Ch. 32 – New Zealand Flashcards
New Zealand climate and effect on wines
Cool Pacific moderates what could otherwise be a warm area (Marlborough at same latitude as Rome)
Mostly maritime climate
- cool climate in southern island
- moderate climate in the north island
Vineyards predominantly on eastern side
- Southern Alps protect Southern Island from excessive rainfall and winds from Tasman Sea
- most regions still get plenty of rainfall
High UV radiation
- hole in ozone layer and low air pollution
- more colour and tannin
Long hours of sunshine
Large diurnal range
- especially on South Island
- preserves acidity
Canopy management
Why is it important in NZ
Practices and trellising
Important factor due to:
- high rainfall
- high UV levels
- high sunshine levels
- fertile soils
Regulating vegetative growth to reduce shading
Double Guyot with VSP, or Scott Henry for high-volume production
- high yields can be problematic in coolest years
- trained high
- do not need reflected solar energy
- makes harvesting easier
Yields can be high
- low planting density 2000-2500 vines / ha
- average of ~70 hl/ha
- machine harvesting common, since many are flat
Pests and hazards in New Zealand
High rainfall, humidity
- fungal diseases
- especially on the warmer North Island
Very few predators = many birds
- netting, scarers
Sunburn - careful leaf positioning
Extreme weather events
- tropical cyclones
Irrigation in New Zealand
May be practiced in some areas due to free-draining alluvial soils and strong winds that increase evapotranspiration
- windbreaks of trees, but this can attract birds
Sustainability and organic viticulture in New Zealand
Almost all producers are part of Sustainable Winegrowing New Zealand
- focused on ESE parameters
Growing interest in organic viticulture
- not many certified
- especially Central Otago (favorable conditions)
Sauvignon Blanc winemaking in New Zealand
In the vineyard:
- High UV light
- High diurnal range ensures long growing season
- Canopy management to get range of aromas desired
- tropical on the sunny side
- herbaceous on the shadier side
- Early picking for more herbaceous aromas
- Mechanical harvesting leads to a short period of skin contact
In the winery:
- Refrigerate fruit to reduce oxidation
- Low fermentation temp in neutral vessel
- Cultured yeast to increase aromatics
- Malo is avoided
- Oak and extended lees contact are avoided
- Some producers may have to chaptalize
- Ascorbic acid (antioxidant) and SO₂ may be used (to preserve freshness)
Some producers experiment with ambient yeast, lees, oak aging, skin contact, malo, etc.
- especially on low volume premium wines
Winemaking for red wines in New Zealand
High volume, fresh wines
- Mid range temperatures
- cultured yeast
- 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)
Sweet wines in New Zealand
Mainly Semillon and Riesling
- noble rot for premium wines
- late harvesting also common
- stopping fermentation by SO₂ and filtration
% of wines bottled under screwcap in New Zealand
and reasons
90%
To prevent:
- TCA
- premature oxidation
- bottle variations
North Island regions
Greater Auckland
- Waiheke Island
- West Auckland
- Matakana
Gisborne
Hawke’s Bay
- Gimblett Gravels
- Bridge Pa
Wairarapa
- Martinborough
South Island regions
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)
Greater Auckland
Many producers have their headquarters here
Moderate maritime climate
- high humidity (fungal diseases)
Waiheke Island
- slightly warmer
- low diurnal range due to moderating impact
- Cabernet, Syrah
- expensive land + shipping to mainland = premium
West Auckland
- decreasing due to land prices and urbanization
- some cellar doors that source fruit from elsewhere
Matakana
- wines sell mainly to tourist trade
Gisborne
Plantings have recently decreased
- fruit gets higher prices
Mainly flat fertile floodplain
- mix of high volume and boutique producers
- higher-quality from hillsides with poorer soil
Moderate maritime climate
- warming breezes
- one of first regions to harvest
- high rainfall (less irrigation)
- devigorating rootstock and precise canopy management
Chardonnay dominates
- inexpensive unoaked to outstanding full bodied barrel-fermented
Pinot Gris
- dry to medium-dry
Hawke’s Bay
climate and sub-regions
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 except in warmer years
Gimblett Gravels and Bridge Pa
- inland
- warm during day
- gravel releases heat into evening
- ripen Syrah, Merlot, Cabernet
- Irrigation needed in Gimblett due to free-draining soil
- Bridge Pa has deeper topsoil that retains water
Fresh Chardonnay and Syrah closer to the coast
Hawke’s Bay varieties and styles
Bordeaux varieties and blends
- Merlot dominant, with Cabernet and Cab Franc
- premium aged for 18-24 months in French oak
- also deeply coloured, perfumed Malbec
Syrah
- 75% of NZ plantings are here (still small quantity)
- Black pepper, floral notes
- 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
Wairarapa
sub-region
Climate
Soils
Business
Focus on premium wines
- low yielding vines (3% of NZ plantings, 1% of volume)
- wine tourism important (close to Wellington)
Martinborough
- intense elegant Pinot and perfumed but less herbaceous Sauvignon Blanc
Cool maritime climate
- warm summer days
- large diurnal range
- strong winds from Cook Strait
- wind reduces yields
- resulting in small thick skinned berries
(Pinot Noir with higher tannins than elsewhere in NZ)
Soils
- loam and loess are a cooling influence, since they take more time to warm up
- extends growing season
