New Zealand Flashcards
Key events in the history of New Zealand wine
- 1819 Samuel Marsden planted first vines
- 1840 first record of wine made by James Busby
- UK immigrants (beer & whisky) but in first half 20thC some fortified “Port” and “Sherry”
- other Europeans (esp Croatia) W Auckland & Hawkes Bay made table wine
- temperance movement restricted wine sales
- affordable overseas travel/dining out/ food & drink in media so NZ growing appreciation of own wine
- Sale of Liquor Act 1989 wine sales in supermarkets
Why is New Zealand a good place to make wine?
- Climate (cool maritime but latitudes 36-46° long sunshine hours, high UV)
- refreshing, strongly varietal wines (esp Sauvignon Blanc, but also Pinot Noir & Bordeaux blends)
- Hygiene and expert temperature control from dairy industry
- clean, consistent and reliable
The growth of New Zealand’s wine industry in the last 40 years
- 1981 5000 ha vineyards, exporting 6000 hL
- 2018 38000 ha vineyards, exporting 2.5m hL
- Sauvignon Blanc catalyst - more than 2/3 plantings
- Pinot Noir, Chardonnay, Pinot Gris also dramatic growth
The location of New Zealand
- New Zealand comprises two islands, North & South, separated by the Cook Strait, in the Pacific Ocean
- 1900km east of Australia, 5000km north of Antarctic and 9000km west of Chile
- Marlborough and Rome are same distance from equator, but Pacific makes Marlborough cool maritime
New Zealand’s climate?
- Cool Pacific means it’s mainly maritime
- New Zealand spans 36-46°S so Auckland/Gisborne in lower latitude North Island are moderate
- South Island (and south part of North Island) cool
- Central Otago in South Island is semi-continental (sheltered by mountains on all sides)
- Varied topography creates varied climate
- Tasman sea wind/rain so vineyards in East - additional shelter of Southern Alps in South Island
- High UV, long sunlight (esp in S Latitude), high diurnal
Why are most New Zealand vineyards located on the East of the islands?
- for shelter from excessive rains and prevailing winds from Tasman Sea
- Especially in the South Island, where the Southern Alps run its length
- Even with the mountains mitigating the rain Marlborough gets 650mm pa
Why is UV radiation significant in New Zealand?
- High UV enhances colour & tannins, desirable in black grapes
- UV levels up to 40% higher than same latitudes in N Hemisphere
- low air pollution
- hole in ozone layer
Why can NZ make wine at so southerly/ cool a latitude (46°S)?
- Extended daylights hours (2000+ hours pa) increase viable ripening period
- High UV (v low air pollution, hole in ozone) enhances tannins, colour
- Central Otago (most south) sheltered from all sides by mountains
Main risks in vineyard in New Zealand?
- Plenty rain, UV & sun, fertile soils means i) excessive growth ii) high yields (issues for ripening), iii) sunburn
- need canopy management
- iv) Rain, humidity (esp in warmer N Island) - fungal
- v) Birds (few predators) eat, damage bunches - fungus
- netting/ bird scarers
- vi) Drought - free-draining alluvial soils/strong winds cause evapotranspiration - irriagation/ tree wind breaks
- vii) Tropical cyclones during flowering/fruit set/harvest
Canopy management in New Zealand
- V important to avoid excessive growth (sunburn, fungal) of high sunshine hours, high UV, fertile soils, good rain
- VSP two canes, but trained higher as
- long sunshine hours: no need reflected ground light
- easier to hand pick
- Large vol producers use Scott Henry, may be 4 canes per vine (to combat high yields - more shoots per vine inhibits shoot growth)
- machine harvesting is commonplace as many vineyards flat
Planting densities and crop yields in New Zealand
- Low density (eg 2000-2500 vines/ha)
- Yet high yields ( av in 2018 70hL/ha)
- due to long sunshine hours, high UV, plentiful rain, fertile soil
Does New Zealand have a particular style of wine-making?
- Best known for fresh, fruity, varietal wines (esp Sauv-Blanc)
- But no GI-specific regulations, so great experimentation
New Zealand’s typical wine-making for Sauvignon Blanc
- Fresh, aromatic style of Sauvignon Blanc to retain primary fruit aromas & flavours
- in cool fermentation
- (neutral) stainless steel
- no oak and lees ageing
- no malo (to retain acid, avoid dairy)
- May need chapitalize if cool vintage/ early harvest
- Add antioxidant (ascorbic acid) and SO2 to ensure freshness
Beyond fresh Sauvignon Blanc what other styles of wine-making are found in New Zealand?
Also barrel fermentation, lees stirring, part/full malo, oak matured (Sauvignon & other varieties)
Also high levels of solids in fermentation, ambient yeasts, skin contact with some white grapes up to 2 mths to add texture/ aroma, oak ageing - especially for small volume, premium wines
