21. New Zealand

Question 1

What 2 factors give New Zealand great potential to make sparkling wine?

Answer 1

1. Cool climate

2. Plentiful supply of Chardonnay and Pinot Noir

Question 2

What are typical characteristics of New Zealand sparkling wines?

Answer 2

1. Traditional method bottle-fermented
2. Medium intensity aromas
3. Mid to premium price
4. Apple, lemon with light toasty autolytic characteristics
5. High acidity
6. Brut style
7. Good to very good quality

Question 3

Which island (North or South) is better suited to sparkling wine, and why?

Answer 3

South; cooler climate retains acidity

Question 4

What New Zealand region has the highest production of sparkling wine, and what are the advantages of this region?

Answer 4

Marlborough

1. Low risk of late frost or hailstorms
2. Prevalent north-west wind helps remove air moisture after rain, reduces threat of fungal disease
3. Good access to clean water from constant underground water table for irrigation

Question 5

Do Marlborough vineyards require irrigation? Why or why not?

Answer 5

Yes.

1. Free draining of alluvial soils
2. High levels of transpiration from land/vines due to strong north-west wind

Question 6

What varietals are most New Zealand sparkling wines made from?

Answer 6

A blend of Pinot Noir and Chardonnay

Question 7

Why do many wineries not complete sparkling winemaking themselves and what elements are often contracted out?

Answer 7

They do not have the specialized equipment nor expertise needed to make high-quality traditional method sparkling wine so they send blended still wine to a contract winemaking facility for the addition of tirage. It is returned to producer for 2nd fermentation and ageing, then sent away again for disgorging/dosage.

Question 8

What are the common winemaking elements of NZ sparkling wine?

Answer 8

1. Hand-picked grapes
2. Whole bunch press
3. Cultured yeast
4. 1st fermentation in stainless steel - purity of fruit
5. Malolactic conversion - reduce very high acidity levels & prevent from inadvertently occurring later
6. Traditional/transfer method - 18 months on lees, some premium longer
7. Dosage- Brut 6-12 g/l; some zero dosage

Question 9

What percent of New Zealand’s exports does sparkling wine constitute?

Answer 9

0.5%