New Zealand Flashcards
Climate
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)
NZ Sauvignon Blanc Tasting Note
unoaked, dry style, typically with pronounced green fruit, tropical favors and high acidity
Latitude
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
History
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’
Dairy to wine
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
Growth
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
Geography
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)
UV & Sunshine
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
Rain comparison (PN)
NZ - 650 mm average
Cote d’Or - 700 mm average
Vineyard Management
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)
Trellising
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
Planting density
2,000-2,500 vines/ha
Yield
overall yield per hectare relatively high (average 2018 = 70 hL/ha)
Rain - Risks
rainfall levels quite high = humidity and fungal diseases (especially in North Island)
Birds
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.
Rain
650 mm average; irrigation still practiced in some areas due to free-draining alluvial soils & strong winds that increase evapotranspiration
Wind Risks
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)
UV Risks
sunburn of fruit; leaf positioning is critical to provide shading for bunches
Sustainable Winegrowing New Zealand
almost all producers participate in initiative that includes independently audited certification program focused on environmental, social, and economic parameters
Organic viticulture
less than 5% of vineyards certified overall; Central Otago = 17%, but large Marlborough = 4%; some biodynamics
Sauvignon Blanc (NZ)
62% of vineyard area
Varieties
- SB
- PN
- Chardonnay
- Pinot Gris
- Merlot
- Riesling
Winemaking - Marlborough SB
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
Vineyard Practices - Marlborough SB
*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)
