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WSET Level 4 - D3 > New Zealand > Flashcards

New Zealand Flashcards

1
Q

What is the trend in area under vine and exports?

A
  • From 5,000 ha to 38,000 ha
  • From 6,000 hL to 2.7 mn hL
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2
Q

What is the climate and why? What is the exception?

A
  • Mostly maritime
  • Because of the cool Pacific Ocean
  • Exception: Central Otago with semi continental climate
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3
Q

Between what latitudes is New Zealand located and what are the resulting climates (temps)?

A
  • 36°-46°S
  • Cool climate on South Island
  • Moderate climates in the north of the North Island (e.g., Auckland and Gisborne)
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4
Q

Where are most vineyards located and why?

A
  • Predominantly on the east of the islands
  • Protected by southern Alps (mitigate rainfall and winds)
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5
Q

What are further climatic influences?

A
  • High UV radiation (esp. in the North)
  • Long hours of sunlight (esp. in the South)
  • Large diurnal range (esp. in the South)
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6
Q

What are reasons for the high UV radiation and what are the effects on grape growing?

A
  • Due to the hole in the ozone layer and the very low levels of air pollution
  • Promotes color and tannins
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7
Q

What are soil characteristics and what does that mean for vineyard management?

A
  • Fertile soils
  • Canopy management to reduce vegetative growth and shading
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8
Q

How are vines trained?

A
  • VSP with two canes, sometimes four canes per vine (e.g., Scott-Henry)
  • Fruiting zone is trained relatively high, because there is no reflection from the ground needed (already enough sunshine) -> makes harvest easier
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9
Q

What is the planting density and what are typical yields?

A
  • Low planting densities (often 2,000-2,500 vines/ha)
  • High yield per ha (roughly 70 hL/ha)
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10
Q

How is harvest typically conducted?

A

Mostly by machine as vineyards are planted on flat land

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11
Q

What are potential hazards?

A
  • Fungal diseases due to high rainfall levels and humidity (esp. North Island)
  • Birds eating and damaging grapes (rot) -> bird scarers and netting
  • Sunburn -> Leaf positioning for shading
  • Strong winds that increase evapotranspiration -> trees as wind breaks
  • Tropical cyclones affecting flowering, fruit set, and harvest
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12
Q

What is the rainfall and is irrigation practiced?

A
  • High levels of rainfall
  • Irrigation still often practiced due to free draining alluvial soils and strong winds
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13
Q

Is sustainable or organic winemaking popular?

A
  • Almost all producers are part of the Sustainable Winegrowing New Zealand initiative
  • Less than 5% certified organic
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14
Q

What are the 4 main varieties (incl. %) and other varieties planted?

A
  • Sauvignon Blanc (62%)
  • Pinot Noir (15%)
  • Chardonnay (8%)
  • Pinot Gris (7%)
  • Merlot
  • Riesling
  • Syrah
  • Cabernet Sauvignon
  • Gewürztraminer
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15
Q

Describe the production of Marlborough Sauvignon Blanc in the vineyard

A
  • Ripe fruit: high light and water levels (irrigation if necessary) + canopy management
  • Intense aromas and high acidity: high diurnal range and long growing season
  • Herbaceous to tropical flavors: row orientation and careful canopy management (sunny vs. shaded side)
  • Herbaceous aromas: slightly early picking and machine harvesting (-> skin contact with fruit)
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16
Q

Describe the production of Marlborough Sauvignon Blanc in the winery

A
  • Preserve primary fruit:
  • Reduction of contact with oxygen (e.g., refrigeration)
  • Low fermentation temps
  • No malo
  • Minimal ageing on lees (2-3 months)
  • Promote aromatic intensity: choice of yeast
  • Retain freshness: use of ascorbic acid and SO2 at bottling and bottling under screw cap
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17
Q

What are other trends regarding winemaking of Sauvignon Blanc or other white varieties?

A
  • Create different styles through:
  • Barrel fermentation
  • Lees stirring
  • Partial or full malolactic conversion
  • Oak maturation
  • Skin contact
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18
Q

What three types of red wines are produced and how?

