some producers experiment with lees, ageing, skin contact etc.
- especially on low volume premium wines

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17
Q

Winemaking for red wines

A

High volume, fresh wines

  • Mid range temperatures
  • cultured yeast and neutral vessels

Premium Pinot Noir or Syrah

  • varying proportions of whole bunch
  • cold maceration
  • maturation in French oak barriques (Cabernet)
  • maturation in large oak (Pinot)
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18
Q

Sweet wines

A

Mainly Semillon and Riesling

Noble rot for premium wines

Late harvested

Stopping ferment by SO₂, filtration

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19
Q

% of wines bottled under screwcap

and reasons

A

90%

Historical reasons

Premature oxidation

Bottle variations

TCA

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20
Q

North Island regions

A 
Greater Auckland
 - Matakana
Gisborne
Hawke's Bay
 - Gimblett Gravels 
 - Bridge Pa
Wairarapa
 - Martinborough
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21
Q

South Island regions

A 
Marlborough
 - Wairau
 - Southern Valleys
 - Awatere
Nelson
 - Moutere Hills
 - Waimea Plains
Canterbury
 - Canterbury Plains
 - North Canterbury
    - Waipara Valley, Waikari
Central Otago
 - Alexandra
 - Gibbston
 - Bannockburn
 - Cromwell, Lowburn, Pisa
 - Bendigo
 - Wanaka
Waitaki (North Otago)
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22
Q

Greater Auckland

A

Many producers have their headquarters here

Moderate maritime climate
- high humidity (fungal diseases)

3 sub regions

  • Waiheke (Cabernet, Syrah)
  • slightly warmer, low diurnal range
  • expensive land
    (producers: Man O’War, Stonyridge)
  • West Auckland - decreasing area, cellar doors
  • Matakana - wines sell mainly to tourist trade
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23
Q

Gisborne

A

Area recently decreased (fruits get higher prices)

Mainly flat fertile floodplain

  • clay, loam, silt
  • Chardonnay
  • mix of high volume and boutique producers

Moderate maritime climate

  • warming breezes from the north
  • one of first regions to harvest
  • high rainfall 1000mm (less irrigation)
  • devigorating rootstock and precise canopy management

Chardonnay
- inexpensive unoaked to outstanding full bodied barrel-fermented

Pinot Gris

  • dry to medium-dry
  • simple to premium (lees stirring and old oak ageing)

Sauvignon Blanc, Gewurztraminer, Viognier

Producers: Lindauer (sparkling) Milton Vineyards

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24
Q

Hawke’s Bay

climate and sub-regions

A

Oldest wine region of NZ

Moderate climate similar to Bordeaux

  • high sunshine hours
  • 1000mm of rain
  • gravelly alluvial soils (similar to Medoc)
  • Merlot dominant blends, Cabernet struggles

Sub regions:
Gimlett Gravels and Bridge Pa
- very warm during day, releases heat into evening
(Syrah, Merlot, Cabernet)
- Irrigation is necessary (free-draining)
- Coastal areas - moderating influence of Pacific breezes - slower ripening (Chardonnay, Syrah)

