D4 Sparkling: Australia + New Zealand

Question 1

Australian sparkling wine makes up what percent of Australia’s total wine production?

Answer 1

6%

Question 2

Australian sparkling wine:

• What is the most recent data point for annual sales in liters?
• Are most destined for the home market or for export?

Answer 2

• 66 million liters
• 89% home market (11% export) though exports have been increasing in recent years

Question 3

In Australia, which methods are used to make sparkling wine?

Answer 3

Lots!

• Traditional
• Transfer
• Tank
• Carbonation
• Pet-Nat

Question 4

Most Australian grapes for sparkling wine are grown in which regions?

Why?

Answer 4

• Tasmania
• Yarra Valley (Dom. Chandon)
• Adelaide Hills
• Alpine regions of Victoria + New South Wales

Slow sugar accumulation, higher acidity, moderate potential alcohol, lower yields

Question 5

What region of Australia leads all others for high-quality sparkling wine?

Answer 5

Tasmania

Question 6

Why is Tasmania the leading region in Australia for making high-quality sparkling wines?

Answer 6

• History goes back to 1980s with the joint venture between Heemskerk + Louis Roederer;
• 36% of total grape production made into sparkling;
• Southern Tasmania is generally cooler than Champagne;
• Larger producers source fruit from all over the island.

Question 7

The climate varies in Tasmania, but there are two Valleys to know for sparkling wine.

Answer 7

1. Tamar Valley
   
   • warmer than Pipers River (more sheltered)
   • harvests 2 weeks before Pipers River
2. Coal River Valley
   
   • has inland’s warmest climate (sheltered)

Again, south Tasmania is generally cooler than Champagne.

Question 8

What are the natural hazards or weather threats in Tasmania?

Answer 8

• Spring frosts
• High rainfall
• Coulure always a risk
• Botrytis

Question 9

On Australia’s mainland, what region is best known for growing grapes for inexpensive sparkling wine?

Answer 9

South East Australia (Riverland, Murray-Darling, Riverina)

Irrigation and mechanized harvesting are allowed.

Yields are high, grapes are picked early, and grapes are cheap.

Question 10

Where are the grapes grown that go into sparkling Shiraz?

Answer 10

Warmer climates:

• Central Victoria
• Barossa Valley
• McLaren Vale

Question 11

When are the grapes usually picked that go into sparkling Shiraz?

Why?

Answer 11

• Picked at the same time as still wines.
• The style requires richness + flavor intensity.

Question 12

Australian Traditional Method sparkling wines are made in one style or many styles?

Answer 12

Many styles – NV, vintage, rosé, etc.

Lees time varies, but top producers follow Champagne’s rules.

Question 13

What is the emerging category in Australian Traditional Method sparkling wines?

Answer 13

Late Disgorged (more than 6 years sur lie)

Question 14

In Tasmania, will most sparkling wine be completed there or on the mainland?

Answer 14

Depends on who the producer is.

• Larger producers will have juice sent to them on the mainland.
• Small producers will complete vinification on the island.

Question 15

How often does sparkling Shiraz go through malolactic conversion?

• sometimes
• always
• never

Will sparkling Shiraz see oak?

Answer 15

• always
• It may or may not see oak – depends on the producer and their desired style.

Question 16

What methods are used to make sparkling Shiraz?

Answer 16

• Premium brands use Traditional Method
• Cheap brand use Tank, Transfer or Carbonated

Question 17

What is the typical dosage for sparkling Shiraz?

Why?

Answer 17

• 20 g/L
• This amount balances the drying tannins and high alcohol.

Question 18

Choose the correct answer:

Australian Traditional Method sparkling wines and malolactic conversion:

• The wines always go through MLF.
• The wines never go through MLF.
• It depends on what style the producer wants to make.

Answer 18

It depends on what style the producer wants to make.

Question 19

Who are the (large) main Australian producers of Transfer, Tank and Carbonated sparkling wines?

Give a broad style of what these wines are usually like.

Answer 19

• Brown Bros.
• Jacob’s Creek
• Yellowglen

These producers make regional and multi-regional sparkling wines and use lots of different grapes.

Their style is usually dry to medium-sweet, medium to medium (+) acidity, low to medium alcohol, light to medium body, and usually very fruity.

Question 20

Are autolytic notes obvious on sparkling Shiraz, the way they are on true Champagne?

What is the general acidity, body, and alcohol of sparkling Shiraz?

What are the tannins like?

Answer 20

• No obvious autolytic notes on sparkling Shiraz; they’re too intensely fruity!;
• Medium- to medium acidity, medium to full body, medium to high alcohol;
• Medium but ripe and soft tannins.

Question 21

When are sparkling Shirazes released?