A
  • High-volume, fruity: mid-range fermentation temperatures, cultured yeasts and neutral vessels
  • Premium Pinot Noir and Syrah: partly whole-bunch fermentation (herbal/floral note), cold maceration to extract more color and aromas, maturation in larger oak vessels
  • Premium full-bodied Cabernet Sauvignon and Merlot: maturation in French oak barriques
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19
Q

How are sweet wines produced?

A
  • Noble rot for premium Semillon and Riesling
  • Long hang times for some others
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20
Q

What is special about the sealing of bottles?

A

90% is sealed with screw cap, even many premium wines (e.g., Felton Road)

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21
Q

North Island - Greater Auckland
What is the climate and what is the effect?

A

Moderate maritime climate -> high humidity -> fungal diseases

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22
Q

North Island - Greater Auckland
What are the three sub-regions?

A
  • Waiheke Island
  • West Auckland
  • Matakana
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23
Q

North Island - Greater Auckland - Waiheke Island
Describe the typical style of wine (varieties, aromas, body, quality, price)

A
  • Cabernet Sauvignon, Syrah
  • Black fruit with oak spice
  • Medium to full body
  • Up to outstanding
  • Premium price
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24
Q

North Island - Greater Auckland - Waiheke Island
What are climatic influences and how do they help achieve the desired style of wine?

A
  • Slightly warmer than most of Auckland
  • Low diurnal range -> helps to fully ripen black varieties
  • Shelter from onshore winds
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25
Q

North Island - Greater Auckland - Waiheke Island
Name two significant producers

A
  • Man O’ War
  • Stonyridge
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26
Q

North Island - Greater Auckland - West Auckland
What is the trend in vineyard area and what is a well-known producer from here?

A
  • Decreasing due to urbanization (cost of land)
  • Kumeu River
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27
Q

North Island - Greater Auckland - Matakana
What wines are produced and where are they sold?

A
  • Variety of styles
  • Sold to tourist trade
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28
Q

North Island - Gisborne
Where are vineyards located and what is the soil?

A
  • Mostly on flat, fertile floodplain with clay, loam and silt
  • Higher quality on hillsides with poorer soils
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29
Q

North Island - Gisborne
What is the climate and rainfall? What does that mean for vineyard management and harvest?

A
  • Moderate maritime climate
  • High hours of sunshine and warming breezes -> low frost risk
  • High rainfall (1,000 mm) -> less irrigation needed
  • Canopy management needed (fertile soils and rainfall)
  • Monitoring of weather forecasts to pick at the right time
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30
Q

North Island - Gisborne
What are the two most important varieties?

A
  • Chardonnay (>50%)
  • Pinot Gris
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31
Q

North Island - Gisborne
Describe the two styles of Chardonnay produced (aromas, acidity, body, quality, price)

A
  • Simple, fruity, unoaked, inexpensive
  • High-quality barrel fermented
  • Ripe stone fruit and creamy flavours
  • Medium to medium(+) acidity
  • Full body
  • Outstanding quality
  • Premium price
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32
Q

North Island - Gisborne
Describe the two styles of Pinot Gris

A
  • Dry to medium-dry
  • Simple, inexpensive, fruity wines
  • Good quality, premium priced wines with lees stirring and old oak maturation
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33
Q

North Island - Hawke’s Bay
What is the climate and soil? What is it similar to and what is the resulting wine style?

A
  • Moderate maritime climate
  • Gravelly and alluvial soils
  • Similar to Bordeaux
  • Merlot-dominant blends
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34
Q

North Island - Hawke’s Bay
What are the two best-known sub-regions?

A
  • Gimblett Gravels
  • Bridge Pa
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35
Q

North Island - Hawke’s Bay
What are the most grown varieties?

A
  • Bordeaux varieties: Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec
  • Syrah
  • Chardonnay
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36
Q

North Island - Hawke’s Bay
What three types of wines are produced from Bordeaux varieties?

