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WSET Diploma D3 > New Zealand > Flashcards

New Zealand Flashcards

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1
Q

Brief history of New Zealand wine production.

A
  1. UK Immigrants brought beer and whiskey culture, and local restrictive law con wine sales.
  2. Initially fortified called “Port/Sherry”. Croatian expats plants in Auckland and Hawke’s Bay. The high quality dairy industry brought farmers to start wine production.
  3. Boom of Sauvignon Blanc. From 5k hectares to 38k, two-thirds are all Sauvignon Blanc.
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2
Q

General climate of New Zealand.

A

Cool maritime.

Pacific Ocean cooling influence otherwise it would be a warm climate.

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3
Q

Some regions of New Zealand have a different climate. Which ones and why?

A
  1. Central Otago is semi-continental. It is sheltered by ocean influence.
  2. Auckland/Gisborne have moderate climate. Northern latitude means the climate is hotter.
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4
Q

Rainfall levels in New Zealand and climatic feature.

A

Around 650mm a year (Marlborough).

The Southern Alps protect from excessive rain and winds from the Tasman Sea.

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5
Q

What causes a long growing season in New Zealand?

A
  1. High diurnal range (especially South Island)
  2. Extended sunlight hours (southern latitude).
  3. High UV (because of the hole in the ozone layer and low air pollution). Also, enhance colour and tannin development.
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6
Q

What causes a long growing season in New Zealand?

A
  1. High diurnal range (especially South Island)
  2. Extended sunlight hours (southern latitude).
  3. High UV (because of the hole in the ozone layer and low air pollution). Also, enhance colour and tannin development.
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7
Q

Why canopy management is important in New Zealand?

A

High UV, sunshine hours, rainfall and fertile soils (high nutrients level) would create excessive vegetative growth and lead to extreme shading with a reduction of yields and quality.

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8
Q

What are the most famous training system used?

A
  1. VSP (two canes),
  2. Scott Henry (four canes) - high yields risk,
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9
Q

How vines are trained in New Zealand: high or low? And why?

A

All trained high.

  1. No need for soil heat reflection because of high UV and high sunshine hours.
  2. Harvest by hand is easier.
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10
Q

Planting density and yields in New Zealand.

A

Usually maximum of 2500 vines/ha.

They still reach high yields of 70 hl/ha.

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11
Q

Pest/diseases in New Zealand and remedies.

A
  1. High rainfall - High humidity with fungal diseases.
  2. Birds - Eat grapes, damage bunches (more fungal). Netting and bird scarers are used.
  3. Strong winds and tropical cyclones - Increase evapotranspiration. Irrigation or trees that act as windbreaks.
  4. Sunburn - Major problem because of high UV. Leaf positioning.
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12
Q

Organic/sustainable viticulture in New Zealand.

A
  1. Almost all producers are part of the Sustainable Winegrowing New Zealand (a program focused on environmental, social and economic themes).
  2. Less than 5% is certified organic (Central Otago is high but Marlborough is low).
  3. Some producers have started practicing biodynamics.
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13
Q

Most planted varietal in New Zealand.

A

Sauvignon Blanc. 62% of total plantings.

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14
Q

How can you balance flavours of Sauvignon Blanc in Marlborough in the vineyard?

A
  1. Careful canopy management - Sunny side of the canopy will give ripe fruit flavours while the shaded one will give herbaceous notes.
  2. Harvest - Picking early will bring more herbaceous notes. Also picking by machine will create a light skin contact that will lead to higher grassy flavours.
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15
Q

Marlborough Sauvignon Blanc vinification.

A
  1. Refrigerate fruit on arrival to reduce oxygen contact.
  2. Selected cultured yeast to increase aromatics.
  3. Low fermentation temperatures in stainless steel to preserve primary fruits.
  4. Avoid MLF and no oak. Minimal lees ageing might be used (max 3 months).
  5. Bottling with ascorbic acid or SO2 under screwcap to retain freshness.
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16
Q

Experimentations in the winery with Sauvignon Blanc in New Zealand.

A
  1. Barrel fermentation and maturation.
  2. Lees stirring.
  3. Partial or full MLF.
  4. Skin contact (up to two months).
  5. High level of solids in fermentation.
  6. Ambient yeast.

All these techniques are now also used in other whites as well.

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17
Q

Range of sweetness in New Zealand white wines.

A

All styles are made.

