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WSET D3 > New Zealand > Flashcards

New Zealand Flashcards

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1
Q

Climate

A

Cool, maritime (Pacific Ocean moderates what would otherwise be very warm: Rome and Marlborough same distance from equator); Marlborough average of around 650mm rain per year; Central Otago = semi-continental (sheltered by mountains on all sides; cool climate in South Island; North Island (Auckland, Gisborne) with moderate climate; long hours of sunlight, large diurnal shift (especially wine regions of South Island)

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2
Q

NZ Sauvignon Blanc Tasting Note

A

unoaked, dry style, typically with pronounced green fruit, tropical favors and high acidity

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3
Q

Latitude

A

length spans 36-46 degrees S; cool climate in most of South Island; lower latitude of North Island means some regions (Auckland and Gisborne) have moderate climate; large proportion of sunlight hours

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4
Q

History

A

first grape vines planted 1819, first winemaking recorded 1840; influx of immigrants from UK brought beer and whisky culture; temperance movement that demanded restrictive laws for wine sales; industry inhibited until 1960s; Sale of Liquor Act 1989 allowed supermarkets to sell wine; Croation immigrants established vineyards in Hawke’s Bay and West Auckland and produce table wine instead of fortified ‘Port’ or ‘Sherry’

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5
Q

Dairy to wine

A

long-standing dairy industry supporting country’s manufacture and export of butter and cheese = very high standards for hygiene + usage of temperature control; second nature for farmers moving into wine production; able to deliver clean, consistent, and reliable wines

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6
Q

Growth

A

1981 = 5,000 hectares, exports 6,000 hL
2019 = 38,000 hectares, exports 2.7 million hL
largely driven by Marlborough SB (SB 2/3 of all plantings); other varieties: PN, Chardonnay, Pinot Gris

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7
Q

Geography

A

two main islands, North and South, separated by Cook Strait, relatively isolated in South Pacific (1,200 miles SE of Australia, 3,000 miles N of Antarctica, 5,500 miles W of Chile; vineyards predominantly on east of the island; Southern Alps run length of South Island (protect vineyards from excessive rains and prevailing winds from Tasman Sea; even mitigating rainfall, Marlborough gets 650mm of rain per year)

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8
Q

UV & Sunshine

A

high UV radiation - 40% higher than places of similar latitudes, partially due to hole in ozone layer but also low levels of air pollution; high UV can enhance developments of colors and tannins (good for black grapes); in southerly latitudes extended daylight hours important for increasing viable ripening period (grape growing possible in sites otherwise too cool); sunshine exceeds 2,000 hours per year

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9
Q

Rain comparison (PN)

A

NZ - 650 mm average
Cote d’Or - 700 mm average

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10
Q

Vineyard Management

A

canopy management crucial (adequate rainfall + high levels of UV + long sunshine hours + relatively fertile soils = excessive vegetative growth, too much shading, reduction in yield and quality)

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11
Q

Trellising

A

VSP with two canes; large volume producers can use up to 4 canes per vine (Scott-Henry): high yields = issue for ripening in the coolest years; tendency to train vines for higher fruiting zone than European cool climate regions (vines do not need radiating heat from ground to ripen b/c of high sunlight hours); higher fruiting zone makes hand-picking fruit easier

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12
Q

Planting density

A

2,000-2,500 vines/ha

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13
Q

Yield

A

overall yield per hectare relatively high (average 2018 = 70 hL/ha)

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14
Q

Rain - Risks

A

rainfall levels quite high = humidity and fungal diseases (especially in North Island)

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15
Q

Birds

A

many different bird species thrive because very few predators: damage bunches (allow bacterial and fungal diseases to infect grape) and eat grapes; producers use netting which adds to cost. Also, bird scarers.

