WINES OF THE WORLD 🇳🇿 New Zealand Flashcards
Main regions of North Island in New Zealand
- Auckland
- Gisborne
- Hawke’s Bay
- Wairarapa
Main regions of South Island in New Zealand
- Marlborough
- Nelson
- Canterbury
- Central Otago
- Waitaki
Climate ofNew Zealand
Mainly maritime (semi-continental for Central Otago), high sunshine, high UV and high diurnal range (especially in the South Island). The cool Pacific Ocean moderates the climate. Cool for most areas of the South Island, while the lower altitudes of the North Island are moderate. Adequate rainfall.
Hazards inNew Zealand
Fungal diseases can be a problem (especially in the North Island). Birds eat grapes and damage grape bunches (bacterial and fungal disease). Windbreaks of trees can protect against winds but attract birds. Sunburn of the fruit due to the high UV. Tropical cyclones can cause problems with flowering and fruit set.
Main grape varieties ofNew Zealand
Sauvignon Blanc is the flagship variety (2/3 of plantings). Also Pinot Noir, Bordeaux varieties, Chardonnay, Pinot Gris.
Main training systems inNew Zealand
VSP with two canes, some producers use more complex trellising systems (four canes, Scott-Henry). Grapes are trained high.
Key viticulture practices in New Zealand
Canopy management is fundamental. Irrigation is needed where there are free-draining soils and strong winds (increase evapotranspiration). Low % of certified organic vineyards, some producers apply biodynamics. Low plating densities.
Harvest for wines fromNew Zealand
Machine harvest is common. Late harvest or waiting for noble rot to produce sweet wines (Semillon and Riesling).
Key factors in the vineyard to produce the distinctive style of Marlborough Sauvignon Blanc
- High light levels, adequate water with irrigation as required, and careful canopy management to ensure ripe fruit.
- High diurnal range means a long growing season producing fruit with intense aromas and high acidity.
- Row orientation and careful canopy management to produce the range of aromas desired – fully ripe fruit with tropical flavours on the sunny side of the canopy, higher green pepper and grassy (herbaceous) aromas from fruit grown on the shadier side of the canopy.
- Slightly early picking if a proportion of herbaceous aromas is required in the blend.
- Mechanically harvested fruit creates some skin contact with juice from crushed berries during transportation to the winery leading to higher levels of herbaceous aromas.
Key factors in the winery to produce the distinctive style of Marlborough Sauvignon Blanc
- Reduction of contact with oxygen during the processing of fruit by refrigerating fruit to preserve primary fruit characters.
- Choice of selected yeast to promote aromatic intensity.
- Low fermentation temperature in stainless steel vessels to retain primary fruit character.
- Avoidance of malolactic conversion to preserve high acidity and retain primary fruit character.
- Minimal ageing on lees (2–3 months) and in stainless steel vessels to retain primary fruit character.
- Use of ascorbic acid and SO2 at bottling, and bottling under screwcap to retain freshness.
Key winemaking operations forred wines inNew Zealand
Use mid-temperatures for fermentation, cultured yeasts and neutral vessel. Some are experimenting with different proportions of whole bunches in fermentation. Cold maceration is common.
Key maturation practices forred wines inNew Zealand
French oak barriques are common for Bordeaux varieties while large barrels for Pinot Noir.
Key winemaking operations forSauvignon Blanc wines inNew Zealand
Fruit refrigeration at the arrival. Low fermentation temperatures in a neutral vessel. Cultured yeast. No malo. Possibility of chaptalisation if cool year or early harvest. No oak for fresh style. Some producers use barrel fermentation, lees stirring, malo. Some are experimenting with skin contact. Also high solids in fermentation, ambient yeast (also for other white grapes). Sweets are made by stopping fermentation through SO2 or filtration.
Key maturation practices forSauvignon Blanc wines inNew Zealand
No oak and long lees ageing for the fresh style. Some producers apply oak maturation.
Key finishing operations for Sauvignon Blanc wines in New Zealand
Adding ascorbic acid and SO2, screwcap.
The reason because vines in New Zealand are high trained
Higher sunlight so no need to reflect it through the soil, so easier work in the vineyard.
Geographical Indications Act
2017, it registers regional place names for wines in New Zealand to ensure these names are protected overseas (Marlborough, Martinborough, etc), also overseas Gis (Prosecco). 18 names registered.
Appellation Marlborough Wine
2018, trademark to protect the region’s reputation as production volumes and export volumes continue to grow. Wines made from grapes grown in Marlborough to agreed max yields, certified sustainable, and bottled in New Zealand. Only for Sauvignon Blanc.
Types of businesses that operate inNew Zealand
Growers dropped by 40% after the 2008 crisis. A small amount of larger companies make most of the production, some medium-sized, but many are small.
Sustainable Winegrowing New Zealand initiative
Independently-audited certification programme focused on a number of environmental, social and economic parameters. Almost all producers are part of it.
New Zealand Screwcap Wine Seal Initiative
2001, founded by a number of producers.
New Zealand Wine
Also known as New Zealand Winegrowers. Coordinates the marketing of the country’s wines through influencers, or key promotional partners and sommeliers.
Climate ofAuckland
Moderate maritime, often with high humidity.
Hazards inAuckland
Fungal diseases.