Noble rot in premium Semillon/Riesling.
Late harvest is also common.

Fermentation stops on its own or SO2/filtration is used.

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18
Q

General red winemaking in New Zealand.

A
  1. Fresh fruity wines - Mid-range temperatures, cultured yeasts, neutral vessels.
  2. Premium - whole bunch, cold maceration, oak maturation.
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19
Q

Screwcap use in New Zealand.

A

90% of total production.

Started because of the high level of TCA, premature oxidation and bottle variation. It became even bigger in 2001 with the New Zealand Screwcap Wine Seal Initiative.

Consumer acceptance, also on premium wines, is high.

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20
Q

Main regions in New Zealand divided into North and South Island. North to south location.

A

North:

Auckland
Gisborne
Hawke’s Bay
Martinborough
Wairarapa

South:

Nelson
Marlborough
Canterbury
Waitaki Island
Central Otago

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21
Q

Climate of Auckland.

A

Moderate maritime.

High humidity, fungal diseases risk.

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22
Q

Three sub-regions of Auckland - climate and styles.

A
  1. Waiheke Island - warmer, low diurnal range (surrounded by water). Premium Cabernet Sauvignon and Syrah. Extra cost for high land prices and transportation to the island. Main producers are Man O’ War and Stonyridge.
  2. West Auckland - increasing urbanisation so fewer vineyards space is used. Many producers are using this area for their cellar doors but no fruit comes from here. Famous for Kumeu River.
  3. Matakana - further north, mostly wine for local tourists.
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23
Q

Gisborne climate. Main problem associated with it.

A

Moderate climate. High sunshine hours and warm breezes from the north.

High frost risk. First region to harvest.

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24
Q

Gisborne soils.

A
  1. Fertile foodplain - clay, loam, silt. High volume.
  2. Hillsides - poorer soils. Boutique.
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25
Q

Is Gisborne highly planted?

A

It was but in the last decade area under vine halved because kiwi and apples were getting higher prices.

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26
Q

Rainfall in Gisborne. What problems cause and what remedies are used?

A

High (1000mm).

  1. Devigorating rootstock, precise canopy management to prevent excessive growth.
  2. Monitor weather during harvest.
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27
Q

Similarities between Bordeaux and Hawke’s Bay.

A

1, Moderate maritime climate.
2. 1000mm rainfall and high sunshine hours.
3. Alluvial soils with gravel banks.
4. Bordeaux blends varietals.

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28
Q

Hawke’s Bay two main sub-regions and their location.

A
  1. Gimblett Gravels.
  2. Bridge Pa.

Both inland, warmer areas. Frost is an issue as is far from the coastal influences.

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29
Q

Advantages of alluvial, gravelly soils in Hawke’s Bay (and in particular Gimblett Gravels).

A

They store and release heat in the evening. Permits Syrah, Merlot and Cabernet Sauvignon to ripen.

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30
Q

Varietals in Hawke’s Bay.

A
  1. Merlot - most planted variety. Simple, inexpensive to premium. It is blended with Cabernet Sauvignon (struggles to ripen in cool vintages), Cabernet Franc, and Malbec.
  2. Syrah - 75% of total plantings are here. Premium only.
  3. Chardonnay - simple, inexpensive to premium. Two main styles depending if the vineyards are inland (warmer) or in the coast areas (fresher).
  4. Also Sauvignon Blanc, Pinot Gris.
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31
Q

Main producers of Hawke’s Bay.

A
  1. Craggy Range.
  2. Te Mata Estate.
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32
Q

Wairarapa three sub-regions.

A
  1. Wellington Wine Country.
  2. Masterton.
  3. Martinborough.
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33
Q

Wairarapa focuses on what kind of wine?

A

Low yield, premium.
1% of total production of New Zealand.

34
Q

What helps creating a long growing season and low yields in Wairarapa?

A
  1. Cool maritime climate.
  2. Strong winds from Cook Strait during flowering and fruit set.
  3. Frost.
  4. Alluvial, free-draining gravel terraces with silt loam and loess. The latter two take more time to warm up slowing ripening.
35
Q

Most important producers of Wairarapa?

A
  1. Ata Rangi.
  2. Dry River.
36
Q

Varietals and styles in Wairarapa.

