New Zealand Flashcards
History
First planted in 1819 by Samuel Marsden and first winemaking by James Busby in 1840. Growth was inhibited until 1960’s due to a beer and whiskey drinking culture and a temperence movement. Supermarkets could only sell wine after the 1989 Sale of Liqour act had been passed.
First half of the 20th century most were fortified and called Port or Sherry. Immigrants began planting for dry still wines. Interest in food and wine began to grow, the already high standards of the dairy industry meant producing clean reliable wines was second nature.
1981 5,000 ha and 6,000 hL, now 38,000ha and 2.5 M hL in 2018. Sauv Blanc 2/3 of plantings and was the catalyst of the growth. Unoaked, dry, pronounced green fruit, tropical, high acidity.
Climate
Two islands (north & south) separated by the Cook Strait. Isolated at 1,900km east of Australia; 5,000 km north of Antarctica and 9,000 km west of Chile.
Cool Pacific moderates what could be a warm area (Rome & Marlborough same distance from equator). Most vineyards have a maritime climate. Exception is Central Otago which is sheltered by mountains on all sides for a semi continental climate.
Spans 36S - 46S for wide variation in climate. Cool climate in most of the South Island warmer in the north.
Vineyards predominantly on the east of the island. Southern Alps run the length of the South island protecting vineyards from excessive rain and prevailing winds from the Tasman Sea. Even though they mitigate rain, Marlborough still gets 650mm.
UV radiation is 40% higher than places of similar latitude in the northern hemisphere. Partly due to a hole in the ozone layer but also low air pollution. This can enhance color development and tannin in blacks. Extensive daylight hours in the more southerly latitudes increase the viable ripening period making growing possible where otherwise too cool. South island in particular has high diurnal ranges.
Vineyard Management
With more than enough rainfall, high levels of UV, sunshine hours over 2,000 per year, and relatively fertile soils, canopy management is particulary important for quality fruit. Without would be excessive vegetative growth, shading of the fruit and reduction in yield and quality.
Generally VSP with two canes. Some large vol producers use more complex with up to four vines like Scott-Henry but high yields can be an issue for ripening in the coolest years. Height of the fruiting zone is relatively high compared to other cool climate regions in Europe. High sunlight hours mean vines don’t need reflected light from ground to ripen and higher fruiting zone makes hand harvesting easier. Machine harvesting is commonplace though as most on flat land.
Sufficient rain, plentiful sunshine, and high nutrient levels mean yield per vine can be high. Despite low densities (2,000 - 2,500 vines/ha) yield per ha is quite high (avg of 70 across NZ).
As rain is high, humidity and fungal diseases can be an issue, espec in warm North Island. Birds can cause extensive damage, eating and damaging grapes so bacteria and fungal disease infect. Netting and bird scarers.
Irrigation may be used in some areas due to free draining alluvial soils and strong winds that increase evapotranspiration. Windbreaks of trees may help but increase bird populations.
Sunburn a major concern and so leaf positioning critical for shade. Tropical cyclones can cause problems during flowering and fruit set and in harvest.
Almost all a part of Sustainable Wine Growing NZ; independently audited certification program focused on environment, social, economic parameters.
10% organic certification. Some biodynamic.
Winemaking
Pronounced Sauv Blanc made with low fermentation temps in neutral vessel (typ stainless) to retain primary fruit and flavor. Cultured yeasts to enhance aromatics. MLF avoided to preserve acid and prevent dairy notes. Oak fermentation and maturation avoided as is extended lees. Some chaptilize if it is particularly cold year or harvested early. Ascorbic acid (an anti oxidant) and SO2 may be used to ensure freshness after bottling.
Increasing number making Sauv Blanc using barrel fermentation, lees stirring, partial or full MLF, and oak maturation. Some with skin contact. Experimentation for other whites too with skin contact and solids.
Reds are mid range temps, cultured yeasts, neutral vessels for high vol fresh fruity. Prem Pinot and Syrah experiment with varying amounts of whole bunches for herbal or floral. Cold maceration also common particularly with Pinot for more color and aroma.
Prem are matured in French oak barriques, particularly for Cab Sauv and Merlot based. Larger oak for Pinot.
Whites full range from sweet to dry. Noble rot for prem Semillon and Riesling or long hang time. Fermentation may stop naturally or be arrested and filtered / SO2.