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16
Q

Rain

A

650 mm average; irrigation still practiced in some areas due to free-draining alluvial soils & strong winds that increase evapotranspiration

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17
Q

Wind Risks

A

Strong winds increase evapotranspiration; windbreaks of trees planted to reduce winds but can increase risk of birds; tropical cyclones can cause problems during flowering and fruit set and also during harvest (potential reduce yields & negative impact on fruit quality)

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18
Q

UV Risks

A

sunburn of fruit; leaf positioning is critical to provide shading for bunches

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19
Q

Sustainable Winegrowing New Zealand

A

almost all producers participate in initiative that includes independently audited certification program focused on environmental, social, and economic parameters

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20
Q

Organic viticulture

A

less than 5% of vineyards certified overall; Central Otago = 17%, but large Marlborough = 4%; some biodynamics

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21
Q

Sauvignon Blanc (NZ)

A

62% of vineyard area

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22
Q

Varieties

A
  1. SB
  2. PN
  3. Chardonnay
  4. Pinot Gris
  5. Merlot
  6. Riesling
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23
Q

Winemaking - Marlborough SB

A

Goal: retain primary fruit aromas and flavors:
1. reduction of contact with oxygen during processing by refrigerating fruit
2. specially selected cultured yeasts to help increase aromatic intensity
3. low fermentation temps in neutral vessel (stainless)
4. malolactic conversion avoided to preserve high levels of acidity and prevent creaminess; oak fermentation and maturation also avoided
5. minimal aging on lees (2-3 months) in stainless
6. SO2 used to preserve freshness after bottling
7. Screwcap

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24
Q

Vineyard Practices - Marlborough SB

A

*high light levels, adequate water with irrigation when needed, careful canopy management for ripeness
*high diurnal range (long growing season producing fruit with intense aromas, high acidity)
*row orientation and careful canopy management for specific aromatics: fully ripe fruit with tropical flavors on the sunny side of the canopy and higher green pepper and grassy (herbaceous) notes on the shady side of the canopy
*slightly earlier picking if a certain proportion of herbaceous aromas is required in the blend
*mechanically harvested fruit = some skin contact with juice from berries during transportation to the winery (results in higher levels of herbaceousness)

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25
Q

SB Experimentation

A

barrel fermentation, lees stirring, partial or full malolactic, oak maturation; skin contact for up to 2 months to add texture/aroma; ambient yeast strains - increasingly common with small volume or premium wines

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26
Q

New Zealand Screwcap Wine Seal Initiative

A

90% of production sealed with cap; due to historic issues with TCA, premature oxidation, and bottle variation; initiative founded in 2001; consumer acceptance even for premium wines is well established in NZ and some key export markets like the UK

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27
Q

North Island - Greater Auckland

A

historic heart of wine industry (headquarters now moved to Marlborough or Hawke’s Bay)
three sub regions:
1. Waiheke Island
2. West Auckland
3. Matakana
***moderate maritime climate (high humidity = fungal disease)

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28
Q

Waiheke Island

A

slightly warmer than most Auckland; surrounding water = low diurnal range, which helps mid- to late-ripening black varieties ripen fully; best vineyards in sheltered positions from onshore winds
***specializes in Cab Sauv and Syrah: medium to full body, black fruit with hints of oak spice, outstanding
increasing land prices (proximity to Auckland) + cost of transport to island = wines premium in price
Producers: Man O’ War, Stonyridge

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29
Q

West Auckland

A

handful of producers, but high cost of land and increasing urbanization mean vineyards likely to decrease; some wineries have cellar doors but source fruit from outside of West Auckland (such as Marlborough and Hawke’s Bay because of high land prices/fruit costs)

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30
Q

Matakana

A

range of varieties; sold to tourists

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31
Q

Gisborne

A

eastern tip of North Island; previously largest producing region; 2009-2019 area under vine halved b/c fruit farmers could get higher prices for apples and kiwis; most vineyards on flat, fertile flood plain (clay, loam, silt); Chardonnay +50%; mix of boutique and high volume producers; highest quality from vineyards on hillsides (poorer soils)

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32
Q

Gisborne Climate

A

moderate maritime + high sunshine hours + warming breezes from north = few issues with frost, one of first regions to harvest; 1000 mm rainfall (no need for irrigation) combined with fertile soil = excessive growth of canopy possible (precise canopy management needed)

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33
Q

Gisborne Chardonnay

A

*inexpensive = simple, fruity, unoaked
*premium, outstanding quality, full-bodied, barrel-fermented with ripe stone fruit, creamy flavors and medium to medium (+) acidity

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34
Q

Gisborne Pinot Gris

A

2nd most planted grape: dry to medium dry;
simple + fruity
premium with lees stirring and old oak maturation

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35
Q

Gisborne Other Grapes

A

Sauvignon Blanc, Gewürztraminer, Viognier; low percentage of black grapes, Merlot most

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36
Q

Gisborne producers

A

Landauer (sparkling)
Milton Vineyards (biodynamic)

