D4.C22. New Zealand Flashcards
Why does New Zealand have a great potential for making notable sparkling wines?
- Cool climate
- Plentiful supply of Chardonnay and Pinot Noir
Which methods are used to produce sparkling wines in New Zealand?
- Traditional method (dominate the mid- to premium-priced sector)
- Carbonation (less)
Tasting notes for traditional method sparkling wine from New Zealand
- Medium intensity aromas of apple and lemon fruit
- Light autolytic notes
- High acidity
- Typically made in a Brut style
What is the quality range for traditional method sparkling wine from New Zealand?
Good to very good in quality, with some outstanding examples
The grapes for production of sparkling wines are sourced from which island of New Zealand?
It can be sourced from around the two islands, however the cooler climes of the South Island are better suited to elegant sparkling wine styles with crisp acidity
What are the important regions for sparkling wine production in New Zealand?
- Marlborough: It counts for more than two-thirds of the country’s vineyards and highest production of grapes destined for sparkling wine
- Central Otago: It has a handful of ambitious sparkling wine producers
- Gisborne: It has long been home to large-volume sparkling wine brands, producing fuller bodied styles with lower acidity and less finesse
What are the advantages of Marlborough for production of sparkling wines?
- Low risk of late frost or hailstorms
- Prevalent north-west wind helps to remove air moisture quickly after rain, reducing the threat of fungal diseases
Although Marlborough has a moderate rainfall, why do the vineyards need irrigation?
- Due to the free draining alluvial soil
- High levels of transpiration from the land and vines due to the strong north-west wind
What is the advantage of harvesting the grapes 2 weeks earlier for the sparkling wine production?
Autumn rain and the tail end of tropical cyclones can be a challenge later in the harvest
At which level of potential alcohol, the grapes are picek for sparkling wine production in New Zealand?
10–11% abv
Which grape varieties dominate the New Zealand sparkling wine production?
- Chardonnay
- Pinot Noir
How is the fruit sourced for small and larger producers?
- Small producers use their own fruit
- A handful of larger producers own vineyards but rely also on long-standing contracts with grape growers to fulfil their requirements
What do many wineries which do not have the specialised equipment nor expertise needed to make high-quality traditional method sparkling wine do?
They send their blended still wine to a contract winemaking facility for the addition of tirage. The bottled wine is returned to the producer for second fermentation and ageing. It is then sent away again for disgorging and the addition of dosage
What are the common winemaking choices for traditional method sparkling wine production in New Zealand?
- Quality-conscious producers will pick by hand and press whole bunches
- Most will use cultured yeast
- First fermentation in stainless steel for purity of fruit expression
- Tend to undergo malolactic conversion to reduce the very high acidity levels and also to prevent the reaction occurring inadvertently later in the process
- Around 18 months on the lees
- Some use reserve wines
- Dosage levels for Brut wines vary from 6 g/L up to 12 g/L, although some zero dosage wines are made
What is the result of record 2008 harvest, which led to an oversupply of Sauvignon Blanc in New Zealand?
- Companies created sparkling Sauvignon Blanc employing the carbonation method
- Despite a brief flurry of success, less than 60,000 litres were exported globally in 2017
