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D3: Wines of the World COPY HENRY > Ch. 32 – New Zealand > Flashcards

Ch. 32 – New Zealand Flashcards

1
Q

Unique style of Sauvignon Blanc in NZ

A

refreshing, strongly varietal

unoaked and dry

pronounced green fruit and tropical fruit

High acidity

Due to:

  • maritime climate
  • high proportion of sunshine hours
  • high diurnal range
  • high UV radiation
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2
Q

First vines planted, first wine made

A

Vines planted in 1819 by Samuel Marsden

First wine made in 1840 by James Busby

  • not a big succes at first
  • restrictive sales of alcohol
  • lifted in 1985
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3
Q

European immigrants starting viticulture in NZ

A

most notably Croatians

- vineyards in West Auckland and Hawke’s Bay

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4
Q

Very high standards of hygiene and usage of temperature control based on which industry?

A

Dairy industry

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5
Q

New Zealand climate and effect on wines

A

Cool Pacific moderates what could otherwide be warm area (latitude same as Rome)

Mostly maritime climate
- Central Otago - semi-continental

36°-46° south

  • Cool climate in southern island
  • moderate climate in the north island (Auckland, Gisborne)

Vineyards predominantly on eastern side of islands
- Southern Alps protect Southern Island from excessive rainfall and winds from Tasman Sea

High UV radiation - more colour and tannin

  • hole in ozone layer
  • low air pollution

Rather high rainfall

Long hours of sunshine - increasing ripening period
- over 2,000 hours

Large diurnal range - preserves acidity

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6
Q

What does separate northern and southern island?

A

Cook Strait

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7
Q

What is the effect of long sunshine hours?

A

Increasing ripening period

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8
Q

What is the effect of high UV radiation?

A

More colour and tannin in black grapes

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9
Q

What is the effect of large diurnal range

A

Preservation of acidity

Slows ripening

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10
Q

Canopy management

Why is it important in NZ

Practises and trellising

A

Important factor due to:

  • high rainfall
  • high UV levels
  • high sunshine levels
  • fertile soils

Regulating vegetative growth (shading) and reduction of yield and quality

VSP with two canes or complex systems such as Scott-Henry

  • high yields can be problematic in coolest years
  • trained high (high sunshine hours meas that vines do not need light reflection)
  • makes harvesting easier

Yields can be high

Low densities 2000-2500 vines per ha (usually 70 hl/ha)

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11
Q

Usual planting density and average yields

A

due to fertile soils and complex trellis systems

2000-2500 vines/ha

average yield 70 hl/ha

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12
Q

Common harvesting

A

Machine harvesting

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13
Q

Pests and hazards

A

High rainfall, humidity
- fungal diseases (especially Northern Island)

Very few predators - many birds
- netting, scarers

Sunburn - careful leaf positioning

Extreme weather events
- tropical cyclones

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14
Q

Irrigation

A

May be practised in some areas due to alluvial free draining soils and strong winds which increase evapotranspiration
- windbreaks of trees

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15
Q

Sustainability and organic viticulture

A

Almost all producers are part of Sustainable Winegrowing New Zealand

Growing interest in organic viticulture

  • 10%
  • especially Central Otago (favourable conditions)
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16
Q

Sauvignon Blanc winemaking

A

Pronounced style

  • low fermentation temp in neutral vessel
  • Cultured yeast to increase aromatics
  • Malo is avoided (preserve acidity and avoid dairy notes)
  • Oak ferment/maturation and extended lees contact is avoided
  • Some producers may have to chaptalize
  • Ascorbic acid (antioxidant) and SO₂ may be used (to preserve freshness)

Some producers experiment with lees, ageing, skin contact etc.
- especially on low volume premium wines

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17
Q

Winemaking for red wines

A

High volume, fresh wines

  • Mid range temperatures
  • cultured yeast and neutral vessels

Premium Pinot Noir or Syrah

  • varying proportions of whole bunch
  • cold maceration
  • maturation in French oak barriques (Cabernet)
  • maturation in large oak (Pinot)
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18
Q

Sweet wines

A

Mainly Semillon and Riesling

Noble rot for premium wines

Late harvested

Stopping ferment by SO₂, filtration

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19
Q

% of wines bottled under screwcap

and reasons

A

90%

Historical reasons

Premature oxidation

Bottle variations

TCA

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20
Q

North Island regions

A 
Greater Auckland
 - Matakana
Gisborne
Hawke's Bay
 - Gimblett Gravels 
 - Bridge Pa
Wairarapa
 - Martinborough
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21
Q