A
  • Simple, fruity, inexpensive Merlot
  • Outstanding, premium-priced Merlot, blended with Cabernet Sauvignon and Cabernet Franc (usually in French oak for 12-18 months)
  • Deeply coloured, very good quality perfumed Malbec (single varietal or blend)
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37
Q

North Island - Hawke’s Bay
What is the typical style of Syrah? (aromas, acidity, body, oak, quality, price)

A
  • THE place for Syrah (75% of plantings in NZ)
  • Concentrated ripe blackberry, black pepper or floral
  • Medium(+) acidity
  • Medium to medium(+) body
  • Often new oak (12-18 months)
  • Up to outstanding quality
  • Up to premium priced
38
Q

North Island - Hawke’s Bay
What are the two styles of Chardonnay? (aromas, acidity, body, oak, quality, price)

A
  • Simple, early drinking wines
  • Premium wines
  • Restrained grapefruit and white stone fruit with noticeable struck match character
  • Medium acidity
  • Medium to full body
  • Barrel fermentation is common
  • Good to outstanding quality
  • Premium price
39
Q

North Island - Hawke’s Bay
Name two significant producers

A
  • Craggy Range
  • Te Mata Estate
40
Q

North Island - Wairarapa
What are the three sub-regions? What are they collectively called?

A
  • Wellington Wine Country
  • Masterton
  • Gladstone
  • Martinborough
41
Q

North Island - Wairarapa
What is it known for?

A
  • Intensely flavored, though elegant, styles of Pinot Noir
  • Perfumed, but not overtly herbaceous Sauvignon Blanc
42
Q

North Island - Wairarapa
What is the climate and its effect on grape growing?

A
  • Cool maritime
  • Large diurnal range -> slow ripening and retained acidity
  • Strong winds can affect flowing and fruit set and tend to cause small grapes with thick skins (higher tannin levels of Pinot Noir)
  • Frosts can be a problem -> wind machines
43
Q

North Island - Wairarapa
What is the soil and its effect on grape growing?

A
  • Free-draining alluvial gravel terraces with silt loam and loess
  • Silt loam and loess provide cooling influence as they take more time to warm up than rocky soils
44
Q

North Island - Wairarapa
Name two significant producers

A
  • Ata Rangi
  • Dry River
45
Q

North Island - Wairarapa
Describe the typical style of Pinot Noir (% plantings, intensity, aromas, acidity, tannin, maturation, quality, price)

A
  • > 50% of plantings
  • Pronounced intensity
  • Red cherry, black plum fruit with some spicy notes
  • Medium(+) acidity
  • Medium to medium(+) tannins
  • Often matured in French oak for 12-18 months
  • Very good to outstanding quality
  • Premium price
46
Q

North Island - Wairarapa
From where are the Pinot Noir clones? What characteristics do they have?

A
  • Domaine de la Romanée Conti in Burgundy
  • Dijon
  • Flowers late -> misses bad weather
  • Large berries
47
Q

North Island - Wairarapa
Describe the typical style of Sauvignon Blanc (aromas, acidity, fermentation/lees, quality, price)

A
  • More restrained herbaceous and fruit notes
  • High acidity
  • Some do partial barrel fermentation and extended lees contact
  • Very good to outstanding quality
  • Premium price
48
Q

South Island - Marlborough
Describe the climate, rainfall, and soil and their effect on grape growing

A
  • Cool climate
  • Very sunny
  • Good rainfall (650 mm), protected from rain by mountain ranges
  • Free-draining alluvial soils -> irrigation is important
  • Grapes can be kept on the vine -> very intensely flavored fruit
  • Long, dry growing season -> low fungal disease risk
49
Q

South Island - Marlborough
How is harvest conducted and why?

A
  • Machine harvesting is common
  • Research has shown that machine harvesting promotes the flavor precursors for passionfruit and green bell pepper aromas (5-10 times higher)
50
Q

South Island - Marlborough
What are the 4 most grown varieties?

