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WSET® Level 4 D3 Wines of the World > D3 - New Zealand > Flashcards

D3 - New Zealand Flashcards

Examines the regions, grapes, methods of production, and styles of New Zealand.

1
Q

What is the range of latitudes in New Zealand?

A

36°–46°S

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2
Q

What geographic feature is New Zealand’s most influential climate moderator?

A

Pacific Ocean.

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3
Q

Which region in New Zealand is fully protected from Pacific Ocean influence?

A

Central Otago.

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4
Q
  • What is the climate of Central Otago?
  • What is the general climate for the rest of New Zealand?
A
  • Central Otago: semi-continental climate
  • Rest of NZ: mostly maritime but it varies – northern areas of North Island have more moderate climate while South Island will be cool.
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5
Q

What is the mountain range that runs down the South Island?

A

Southern Alps.

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6
Q

What effects do the Southern Alps have on viticulture on the South Island?

A
  • Mitigate rainfall;
  • Protect vineyards from the prevailing winds that blow in from the Tasman Sea.
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7
Q

What are five environmental factors that allow New Zealand to successfully grow grapes?

A
  1. High UV radiation;
  2. Long hours of sunlight;
  3. Large diurnal range;
  4. Relatively fertile soils;
  5. Adequate rainfall.
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8
Q

What do high UV levels do for red grape varieties?

A

Enhance the development of colors and tannins.

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9
Q

Why are extended daylight hours important for grape growing on the South Island?

A

Long daylight hours increase the ripening period, making grape growing possible in sites where it would otherwise be too cool.

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10
Q

Why is the diurnal range important to wine regions on the South Island?

A

It helps preserve acidity in the grapes.

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11
Q

Select the correct answer.

Many of the wine regions in New Zealand see how much rainfall?

  1. Not enough – everything is irrigated
  2. Adequate to sufficiently high
  3. Rainfall is excessive and rot is consistently a huge problem
A
  1. Adequate to sufficiently high
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12
Q

How are vines generally trained and trellised in New Zealand?

Why?

A

VSP and two canes with the fruit zone relatively high because:

  • Higher fruit zone makes hand harvesting easier;
  • Vines don’t need reflected solar energy in order to ripen.
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13
Q

Why is overall yield in New Zealand quite high (~92hL/ha) despite low planting density (2,000–2,500 vines/ha)?

A
  • Sufficient rainfall;
  • Plentiful sunshine;
  • High nutrient levels in the soils.
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14
Q

What does New Zealand’s adequate-to-sufficiently high rainfall mean for disease pressure?

A

Increases it – fungal disease can be a problem, particularly on the North Island.

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15
Q

What has led to New Zealand producers to put netting over their vines to protect the fruit*?

*Which adds cost

A

Birds

  • Birds in NZ have few predators, so many different bird species thrive;
  • They can cause serious damage in vineyards – not only eating grapes but also damaging grape bunches which invites bacterial and fungal diseases to infect the fruit.
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16
Q

Why are leaf positioning and canopy management crucial to grape growing in New Zealand?

A

Leaf positioning provides shade for grape bunches, mitigating sunburn which is a real concern given the high UV levels;

Canopy management is critical for shade and keeping fungal disease pressure low.

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17
Q

Why is irrigation practiced in some areas of New Zealand when the regions generally see adequate rainfall?

A

Some alluvial soils are very free-draining and some areas have such strong winds (increasing evapotranspiration) that vines would shut down if they weren’t irrigated.

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18
Q

What are the potential side effects of tropical cyclones on New Zealand’s viticulture?

A
  1. Rain and bad weather during flowering, fruit set, and harvest;
  2. Can reduce yields;
  3. Can have a negative impact on grape quality.
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19
Q

Sauvignon Blanc is planted to ___% of New Zealand’s vineyard area.

A

62%

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20
Q

What is the upside of having no GI-specific winemaking regulations in New Zealand?

