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DipWSET 🏆 > WINES OF THE WORLD 🇳🇿 New Zealand > Flashcards

WINES OF THE WORLD 🇳🇿 New Zealand Flashcards

1
Q

Main regions of North Island in New Zealand

A
  • Auckland
  • Gisborne
  • Hawke’s Bay
  • Wairarapa
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2
Q

Main regions of South Island in New Zealand

A
  • Marlborough
  • Nelson
  • Canterbury
  • Central Otago
  • Waitaki
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3
Q

Climate ofNew Zealand

A

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.

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4
Q

Hazards inNew Zealand

A

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.

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5
Q

Main grape varieties ofNew Zealand

A

Sauvignon Blanc is the flagship variety (2/3 of plantings). Also Pinot Noir, Bordeaux varieties, Chardonnay, Pinot Gris.

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6
Q

Main training systems inNew Zealand

A

VSP with two canes, some producers use more complex trellising systems (four canes, Scott-Henry). Grapes are trained high.

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7
Q

Key viticulture practices in New Zealand

A

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.

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8
Q

Harvest for wines fromNew Zealand

A

Machine harvest is common. Late harvest or waiting for noble rot to produce sweet wines (Semillon and Riesling).

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9
Q

Key factors in the vineyard to produce the distinctive style of Marlborough Sauvignon Blanc

A
  • 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.
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10
Q

Key factors in the winery to produce the distinctive style of Marlborough Sauvignon Blanc

A
  • 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.
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11
Q

Key winemaking operations forred wines inNew Zealand

A

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.

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12
Q

Key maturation practices forred wines inNew Zealand

A

French oak barriques are common for Bordeaux varieties while large barrels for Pinot Noir.

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13
Q

Key winemaking operations forSauvignon Blanc wines inNew Zealand

A

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.

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14
Q

Key maturation practices forSauvignon Blanc wines inNew Zealand

A

No oak and long lees ageing for the fresh style. Some producers apply oak maturation.

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15
Q

Key finishing operations for Sauvignon Blanc wines in New Zealand

A

Adding ascorbic acid and SO2, screwcap.

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16
Q

The reason because vines in New Zealand are high trained

A

Higher sunlight so no need to reflect it through the soil, so easier work in the vineyard.

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17
Q

Geographical Indications Act

A

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.

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18
Q

Appellation Marlborough Wine

A

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.

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19
Q

Types of businesses that operate inNew Zealand

A

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.

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20
Q

Sustainable Winegrowing New Zealand initiative

A

Independently-audited certification programme focused on a number of environmental, social and economic parameters. Almost all producers are part of it.

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21
Q

New Zealand Screwcap Wine Seal Initiative

A

2001, founded by a number of producers.

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22
Q

New Zealand Wine

A

Also known as New Zealand Winegrowers. Coordinates the marketing of the country’s wines through influencers, or key promotional partners and sommeliers.

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23
Q

Climate ofAuckland

A

Moderate maritime, often with high humidity.

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24
Q

Hazards inAuckland

A

Fungal diseases.

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25
Q

Sub-regions of Auckland

A
  • Waiheke Island
  • West Auckland
  • Matakana
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26
Q

Waiheke Island

A

Auckland’s sub-region. Reds from Cabernet Sauvignon and Syrah. Slightly warmer than most of Auckland. Low diurnal range. Undulating landscape provides shelter from winds. Land prices are rising. Also high cost for transport. Man O’ War and Stonyridge as significant producers.

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27
Q

West Auckland

A

Auckland’s sub-region. High cost of the land and process of urbanisation. Some wineries have cellar doors here but source grapes from other regions. Kumeu River as significant producer.

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28
Q

Matakana

A

Auckland’s sub-region. Wines from different varieties for mainly tourists.

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29
Q

Type of soils inGisborne

A

Flat, fertile floodplain consisting of clay, loam and silt. Also some on the hillsides with poorer soils.

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30
Q

Climate ofGisborne

A

Moderate maritime, high sunshine, warming breezes from the N. High rainfall.

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31
Q

Hazards inGisborne

A

Low frost pressure.

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32
Q

Main grape varieties ofGisborne

A

Mainly Chardonnay. Also Pinot Gris, then Sauvignon Blanc, Gewurztraminer, Pinot Gris and Viognier, Merlot.

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33
Q

Key viticulture practices in Gisborne

A

Devigorating rootstocks and canopy management to prevent excessive growth.

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34
Q

Types of businesses that operate inGisborne

A

Mixture of boutique and high-volume producers.