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37
Q

Hawke’s Bay v. Bordeaux

A

similarities to Bordeaux:
*moderate maritime climate
*2,180 sunshine hours
*1,000 mm rainfall
*gravelly, alluvial soils (similar to Medoc)

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38
Q

Hawke’s Bay

A

oldest wine region; 2nd largest producer by volume
Bordeaux inspired, Merlot dominant blends; very small amounts of Cab Sauv (struggles to ripen in cooler years), but quality potential in warmer vintages; Pacific breezes cool daytime temps, lengthening growing season = fresher expressions of Chardonnay and Syrah; sizable plantings of SB, also Pinot
notable producers = Craggy Range and Te Mana Estate

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39
Q

Gimblett Gravels & Bridge Pa

A

Hawke’s Bay subregions
*inland location (relatively warm days)
*little moderations influence from coast (frost risk)
*alluvial terraces with gravelly soils (high draining = irrigation necessary even with high annual rainfall)

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40
Q

Gimblett Gravels soil

A

*stony topsoil very warm during the day, releases heat at night helping Syrah, Merlot, Cab Sauv ripen
*high draining = irrigation necessary even with high annual rainfall

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41
Q

Bridge Pa soil

A

deeper top soil of sandy and clay loam aiding water retention and reducing need for irrigation

42
Q

Hawke’s Bay Merlot

A

1 planted

two styles: simple, fruity, no oak & Bordeaux style blends with Cab Sauv, Cab Franc = more concentrated, French oak 12-18 months

43
Q

Hawke’s Bay Malbec

A

deeply colored, very good quality, perfumed (blend and single varietal); premium prices

44
Q

Hawke’s Bay Syrah

A

75% total Syrah plantings in NZ; tiny 350 hectares;
ripe blackberry and black pepper spice or floral, medium to medium (+) body and medium (+) acidity; French oak with % new for 12-18 months; outstanding quality, premium priced

45
Q

Hawke’s Bay Chardonnay

A

most planted white variety; simple to premium: grapefruit, white stone fruit, struck match from reductive sulphur compounds; medium to full body, medium acidity; barrel fermentation common; coastal Chardonnay = higher in acidity with lower alcohol and citrus fruit character

46
Q

Wairarapa

A

most southerly region of North Island, 3% of total plantings in NZ, but 1% of volume (low yielding vines); focuses on premium wines; wine tourism (1 hour from capital Wellington); includes Wellington Wine Country
producers = Ata Rangi and Dry River

47
Q

Wellington Wine Country

A

Masterton, Gladstone, Martinborough: Pinot Noir and Sauvignon Blanc

48
Q

Wairarapa Climate

A

cool, maritime climate
*large diurnal range with warm summer days
*low yields caused by strong winds coming from Cook Strait during flowering and fruit set; small grapes with thick skins = PN with higher levels of fine-grained tannins; SB lower yielding = increased cost of production
*frosts also effect yields (installation of wind machines to help)

49
Q

Wairarapa Soil

A

free-draining alluvial gravel terraces with silt loam and loess; silt loam and loess = cooling b/c take longer to warm than rocky soils
results in slow ripening and elongated growing season; more concentrated and complex fruit flavors

50
Q

Wairarapa Pinot Noir

A

+50% of plantings; premium priced, very good to outstanding
medium (+) acidity, red cherry and black plum fruit flavors with some spicy notes; low yield = intense concentration of fruit, medium to medium (+) tannins
French oak 12-18 months
Abel clone (DRC cutting): well-suited to Martinborough’s climate
Clones: Abel, 667, 777

51
Q

Abel Clone

A

PN clone (DRC cutting): well-suited to Martinborough’s climate
*flowers late, misses poor weather that could reduce yields
*productive with large berries
*strong winds naturally help restrict yields

52
Q

Wairarapa SB

A

restrained herbaceous and fruit notes compared to Marlborough; similar high acidity
*premium examples use wild yeast, partial barrel fermentation and extended lees contact for more texture and complexity

53
Q

Marlborough History

A

South Island; largest grape growing region, 2/3 of all plantings
*first vines 1873 (blended to be too cool, issues with temperence movement)
*modern era 1973: Montana Wines (now Brancott Estate) bought 1,000 ha for vineyards
*climate + cheap land + critical acclaim 1980s = rapid growth in 1990s

