New Zealand: Grape Varieties and Winemaking

Question 1

New Zealand : Sauvignon Blanc

Answer 1

-62% of the vineyard areas
-known for fresh,fruity styles -not GI specific and experimentaion is common

Question 2

New Zealand : Producing the Distinctive Style of Marlborough SB

Answer 2

• *** In the Vineyard: **
• high light levels
• water irrigation
• careful canopy management to ensure ripeness
• high diurnal range means long growing season =intense aromas and acidity
• row orientation and canopy managemetn to produce range of aromas desired - full ripe fruity tropical on the sunny side
• hhigher green pepper and herbs /grassy on the shadier side of the canopy
• earlier picking if herbaceuos is desired
• Mechanically harvested fruit creates some skin contact adding to the herbaceuos aromas
• **In the Winery **
• reduction of contact with oxgyen by refridgeration
• choice of selected yeast to promote aromatic intensity
• Low ferment temps in SS vessels to retain primary fruit
• Avoidance of MLFC
• Minimal lees ageing (2-3 months) in SS to preserve fruit
• Use of Ascorbic Acid and SO2 under screwcap for freshness

Question 3

New Zealand : White Winemaking

Answer 3

Wines are pronounced made with low temperatures in SS to retain fruit
Cultured yeats are used to increase aromatics
MLFC is avoided
Oak ferment and extdend lees contact is avoided
Some may have to chaptalize in cooler years at the beginning of a femrment
Ascorbic Acid, and SO2 are used to ensure freshness when bottling

Barrel ferment , lees stirring and partial or full MLFC , skin contact etc are all being experimented with
Also, high solid levels, ambient yeast strains, skin contact or oak ageing in small volume, prem wines

Full range of sweetness from dry to sweet
- Noble rot for Semillon or Rielsing -ferments stopped on their own or by So2 to leave RS
-Screwcap is common 90% even for super prem wines
-TCA levels in cork were high and created bottle variation and prem oxi notes
-2001 NZ Screwcap Wine Seal Initiative - consumer acceptance is well established now i export markets

Question 4

New Zealand : Red Wine Making

Answer 4

• mid range temps, cultured yeats and neutral vessels are used for high volume wines
• Prem Pinot Noir and Syrah -
  Whole bunches, floral or herbal note
  Cold maceration to extract more colour and tannins is common
• Extrraction varies on style
  -Prem wines are matured in French Oak barriques - eg. full bodied Cab Sauv , Merlot
  Large oak for Pinot Noir