Ch.21 – New Zealand

Question 1

One card on New Zealand Sparkling

Answer 1

• Cool climate and plentiful Chardonnay and Pinot Noir give NZ huge potential for quality sparkling
• However the success of its still wines, esp Sauvignon Blanc means sparkling only 0.5% of exports in 2017
• Trad method dominate mid-premium sector
  
  • med intensity yellow apple and lemon fruit with lightly toasty autolytic notes and high acidity
  • good to very good, some outstanding
  • typically Brut

Question 2

Where are grapes for NZ sparkling grown?

Answer 2

• Sourced from both islands, but cooler climes of South Island better suited to elegant and crisp
• Marlborough (2/3 NZ’s vineyards) highest production
• Central Otago ambitious Pinot Noir producers
• North Island’s Gisbourne large volume brands with fuller body, lower acidity and less finesse

Question 3

Advantages of Marlborough as growing area for NZ sparkling

Answer 3

• Low risk of late frost or hailstorms
• Prevalent N-W wind dries out moisture quickly after rain, reducing fungal risk
• Adequate rainfall, but need irrigation
  
  • free draining alluvial soil
  • strong N-W wind = high land/vine transpiration
• But good access to clean water from constant underground water table
• Harvest 2 weeks before still wines avoiding Autumn rains and tail end of tropical cyclones
• Grapes picked pot alcohol 10-11%

Question 4

Sparkling wine-making in New Zealand

Answer 4

• Most Chardonnay, Pinot Noir blend
• best traditional method, but biggest producers also transfer method. Cheap wines are carbonated
• Larger producers own vineyards and brought in grapes (long contracts with other growers)
• Quality producers hand-pick, whole bunch press, cultured yeast in stainless steel for purity of fruit,
• Usually malo to reduce acidity and avoid risk of happening in bottle. Some block it to preserve acidity.
• Trad & transfer us 18mths on lees (some longer)
• Some use reserve wines in NV some don’t.

Question 5

What challenges do smaller sparkling wine-makers have in New Zealand?

Answer 5

• Use own fruit, but don’t have equipment, so send blended wine to contract winemaker for addition of tirage.
• Bottled wine returned for second fermentation and ageing.
• Sent away again for disgorgement and dosage.

Question 6

Dosage levels in NZ sparkling

Answer 6

• Brut vary from 6g/l to 12g/l, though zero dosage made
• eg pioneering No 1 Family Estate founded by champagne family Daniel Le Brun
  
  • cheapest min 18 mths lees, final sweetness 9g/L
  • finest cuvées much longer lees, lower/zero dosage
    *

Question 7

Non champagne grapes making sparkling wines in New Zealand

Answer 7

• Following record 2008 harvest, oversupply led to carbonated method of sparkling Sauvignon Blanc
• Less than 60,000 litres exported globally in 2017
• This style is med(+) intensity primary green capsicum and passion fruit notes, no autolytic character, high acidty, med(-) length.
• Some carbonated Pinot Gris sold in domestic market, rarely exported.

Question 8

Wine Law and Business in New Zealand Sparkling

Answer 8

• Sparkling is a small proportion of NZ’s wine production and 0.5% of NZ’s exports.
• Producers incl large cos like Oyster Bay, who also make high volume still wines.
• Also specialist firms (eg No 1 Family Estate) who make both their own wines and carry out specialist second fermentation phase of considerable amounts for other wineries.