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35
Q

Climate ofHawke’s Bay

A

Moderate maritime, high rainfall. Cool breezes from the Pacific on coastal sites.

36
Q

Type of soils inHawke’s Bay

A

Gravelly and alluvial soils.

37
Q

Main grape varieties ofHawke’s Bay

A

Mainly Merlot, then Cabernet Sauvignon, Malbec. Also Syrah (75% of NZ plantings) and Chardonnay.

38
Q

Main sub-regions of Hawke’s Bay

A
  • Gimblett Gravels
  • Bridge Pa
39
Q

Bridge Pa

A

Hawke’s Bay’s sub-region. Inland, frost can be an issue. Alluvial terraces with gravelly soils, deeper topsoil of sandy and clay loam (less need of irrigation).

40
Q

Gimblett Gravels

A

Inland, frost can be an issue. Alluvial terraces with gravelly soils, and stony topsoil becomes warm during the day and releases heat during the night, free draining soil, irrigation is needed.

41
Q

The oldest wine region of New Zealand

A

Hawke’s Bay

42
Q

Climate ofWairarapa

A

Cool maritime, high diurnal range. Strong winds. Slow ripening and retaining acidity due to the high diurnal range. Thick skins for Pinot Noir due to the strong winds, so higher tannin.

43
Q

Type of soils inWairarapa

A

Soil is mainly free-draining alluvial gravel terraces with silt loam and loess. Slower ripening, so more concentrated and complex fruit flavours, due to the silt loam and loess.

44
Q

Hazards inWairarapa

A

Issue at flowering and fruit set due to strong winds. Frost. Wind machines against strong winds add cost.

45
Q

Main grape varieties ofWairarapa

A

Pinot Noir, Sauvignon Blanc.

46
Q

Pinot Noir clones used in Wairarapa

A

Abel (from a cutting of vines at DRC, later flowering, productive, large berries), Dijon (667 and 777).

47
Q

Sub-regions of Wairarapa

A

Masterton, Gladstone, and Martinborough. Collectively known as Wellington Wine Country.

48
Q

Types of wines made inWairarapa

A

Production of intensely flavoured and elegant styles of Pinot Noir, and perfumed but not overtly herbaceous Sauvignon Blanc. Focus on premium wines.

49
Q

Type of soils inMarlborough

A

Free-draining alluvial soils.

50
Q

Climate ofMarlborough

A

Very sunny region. Cool, with warm summers and mild winters, protection from the mountain ranges limits rainfall. Intensely flavoured fruit due to high sunshine and dry growing season.

51
Q

Main grape varieties ofMarlborough

A

Mainly Sauvignon Blanc, then Pinot Noir. Also Chardonnay and Pinot Gris.

52
Q

Harvest for wines fromMarlborough

A

Mechanical harvest is common. More pronounced intensity of aromas due to machine harvesting (more time of contact between skin and juice), 5-10 times higher.

53
Q

Key winemaking operations forSauvignon Blanc wines inMarlborough

A

Cool fermentation with cultured yeasts, no malo. Some are experimenting with ambient yeast, partial barrel fermentation and lees stirring.

54
Q

Blending operations for Sauvignon Blanc wines inMarlborough

A

Blending from the different regions to obtain a desired range of aromas or to make a sufficient volume. Some are focussing on more site-specific expressions.

55
Q

Key maturation practices forSauvignon Blanc wines inMarlborough

56
Q

Main sub-regions of Marlborough

A
  • Wairau
  • Southern Valleys
  • Awatere
57
Q

Wairau

A

Marlborough’s sub-region. Different climatic influences, the western inland has warmer days and cooler nights (high diurnal range) due to the less moderating influence from the ocean, risk of frost. Gravel, silt, sand, loam and clay soils, more fertile nearer the coast (ideal for higher yields). Free-draining soils need irrigation and provide the warmth needed to extend the growing season. Mainly Sauvignon Blanc, also Pinot Noir, Chardonnay and Pinot Gris.

58
Q

Southern Valleys

A

Marlborough’s sub-region. Collective name for many valleys, S of Wairau. For new vineyards, irrigation systems. More clay in the soil (water storing and cooling influence). Slower ripening, later harvesting time than Wairau. Good for Pinot Noir.

59
Q

Awatere

A

Marlborough’s sub-region. Cooler and windier due to its proximity to the coast and higher elevation. Later harvest than the rest of Marlborough. More herbaceous Sauvignon with very high acidity (cool climate) while Pinot Noir has smaller berries with thicker skins (winds).

60
Q

Climate ofNelson

A

Cool maritime, cooling sea breezes. No protection, so more exposition to cool, wet winds, high rainfall (heavy, sudden storms). Similar sunshine to Marlborough.

