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D3 KID > New Zealand > Flashcards

New Zealand Flashcards

1
Q

Land under vine in New Zealand

A

38,000ha

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2
Q

Cool, maritime climate means what for NZ wine styles?

A

Refreshing, strongly varietal white wines, eg Sauvignon Blanc

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3
Q

NZ SB style

A

Unoaked, dry
Pronounced green fruit, tropical
High acid

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4
Q

First half of 20th century: most NZ wines made in what style

A

Fortified, labelled “Port” or “Sherry”

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5
Q

Established dairy industry meant what for NZ farmers turning to wine?

A

High levels of safety and clealiness were second nature -> hygiene, temperature control -> clean, consistent and reliable wines

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6
Q

How has NZ wine grown since 1981?

A

Huge growth!
1981: only 5,000ha, exports of 6,000hl
Now: 38,000ha, exports of 2.7million hl

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7
Q

Sauvignon Blanc accounts for what % of plantings in NZ?

A

Two-thirds

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8
Q

What separates NZ’s North and South Island?

A

Cook Strait

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9
Q

NZ is surrounded by what ocean?

A

South Pacific Ocean

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10
Q

What effect does that Pacific Ocean have on NZ?

A

Cools temperature
Maritime climate (except Central Otago, semi-continental)

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11
Q

How does climate vary accross NZ’s islands?

A

South Island is generally cool
Some parts of North Island (Auckland and Gisborne) have moderate climate -> lower latitudes

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12
Q

NZ’s vineyards mostly on what side of the islands?

A

East
Southern Alps protect South ISland from excessive rains and Orevailing wind from Tasman sea

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13
Q

Significant aspects of NZ’s climate

A

High UV radiation
Long hours of sunlight
Large dirunal range

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14
Q

Comment on UV radiation in NZ?

A

Up to 40% higher than equivalent in Northern Hemisphere
Hole in ozone layer and low levels of air pollution
Enhance colour and tannin

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15
Q

High UV radiation in NZ. So what?

A

Can enhance colour and tannin development in black grapes

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16
Q

NZ’s South Island has a big diurnal range. So what?

A

Helps preserve acidity in grapes

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17
Q

NZ has extended daylight hours at southerly latitude. So what?

A

Increase the viable ripening period
-> grape growing possible where otherwise it would be too cool

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18
Q

Why is canopy management important in NZ?

A
  • more than enough rain
  • high levels of UV
  • long sunshine hours
  • fertile soils

otherwise: excessive veg growth, too much shading, reduction in yield and quality

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19
Q

Vine training height in NZ

A

Generally higher than European cool climate
-> Don’t need to be close to ground (enough sunlight)
-> High fruit zone easier to hand-harvest

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20
Q

Account for high yields in NZ

A

Sufficient rain
Plentiful sun
High nutrient levels

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21
Q

Planting density in NZ

A

Generally low
2,000-2,500 v/ha

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22
Q

Average yield in NZ

A

High
70hl/ha

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23
Q

Lot of rain in NZ. So what?

A

Humidity -> fungal disease
(particularly warmer North Island)

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24
Q

Why do birds thrive in NZ? So what?

A

Very few natural predators
Cause damage in vineyards: eat grapes, damage bunches -> bacteria, fungal

Use netting and bird scarers

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25
Q

Despite high rain, there is some irrigation in NZ. Why/where?

A

Free draining alluvial soils
Strong winds -> increase evapotranspiration

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26
Q

How can NZ growrs protect against wind? But what problem does that lead to?

A

Use trees as a windbreak
BUT
Birds love trees -> damage vineyards

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27
Q

High UV in NZ can cause what problem?

A

Sunburn
Leaf positioning -> shade for the grape bunches

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28
Q

NZ is relatively exposed in South Pacific Ocean. So what?

A

Unsettled weather
Tropical cyclones etc
Potentially disrupt flowering, harvest, reduce yields and quality

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29
Q

Sustainable cert programme in NZ

A

Sustainable Winegrowing New Zealand

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30
Q

% of certified organic vineyard in NZ?

A

Just 5%
but wide interest in it

also: Sustainable Winegrowing New Zealand

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31
Q

Organic % in Central Otago? (5% average in NZ)

A

17%

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32
Q

Most planted grape in NZ?

A

Sauvignon Blanc
62% of plantings

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33
Q

Top white and black grape in NZ

A

Sauvignon Blanc
Pinot Noir

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34
Q

Top three white grapes NZ

A

Sauvignon Blanc
Chardonnay
Pinot Gris

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35
Q

Top three black grapes NZ

A

Pinor Noir
Merlot
Syrah

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36
Q

How does NZ Sauvignon Blanc achieve ist pronounced style?