A
  1. Pinot Noir - premium, oak matured. Abel clone (from DRC) flowers later, thicker skin and larger berries. Also Dijon 667 and 777.
  2. Sauvignon Blanc - lower yields, ambient yeasts, partial barrel fermentation.
37
Q

Marlborough winemaking history.

A
  1. Because of the climate many people thought it was too cool to plant there.
  2. In 1973 the director of Montana Wines (Brancott Estate) bought 1000ha because of the potential of the region.
  3. Cheap land brought many producers over and during the 80s and 90s the region had a fast growth.
38
Q

Rainfall levels in Marlborough. Is irrigation needed?

A

650mm.

The rain-shadow effect comes from surrounding mountain ranges (less fungal diseases).

Irrigation is still common because of free-draining alluvial soils.

39
Q

Why is machine harvesting common in Marlborough?

A
  1. Flat land.
  2. Promotes flavour precursors thanks to short skin maceration that happens during transportation.
40
Q

Three main valleys in Marlborough.

A
  1. Wairau.
  2. Southern Valleys.
  3. Awatere.
41
Q

Wairau location and climate.

A

Westernmost area, along Wairau river. More inland, less moderating oceanic influences.

42
Q

Wairau soils.

A

More fertile land, free-draining (irrigation needed). High yields.

Combination of gravel, silt, sand, loam and clay. Warmer during the night.

43
Q

Wairau varietals.

A
  1. Sauvignon Blanc.
  2. Pinot Noir (light body, easy drinking).
  3. Chardonnay (simple to complex).
  4. Pinot Gris (simple to complex, also off dry styles).
44
Q

Southern Valleys location, climate and varietal.

A

South of Wairau.

Most plantings on hillsides on clay soils (retain water, slows ripening by two weeks compared to Wairau).

Pinot Noir (intense aromas/flavours).

45
Q

Awatere location, climate and varietals.

A

Southern area on the coast. High elevation, high windy influences, cooler (latest harvest in the region).

  1. Sauvignon Blanc (herbaceous style).
  2. Pinot Noir (smaller berries, thicker skins).
46
Q

Are wines from Marlborough coming from single sub-regions or blended?

A

They are mostly blended.

  1. Many producers have vineyards in different sub-regions.
  2. They need volume of grapes because the product sells a lot.
47
Q

Other varietals present in Marlborough.

A
  1. Riesling.
  2. Gewurztraminer.
  3. Viognier.
48
Q

Significant producers in Marlborough.

A
  1. Villa Maria.
  2. Cloudy Bay.
49
Q

Climate in Nelson.

A
  1. High rainfall (970mm) as is not protected from cool wet winds from the west. It comes mostly in heavy sudden storms.
  2. Proximity to the coast cooling sea breezes.
50
Q

Sub-regions in Nelson.

A
  1. Moutere Hills.
  2. Waimea Plains.
51
Q

Varietals planted in Nelson.

A
  1. Sauvignon Blanc.
  2. Pinot Noir.
  3. Also Pinot Gris, Riesling, Gewurztraminer.
52
Q

Most important producer in Nelson.

A

Neudorf.

53
Q

Moutere hills location, soils and wine styles.

A
  1. Northwest.
  2. Clay with gravel and sandy loam topsoils. Low in nutrients and can be dry-farmed.
  3. Low altitude (50-150mt).
  4. Full body and concentrated styles. French oak and many premium examples.
54
Q

Waimea Plains soils and wine syles.

A
  1. Alluvial fine silt and clay loams. Moderate fertility (needs irrigation).
  2. Light, fresh, gentle expressions, more restrained than Marlborough.
55
Q

How long is Canterbury?

A

Flat land that stretches for 200 kilometers.

56
Q

Areas of Canterbury.

A
  1. North Canterbury (most vineyards are here).
  2. Canterbury Plains (small numbers).
57
Q

North Canterbury climatic influences.

A
  1. Southern Alps - shelter cool weather and rain shadow effect (650mm annual).
  2. Hot dry winds - high evapotranspiration (irrigation needed), low fungal and can damage the green part of the vine (trees as windbreakers).
58
Q

North Canterbury sub-regions.

A
  1. Waipara Valley.
  2. Waikari.

Critically acclaimed wines. Bel Hill and Pegasus Bay are located here.

59
Q

Waipara Valley climatic influence and soils of main 2 areas.

A

Warmer area, east winds are blocked by Teviotdale Hills.