Answer 21

Released after 1-2 years

Question 22

Australian sparkling Moscato:

• In which sector is it growing: the home or export market?
• Where are the grapes grown?
• Which methods are used?

Answer 22

• Sales growing in home market
• Grapes grown in warmer climates
• Tank for higher quality, carbonated for cheaper quality

Question 23

What is the main area of production for Australian Prosecco?

Answer 23

King Valley

Question 24

In what year was the first release of Australian Prosecco?

Who made it?

Answer 24

2004 by Dal Zotto

Question 25

If Australian Prosecco is exported to the EU, what must change on the label?

Answer 25

Prosecco must be changed to **Glera**

Question 26

What **method** is generally used to make Australian Prosecco, and what **style** is it typically?

Answer 26

* **Tank** **Method** is generally used, though some are carbonated. * Typically **off-dry to med-dry**.

Question 27

Who makes most Australian Prosecco: big brands or small producers?

Answer 27

**Small** producers

Question 28

Who makes Pet-Nat in Australia - large or small producers? Are they clustered in one region or are they found all over Australia?

Answer 28

* **Small, natural** producers * **All over Australia** using different grape varieties

Question 29

What styles can Australian Pet-Nat be?

Answer 29

**All kinds**! * **White, rosé, red** -- usually made in small quantities; * Usually **cloudy/yeasty**; * Pressure varies from **gently sparkling to fully sparkling**; * **Usually dry**, medium+ acid, medium alcohol, light to medium body, medium-pronounced fruit

Question 30

Australian wine laws are loose or strict? How does that affect winemakers?

Answer 30

* **Loose** wine laws * **Allows winemakers to easily introduce new styles** to different markets. * Successful small producers may be (and have been) acquired by big brands. * e.g. Brown Bros. bought Tamar Ridge

Question 31

What percentage of Australian sparkling wines are sold domestically? Which sparkling wine categories are increasing and which are decreasing?

Answer 31

* 89% * Increasing: Pet-Nat, Moscato, Australian Prosecco * Decreasing: sparkling Shiraz

Question 32

New Zealand sparkling wines are what percent of the country's total exports?

Answer 32

**0.8%** because New Zealand Sauvignon Blanc is so successful.

Question 33

What areas in New Zealand are best suited to grow grapes for sparkling wine?

Answer 33

Cooler climates on the South Island

Question 34

Where in New Zealand are large-volume sparkling brands based?

Answer 34

Gisborne

Question 35

Which New Zealand wine region has the highest production of grapes destined to be made into sparkling wine? Give environmental factors as to why.

Answer 35

**Marlborough** * Low risk for frost and hail * Northwest wind moves/circulates air, which helps diminish risk of disease or rot after it rains * It's irrigated because soil is well-draining alluvial * It's irrigated because of transpiration due to wind

Question 36

Sparkling wine in New Zealand is most commonly made using which two grapes?

Answer 36

1. Chardonnay 2. Pinot Noir

Question 37

# Fill in the blanks: 1. Small New Zealand producers making sparkling wine use \_\_\_\_ fruit. 2. Large New Zealand producers making sparkling wine use \_\_\_\_ and \_\_\_\_ fruit.

Answer 37

1. Small = estate fruit 2. Large = estate and purchased fruit

Question 38

Do most New Zealand producers perform their own tirage, disgorgement and dosage, or do they send out the wine to have these done?

Answer 38

They **send out the wine because most don't have the equipment or the expertise to make sparkling wine**. Winemakers will send their blended wine out to a specialized facility for tirage and bottling, then the bottled wine will come back to the winery for secondary fermentation and sur lie aging. The winemaker again sends the wine away for disgorgement and dosage, and then it is again returned to them for the winemaker to label and package.

Question 39

Most New Zealand sparkling wines: * Use native or cultured yeasts? * Use wood or stainless steel for primary fermentation? * Do or do not go through malolactic conversion?

Answer 39

* **Cultured** yeasts * **Stainless steel** for primary fermentation * **Most go through malo**

Question 40

What 3 methods do New Zealand winemakers use to make their sparkling wines? **Which 2** are the most commonly used?

Answer 40

1. **Traditional Method** (for mid to premium sector wines, most will be Brut) 2. **Transfer Method** 3. Carbonated for cheap wines

Question 41

How long do most New Zealand sparkling wines age sur lie?

Answer 41

18 months ## Footnote *Premium producers will age their wines sur lie for longer periods of time.*

Question 42

In New Zealand, sparkling wines are most commonly made into these two styles (e.g. Brut Nature, Brut, Extra Brut):

Answer 42

**Brut** and **Extra Brut**

Question 43

In New Zealand, what size companies make sparkling wines -- larger producers or smaller producers?

Answer 43

Both larger and smaller producers. ## Footnote e.g. Oyster Bay (larger producer); No. 1 Family Estate (smaller producer)