61
Q

Main grape varieties ofNelson

A

Mainly Sauvignon Blanc and Pinot Noir, also Chardonnay.

62
Q

Main sub-regions of Nelson

A
  • Moutere Hills
  • Waimea Plains
63
Q

Moutere Hills

A

Nelson’s sub-region. NW of Nelson, clay-based gravel soils with sandy loam topsoil on undulating terrain, low nutrients, good water-retaining capacity.

64
Q

Waimea Plains

A

Nelson’s sub-region. Low-lying former riverbed of alluvial soils, fine silt and clay loams of moderate fertility, high rainfall, free-draining soil, irrigation is needed.

65
Q

Main grape varieties ofCanterbury

A

Pinot Noir, Riesling, Sauvignon Blanc. Also Pinot Gris and Chardonnay.

66
Q

Main sub-regions of Canterbury

A
  • North Canterbury
  • Canterbury Plains
67
Q

Canterbury Plains

A

Canterbury’s sub-region. Small number of plantings.

68
Q

North Canterbury

A

Canterbury’s sub-region. Cool climate, sheltered from cooler weather by the Southern Alps, also rainshadow, high diurnal range, frost risk. Hot, dry and strong NW winds (can damage the vines), therefore trees installation as windbreak. Irrigation is needed, low fungal disease pressure. It’s composed of two smaller subregions, Waipara Valley (slightly warmer, protection from the cold E winds by the Teviotdale Hills, flat valley with gravelly sandy loam gives light bodied wines while the N and NW facing slopes have clay loams with different proportions of limestone) and Waikari (hills just inland than Waipara Valley, clay-limestone soils). Strong critical acclaim recently.

69
Q

Main sub-regions of North Canterbury

A
  • Waipara Valley
  • Waikari
70
Q

Type of soils inCentral Otago

A

From gravel to clay soils, with schist as the parent rock.

71
Q

Climate ofCentral Otago

A

Semi continental, protection rain-bearing W winds, very dry, low rainfall. Long daylight hours. High UV. Deep colour and full body due to high UV and warm climate.

72
Q

Main grape varieties ofCentral Otago

A

Pinot Noir. Also Pinot Gris and Riesling.

73
Q

Key viticulture practices in Central Otago

A

Irrigation is needed, good conditions for organic and biodynamic agriculture. Canopy management due to high uv and hot summer days (shading on the west-facing side to protect against hot afternoon sun). Compost and cover crops are used to improve nutrients and soil structure.

74
Q

Sub-regions of Central Otago

A
  • Wanaka
  • Bendigo
  • Cromwell, Lowburn, Pisa
  • Alexandra
  • Bannockburn
  • Gibbston
75
Q

Wanaka

A

Central Otago’s sub-region. The smallest and most N, vineyards between the shores of Lake Wanaka and Luggate, 290-320 m, slightly cooler than Bannockburn, Cromwell and Bendigo.

76
Q

Bendigo

A

Central Otago’s sub-region. The warmest of the sub-regions, Syrah, gentle N-facing slopes and terraces. Semi-arid, poor stony, free-draining soils, continental climate, low yields (concentrated wines).

77
Q

Cromwell, Lowburn, Pisa

A

Central Otago’s sub-region. On semi-arid moraines, fans and terraces, warm climate similar to Bannockburn and Bendigo.

78
Q

Alexandra

A

Central Otago’s sub-region. S, the hottest summer temperatures, cool nights, high diurnal range (fruity aromas and med+ acidity).

79
Q

Bannockburn

A

Central Otago’s sub-region. Vineyards on the S banks of the Kawarau River, the most intensively sub-region, different soils, one of the driest and warmest of Central Otago (ripe and concentrated wines).

80
Q

Gibbston

A

Central Otago’s sub-region. The highest and the coolest, vineyards at 320-420 m, N-facing slopes above the Kawarau Gorge, later ripening (fresh flavours and high acidity), site selection is important (ripening and autumn frost).

81
Q

Hazards inCentral Otago

A

Possibility of spring frost. Helicopters to prevent frost damage add cost.

82
Q

Climate ofWaitaki

A

Hot and dry summers, low rainfall, cool breezes from the ocean, cold winters, long and dry autumns.

83
Q

Hazards inWaitaki

A

Spring frost.

84
Q

Type of soils inWaitaki

A

Clay-limestone.

85
Q

Main grape varieties ofWaitaki

A

Pinot Noir, Riesling, Chardonnay, Gewürztraminer.

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