Screwcap the main enclosure (90%) incl many outstanding and prem. NZ Screwcap Wine Seal Initiative in 2001. Prevents TCA, premature oxidation, bottle variation. Consumer acceptance is high in NZ and UK.
North Island
Greater Auckland: Waiheke Island, West Auckland, Matakana
Gisborne
Hawke’s Bay: Gimblett Gravels and Bridge Pa
Wairarapa: Marinborough
Greater Aucklalnd
Used to be the heart, but now moved to Marlborough
Three main areas: Waiheke Island, West Auckland, Matakana. Moderate maritime climate often with high humidity so fungal disease can be an issue.
Waiheke specialized in Cab Sauv & Syrah. Warmer than Auckland and surrounding water leads to low diurnal range helping mid to late ripening reds ripen fully. Undulating landscape allows for some sheltered areas protected from wind. Med to full body, black fruit, oak spice. Can be outstanding. Land prices are rising and transportation high so wines are prem. Man O’War and Stonyridge.
Handful of producers still in west Auckland, best known Kumeu River. High cost of land and urbanization means vineyard land likely to decrease.
Matakana makes a variety of wines sold to tourists.
Gisborne
Eastern tip of North Island was once country’s largest production region. Between 2009 and 2019 are halved because prices for Kiwi and apples was higher.
Majority on flat fertile floodplain consisting of clay, loam, silt. Chard >50%; mix of boutique and high vol producers. Best from hillsides where soil is poorer.
Moderate maritime climate with high hours of sunshine and warming breezes from the north. Few issues with frost and one of first regions to harvest each year.
High rain (1,000mm) for less irrigation need than elsewhere. This with fertile soils means devigorating rootstocks and precise canopy management needed to prevent excessive growth. High chance of rain in harvest.
Chard: range from inexpensive in simple fruity unoaked style to prem full bodied barrel fermented with ripe stone fruit, creamy flavors and med to med plus acid.
Pinot Gris: Second most, from dry to med dry. Diff styles from simple inexpensive fruity to good quality and prem price. Some lees stirring and oak maturation.
Smaller quantities of Sauv Blanc, Gewurz, Viognier. Black grapes low proportion with Merlot most.
Lindauer and Milton Vineyards (biodynamic)
Hawke’s Bay
Oldest region in NZ and second in terms of production. Moderate maritime climate similar to Bordeaux with 2,180 sunshine hours and 1,000mm rain. Gravelly alluvial soils similar to Medoc. Bordeaux inspired Merlot dominant wines. Very small amounts of Cab Sauv as it struggles to ripen in cooler years. Excited about its future potential due to improved planting materials and viticultural understanding.
Gimblett Gravels and Bridge Pa are best known sub regions. Inland location for relatively warm days. Frost can be an issue as less moderation from coast. Bot on alluvial terraces with gravelly soils. Stony topsoil of Gimblett gets very warm during day and releases at night helping Syrah, Merlot, Cab Sauv to ripen. Free draining so even with high rain irrigation necessary. Bridge Pa deeper topsoil of sandy and clay loam aiding water retention and limiting irrigation.
Closer to the coast moderating influence of Pacific cools daytime temps leading to slower ripening and fresher Chard and Syrah.
Bordeaux varieties and blends. Merlot, dominant in a range of styles. Simple, fruity, inexpensive mad with little oak to outstanding prem blends with Cab Sauv and Cab Franc are concentrated, matured in French oak for 12 - 18mo.
Deeply colored, very good perfumed Malbec becoming more popular in blends and varietal.
Syrah: Hawke’s Bay is home to 75% of all Syrah in NZ. Even though only 350ha. Concentrated ripe blackberry and black pepper, spice, floral, med to med plus body and med plus acid. Matured in French oak with a bit of new for 12 - 18mo. Can be outstanding and prem.
Chard: Range of styles from relatively simple for early drinking to prem with restrained grapefruit and white stone fruit with noticeable struck match character from reductive sulfur components. Med to full body with med acid. Barrel fermentation common, espec in prem. By the coast is higher acid with lower alcohol and citrus. Good to outstanding and prem.
Craggy Range and Te Mata Estate
Wairarapa
Most southerly of North Island; 3% of area under vine but only 1% of vol as focus on low yields. One hour from Wellington so very touristy.