A

Low ferment temperature
Neutral vessel (stainless)
Cultured yeasts -> aroamtics
NO MLF -> preserve acid, prevent dairy notes

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37
Q

When might NZ SB be chaptalised?

A

Beginning of fermentation if a cool year or early harvest

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38
Q

Ascorbic acid used for what in NZ SB?

A

Antioxidant
it and SO2 used to keep fresh after bottling

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39
Q

NZ SB: factors in vineyard that ensure ripe fruit?

A

High light levels
Enough water (inc. irrigation)
Careful canopy management

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40
Q

High diurnal range means what for marlborough SB?

A

Long growing season -> intense aromas, high acid

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41
Q

Shady vs. sunny side of canopy: what effects on Marlboroguh SB?

A

Sunny side: fully ripe fruit, tropical flavours

Shady side: more green pepper, grass aromas

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42
Q

Why might a Marlborough SB grower pick slightly early?

A

If they want herbaceous aromas

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43
Q

Mechanical harvest slightly crushes SB grapes en route to winery. So what for Marlborough style?

A

Skin contact with juice
-> higher level of herbaceous aroma

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44
Q

NZ SB in winery: why/how minimise oxygen contact?

A

refrigerating fruit -> preserve primary fruit aromas

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45
Q

Temperature/vessel for NZ SB ferment? So what?

A

Low temperature, stainless steel

-> retain primary fruit

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46
Q

MLF in NZ SB? Why?

A

Typically NO!
Preserve high acid
Retain primary fruit

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47
Q

Is there lees ageing in NZ SB? Why/why not?

A

Minimal, ie 2-3 months, in stainless steel
-> retain primary fruit

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48
Q

How does NZ SB producer preserve freshness after bottling?

A

Ascorbic acid and SO2 at bottling
Bottling under screwcap

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49
Q

Typical style of Marlborough SB is pronounced with primary fruit. What’s the increasingly popular alternative? How is it achieved?

A

Barrel ferment
Lees stirring
Partial or full MLF
Oak maturation
Maybe skin contact

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50
Q

Typical red winemaking for high volume, fruity NZ wine

A

Mid-range termperature
Cultured yeasts
Neutral vessels

-> high volume, fruity wines

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51
Q

Premium NZ Syrah or Pinot: what does whole bunch do?

A

Gives a herbal or floral note

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52
Q

Why might a NZ producer cold macerate Pinot Noir before ferment

A

Premium wine
Extract more colour and aromas

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53
Q

Premium NZ red typically aged in what?

A

French oak barrique (Cabernet, Merlot)
Larger oak (Pinot Noir)

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54
Q

How can a NZ producer make a sweet wine?

A

Noble rot (premium Semillon, Riesling)
Long hang times -> late harvest
Stop ferment w/ SO2 and filtration -> leave RS

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55
Q

What % of NZ wine is under screwcap?

A

90%
including premium examples

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56
Q

Account for popularity of screwcap in NZ?

A

Historically high TCA levels
Premox
Bottle variation

New Zealand Screwcap Wine Seal Initiative 2001

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57
Q

Three sub-regions of Greater Auckland?

A

Waiheke Island
West Auckland
Matakana

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58
Q

Which island is Greater Auckland on?

A

North Island

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59
Q

Climate in Greater Auckland? So what?

A

Moderate maritime
High humidity
-> fungal disease

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60
Q

What style of wine is made in Waiheke Island?

A

Red wines from Cabernet Sauvignon or Syrah
Island slightly warmer than most of Auckland
-> low diurnal range
-> mid- to late-ripening black varieties ripen fully

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61
Q

Waiheke Island: red wine style

A

medium to full body
black fruit
oak spice
can be outstanding

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62
Q

Waiheke Island producers include…

A

Man O’ War
Stonyridge

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63
Q

Best-known producer in West Auckland

A

Kumeu River

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64
Q

Vineyard land in West Auckland not increasing (and will decrease). Why?

A

High cost of land in area
Increasing ubranisation

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65
Q

Which island is Auckland on?

A

North Island

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66
Q

Which island is Gisborne on?

A

North Island

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67
Q

Gisborne: land under vine halved 2009-2019. Why?

A

Fruit farmers get higher prices for kiwis and apples

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68
Q

Topography for most of Gisborne?

A

Flat, fertile floodplain (clay, loam, silt)

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69
Q

key grape in Gisborne?

A

Chardonnay (50% of plantings)

70
Q

Best wines in Gisborne come from where?

A

Hillsides w/ poor soils

(most of Gisborne is flat, fertile flood plain)

71
Q

Climate in Gisborne. So what?