A

Experimentation with different winemaking techniques to create new styles is common.

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21
Q

Name 2 environmental factors and 3 vineyard management choices that help New Zealand Sauvignon Blanc taste the way that it does.

A
  1. Lots of intense sunlight, adequate rainfall or irrigation, careful canopy management;
  2. Long growing season thanks to diurnal range = aroma intensity and high acidity;
  3. Training and trellising, cluster placement (facing the sun = fully ripe grapes; shaded grapes = more herbaceous);
  4. Earlier picking to preserve acidity and herbaceous character;
  5. Mechanically harvested fruit allows skin contact via crushed berries leading to higher levels of herbaceous aromas.
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22
Q

What 6 winery factors help New Zealand Sauvignon Blanc taste the way that it does?

A
  1. Preserve primary fruit characters via protective winemaking;
  2. Selected yeasts to promote aromatic intensity;
  3. Low fermentation temp in stainless steel vessels to retain primary fruit aromas;
  4. No MLC – preserves high acidity and primary fruits;
  5. Minimal lees aging (2–3 mos) in stainless steel to retain primary fruit aromas;
  6. Use of ascorbic acid and SO2 at bottling + bottling under screwcap to retain freshness.
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23
Q

Some small-volume and premium New Zealand wines are increasingly being made using:

A
  • Skin contact for white grapes – up to two months to add texture and aroma;
  • Lees stirring;
  • Partial or full malo;
  • Using high level of solids in fermentation;
  • Ambient yeast strains;
  • Barrel fermentation and/or oak aging.
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24
Q

High-volume, fresh and fruity red wines are generally made in New Zealand using what techniques?

A
  • Mid-range fermentation temps;
  • Cultured yeasts;
  • Neutral vessels.
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25
Q

Premium red wines in New Zealand see what kinds of winemaking methods?

A
  • Whole bunches in fermentations;
  • Cold maceration to extract more color and aromas;
  • French oak barrique maturation.
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26
Q

Why are screwcaps so prevalent in New Zealand?

A
  • TCA in corks used to be really high;
  • To avoid premox.

90% of wine production in NZ is sealed under screwcap.

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27
Q

What 4 regions on New Zealand’s North Island do you need to know for the exam?

A
  1. Greater Auckland (and its subregions: Waiheke Island, West Auckland and Matakana – moderate maritime climate w/ high humidity)
  2. Gisborne;
  3. Hawke’s Bay (and its subregions: Gimblett Gravels and Bridge Pa; relatively warm);
  4. Wairarapa (and its subregions: Masterton, Gladstone, and Martinborough).
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28
Q

What grape varieties does Waiheke Island specialize in?

Why these varietals?

A

Cabernet Sauvignon and Syrah

  • Waiheke Island is slightly warmer than most of Auckland; surrounding water leads to a lower diurnal range, helping mid- to late-ripening black varieties to ripen fully;
  • Undulating landscape allows producers to find sheltered positions for their vineyards to protect their vines from the onshore winds.
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29
Q

Name two important Waiheke Island producers.

A
  • Man O’ War;
  • Stonyridge.
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30
Q

Gisborne

  1. What is the climate?
  2. Which grape makes up more than 50% of the plantings?
  3. What are the soils for the majority of vineyards?
  4. What are the soils for quality vineyards?
A
  1. Moderate maritime climate;
  2. Chardonnay;
  3. Majority: flat, fertile floodplain of clay, loam and silt;
  4. Quality: poorer soils.
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31
Q

What is the precipitation like in Gisborne?

What issues arise with that?

A

Precipitation is high (1000mm)

  • This + fertile soils + lots of sunshine = vigor, therefore precise canopy management is important;
  • Also must monitor weather forecasts to pick at the right time to avoid dilution or rot.
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32
Q

What are the styles of Chardonnay like from Gisborne?