Three sub regions: Masterton, Gladstone, Martinborough. Cool maritime climate; summer days can be warm, but high diurnal range slowing ripening and retaining acidity. Low yields can be caused by strong winds from the cook strait during flowering and fruit set. Grapes are small with thick skins so that Pinots have higher levels of fine grained tannins vs other regions. Sauv Blanc also lower yielding. Frosts can also be an issue (wind machines).
Range of soils with free draining alluvial gravel terraces with silt loam and loess. Silt loam and loess are a cooling influence taking more time to warm up vs rocky soils. Slows ripening and elongates growing season. Ata Rangi and Dry River.
Pinot Noir: more than 50% plantings; prem very good to outstanding. Med plus acid, red cherry, black plum, with some spice. Low yields for concentrated fruit and med to med plus tannin. Many aged in French oak for 12 - 18 mo
Range of clones. Abel clone (thought to be from Domaine de la Romanee Conti) is particularly suited. Flowers late missing some of the worst weather. Productive with large berries, but strong winds restrict. Dijon clones 667 and 777 also common.
Sauv Blanc: Prem, very good with some outstanding. More restrained herbaceous and fruit vs Marlborough, but still high acid. Lower yields create more intensity. Some prem use wild yeast, partial barrel fermentation, extended lees for texture and complexity
South Island
Marlborough
Nelson
Canterbury
Central Otago
Marlborough Viticulture
Maori name Kei puta te Wairu means place with hole in the cloud. Very sunny with 2,410 sunshine hours per year.
Cool moderately warm summers and mild winters. Protected from much rainy weather by surrounding mountain ranges for 650mm rain. Free draining alluvial soils mean irrigation is important with underground aquifers the main source.
High sunshine and dry growing season allows grapes to be kept on vine till autumn for very intensely flavored fruit. Long dry growing season means fungal diseases are less of a concern vs North Island.
Machine harvesting commonplace; flat landscape, and and promoted flavor precursors for the passion fruit and green bell pepper aromas typical. Aromas can be 5x - 10x when machine harvested vs hand harvested due to short period of maceration on the skins that happens as grapes are picked and transported.
Generally along the two main valleys: Wairau (largest) and Awetere with some newer on the slopes of the Southern valleys as space in others is limited.
Wairau
Runs from western most edge of Marlborough along the Wairau river to the mouth of Cloudy Bay at the eastern end.
The western inland end gets less moderating influence from the ocean and hence warmer days and cooler nights (diurnal range). Also greater risk of frost.
Former river bed for a combination of gravel, silt, sand, loam, and clay. In general, soils are more fertile and water table higher near the coast for naturally higher yields than inland. These free draining soils require irrigation, but also provide warmth to extend the growing season for intense aromas and flavors to build up. Sauv Blanc most; and can range from tropical passion fruit to grassy herbaceous. Pinot Noir, Chard, Pinot Gris also.
Southern Valleys
Collective name for a number of north / south running valleys located south of the main plain of the Wairau with vineyards on the surrounding hillsides.
Soils have more clay than rest of Marlborough which helps retain water and provide a cooling influence. This slows ripening and harvest can be up to two weeks later than Wairau. Pinot thrives as it needs a long season to develop aromatics, and tannins and flavors can ripen without risking high sugar (and hence alcohol) levels.
Awetere
South of the Wairau over the Wither Hills.
Cooler and windier due to proximity to the coast and higher elevation. Harvest here later than Wairau Valley with very high acidity due to cooler temps. Due to windy weather, Pinot has smaller berries and thicker skins for more deeply colored wines than Wairau.
Marlborough Sauvingnon Blanc
Over 70% of plantings.
Most typical is dry with high acid and intensely aromatic; herbaceous, floral and tropical fruit, passionfruit. Quality from good to very good and prices inexpensive to mid with some prem.
Producers may blend from sub regions or sites to obtain desired range of aromas. Also may be necessary for high vol producers to get the required vol.
Generally cool fermentation and cultured yeasts, no MLF, no oak for maturation. Experimenting with ambient yeasts, partial barrel fermentation, and lees stirring for more complex textured wines that can be very good to outstanding and prem.
Some are focusing on more site specific examples.