A

Moderate maritime
High sunshine hours
Warming breezes from north

-> frost not an issue
-> one of first regions to harvest

72
Q

Comment on rain in Gisborne

A

High levels, 1,000mm
Less need for irrigation than elsewhere
(but vigour can be an issue)

73
Q

High rain in Gisborne plus fertile soils means vigour can be an issue. how to deal with it?

A

DEVIGORATING rootstocks
Precise canopy management

74
Q

Lot of rain in Gisborne means what for harvest?

A

Threat of dilution or rot
Monitor weather forecasts, pick at right time

75
Q

Two extremes of Gisborne Chardonnay style

A

Inexpensive, simple, fruity, unoaked

->

Premium, outstanding, full body, barrel ferment, ripe stone fruit, creamy flavour, medium to medium (+) acid

76
Q

Other than Chardonnay, what else grows in Gisborne?

A

Pinot Gris
Sauv Blanc, Gewurtz, Viognier

77
Q

Pinot Gris in Gisborne: sweetness level(s)

A

Dry to medium-dry

78
Q

Significant producers in Gisborne

A

Lindauer
Millton Vineyards

79
Q

Oldest wine region in New Zealand?

A

Hawke’s Bay

80
Q

Climate in Hawke’s Bay? What’s it similar to?

A

Moderate maritime
Similar to Bordeaux
2,180 sunshine hours
1,000mm rain

81
Q

Hawke’s Bay makes blends dominated by what grape?

A

Merlot
Small amounts of Cab Sauv
Bordeaux-inspired

82
Q

Hawke’s Bay sometimes compared to Bordeaux. So what?

A

Merlot-dominant blends made here

83
Q

Why is Hawke’s Bay sometimes compared to Bordeaux?

A

Moderate maritime climate
Gravelly, alluvial soils
Red blends based on Merlot

84
Q

Best-known 2 subregions of Hawke’s Bay

A

Gimblett Gravels
Bridge Pa

85
Q

Gimblett Gravels and Bridge Pa are sub-regions of what?

A

Hawke’s Bay

86
Q

Significance of soil in Gimblett Gravels

A

Alluvial terrace, stony gravel topsoil

-> becomes warm during day, releases heat in evening

-> Syrah, Merlot and Cab Sauv can ripen!

87
Q

What kind of wines made in Gimblett Gravels

A

Syrah, Merlot, Cab Sauv

Warm stony soils -> these guys can ripen

88
Q

Dominant variety in Hawkes Bay

A

Merlot

89
Q

Hawke’s Bay: Bordeaux blends aged how?

A

French oak barrels
12-18 mths

90
Q

Hawke’s Bay has what % of NZ’s Syrah plantings?

A

75%

(but tiny quantity: 350 hectares)

91
Q

Hawke’s Bay Syrah style

A

Concentrated ripe blackberry
Black pepper spice
Floral
Medium to medium (+) body
Medium (+) acid
French oak, some new, 12-18 mths

92
Q

Most planted white variety in Hawke’s Bay

A

Chardonnay

But also: SAuv Blanc and Pinot Gris

93
Q

Key producers in Hawke’s Bay

A

Craggy Range
Te Mata Estate

94
Q

Hawke’s Bay is on what island?

A

North Island

95
Q

Most southerly region of NZ’s North Island?

A

Wairarapa

96
Q

What kind of wines are made in Wairarapa?

A

Focus on premium wines
Pinot Noir, Sauvignon Blanc

97
Q

Martinborough is a subregion of what NZ region?

A

Wairarapa

98
Q

Climate in Wairarapa?

A

Cool maritime
Summer days can be warm but diurnal range high
-> slow ripen, retain acid

99
Q

Account for low yields in Wairarapa

A

Strong winds from the Cook Strait during flowering and fruit set

Frosts, sometimes

100
Q

Significant producers in Wairarapa

A

Ata Rangi
Dry River

101
Q

Pinot Noir is what % of plantings in Wairarapa

A

50%

102
Q

Wairarapa Pinot Noir style

A

Medium (+) acid
Red cherry, black plum
Spicy notes
Intense concentration (low yields!)
Medium to medium (+) tannin

103
Q

Where does the Abel clone of Pinot Noir come from?

A

DRC!
Suited to Martinborough climate

104
Q

Wairarapa Sauvignon Blanc style (vs Marlborough)

A

More restrained herbaceous and fruit aromas
Same high acidity
Lower yields here -> more intensity
Wild yeast, barrel ferment and lees contact -> more texture and complexity

105
Q

Regions on NZ’s north island

A

Greater Auckland
Gisborne
Hawke’s Bay
Wairarapa

106
Q

NZ’s largest grape-growing region?