South Island regions

A 
Marlborough
 - Wairau
 - Southern Valleys
 - Awatere
Nelson
 - Moutere Hills
 - Waimea Plains
Canterbury
 - Canterbury Plains
 - North Canterbury
    - Waipara Valley, Waikari
Central Otago
 - Alexandra
 - Gibbston
 - Bannockburn
 - Cromwell, Lowburn, Pisa
 - Bendigo
 - Wanaka
Waitaki (North Otago)
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22
Q

Greater Auckland

A

Many producers have their headquarters here

Moderate maritime climate
- high humidity (fungal diseases)

3 sub regions

  • Waiheke (Cabernet, Syrah)
  • slightly warmer, low diurnal range
  • expensive land
    (producers: Man O’War, Stonyridge)
  • West Auckland - decreasing area, cellar doors
  • Matakana - wines sell mainly to tourist trade
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23
Q

Gisborne

A

Area recently decreased (fruits get higher prices)

Mainly flat fertile floodplain

  • clay, loam, silt
  • Chardonnay
  • mix of high volume and boutique producers

Moderate maritime climate

  • warming breezes from the north
  • one of first regions to harvest
  • high rainfall 1000mm (less irrigation)
  • devigorating rootstock and precise canopy management

Chardonnay
- inexpensive unoaked to outstanding full bodied barrel-fermented

Pinot Gris

  • dry to medium-dry
  • simple to premium (lees stirring and old oak ageing)

Sauvignon Blanc, Gewurztraminer, Viognier

Producers: Lindauer (sparkling) Milton Vineyards

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24
Q

Hawke’s Bay

climate and sub-regions

A

Oldest wine region of NZ

Moderate climate similar to Bordeaux

  • high sunshine hours
  • 1000mm of rain
  • gravelly alluvial soils (similar to Medoc)
  • Merlot dominant blends, Cabernet struggles

Sub regions:
Gimlett Gravels and Bridge Pa
- very warm during day, releases heat into evening
(Syrah, Merlot, Cabernet)
- Irrigation is necessary (free-draining)
- Coastal areas - moderating influence of Pacific breezes - slower ripening (Chardonnay, Syrah)

25
Q

Hawke’s Bay varieties and styles

A

Bordeaux varieties and blends

  • Merlot (dominant)
  • premium aged for 18-24 months in French oak
  • also deeply coloured, perfumed Malbec

Syrah

  • 75% of NZ plantings are here (still small quantity)
  • Concentrated blackberry, black pepper, floral
  • medium to medium+ body and medium+ acidity
  • French oak (proportion new) 12-18 months

Chardonnay

  • range of styles
  • restrained grapefruit and stone fruit
  • often struck match reductive
  • medium to full bodied with med acidity
  • barrel ferment common for premium

Sauvignon Blanc, Pinot Gris

26
Q

Producers in Hawke’s Bay

A

Te Mata Estate and Craggy Range

27
Q

Wairarapa

sub-regions

Climate

Soils

A

Focus on premium wines
- low yielding vines (3% of NZ planings 1% of volume)

3 sub-regions (known as Wellington Wine Country)

  • Masterton
  • Gladstone
  • Martinborough
  • all 3 intense elegant Pinot and perfumed but not so herbaceous Sauvignon Blanc
Cool maritime climate
 - large diurnal range
 - strong winds from Cook Strait
 - resulting in small thick skinned berries
 (Pinot Noir with fine-grained tannins)
 - risk of frost (wind machines)

Soils

  • alluvial gravel terraces with silt loam and loess
  • cooling influence, takes more time to warm up
  • longer growing season
28
Q

Wairarapa significant producers

A

Ata Rangi

Dry River

29
Q

Wairarapa grape varieties and styles

A

Pinot Noir

  • premium (very good to outstanding)
  • medium+ acidity, red cherry, black plum, spicy
  • low yields - intense concentration
  • medium to med+ tannins
  • many matured in French oak for 12-18 months
  • range of clones (Abel from DRC late flowering and Dijon clones)

Sauvignon Blanc

  • premium priced
  • restrained herbaceous and fruit notes
  • high acidity
  • sone use wild yeast, partial barrel ferment, lees
30
Q

