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South Africa, NZ and Australia sparkling Flashcards

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1
Q

2 categories of South African sparkling?

A

1) inexpensive carbonated, often sweet. Domestic and African market
2) Cap Classiqu

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2
Q

Cap Classique key grapes

A

Chardonnay
Pinot Noir
Chenin Blanc
Pinotage

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3
Q

Cap Classique style

A

Medium (+) acid
Medium alc
Ripe apple, citrus, some autolytic

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4
Q

Grapes for carbonated South African

A

Sauvignon Blanc
Msucat
Pinotage

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5
Q

Cap Classique association founded when?

A

1992

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6
Q

MCC members produce what % of bottle-fermented sparkling in south africa?

A

90%

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7
Q

Cap Classique legal standards (3)

A
  1. Trad method
  2. 3 bars of pressure post-disgorge
  3. 9 months lees (moving to 12 mths)
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8
Q

95% of Cap Classique from which four grapes?

A

Chardonnay
Pinot Noir
Chenin Blanc
Pinotage

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9
Q

Key regions for Cap Classique grapes

A 
Robertson
Stellenbosch
Paarl
Darling
Tulbagh
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10
Q

Cap Classique: which two regions have limestone soils?

A

Robertson

Bonnievale (in Breede River Valley)

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11
Q

Topography of Robertson and Bonnievale

A

Narrow valleys, slow to warm up in morning (shade from mountains)
Temperatures drop in afternoon (cool breezes from ocaen)
Cooling influences in otherwise warm climate

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12
Q

Why do MCC producers source from multiple regions?

A

Complexity

Availability of fruit

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13
Q

How many days from flowering to picking for MCC?

A

Approx 90 days

Canopy: more shading slows down ripening, retains acid

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14
Q

MCC picked at what potential alcohol?

A

9.5-11%

final wine around 12% abv

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15
Q

How are South African carbonated wines made?

A 
Stop ferment early
Retain RS
Carbonated
Released early
Low cost = inexpensive wines
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16
Q

Picking for Cap Calssique

A

Hand harvest
Small baskets
Whole bunc pressed
Not a legal requirement, but recommended

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17
Q

Acidifcation common for MCC?

A

Yes.

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18
Q

MLF in MCC?

A

A choice
Some do, some don’t
Villiera does
Graham Beck does not

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19
Q

What % reserve wines used for MCC?

A

Around 10%

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20
Q

Rose MCC made how?

A

Blend white and red wines (control amount fo colour and tannin)
or macerate black grape before ferment

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21
Q

Do you need to me a member of MCC to make MCC?

A

Currently (in book) not, but association is trying to make it so

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22
Q

Lees ageing for MCC

A

Currently 9 months

Effotrs to change it to 12 months from 2020

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23
Q

MCC assocaition proposing two categories for MCC (in progress)