A

Range from inexpensive examples, made in a simple, fruity, unoaked style to premium, outstanding quality, full- bodied, barrel-fermented styles with ripe stone fruit, creamy flavors and medium to medium+ acidity.

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33
Q

What are the sweetness levels and styles of Pinot Gris from Gisborne?

Pinot Gris is Gisborne’s 2nd most planted grape.

A
  • Sweetness levels range from dry to medium-dry;
  • Some are simple, inexpensive, fruity wines;
  • Some are good quality wines that attract a premium price, having often benefitted from lees stirring and old oak maturation.
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34
Q

Hawke’s Bay

  1. What is the climate?
  2. What is the rainfall?
  3. What are the soils?
  4. What are the dominant grapes grown here?
A
  1. Moderate maritime climate;
  2. High (1000mm)
  3. Gravelly alluvial;
  4. Merlot, Syrah, Chardonnay.

Hawke’s Bay also sees 2,180 sunshine hours.

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35
Q

Gimblett Gravels and Bridge Pa, Hawke’s Bay’s two best known subregions, are inland.

Does this mean they have more or less of the ocean’s moderating influence?

And what does that mean for these areas?

A

Less – which means there’s greater frost risk but have warmer days than vineyards closer to the coast.

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36
Q
  • Gimblett Gravels and Bridge Pa share this same base soil, but their top soils differ.
  • What are the top soils for each, and what are the characteristics of those soils?
A
  • Base soil: alluvial terraces with gravelly soils.
  • Top soils:
    • Gimblett Gravels: stony – free-draining (needs irrigation), releases heat overnight so Cab Sauv can be grown here;
    • Bridge Pa: sandy and clay loam – good water retention.
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37
Q

Why are coastal Hawke’s Bay Chardonnays and Syrahs fresher in style than those from inland Gimblett Gravels or Bridge Pa?

A

Pacific influence greater on the coast with cool daytime temperatures which lead to slower ripening.

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38
Q

Gimblett Gravels and Bridge Pa both have what kind of soils?

A

Free-draining, alluvial terraces with gravelly soils.

Even with high annual rainfall levels, irrigation is necessary.

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39
Q

Hawke’s Bay reds are predominantly _____-dominant blends.

A

Merlot-dominant blends.

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40
Q

Name two significant producers of Hawke’s Bay.

A
  • Craggy Range;
  • Te Mata.
41
Q

77% of total Syrah plantings in New Zealand are found in which region?

A

Hawke’s Bay.

42
Q

What are the 2 general styles of Chardonnay made in Hawke’s Bay?

A
  1. Early drinking wines;
  2. Premium wines with grapefruit and white stone fruit aromas, typically medium to full bodied with medium acidity – barrel fermentation is common, adding vanilla and spice notes.

Chardonnay grown by the coast tends to be higher in acidity with lower alcohol and a citrus fruit character.

43
Q

What are the 2 main styles of Merlot being made in Hawke’s Bay?

A
  1. Simple, fruity, inexpensive wines are made with little oak influence;
  2. Outstanding, premium-priced Bordeaux-styled blends with Cabernet Sauvignon and Cabernet Franc which are more concentrated and usually matured in French oak barrels for 12–18 months.
44
Q

Describe a typical Hawke’s Bay Syrah.

A
  • Concentrated ripe blackberry aromas;
  • Black pepper spice;
  • Floral character;
  • Medium to medium+ body;
  • Medium+ acidity;
  • Typically matured in French oak with a proportion of new barrels for 12–18 months;
  • The best examples are of outstanding quality and premium priced.
45
Q

What is the most southerly region of New Zealand’s North Island?

A

Wairarapa.

It accounts for 2.5% of the total area under vine in New Zealand, but only 1% of overall volume, which indicates low yielding vines.

46
Q

What are the 3 subregions of “Wellington Wine Country” in Wairarapa?