A

Marlborough
Over 2/3s of plantings!

107
Q

Modern era of NZ SB began when, with who/what?

A

1973
Montana Wines (Brancott Estate) -> 1,000ha of SB

108
Q

Maori name for Marlborough (and its significance)

A

Kei puta te Wairau
“the place with the hole in the cloud”

very sunny region (2410 hours/yr)

109
Q

Comment on water in Marlborough

A

Protected from rain by mountain ranges (it gets 650mm)
Free-draining alluvial soils

-> Irrigation necessary

(from underground aquifers)

110
Q

Account for pronounced intensity in Marlborough Sauvignon Blanc?

A

High levels of sun
+
Relatively dry season
-> grapes on vine into autumn

111
Q

Marlborough gets a long, dry growing season. So what?

A

Fungal less of an issue than North Island (more humid there)

112
Q

What does machine harvest mean for Marlborough SB?

A

Promotes flavour precursors that -> passionfruit, green bell pepper aromas

These aromas 5-10x stronger when machine harvest (short period of skin maceration during transport)

113
Q

Two main valleys in Marlborough

A

Wairau (largest)
Awatere

114
Q

Where are vines planted in Marlboroguh?

A

Mostly in Wairau and Awatere valleys (valley floor)

BUT

Now more on slopes of Southern Valleys => floor space limited, and irrigation now possible here

115
Q

Wairau soils are more fertile near the coast. So what?

A

Fertile soils + higher water table
-> naturally higher yields than inland

116
Q

Other than Sauv Blanc, what is grown in Wairau (Marlborough)?

A

Pinot Noir, Chardonnay, Pinot Gris

117
Q

Wairau, Southern Valleys and Awatere are subregions of what?

A

Marlborough

118
Q

Pinot Noir thrives in Marlborough’s Southern Valleys. Why?

A

More clay in soils -> retain water, cool influence
Slow ripening, harvest two weeks later than Wairau

Pinot needs a long season to develop pronounced aromatics

119
Q

What separates Wairau from Awatere?

A

Wither Hills

120
Q

Awatere climate vs. Wairau?

A

Cooler and windier in Awatere (closer to coast and higher elevation)

121
Q

Awatere Sauv Blanc style vs Wairau Sauv Blanc style

A

Wairau:
Tropical passionfruit -> grassy, herbaceous

Awatere:
More herbaceous, less tropical
Very high acid
(cooler temperatures here)

122
Q

Sauv Blanc is what % of Marlborough plantings

A

70%

123
Q

Typical Marlborough SB style

A

Dry
High acid
Intense aromatic
Herbaceous, floral, tropical, passionfruit

124
Q

Why might Marlborough SB producers blend?

A

Blend across grapes from subregions to obtain desired range of aromas

Blend for high volume production to acquire volume

125
Q

How is typical Marlborough SB style attained

A

Cool ferment temperatures
Cultured yeasts
No malo
No oak

126
Q

Pinot Noir is what % of Marlborough plantings

A

10%

127
Q

Three styles of Marlborough Pinot Noir

A
  1. Wairau: Light body, juicy red fruit, early drinking, mid-priced. (Alluvial plain)
  2. Southern Valleys: intense fruit aromas, red cherry and plum, medium-full body, oak matured, premium priced. (Clay and loess slopes)
  3. Awatere: windy, thick skins, deep coloured wines, floral and herbal. Matured in oak.
128
Q

Other than SB what other whites are grown in Marlborough?

A

Chardonnay
Pinot Gris

129
Q

Two styles of Pinot Gris in Marlborough

A
  1. light body, youthful, fresh
  2. full body, riper fruit, barrel maturation

Either can be dry to off-dry

130
Q

Significant producers in Marlborough

A

Villa Maria
Cloudy Bay etc

131
Q

Where is Nelson located?

A

North-west corner of South Island

132
Q

What sort of production takes place in Nelson? Why?

A

Small-scale production
at first, land prices were more expensive here than in Marlborough

133
Q

Moutere Hills and Waimea Plains are subregions of what?

A

Nelson

134
Q

Comment on altitude of Moutere Hills

A

Despite the name, elevation is 50-150m
Altitude not a significant factor

It’s a subregion of Nelson

135
Q

Nelson Sauvignon Blanc style

A

Restrained compared to Marlborough
Gentle, subtle stone fruit, tropical, herbal

May be barrel ferment/mature or lees stirring -> complexity

136
Q

Pinot Noir from Waimea Plains vs Moutere Hills (NELSON)

A

Waimea Plains: fresh, red fruit, light to medium body, unoaked

Moutere Hills: full body, ripe, fine tannins, expressive fruit. French oak, spicy

137
Q

Significant producer in Nelson

A

Neudorf

138
Q

Two subregions of Canterbury

A

North Canterbury
Canterbury Plains

139
Q

Canterbury and Nelson are located on what island?