A
  1. Standard category: as now

2. Higher quality: only Champagne grapes + Chenin + Pinotage, whole bunch press, lees 36 mths

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24
Q

Example of Cap Classique producer also making carbonated wine

A

JC Le Roux

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25
Cap Classique growing fast?
Yes, fastest growing category in ZA | Sales double every five years
26
Graham Beck domestic/export split
50-50
27
Top export markets for SA sparkling?
Angola, USA, UK
28
Sparklign wine what % of Australian production?
6%
29
Australian sparkling export/domestic split
80% domestic | 20% export
30
Oz: trad method grapes grown where?
``` Cooler regions especially Tasmania Also: Yarra Valley (Domaine Chandon) Adelaide Hills High-altitude in Victoria and NSW ```
31
Why cooler climate Oz important for trad method?
High acidity, moderate potential alcohol (slow sugar accumulation), ripe but medium intensity fruit
32
Leading Australian region for high quality trad method?
Tasmania
33
What % of Tasmanian wine is sparkling?
40%
34
Tamar Valley vs Pipers River
Beside each other in north Tasmania | Tamar Valley: warmer (sheltered from Southern Ocean); harvests 2 weeks earlier
35
Coal River Valley (Tasmania) what climate?
Warm | Everywhere else in southern Tasmania generally cooler than north part
36
Main challenges in Tasmania?
Spring frost High rainfall Coulure, botrytis
37
Fruit for inexpensive Aussie sparkling grown where
Riverland, Riverina and Murray-Darling | "South Eastern Australia"
38
Irrigation in South Eastern Australia?
Essential!
39
Vineyard mgmt in South Eastern Australia
Irrigation essential Mechanisations tandard Fruit picked early for low alcohol, high acid and avoid over ripe flavours
40
Yields in South Eastern Australia
2-3 times as high as cool areas
41
Sparkling Shiraz grapes from where?
Warm climates eg central Victoria, Barossa Valley, McLaren Vale Exception to "cool climate" rule here. Need rich and intense flavours, picked at same time as still wines
42
Late disgorged wines in Oz. Leading producers
Jansz | House of Arras
43
Tasmania: grapes pressed where, wines made where?
Grapes pressed on Tasmania | Transported to mainland (Bay of Fires) to complete winemaking
44
Small Tasmania sparkling producers make their wine on Tasmania. How?
Small volume | Carried out by hand and limited machinery (gyropalette)
45
Trad method Aus style
Medium (+) to high acid Medium alc Medium (-) to Medium (+) body
46
Inexpensive Aussie sparkling
``` Transfer, tank or carbonation Large brands, blend across regions Cahrd, Pinot, Moscato, Glera etc Dry to miedum sweet Low alc Jacobs Creek, Yellowglen, Brown Brothers ```
47
Sparkling Shiraz made how?
Make still wine including MLF and maybe oak ageing Very good to outstanding: trad method Acceptable to good: transfer, tank, carbonation Sparkling reds from other varieties too
48
Sparkling Shiraz style
``` Deep colour (ruby to garnet) Medium (-) to medium acid Medium to high alc Medium but ripe, soft tannins (balanced by dosage) 20g/L sugar (balance tannins and alc) Medium to full bodied Pronounced intensity: fruity or savoury Generally no autolytic Some long lees ageing, most released 1-2 yrs ```
49
Innocent Bystander is what?
Sparkling pink Moscato
50
Sparkling pink Moscato
``` Growing sector in domestic market eg Innocent Bystander Blend of regions, usually warmer climates Better examples: tank method Inexpensive: carbonation ```
51
First Australian Prosecco produced by who and when?
Dal Zotto | 2004
52
Aussie Prosecco labelled what if exported to EU?
Glera
53
When did Italy change name of Prosecco to Glera?
20009 | first Aussie Prosecco 2004, Dal Zotto
54
Accolade owns what sparkling producers?
House of Arras | Bay of Fires
55
Sparkling wine is what % of Aussie domestic market?
11%
56
Aussie domestic sparkling market; what's hot and what's not?
Hot: Prosecco adn Msocato Not: sparkling Shiraz
57
Why reduced interest in sparkling Shiraz?
Move away from high alcohol wines Increase of other options New interest in foreign wines (sparkling Shiraz considered an Aussie phenomenon)
58
Success of NZ still wines means what for its sparkling production?
Fizz a tiny part of offer
59
NZ sparkling: mid to high end dominated by what style?
``` Traditional method Medium intensity apple and lemon Light toasty High acidity Brut ```
60
NZ North or South Island better for sparkling grapes?
South Island is cooler = better for premium elegant sparkling with crisp acidity
61
Most NZ sparkling comes from where?
Marlborough (South Island)
62
Important regions for quality sparkling wine NZ
``` Marlborough Central Otago (Pinot Noir) ```
63
Gisborne known for what?
Large volume brands | Fuller bodied style, lower acid, less finesse
64
Why Marlborough is good for sparkling grapes
Low risk of late frost or hail Prevalent NW wind removes air moisture after rain (less fungal threat) Moderate rainfall but vyds have to be irrigated (free draining alluvial soil) Good access to clean water
65
Most NZ sparkling a blend of what 2 grapes?
Pinot Noir, Chardonnay
66
MLF for NZ sparkling?
Generally yes Reduce very high acidity levels (some block MLF to preserve acidity)
67
lees ageing for NZ sparkling
generally 18 mths (some longer)
68
No.1 Family Esate
NZ traditional method pioneer Daniel Le Brun Champagne Least expensive wine: 18 mths lees
69
What happened in NZ sparkling after 2008?
Record 2008 harvest = oversupply of Sauvignon Blanc | Sparkling Sauvignon Blanc (carbonation)
70
Sparkling wine what % of NZ exports volume?
0.5%

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