54
Q

Marlborough Climate

A

“Kei puta te Wairau” - ‘the place with the hole in the cloud’
*very sunny, 2410 sunshine hours per year
*cool climate with moderately warm summers and mild winters
*protected from weather systems by surrounding mountain ranges
*annual rain = 650mm (irrigation from underground aquifers important b/c of free-draining alluvial soils)
*high levels of sunshine + dry growing season = intensely flavored fruit

55
Q

Marlborough - Harvesting

A

machine harvested
*flat landscape
*research shows that machine harvesting promotes flavor precursors that generate passionfruit and green bell pepper aromas: 5-10 times higher than hand-harvesting
*short maceration on skins as grapes are picked and transported

56
Q

Marlborough Valleys

A

Wairau (largest)
Awatere
Southern Valleys (result of expansion and irrigation systems)

**producers: Cloudy Bay, Villa Maria

57
Q

Wairau

A

runs from westernmost edge of Marlborough along Wairau River to Cloudy Bay at eastern end
*western end more inland = less moderating influence from ocean (greater risk of frost)
*higher diurnal range

58
Q

Wairau soils

A

*former river bed = gravel, silt, sand, loam, clay (vary)
*soils more fertile and water table higher near coast = higher yields
*free-draining soils require irrigation, but also provide warmth needed for extended growing season

59
Q

Southern Valleys

A

north-south running valleys located south of Wairau
*more clay = retain water, cooling influence
*slow-ripening (harvest 2 weeks later than Wairau)
*PN thrives

60
Q

Awatere

A

south of Wairau, over Wither Hills
*cooler and windier b/c of proximity to coast and higher elevation
*harvest later than rest of Marlborough
*SB more herbaceous and tropical, with higher acidity (v. cool temps) than Wairau
*PN = smaller berries and thicker skins b/c of wind; more color concentration than Wairau

61
Q

Marlborough SB

A

over 70% of plantings
*dry, high acidity, intensely aromatic with mix of herbaceous, floral and tropical fruit aromas, particularly passionfruit
*style achieved through cool fermentation and cultured yeasts, blocking malo, no oak
*experimentation = ambient yeasts, partial barrel fermentation, lees stirring (more complex, highly textured)
*producers may blend across sub-regions (blending also necessary for volume in some cases)
*some site specific examples

62
Q

Marlborough PN

A

10% of plantings
*more popular w/ recognition of the Southern Valleys
*three styles:
1. light, juicy, red fruited for early drinking from alluvial plains of Wairau valley (mid-priced)
2. intense cherry and red plum fruit and aromas, medium to full bodied from clay and loess slopes of Southern Valleys (oak aged; premium price)
3. deep colored, floral and herbal with red plum fruit from windier and cooler Awatere Valley (oak aged; good to outstanding)

63
Q

Marlborough Chardonnay

A

range of styles:
*unoaked, medium body, simple stone fruit and citrus fruit
*complex examples with intense stone fruit and citrus aromas, struck match, spicy oak notes of toast, with dairy from malo and yeast notes from lees stirring (premium price)

64
Q

Marlborough Pinot Gris

A

two style:
*light, crisp, semi-aromatic, ripe stone fruit, honeysuckle, spice, easy drinking; dry to off-dry; fermented in stainless at cool temps with a little lees contact
*richer, more intense with full body, ripe fruit and barrel maturation; dry to off-dry
*experimentation = partial barrel fermentation, ambient yeast, lees stirring, oak maturation

65
Q

Marlborough Aromatic Varieties

A

Riesling, Gewurtztraminer, Viognier

66
Q

Nelson

A

n/w corner of South Island
small production (land prices less than Marlborough in beginning)
*western location = less protection from cool, wet winds from west
*970mm rain (tends to fall in heavy, sudden storms)
*2405 sunshine hours
*cool, maritime climate (cool sea breezes during day, relatively warm at night)

67
Q

Nelson Sub-regions

A

*Moutere Hills
*Waimea Plains

**producer: Neudorf

68
Q

Moutere Hills

A

n/w of Nelson
*soils = clay based gravel with sandy loam topsoil (soils are low in nutrients, able to retain water = dry farming)
*undulating terrain (altitude not significant factor, no real hills: 50-150m above sea level)
*wines are fuller bodied, more concentrated than Waimea Plains
*highest quality in region

69
Q

Waimea Plains

A

Waimea = “river garden” in Maori
*low-lying corner riverbed of alluvial soils with fine silt and clay loams of moderate fertility
*high levels of rainfall but free-draining soils = irrigation needed
*wines lighter in body with fresh fruit character

