New Zealand

Question 1

What styles of sparkling wine are made in NZ?

Answer 1

Bottle fermented

• Med intensity –> apple, lemon, light autolysis
• High acid
• Brut
• Mid-premium
• Good-VG, sometimes outstanding

Carbonated - usually SB

• Med (+) intensity –> capsicum + passionfruit
• High acid
• Med(-) length

Question 2

Which areas are used to grow grapes for sparkling wine?

Answer 2

• Grapes sourced from across both islands
• South island cooler so better suited –> acid, sugar, aromas
• Marlborough is the largest producing region due to its sheer size (grows 2/3 of all grapes)
• Central Otago - esp. for PN
• Gisborne (N. island) - large vol wine brands for fuller body, less acid, less finesse

Question 3

Why is Marlborough well suited for sparkling wine production?

Answer 3

• Low risk of frost and hailstorm
• NW wind reduces fungal disease risk
• Alluvial soil –> free draining + wind –> vineyards are irrigated
• Water table gives easy access to water

Question 4

Whan are grapes for sparkling wines harvested? What potential ABV are grapes picked at?

Answer 4

Two weeks before rest of harvest - reduces risk of autumn rain + cyclones

Grapes harvested at 10-11% potential ABV

Question 5

Describe the winemaking for NZ sparkling. Compare small and large producers

Answer 5

FRUIT

• Mostly PN + Chard
• SB or PG for carbo
• Estate fruit for small producers
• Mix of estate and bought fruit for larger producers

METHOD

• Trad for small scale, HQ wine
• Transfer for large scale
• Carbo for SB

PROCESS

• Many producers send wine away for tirage + disgorgement + dosage
• HQ wine: hand pick + wholebunch
• Cultured yeast + SS for first ferment
• Malo is typical –> high acid + stability
• ~18 months on lees for both trad and transfer —> extended for premium wine
• Some wineries use reserve wine
• Dosage 6-12g/L, some zo-do

Question 6

Give an example of a company that makes different styles of trad method.

Answer 6

Daniel Le Brun

• Entry-level has 18mnths, 9 g/L
• Prestige have extended lees and as little as 0 dosage

Question 7

Why did some wineries make carbonated SB in 2008?

Answer 7

• Oversupply of grapes after record harvest

Question 8

Describe the structure of production and how much wine is sold.

Answer 8

• Tiny % of production and exports - 0.5% of exports by vol
• Large firms that make still wine e.g. Oyster Bay
• Specialist firms e.g. No. 1 Family Estates who make their own wine and provide sparkling winemaking services