A
  1. Masterton;
  2. Gladstone;
  3. Martinborough.
47
Q

Martinborough

  1. What is the climate?
  2. Is the diurnal range large or small?
A
  1. Cool maritime climate;
  2. Large diurnal range, which slows ripening and helps retain acidity.
48
Q

Why are low yields a common issue in Martinborough?

A

Strong winds from Cook Strait disrupt flowering and fruit set.

49
Q

How and why is the style of Pinot Noir different in Martinborough from other areas in New Zealand?

A

They have higher levels of fine-grained tannins than other New Zealand PNs because the grapes tend to be small with thick skins;

Thick skins are somewhat attributed to the cooling influence of the soils here (silt loam and loess – they take more time to warm up than rocky soils which slows ripening and elongates the growing season allowing for more concentrated and complex fruit flavors.

50
Q

What is the most dominant soil type in Wairarapa?

A

Free-draining alluvial gravel terraces with silt loam and loess

  • silt loam and loess are considered a cooling influence as they take more time to warm up than rocky soils;
  • this slows ripening, which lengthens the growing season and allows more concentrated and complex fruit flavors.
51
Q

Name two significant producers in Martinborough.

A
  • Ata Rangi;
  • Dry River.
52
Q

Why is the Abel clone of Pinot Noir well suited to Martinborough’s climate?

A
  • Flowers late so it misses some of the worst weather that could reduce yields;
  • It’s a productive clone with large berries but Martinborough’s strong winds naturally help to restrict its yields.
53
Q

Describe a typical Martinborough Pinot Noir.

A
  • Medium+ acidity;
  • Red cherry and black plum fruit flavors, often with spicy notes;
  • Medium to medium+ tannins and intense concentration of fruit due to low yields.
54
Q

Marlborough has more than ___% of all hectares planted in New Zealand.

A

70%

55
Q

Marlborough

  1. What is its climate?
  2. How much sunshine does it get per year?
  3. What is its annual precipitation?
  4. What are its soils?
A
  1. Cool climate with moderately warm, dry summers and mild winters;
  2. Lots of sunshine – 2410 hours;
  3. 650mm;
  4. Free-draining alluvial soils (irrigation important here).
56
Q

Why is fruit from Marlborough so intensely flavored?

A

High levels of sunshine + relatively dry growing season allows the grapes to be kept on the vine into the autumn.

57
Q

What helps encourage the passionfruit and green bell pepper aromas of Marlborough Sauvignon Blanc?

A

Machine harvesting – the short period of maceration on the skins that happens as the grapes are being picked and transported.

Research has shown that machine harvesting promotes the flavor precursors that generate the passionfruit and green bell pepper aromas.

58
Q

What are the three subzones of Marlborough?

A
  1. Wairau (largest);
  2. Southern Valleys;
  3. Awatere.
59
Q

How does the climate differ in the western portion of Wairau compared to the east?

A

It has less moderating influence from the ocean, so days are warmer and nights are cooler (greater diurnal range) – but also at greater risk of frost.

60
Q

Wairau’s soils are generally pretty fertile, meaning what for yields?

A

Higher yields, especially for sites nearer the coast due to a higher water table.

61
Q
  • Soils in Marlborough’s Southern Valleys have more ____, which helps retain ____ and has a ____ influence.
  • All this means what for ripening?
A
  • Clay; Water; Cooling;
  • Slows ripening/extends growing season which helps grapes develop pronounced aromatics, and tannins and flavors.
62
Q

Due to its proximity to the coast and higher elevation, Awatere is _____ and _____ than Wairau and Southern Valleys.

A

Cooler and windier.

63
Q

Where is harvest latest in Marlborough?

A

Awatere (because it’s cooler and windier).

64
Q

Describe how SBs and PNs from Awatere are different from those from Wairau.

A
  • Awatere SB: less tropical, more herbaceous, higher acidity;
  • Awatere PN: smaller berries, thicker skins, more deeply colored.
65
Q

Over ___% of all plantings in Marlborough are Sauvignon Blanc.