A
  • Sauvignon Blanc (70%)
  • Pinot Noir (10%)
  • Chardonnay
  • Pinot Gris
51
Q

South Island - Marlborough
What are the three sub-regions?

A
  • Wairau (the largest)
  • Awatere
  • Southern Valleys (new irrigation systems)
52
Q

South Island - Marlborough - Wairau
What are the climatic influences and soil? What does it mean for grape growing?

A
  • Less moderating influence from the ocean
  • -> Greater diurnal range
  • -> Greater frost risk
  • Gravel, silt, sand, loam and clay soils
  • -> more fertile, free-draining
  • -> higher yields
53
Q

South Island - Marlborough - Southern Valleys
What is the soil and its characteristics and what style of wine does it produce?

A
  • More clay than in the rest of Marlborough
  • -> helps retain water and has a cooling influence
  • Slows ripening -> later harvest
  • Pinot Noir: pronounced aromatics, tannins and flavors can ripen without risking very high sugar, and hence alcohol levels
54
Q

South Island - Marlborough - Awatere
Where are vineyards located and what are the resulting styles of Sauvignon Blanc and Pinot Noir?

A
  • Proximity to coast and higher elevation -> cooler and windier
  • Sauvignon Blanc: more herbaceous and less tropical than those in Wairau, very high levels of acidity
  • Pinot Noir: windy weather leads to smaller berries with thicker skins -> more deeply colored than in the Wairau
55
Q

South Island - Marlborough
How are Sauvignon Blanc wines produced? What is the quality and price?

A
  • Blending for style and volume
  • Cool fermentation temps, cultured yeasts, no malo, no oak
  • Good to very good quality
  • Inexpensive to mid-priced (some premium)
56
Q

South Island - Marlborough
What are the three styles of Pinot Noir?

A
  • Wairau: Light-bodied, juicy red-fruited style, early drinking
  • From alluvial plains
  • Mid-priced
  • Southern Valley: More intense fruit aromas
  • From clay and loess slopes
  • Red cherry and plum
  • Medium to full body
  • Maturation in oak
  • Very good to outstanding quality
  • Premium price
  • Awatere: Thicker skin, windier, cooler
  • Deeper color
  • Red plum fruit and floral, herbal character
  • Maturation in oak
  • Good to outstanding quality
57
Q

South Island - Marlborough
What are the two styles of Chardonnay produced?

A
  • Unoaked style
  • Simple citrus and stone fruit
  • Medium body
  • Good to very good quality
  • Mid-priced
  • Oaked, complex wines
  • Intense citrus and stone fruit and struck match with spicy oak notes
  • Dairy aromas from malo
  • Yeast notes from lees stirring
  • Outstanding quality
  • Premium price
58
Q

South Island - Marlborough
What are the two styles of Pinot Gris produced?

A
  • Lighter-bodied with youthful fresh fruit
  • Dry to off-dry
  • Fermented in stainless steel at cool temps
  • Good quality
  • Mid-priced
  • Richer, more intense wines
  • Dry to off-dry
  • Ripe stone fruit, honeysuckle and spicy notes
  • Experiments: partial barrel fermentation, reliance on ambient yeasts, lees stirring and oak maturation
59
Q

South Island - Nelson
What is the climate and climatic influences?

A
  • Cool maritime
  • Not as protected as Marlborough
  • Higher rainfall (970 mm)
  • High sunshine hours
  • Closer to the ocean: cooling sea breezes and lower diurnal range
60
Q

South Island - Nelson
What are the two sub-regions?

A
  • Moutere Hills
  • Waimea Plains
61
Q

South Island - Nelson - Moutere Hills
What is the soil and resulting style of wine?

A
  • Clay-based gravel soils with sandy loam topsoil
  • Low nutrients, but able to retain water
  • Wines: fuller-bodied and more concentrated, high quality
62
Q

South Island - Nelson - Waimea Plains
Where are the vineyards located, what is the rainfall, soil and style of wine?