Marlborough

climate and viti

A

Largest region (2/3 of all plantings)

  • started by Montana Wines 1973
  • cheap land

Maori name of the region means ‘the place with the hole in the cloud’

  • very sunny
  • cool climate
  • moderate warm summers, mild winters
  • protected from rain by mountain ranges (650mm)
  • free draining alluvial soils - irrigation important
  • underground acquifers
  • lower disease pressure

Machine harvesting common
- promotes flavour of passionfruit and green bell pepper (5-10 times higher) due to short period of maceration when harvested

31
Q

Marlboroung sub-regions

A

Wairau

Southern Valleys

Awatere

32
Q

Wairau

A

sub-region of Marlborough

Wairau river, Cloudy Bay at east

West - less moderation from the ocean

  • greater diurnal range
  • higher frost risk
  • former riverbed - gravel, silt, sand, loam, clay
  • more fertile - higher yields
  • irrigation needed

Tropical to herbaceous styles SB
also Chardonnay Pinot Gris and Pinot Noir

33
Q

Southern Valleys

A

sub-region of Marlborough

number of north-south running valleys on the main plain, vineyards on the hillsides

  • more clay
  • better water retention
  • cooling influence of cool soil
  • Pinot Noir can develop higher alcohol levels
34
Q

Awatere

A

sub-region of Marlborough

cooler and windier due to proximity to coast and higher elevation

  • SB is more herbaceous and less tropical
  • higher levels of acidity
  • PN tends to have smaller berries (windy) - more colour
35
Q

Marlboroung Sauvignon Blanc

A

70% of plantings

Dry high acidity intense aromatics

Herbaceous, floral, tropical - passionfruit
- mostly inexpensive to mid priced with premium examples

Many blend over the region and vineyards (alto so get desired volume)

Cool ferment and cultured yeast, preventing malo

no oak

36
Q

Pinot Noir Marlborough

A

10% of plantings

3 styles

  • light bodied, juicy (alluvial Wairau)
  • Intese with med to full body (Southern Valleys, clay)
  • Oaky, deep coloured (Awatere - windy thick berries) floral herbal character
37
Q

Grape varieties in Marlborough

A 
Sauvignon Blanc
Pinot Noir
Chardonnay 
Pinot Gris
Riesling
Gewurztraminer
Viognier
38
Q

Marlborough producers

A

Villa Maria

Cloudy Bay

39
Q

Nelson

A

Not so protected by mountains

  • cool, wet winds from west
  • average of 970mm rain in heavy sudden storms
  • cool maritime climate
  • cool sea breezes during day and relatively warm at night

Focus on small scale production

2 sub-regions

Moutere Hills

  • clay-based gravel with sandy loam topsoil
  • only 50-150m altitude (no hills)
  • low nutrients, good water-holding capacity - dry farming
  • fuller bodied, concentrated wines
  • High quality recognition

Waimea Plains

  • former riverbed of alluvial soils, silt, clay loam, moderate fertility
  • free draining - irrigation required
  • lighter body, fresh fruit
40
Q

Which region can dry farm?

A

Moutere Hills in Nelson

41
Q

Grapes and wine styles in Nelson

A

Sauvignon blanc

  • more restrained compared to Marlborough
  • gentle stone and tropical fruit, herbal nuances
  • may get barrel ferment, maturation and lees stirring

Pinot Noir

  • Waimea usually fresh
  • Moutere Hills - ripe tannins, full body, expressive fruit
  • tend to have french oak maturation

Chardonnay, Pinot Gris, Riesling, Gewurztraminer

42
Q

Nelson Producer

A

Neudorf

43
Q

Canterbury

A

Flat open plain facing Pacific Ocean

2 sub-regions

  • Canterbury Plains (few plantings)
  • North Canterbury
    • Waipara Valley
    • Waikari

North Canterbury

  • cool climate, sheltered from cool weather by Southern Alps
  • high number of sunshine hours
  • frost can be issue
  • hot dry winds from north-west (strong enought to damage vines)
  • Rain shadow of Southern Alps (650mm)
  • high evapotranspiration rates - irrigation needed
  • low fungus pressure

Waipara Valley
- slightly warmer, some areas with sand and some limestone

Waikari

  • clay-limestone
  • Pinot Noir with very strong reputation
  • Bell Hill, Pegasus Bay
44
Q