A

80%

66
Q

Why would a producer in Marlborough blend Sauvignon Blancs from the different subzones?

A
  • To achieve desired style and aromas;
  • To produce higher volume.
67
Q

Describe how Pinot Noir differs from each of Marlborough’s subzones.

A
  • Wairau’s alluvial plains: light-bodied, juicy red-fruited style, suitable for early drinking; mid-priced;
  • Southern Valleys (clay and loess slopes): more intense fruit aromas and flavors (red cherry and plum) and a medium to full body, usually matured in oak, premium priced, very good to outstanding in quality;
  • Awatere (windy, cool): thicker skins → deeper color but can also have a floral and herbal character in addition to red plum fruit; typically matured in oak, good to outstanding quality.
68
Q

Describe the 2 most common styles of Chardonnay from Marlborough.

A
  1. Unoaked, medium-bodied style with simple stone fruit and citrus fruit flavors that are good to very good quality and mid-priced;
  2. Complex examples with intense stone fruit, citrus aromas and spicy oak notes, subtle dairy aromas, and yeast notes that are outstanding in quality and premium in price.
69
Q

What are the two main styles of Pinot Gris produced in Marlborough?

A

Lighter-bodied w/fresh fruits and Full-bodied with riper fruits (and sometimes barrel maturation).

  • both range from crisp semi-aromatic, easy drinking mid-priced styles to wines with intense, ripe stone fruit with honeysuckle and spicy notes;
  • simpler/less intense examples can range from dry to off-dry + tend to be fermented in stainless steel tanks at cool fermentation temps with a little lees contact (good quality and mid-priced);
  • richer, more intense wines range from dry to off-dry and tend to show ripe stone fruit, honeysuckle and spicy notes.

A range of techniques are being experimented including partial barrel fermentation, ambient yeasts, lees stirring, and oak maturation.

70
Q

Nelson

  1. What is its climate?
  2. Does it get more or less rainfall than Marlborough?
A
  1. Cool maritime climate
  2. More rain (970mm vs. Marlborough’s 650)
71
Q

What are the two subregions of Nelson?

A
  1. Moutere Hills;
  2. Waimea Plains.
72
Q

What are the soils of Moutere Hills and Waimea Plains?

A
  • Moutere Hills – clay-based gravel soils with sandy loam topsoil, low in nutrients, on an undulating landscape (not hilly, so elevation not a cooling factor);
  • Waimea Plains – former riverbed w/ alluvial soils with fine silt and clay loams of moderate fertility.
73
Q

Between Moutere Hills and Waimea Plains, which one produces wines that are fuller bodied and more concentrated? Which one produces wines that are lighter and fresher in style?

A
  • Fuller bodied/more concentrated: Moutere Hills;
  • Lighter/fresher fruit: Waimea Plains.
74
Q

What are the two principal subregions of Canterbury?

A
  1. North Canterbury;
  2. Canterbury Plains.
75
Q

North Canterbury has a ____ climate.

A

Cool

Though hot, dry northwest winds can be a warming influence.

76
Q

Canterbury lies directly in the rain shadow of the Southern Alps, leading to a relatively low annual rainfall of ____mm.

A

650mm

77
Q

Canterbury is at roughly 43°S, so it’s quite cool.

What allows it to grow grapes successfully?

A
  • Southern Alps protect it from cooler weather (rain shadow);
  • High number of sunshine hours → warm daytime summer temperatures (cool nights, so large diurnal shift);
  • Hot, dry northwest winds (some strong enough to warrant windbreaks but risk of fungal disease low).
78
Q

With Canterbury being in a rainshadow, having relatively low rainfall, plus the hot, dry, northwesterly wind, what issue is commonly seen in the vineyard and how do vignerons combat it?

A
  • High rates of evapotranspiration;
  • Combat it with irrigation.
79
Q

What are the two subregions of North Canterbury?