25
Hawke's Bay varieties and styles
Bordeaux varieties and blends - Merlot (dominant) - premium aged for 18-24 months in French oak - also deeply coloured, perfumed Malbec Syrah - 75% of NZ plantings are here (still small quantity) - Concentrated blackberry, black pepper, floral - medium to medium+ body and medium+ acidity - French oak (proportion new) 12-18 months Chardonnay - range of styles - restrained grapefruit and stone fruit - often struck match reductive - medium to full bodied with med acidity - barrel ferment common for premium Sauvignon Blanc, Pinot Gris
26
Producers in Hawke's Bay
Te Mata Estate and Craggy Range
27
Wairarapa sub-regions Climate Soils
Focus on premium wines - low yielding vines (3% of NZ planings 1% of volume) 3 sub-regions (known as Wellington Wine Country) - Masterton - Gladstone - Martinborough - all 3 intense elegant Pinot and perfumed but not so herbaceous Sauvignon Blanc ``` Cool maritime climate - large diurnal range - strong winds from Cook Strait - resulting in small thick skinned berries (Pinot Noir with fine-grained tannins) - risk of frost (wind machines) ``` Soils - alluvial gravel terraces with silt loam and loess - cooling influence, takes more time to warm up - longer growing season
28
Wairarapa significant producers
Ata Rangi Dry River
29
Wairarapa grape varieties and styles
Pinot Noir - premium (very good to outstanding) - medium+ acidity, red cherry, black plum, spicy - low yields - intense concentration - medium to med+ tannins - many matured in French oak for 12-18 months - range of clones (Abel from DRC late flowering and Dijon clones) Sauvignon Blanc - premium priced - restrained herbaceous and fruit notes - high acidity - sone use wild yeast, partial barrel ferment, lees
30
Marlborough climate and viti
Largest region (2/3 of all plantings) - started by Montana Wines 1973 - cheap land Maori name of the region means 'the place with the hole in the cloud' - very sunny - cool climate - moderate warm summers, mild winters - protected from rain by mountain ranges (650mm) - free draining alluvial soils - irrigation important - underground acquifers - lower disease pressure Machine harvesting common - promotes flavour of passionfruit and green bell pepper (5-10 times higher) due to short period of maceration when harvested
31
Marlboroung sub-regions
Wairau Southern Valleys Awatere
32
Wairau
sub-region of Marlborough Wairau river, Cloudy Bay at east West - less moderation from the ocean - greater diurnal range - higher frost risk - former riverbed - gravel, silt, sand, loam, clay - more fertile - higher yields - irrigation needed Tropical to herbaceous styles SB also Chardonnay Pinot Gris and Pinot Noir
33
Southern Valleys
sub-region of Marlborough number of north-south running valleys on the main plain, vineyards on the hillsides - more clay - better water retention - cooling influence of cool soil - Pinot Noir can develop higher alcohol levels
34
Awatere
sub-region of Marlborough cooler and windier due to proximity to coast and higher elevation - SB is more herbaceous and less tropical - higher levels of acidity - PN tends to have smaller berries (windy) - more colour
35
Marlboroung Sauvignon Blanc
70% of plantings Dry high acidity intense aromatics Herbaceous, floral, tropical - passionfruit - mostly inexpensive to mid priced with premium examples Many blend over the region and vineyards (alto so get desired volume) Cool ferment and cultured yeast, preventing malo no oak
36
Pinot Noir Marlborough
10% of plantings 3 styles - light bodied, juicy (alluvial Wairau) - Intese with med to full body (Southern Valleys, clay) - Oaky, deep coloured (Awatere - windy thick berries) floral herbal character
37
Grape varieties in Marlborough
``` Sauvignon Blanc Pinot Noir Chardonnay Pinot Gris Riesling Gewurztraminer Viognier ```
38
Marlborough producers
Villa Maria Cloudy Bay
39
Nelson
Not so protected by mountains - cool, wet winds from west - average of 970mm rain in heavy sudden storms - cool maritime climate - cool sea breezes during day and relatively warm at night Focus on small scale production 2 sub-regions Moutere Hills - clay-based gravel with sandy loam topsoil - only 50-150m altitude (no hills) - low nutrients, good water-holding capacity - dry farming - fuller bodied, concentrated wines - High quality recognition Waimea Plains - former riverbed of alluvial soils, silt, clay loam, moderate fertility - free draining - irrigation required - lighter body, fresh fruit
40
Which region can dry farm?
Moutere Hills in Nelson
41
Grapes and wine styles in Nelson