70
Q

Nelson SB

A

restrained in style compared to Marlborough
*subtle stone fruit, tropical fruit, herbal
*some barrel fermentation and maturation and lees stirring

71
Q

Nelson PN

A

Waimea Plains = fresh and red-fruited with light to medium bodies, unoaked or short oak, mid-priced

Moutere Hills = full-bodied with fine, ripe tannins and expressive fruit; French oak maturation; premium priced

72
Q

Canterbury

A

flat, open plain facing Pacific Ocean
*over 125 miles
*two regions: 90% plantings in northern subregion of North Canterbury (includes Waipara Valley and Waikari) and Canterbury Plains

73
Q

North Canterbury

A

*cool climate
*sheltered from cooler weather by the Southern Alps (rain shadow)
*650mm rainfall
*high number of sunshine hours (daytime summer temps very warm for latitude)
*nights much cooler (frost = issue in spring)
*hot, dry north winds also warming (can be damaging; some growers plant trees as windbreak)
*hot, dry, windy = low risk of fungal disease (grapes left on vine until desired harvest date)

**low rainfall + hot, dry n/w winds = high evapotranspiration rate (irrigation necessary)

74
Q

Waipara Valley

A

*slightly warmer than rest of Canterbury
*protected from cold, easterly winds by Teviotdale Hills
*flat valley floor = gravelly sandy loam: lighter bodied and less intense
*north and n/w facing slopes = clay loams with limestone: fuller bodied and more intense

**Waipara Valley + Waikari = 3% of NZ total production, PN with strong critical acclaim

75
Q

Waikari

A

*hills inland from Waipara Valley
*clay-limestone soils

**Waipara Valley + Waikari = 3% of NZ total production, PN with strong critical acclaim

76
Q

North Canterbury Producers

A

Bell Hill
Pegasus Bay

77
Q

North Canterbury PN

A

*delicate, red berry style
*full-bodied dark fruit
both with high acidity

**dry sunny summers and cool nights = fruit ripens slowly but fully, wines with pronounced fruit expression

78
Q

North Canterbury Riesling

A

Waipara Valley: very expressive, intense, ripe fruit with high acidity
*high diurnal range, long growing season, dry autumns

dry, sweet, late-harvest
very good to outstanding, premium pricing

79
Q

North Canterbury SB

A

widely planted, range of styles (pronounced to restrained)
*experimentation for new and complex styles

80
Q

North Canterbury Pinot Gris

A

*crisp, fruity style
*riper, full-bodied style (sometimes skin contact or oak maturation)

81
Q

Central Otago Climate

A

most southerly wine region in world - 46 degrees S
*surrounded by Southern Alps; protect from rain-bearing westerly winds
*semi-continental climate (unique)
*very dry with 360 mm rainfall annually (irrigation necessary)
*reduced risk of fungal disease = organic/biodynamic viticulture
*summers = warm and dry
*long daylight hours (due to the southerly latitude)

**high UV levels + warm, dry summers + long daylight hours = easy ripening
**high altitude vineyards (above 300m) = shelter from maritime influences and high diurnal range (preserves acidity and delicate fruit and floral aromas)

82
Q

Central Otago Climate Risks

A

cold nights = risk of spring frosts
*use helicopters to mix colder and warmer bands of air to prevent frost damage

high level of UV + hot summer days = risk of sunburn
*carefully managed canopies: grapes shaded on west-facing side to offer protection

83
Q

Central Otago Soil

A

gravel, clay, schist = parent rock
*low in organic matter
*compost and cover crops used to improve nutrients and soil structure

84
Q

Central Otago Sub-regions

A

*six, all unique climates due to proximity to lakes, rivers, valley sides within Southern Alps

  1. Alexandra
  2. Gibbston
  3. Bannockburn
  4. Cromwell, Lowburn & Pisa
  5. Bendigo
  6. Wanaka
85
Q

Alexandra

A

furthest south in Central Otago
*hottest summer temps in NZ
*cool nights moderate high temps (harvest time unaffected by summer temps)
*diurnal range = fresh fruit aromas and medium (+) acidity

86
Q

Gibbston

A

highest and coolest in Central Otago
*320-420m on north-facing slopes above Kawarau Gorge
*risk of spring frost (site selection important)
*later ripening than other subregions (site selection important)
*fresh flavors and high acidity