A
  1. Waipara Valley;
  2. Waikari.
80
Q

What are the 2 soil types found in Waipara Valley?

A
  1. Gravelly sandy loam on flat valley floor (tend to make lighter bodied and less intense wines);
  2. Clay-loam with varying proportions of limestone on north and northwest facing slopes (wines tend to be fuller bodied and more intense).
81
Q

Between Waipara Valley and Waikari, which one is warmer?

Why?

A

Waipara Valley – the Teviotdale Hills shelter it from cold easterly winds.

82
Q

Waikari, in the hills just inland from those of the Waipara Valley, has what kind of soils?

A

Clay-limestone soils.

83
Q

Which one is correct?

Central Otago is:

a. Very dry, averaging of 360mm of rainfall annually, with low disease pressure
b. Receives adequate rainfall of 700mm per year
c. Very wet, averaging >1200mm of rainfall annually, with high disease pressure

A

a. Very dry, averaging of 360mm of rainfall annually, with low disease pressure

84
Q

Give 5 environmental factors that allow Central Otago to have no problem ripening grapes.

A
  1. Summers are warm + dry;
  2. Southerly latitude = long daylight hours;
  3. High UV levels;
  4. Most vineyards are above 300m asl → high diurnal range (helps to preserve acidity and delicate fruit and floral aromas);
  5. Protected from maritime influences coming from the west.
85
Q

What are the six subregions of Central Otago from north to (mostly) south?

A
  1. Wanaka;
  2. Bendigo;
  3. Cromwell;
  4. Gibbston;
  5. Bannockburn;
  6. Alexandra.
86
Q

With Otago’s high level of UV radiation and hot summer days, what does that mean for canopy management?

A

They must be carefully managed, with grapes shaded on the west-facing side to protect against sunburn caused by the hot afternoon sun.

87
Q
  • What is the parent rock (base soil) in Central Otago?
  • What are some of the top soils?
A
  • Schist;
  • Top soils vary from gravel to clay.
88
Q

Which Central Otago subregion is the smallest and most northerly?

What is its elevation, and what natural feature does it have?

A

Wanaka

  • 290 to 320m asl;
  • Lake Wanaka, which moderates temperature extremes.
89
Q

Which of Central Otago’s subregions is the warmest, producing concentrated, low-yield wines?

What are its soils and what is its climate?

A

Bendigo

  • Poor stony, free-draining soils;
  • Semi-arid.
90
Q

Which of Central Otago’s subregions is the most intensively planted?

What are its soils?

What styles of wine does it produce?

A

Bannockburn

  • Diverse range of soils;
  • Produces ripe, concentrated styles because it’s one of the warmest and driest subregions.
91
Q

Which of Central Otago’s subregions is the highest and coolest?

What is its elevation and, due to its elevation, when do the grapes ripen?

What styles of wine is it known for?

A

Gibbston

  • 320 and 420m asl – grapes ripen later;
  • Styles are fresh and higher acid.
92
Q

Which of Central Otago’s subregions is the furthest south yet has high summer daytime temps?

Does it have a large or smaller diurnal range?

A

Alexandra - Large diurnal range.

93
Q

What percentage of Central Otago is planted to Pinot Noir?

A

80% (almost always premium or super premium).

94
Q

Name two important Central Otago producers.

A
  • Felton Road;
  • Rippon.
95
Q
  • What is the underlying geology of Waitaki (North Otago)?
  • What is the growing season like here?
A
  • Limestone;
  • Hot + dry summers, long + dry autumns (fully ripe, concentrated flavors).
96
Q

The domestic market for wines sales in New Zealand is small or large?

A

Small, so exports are very important.

97
Q

Bulk shipping represents approximately ___ by volume of all New Zealand wine exports.

A

40%

98
Q

In New Zealand, Sauvignon Blanc represents ___% of all exports by volume.

A

86%

WSET® Level 4 D3 Wines of the World (47 decks)

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