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
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
Sauvignon Blanc
- premium priced
- restrained herbaceous and fruit notes
- high acidity
- some use wild yeast, partial barrel ferment, lees
Marlborough
climate and viti
Largest region (2/3 of all plantings)
Maori name of the region means ‘the place with the hole in the cloud’
- very sunny
- cool climate
- warm summers, mild winters
- protected from rain by mountain ranges
- annual rainfall moderate, but growing season is dry
- free draining alluvial soils
- irrigation important
- underground acquifers
- long, dry growing season
- lower disease pressure
- promotes aromatics
Machine harvesting common
- flat landscape
- promotes flavour of passionfruit and green bell pepper due to short period of maceration when harvested
Wairau
sub-region of Marlborough
runs along Wairau river, opening to Cloudy Bay in the east
West
- less moderation from ocean
- greater diurnal range
- higher frost risk
Wairau Valley is a former riverbed
- gravel, silt, sand, loam, clay
- more fertile near the coast = higher yields
- free-draining
- irrigation needed
Tropical to herbaceous styles SB
also Chardonnay Pinot Gris and Pinot Noir
Southern Valleys
sub-region of Marlborough
number of north-south valleys south of Wairau
Vineyards on the hillsides
- more clay
- better water retention
- cooling influence from cool soil
- harvest up to two weeks later than Wairau
- Pinot Noir thrives here, due to longer season
Awatere
sub-region of Marlborough
cooler and windier due to proximity to coast and higher elevation
- latest harvest
- SB is more herbaceous and less tropical
- higher levels of acidity
- Pinot tends to have smaller berries with thicker skins, due to winds (more color)
Marlborough Sauvignon Blanc
70% of plantings
Dry, high acidity, intense aromatics
Herbaceous, floral, tropical
- passionfruit
- mostly inexpensive to mid priced with premium examples
Many blend across the region or vineyards
- for desired range of aromas
- or to get desired volume
Cool ferment and cultured yeast, preventing malo, no oak
Experimentation with skin contact, lees, barrel fermentation
Pinot Noir Marlborough
10% of plantings
- becoming more popular
3 styles
- light-bodied, juicy (Wairau plains)
- Intense, oaky, with med to full body (Southern Valleys)
- Oaky, deep colored, floral, herbal character (Awatere)
Other varieties in Marlborough
Chardonnay
- fresh, med-bodied, unoaked
- outstanding examples with intense stone fruit and citrus, struck match, spice from oak
Pinot Gris
- lighter-bodied with fresh fruit
- full-bodied with riper fruit and barrel maturation