A

South Island

140
Q

Subregions of North Canterbury (itself a subregion of Canterbury)

A

Waipara Valley
Waikari

141
Q

Waipara Valley slightly cooler than rest of Canterbury. Why?

A

Teviotdale Hills protect it from cold easterly widns

142
Q

Significant producers in Cnaterbury

A

Bell Hill
Pegasus Bay

143
Q

Climate in North Canterbury

A

Cool climate
But high number of sunshine hours and daytime temps can be warm
Big diurnal range
Hot winds a warming influence

144
Q

Hot, dry north-west winds affect North Canterbury. So what?

A

A warming influence (cool region at low latitude)

Strong enough to damage green parts of vines
(plant trees as a widnbreak)

Fungal disease low

145
Q

North Canterbury in the rain shadow of what? And what?

A

Southern Alps
So, low rain. This + hot wind -> high evapotranspiration
-> IRRIGATION NEEDED!

146
Q

Riesling from Waipara Valley (Canterbury) style:

A

Expressive, intense, ripe fruit
High acid (high diurnal range)
Dry to sweet, late-harvest

147
Q

Only NZ region with a semi continental climate?

A

Central Otago

(surrounded by Southern Alps)

148
Q

Climate in Central Otago

A

Semi-continental (surrounded by Southern Alps)
Very dry (irrigation needed)
Warm summers, long daylight hours
High UV levels
-> easy to ripen grapes

High diurnal range -> retain acid and primary fruit

149
Q

Comment on spring frost in Central Otago

A

Can be a problem (cold nights!)
Use helicopters to mix cold and hot air

150
Q

Why is canopy management important in Central Otago?

A

High level of UV + hot summer days
Grapes need to be shaded on west-facing side -> protect against sunburn (hot afternoon sun)

151
Q

What are the six sub-regions of Central Otago?

A

Alexandra
Gibbston
Bannockburn
Cromwell / Lowburn / Pisa
Bendigo
Wanaka

152
Q

Which part of Central Otago gets NZ’s hottest temperature?

A

Alexandra
yet it’s sufrthest south!

153
Q

Highest and coolest Central Otago sub-region

A

Gibbston
320-420m

154
Q

Most intensively planted sub-region in Central Otago?

A

Bannockburn

155
Q

Bannockburn produces what style of wine?

A

Ripe and concentrated

156
Q

Warmest sub-region in Central Otago?

A

Bendigo
Hot enough to ripen Syrah

157
Q

Smallest sub-region of Central Otago

A

Wanaka

158
Q

Key grape in Central Otago

A

PINOT NOIR
70% of plantings

159
Q

How much of New Zealand’s Pinot Noir is planted in Central Otago?

A

one-quarter

160
Q

Pinot Noir style in Central Otago

A

Very good to outstanding
Premium or super premium
Deep colour
Relatively full body
High acid
Ripe tannins
Intense red plum, black cherry
Some oak barrels, some whole cluster

161
Q

Significant producers in Central Otago

A

Felton Road
Rippon

162
Q

Other than Pinot Noir, what grows in Central Otago?

A

Pinot Gris
Riesling
Cool nights preserve acid and aromas
Dry to medium-sweet

163
Q

Geographical Indications Act 2017 is what?

A

Law in NZ
Registers regional place names for wines in NZ
~18 names registered eg Marlborough, Martinborough, Hawke’s Bay

164
Q

Wine business problem in NZ following rapid expansion post-2000

A

Lots of new producers
Burden of debt after financial crisis 2008
Number of growers dropped by 40% (consolidation)

165
Q

Domestic sales account for what proportion of NZ wine?

A

One-sixth

166
Q

Routes to (domestic) market for NZ producers

A

Cellar door (85% of wineries do it)
Digital (now bigger than cellar door)

167
Q

Largest export markets for NZ

A

USA
UK
Australia

168
Q

Relative size of NZ production

A

Makes 1% of world’s wine volume
7th largest exporter in value
10th largest exporter in volume

169
Q

Bulk shipping accounts for what proportin of NZ exports?

A

One-third
Trend for in-market bottling

170
Q

What % of NZ producers participate in clean and environmentally friendly credentials?

A

98%

171
Q

Sauvignon Blanc is what % of NZ exports?

A

86% by volume

D3 KID (35 decks)

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