A
  • Low-lying
  • High levels of rainfall
  • Alluvial soils with fine silt and clay loams of moderate fertility
  • Free-draining soils -> irrigation
  • Wines: lighter in body with fresh fruit characteristics
63
Q

South Island - Nelson
Describe the typical style of Sauvignon Blanc (aromas, maturation, lees, quality, price)

A
  • Restrained stone fruit, tropical fruit, and herbal nuances
  • Some do barrel fermentation and maturation
  • Some do lees stirring
  • Good to very good
  • Mid- to premium-priced
64
Q

South Island - Nelson
Describe the typical styles of Pinot Noir from Waimea Plains and Moutere Hills (aromas, body, tannins, maturation, quality, price)

A
  • Waimea Plains
  • Fresh and red fruited
  • Light to medium body
  • Mostly unoaked or short time in oak
  • Good to very good quality
  • Mid-priced
  • Moutere Hills
  • Expressive fruit
  • Full body
  • Fine, ripe tannins
  • French oak maturation
  • Very good to outstanding quality
  • Premium price
65
Q

South Island - Canterbury
In what two sub-regions can Canterbury be broken down? Where are more vineyards located?

A
  • North Canterbury (90%, incl. sub-regions Waipara Valley and Waikari)
  • Canterbury Plains (10%)
66
Q

South Island - Canterbury - North Canterbury
What is the climate and climatic influences, and their effect on grape growing?

A
  • Cool climate
  • High diurnal range
  • -> spring frost can be an issue
  • Sheltered by the Southern Alps
  • -> high number of sunshine hours
  • -> lower rainfall (650mm) -> rain shadow
  • -> low fungal risk
  • Hot, dry north-west winds
  • -> warming influence
  • -> can be a hazard -> trees as windbreaks
  • -> irrigation necessary (wind and lower rainfall)
67
Q

South Island - Canterbury - Waipara Valley
How is the climate compared to the overall region and what is the style of wine from different areas?

A
  • Slightly warmer as additionally protected by hills to the east
  • Lighter bodied wines from the flat valley floor
  • More intense wines from north and north-west facing slopes
68
Q

South Island - Canterbury - Waipara Valley & Waikari
How much production do they have, what are they known for, and what are significant producers?

A
  • Roughly 3%
  • Particularly Pinot Noir received strong critical acclaim over recent years
  • Bell Hill and Pegasus Bay
69
Q

South Island - Canterbury
What are aroma and body-wise the two different styles of Pinot Noir (incl. intensity, acidity, quality)

A
  • Delicate, red-berried style
  • Full-bodied, dark-fruited style
  • Pronounced intensity
  • High acidity
  • Very good to outstanding quality
70
Q

South Island - Canterbury
What type of Riesling does the Waipara Valley produce? (intensity, aromas, sweetness, acidity, quality, price)

A
  • Very expressive and intense
  • Ripe fruit
  • Dry to sweet (late-harvest styles)
  • High acidity
  • Very good to outstanding quality
  • Premium price
71
Q

South Island - Canterbury
What are the styles of Sauvignon Blanc produced?

A
  • A range from pronounced to more restrained
  • Experiments with winemaking techniques to increase complexity
72
Q

South Island - Canterbury
What two other varieties are there plantings of?

A
  • Pinot Gris
  • Chardonnay
73
Q

South Island - Central Otago
Describe the climate, rainfall, and location of vineyards and their effect on grape growing

A
  • Semi continental climate (sorrounded by Southern Alps)
  • Low rainfall (360mm)
  • -> irrigation necessary
  • -> low fungal disease risk -> good for organic and biodynamic winemaking
  • 46° S (one of the most southerly in the world)
  • -> long daylight hours and high UV levels
  • -> Sunburn can be a problem -> careful canopy management
  • Mostly over 300 m altitude
  • -> high diurnal range -> retained acidity
  • -> spring frost -> helicopters are used
74
Q

South Island - Central Otago
What is the soil? What is necessary?

A
  • Range of soils: gravel to clay, with schist as parent rock
  • Low in nutrients -> compost and cover crops used to improve nutrient levels
75
Q

South Island - Central Otago
What are the six sub-regions?