Sauvignon blanc - more restrained compared to Marlborough - gentle stone and tropical fruit, herbal nuances - may get barrel ferment, maturation and lees stirring Pinot Noir - Waimea usually fresh - Moutere Hills - ripe tannins, full body, expressive fruit - tend to have french oak maturation Chardonnay, Pinot Gris, Riesling, Gewurztraminer
42
Nelson Producer
Neudorf
43
Canterbury
Flat open plain facing Pacific Ocean 2 sub-regions - Canterbury Plains (few plantings) - North Canterbury - Waipara Valley - Waikari North Canterbury - cool climate, sheltered from cool weather by Southern Alps - high number of sunshine hours - frost can be issue - hot dry winds from north-west (strong enought to damage vines) - Rain shadow of Southern Alps (650mm) - high evapotranspiration rates - irrigation needed - low fungus pressure Waipara Valley - slightly warmer, some areas with sand and some limestone Waikari - clay-limestone - Pinot Noir with very strong reputation - Bell Hill, Pegasus Bay
44
Canterbury Producers
Bell Hill Pegasus Bay
45
Canterbury grapes and styles
Pinot Noir - from delicate to full bodied - high acidity - pronounced fruit Riesling - particularly Waipara Valley - expressive, ripely fruited, high acidity - dry to sweet Sauvignon Blanc - range of styles - a lot of experimentation Pinot Gris, Chardonnay
46
Central Otago climate and soils
Surrounded by Southern Alps - semi-continental climate - very dry (360mm) - irrigation needed - low disease pressure - ideal for organic - long day light hours, high UV, no problem with ripening even so far in south - vineyards above 300m - high diurnal range - cold nights - frost risk - sunburn issues - canopy management Soils - gravel to clay - low in organic matter (compost and cover crops)
47
Sub-regions of Central Otago
``` Alexandra Gibbston Bannockburn Cromwell, Pisa, Lowburn Bendigo Wanaka ```
48
Alexandra
Sub-region of Central Otago Furthest south but regularly hottest summers - cool nights moderate it - high diurnal range - fresh fruit and medium + acidity
49
Gibbston
Sub-region of Central Otago Highest and coolest (320-420m) - fresh flavours with high acidity - site selection is important to reduce risk of autumn frost
50
Bannockburn
Sub-region of Central Otago Southern banks of Kawarau river - intensively planten - one of warmest and driest - ripe concentrated
51
Cromwell, Pisa, Lowburn
Sub-regions of Central Otago warm climate similar to Bannockburn and Bendigo
52
Bendigo
Sub-region of Central Otago Warmest region - hot enough to ripen Syrah - north-facing terraces - semi-arid, poor stony soils - low yields of concentrated wines
53
Wanaka
Sub-region of Central Otago Lake Wanaka moderating temperatures 290-320m
54
Central Otago grapes and styles
Pinot Noir - 70% (1/4 of NZ production) - good to outstanding, always premium priced - high UV, warm summers, cold nights - deep colour, full body, good level of acidity, ripe tannins, intense red plum and black berry - ageing in oak common - experimentation with whole cluster Pinot Gris Riesling
55
Central Otago producers
Felton Road Rippon
56
Waitaki (North Otago)
Young region In rain shadow of Southern Alps - breezes from ocean - significant frost risk Limestone- rather unusual in NZ - Pinot Noir, Pinot Gris, Chardonnay, Gewurztraminer Producer: Ostler
57
Wine law and regulations
No strict appellation laws Free to plant whatever they like wherever they wish and experiment with winemaking Geographical Indication Act 2017 - registeres regional place names for NZ to ensure the names are protected overseas - 18 names registered - also allows overseas GIs to be registered in NZ Appellation Marlborough Wine - protecting region's reputation as production volumes and export volumes continue to grow - must be made entirely from grapes from Marlborough to agreed max. yields, certified sustainable and bottled in New Zealand - Sauvignon Blanc only
58
Appellation Marlborough Wine aims and requirements
Aim; - protecting region's reputation as production volumes and export volumes continue to grow Requirements - must be made entirely from grapes from Marlborough - agreed max. yields - certified sustainable - bottled in New Zealand - Sauvignon Blanc only
59
New Zealand wine business
Low domestic consumption Export is very important and growing - USA, UK, Australia - 1% of world's wine volume but 7th largest exporter by value (10th in volume) - Sauvignon Blanc 86% of export Rapid increase of production (400% 2000-2018) - including bulk shipping (1/3 of volume) Reputation for high quality wines - above average prices - sustainable viti commitement (98% of producers) - 10% of organic vineyards and growing - promoting natural beauty of NZ Big brands are not prevalent in NZ Promotional body - New Zealand Wine

D3: Wines of the World (30 decks)

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