  1. Flat valley floor on gravel, sand and loam, Light body wines with less intensity.
  2. North-facing slopes on clay and loam with limestone. More full body.
60
Q

Waitaki location and soils.

A

In the hills inland from Waipara.

Clay and limestone soils.

61
Q

Waitaki location and soils.

A

In the hills inland from Waipara.

Clay and limestone soils.

62
Q

Varietals used in Canterbury.

A
  1. Pinot Noir (delicate to full body).
  2. Riesling (expressive and intense, all styles till late harvest).
  3. Sauvignon Blanc (both restrained and pronounced styles with experimentations).
  4. Also Pinot Gris and Chardonnay.
63
Q

Central Otago main climatic influences.

A
  1. Southern Alps - they surround the area giving it a semi-continental climate sheltering from maritime influences. They give a rain shadow effect (360mm) by blocking rain-bearing western winds.
  2. Altitude (300mt), high diurnal range and UV.
64
Q

Main climatic threats in Central Otago and remedies.

A

Frost (helicopters to mix cold and warm air).
Hot afternoon sun (canopy management, heavy shading on west sides to block sunburn).

65
Q

Soils in Central Otago.

A
  1. Gravel.
  2. Clay.
  3. Schist.

Low in organic matter, compost and cover crops are used to enhance soil structure and nutrients.

66
Q

Six sub-regions of Central Otago and main features.

A
  1. Alexandra - high diurnal range with hottest summer temperatures.
  2. Gibbston - highest and coolest, high autumn frost risk. North-facing slopes above the Kawarau Gorge.
  3. Bannockburn - south banks of the Kawarau River. Warmest and driest part. Is heavily planted and makes highly concentrated wines.
  4. Cromwell, Lowburn and Pisa - semi-arid moraines and terraces, similar to Bannockburn.
  5. Bendigo - warmest of all the sub-regions, mainly Syrah on terraces. Semi-arid, stony free-draining soils.
  6. Wanaka - smallest and isolated. Sores of Lake Wanake. 300mt altitude, cooler climate.
67
Q

Varietals planted in Central Otago.

A
  1. Pinot Noir (high UV brings more colour and concentration).
  2. Pinot Gris.
  3. Riesling (both can in be in medium sweet syles or fully sweet but no noble rot present).
68
Q

Important producers in Central Otago.

A
  1. Rippon.
  2. Felton Road.
69
Q

Waitaki climatic influences.

A
  1. Southern Alps rain shadow effect.
  2. Ocean breezes.
70
Q

Waitaki main climatic threat.

A

Spring frost.

71
Q

Soils in Waitaki.

A

Limestone.

72
Q

Varietals in Waitaki.

A
  1. Pinot Noir.
  2. Pinot Gris.
  3. Riesling.
  4. Chardonnay.
  5. Gewurztraminer.
73
Q

Main producer in Waitaki.

A

Ostler.

74
Q

Are there specific laws on production in New Zealand?

A

No.

Winemakers can plant any varietal and experiment in any style they want.

75
Q

Geographical Indications Act. What it is and when it was implemented?

A

2017.

Registers regional place names to protect them overseas.

Also registers overseas GIs to protect them (e.g. Prosecco).

76
Q

Appellation Marlborough Wine aim and laws.

A

New trademark to protect region’s reputation.

  1. All grapes from the regions.
  2. Maximum yields fixed.
  3. Certified sustainable.
  4. Bottled in New Zealand.

Only for Sauvignon Blanc.

77
Q

Problem for growers in the New Zealand wine industry.

A

Many established vineyards and wineries in the past 10 years but they couldn’t survive the crisis and debts.

60% drop in growers. Large companies keep a high volume of sales.

78
Q

Is wine sold domestically in New Zealand?

A

Accounts for 1/6 of the production.

Both cellar doors and digital sales.

79
Q

Main export country of New Zealand wines. How it is shipped?

A
  1. USA.
  2. UK.
  3. Australia.

1/3 is bulk shipping.

80
Q

Main strength in export markets.

A

High commitment to sustainable agriculture.

Most producers are signed into Sustainable Wine New Zealand.

81
Q

Main concern for New Zealand producers.

A

The market relies too much on Sauvignon Blanc.

Many styles and experimentation were tried but the market still wants that particular style.

82
Q

Who does marketing for the region? What is their main focus?

A

New Zealand Wine.

  1. Influencers.
  2. High-profile sporting event.
  3. Sommeliers.

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