87
Q

Bannockburn

A

Central Otago, east of Gibbston, slightly lower
*southern banks of Kawarau River at Cromwell Valley
*intensely planted; very diverse vineyards
*warmer and drier = ripe, concentrated styles

88
Q

Cromwell, Lowburn, Pisa

A

Cromwell in south to west side of Lake Dustan in Central Otago
*planted on semi-arid moraines, fans and terraces of Pisa mountains as they slope towards the lake
*warm climate similar to Bannockburn and Bendigo

89
Q

Bendigo

A

northern end of Lake Dunstan in Central Otago
*warmest of all sub-regions (continental climate)
*hot summer days, clear cold nights
*semi-arid
*hot enough to ripen Syrah
*vines planted on gentle, north-facing slopes and terraces
*poor stony, free-draining soils
*low yields; intensely concentrated wines

90
Q

Wanaka

A

smallest and most northerly subregion in Central Otago
*isolated from others
*vineyards scattered b/w shores of Lake Wanaka and Luggage to east
*290-320m altitude
*slightly cooler than Bannockburn, Cromwell and Bendigo (Lake Wanaka has moderating effect on temps)

91
Q

Central Otago Pinot Noir

A

70% of region’s plantings, 25% of NZ plantings
*very good to outstanding and premium to super premium price
*high UV levels, warm summers, cold nights = wines of deep color, relatively full body, good level of acid, ripe tannins, intense red plum and black cherry
*oak aging
*experimentation = whole-cluster fermentation

92
Q

Central Otago whites

A

Pinot Gris
Riesling

*cool nights preserves acidity and aromas
*dry to medium-sweet or fully sweet for Riesling
*very dry climate = no noble rot

93
Q

Central Otago Producers

A

Felton Road
Rippon

94
Q

Waitaki (North Otago)

A

*vineyards established in 2001
*very remote
*minimal plantings
*same latitude as Wanaka (most northerly subregion), but east of Southern Alps
*influence of Waitaki River (flows east to cool southern Pacific Ocean)
*in rain shadow of Southern Alps
*cold winter and spring (significant frost risk)

**hot, dry summers + cool ocean breezes + long, dry autumn = fully ripe flavors and tannins
**limestone (PN and Chardonnay (also Pinot Gris, Riesling, Gewurztraminer))

producer: Ostler

95
Q

Geographical Indications Act

A

2017
*registry of regional place names to protect names from imitators overseas
*18 names registered including Marlborough, Martinborough, Hawke’s Bay
*allows overseas GIs (example, Prosecco) to be resisted in NZ

96
Q

Appellation Marlborough Wine

A

2018 trademark: protects region’s reputation as production and export volumes increase
*grapes must be grown in Marlborough
*maximum yields
*certified sustainable
*bottled in NZ

**currently only applicable to SB

97
Q

Wine Business

A

post-2000 many small wineries created, but struggled with debt after 2008 financial crisis
*growers dropped by 40% 2009-2019 (consolidation in industry)
*larger companies with continued high levels of profitability

2019
*19 large companies w/ annual sales above 2 million liters
*73 medium sized companies w/ annual sales between 200,000 and 2 million liters
*624 small companies w/ annual sales below 200,000 liters

98
Q

Domestic Market

A

*1/6 of sales are domestic (primarily supermarkets, hospitality, specialty wine shops, in that order)
*85% cellar door to build brand (digital sales exceed cellar door sales)

99
Q

Exports

A

3 million hL of wine produced = 1% of world’s wine by volume, 7th largest exporter in terms of value, 10th in terms of volume

*exports worth 1.8 billions NZD in 2019 (with continued growth)
*USA, UK, Australia
*86% by volume = SB (concern that reliance is too heavy; culture of experimentation = new and interesting styles out in market)

100
Q

Production Volume

A

3 million hL wine produced
*rapid increase (500% 2000-2019)

*bulk shipping = 1/3 of all exports
*trend for in-market bottling

101
Q

Image

A

reputation for high quality wine + eco-friendly
*commitment to sustainable agriculture
*98% of producers participate in Sustainable Wine New Zealand (SWNZ)
*marketing edge for those conscious of carbon footprint
*labels focus on natural beauty of country (reinforces reputation)
*New Zealand Wine marketing campaigns focus on influencers (partner with Air New Zealand and America’s Cup sporting event) and sommeliers

WSET D3 (7 decks)

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