Canterbury Producers

A

Bell Hill

Pegasus Bay

45
Q

Canterbury grapes and styles

A

Pinot Noir

  • from delicate to full bodied
  • high acidity
  • pronounced fruit

Riesling

  • particularly Waipara Valley
  • expressive, ripely fruited, high acidity
  • dry to sweet

Sauvignon Blanc

  • range of styles
  • a lot of experimentation

Pinot Gris, Chardonnay

46
Q

Central Otago

climate and soils

A

Surrounded by Southern Alps

  • semi-continental climate
  • very dry (360mm) - irrigation needed
  • low disease pressure - ideal for organic
  • long day light hours, high UV, no problem with ripening even so far in south
  • vineyards above 300m - high diurnal range
  • cold nights - frost risk
  • sunburn issues - canopy management

Soils

  • gravel to clay
  • low in organic matter (compost and cover crops)
47
Q

Sub-regions of Central Otago

A 
Alexandra
Gibbston
Bannockburn
Cromwell, Pisa, Lowburn
Bendigo
Wanaka
48
Q

Alexandra

A

Sub-region of Central Otago

Furthest south but regularly hottest summers

  • cool nights moderate it
  • high diurnal range
  • fresh fruit and medium + acidity
49
Q

Gibbston

A

Sub-region of Central Otago

Highest and coolest (320-420m)

  • fresh flavours with high acidity
  • site selection is important to reduce risk of autumn frost
50
Q

Bannockburn

A

Sub-region of Central Otago

Southern banks of Kawarau river

  • intensively planten
  • one of warmest and driest
  • ripe concentrated
51
Q

Cromwell, Pisa, Lowburn

A

Sub-regions of Central Otago

warm climate similar to Bannockburn and Bendigo

52
Q

Bendigo

A

Sub-region of Central Otago

Warmest region

  • hot enough to ripen Syrah
  • north-facing terraces
  • semi-arid, poor stony soils
  • low yields of concentrated wines
53
Q

Wanaka

A

Sub-region of Central Otago

Lake Wanaka moderating temperatures
290-320m

54
Q

Central Otago grapes and styles

A

Pinot Noir - 70% (1/4 of NZ production)

  • good to outstanding, always premium priced
  • high UV, warm summers, cold nights
  • deep colour, full body, good level of acidity, ripe tannins, intense red plum and black berry
  • ageing in oak common
  • experimentation with whole cluster

Pinot Gris
Riesling

55
Q

Central Otago producers

A

Felton Road

Rippon

56
Q

Waitaki (North Otago)

A

Young region
In rain shadow of Southern Alps
- breezes from ocean
- significant frost risk

Limestone- rather unusual in NZ
- Pinot Noir, Pinot Gris, Chardonnay, Gewurztraminer

Producer: Ostler

57
Q

Wine law and regulations

A

No strict appellation laws

Free to plant whatever they like wherever they wish and experiment with winemaking

Geographical Indication Act 2017

  • registeres regional place names for NZ to ensure the names are protected overseas
  • 18 names registered
  • also allows overseas GIs to be registered in NZ

Appellation Marlborough Wine

  • protecting region’s reputation as production volumes and export volumes continue to grow
  • must be made entirely from grapes from Marlborough to agreed max. yields, certified sustainable and bottled in New Zealand
  • Sauvignon Blanc only
58
Q

Appellation Marlborough Wine

aims and requirements

A

Aim;
- protecting region’s reputation as production volumes and export volumes continue to grow

Requirements

  • must be made entirely from grapes from Marlborough
  • agreed max. yields
  • certified sustainable
  • bottled in New Zealand
  • Sauvignon Blanc only
59
Q

New Zealand wine business

A

Low domestic consumption

Export is very important and growing

  • USA, UK, Australia
  • 1% of world’s wine volume but 7th largest exporter by value (10th in volume)
  • Sauvignon Blanc 86% of export

Rapid increase of production (400% 2000-2018)
- including bulk shipping (1/3 of volume)

Reputation for high quality wines

  • above average prices
  • sustainable viti commitement (98% of producers)
  • 10% of organic vineyards and growing
  • promoting natural beauty of NZ

Big brands are not prevalent in NZ

Promotional body - New Zealand Wine

D3: Wines of the World COPY HENRY (30 decks)

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