A
  • Alexandra
  • Gibbston
  • Bannockburn
  • Cromwell, Lowburn and Pisa
  • Bendigo
  • Wanaka
76
Q

South Island - Central Otago - Alexandra
What are the climatic influences and their effect on the final wine?

A
  • Furthest south, still some of hottest summer temps
  • High diurnal range (cool nights)
  • -> wines with fresh fruit aromas and medium(+) acidity
77
Q

South Island - Central Otago - Gibbston
What are the climatic influences and their effect on the final wine?

A
  • Highest (320-420m) and coolest of the sub-regions
  • Grapes need a bit longer to ripen
  • -> wines with fresh flavors and often high acidity
  • -> site selection is important (autumn frost risk)
78
Q

South Island - Central Otago - Bannockburn
What are the climatic influences and their effect on the final wine?

A
  • Most intensively planted sub-region with diverse range of soils
  • Warmest and driest of Central Otago
  • Ripe and concentrated styles of wine
79
Q

South Island - Central Otago - Cromwell, Lowburn and Pisa
How is the climate?

A

Warm climate similar to Bannockburn and Bendigo

80
Q

South Island - Central Otago - Bendigo
What are the climatic influences and their effect on the final wine?

A
  • Continental climate
  • Warmest of all the sub-regions (hot enough to ripen Syrah)
  • North-facing slopes and terraces
  • Poor stony, free-draining soils
  • -> low yields of intensely concentrated wines
81
Q

South Island - Central Otago - Wanaka
Describe the climatic influences

A
  • 300m altitude
  • Slightly cooler climate than Bannockburn, Cromwell and Bendigo
  • Lake with moderating temperatures
82
Q

South Island - Central Otago
Describe the typical style of Pinot Noir (% plantings, color, intensity, aromas, acidity, body, tannin, maturation, quality, price)

A
  • Over 70% of plantings
  • Deep color
  • Pronounced intensity
  • Red plum and black cherry
  • High acidity
  • Full body
  • Ripe tannins
  • Maturation in oak
  • Very good to outstanding quality
  • Premium to super premium price
83
Q

South Island - Central Otago
What other two varieties (besides Pinot Noir) are planted and what is the style and quality?

A
  • Pinot Gris and Riesling
  • Dry to medium-sweet (Pinot Gris) / sweet (Riesling)
  • Retained acidity
  • Very good to outstanding quality
84
Q

South Island - Central Otago
Name two significant producers

A
  • Felton Road
  • Rippon
85
Q

South Island - Waitaki (North Otago)
Describe the climatic influences and resulting wine style

A
  • Very small plantings (very remote)
  • Rain shadow of the Southern Alps
  • Breezes off the ocean -> moderating influence
  • -> significant frost risk
  • -> long and dry autumns
  • Fully ripe flavors and tannins
86
Q

South Island - Waitaki (North Otago)
What are the most planted varieties and the quality of wines?

A
  • Pinot Noir
  • Pinot Gris
  • Riesling
  • Chardonnay
  • Gewürztraminer
  • Very good quality
87
Q

South Island - Waitaki (North Otago)
Name a significant producer

88
Q

Wine Law and Regulations
What are the general appellation laws and what changed in 2017?

A
  • No strict appellation laws
  • 18 GIs to protect their names overseas (e.g., Marlborough)
89
Q

Wine Business
What is the trend regarding smaller and larger wine producing companies?

A
  • Many smaller companies struggled with debt after the financial crisis
  • Consolidation in the last 10 years
90
Q

Wine Business
How much is exported, what are top export countries and how does it compare to other countries?

A
  • > 80% exported
  • USA, UK, Australia
  • Produces only 1% of global production, but is 7th largest exporter by value
91
Q

Wine Business
How much wine is produced?

92
Q

Wine Business
How are NZ wines positioned on the global market and what is a disadvantage?

A
  • Reputation for high quality wines
  • High sustainability standards
  • !! Very much reliant on Sauvignon Blanc (86% of exports by volume)

WSET Level 4 - D3 (56 decks)

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