South Island Flashcards
(204 cards)
1
Q
Nelson GI
- Island
- Subregions
- Size
- Grapes
- Soil
- Geographic Features
- Producers
A
Nelson GI
- Island: South Island
- Subregions: Motueka, Takaka (Golden Bay), Upper Moutere (Moutere Hills), Waimea Plains
- Total Hectares Under Vine (in production): 1,155 ha (New Zealand Winegrowers Annual Report 2017)
Grapes
- Sauvignon Blanc: 476 ha
- Pinot Noir: 193 ha
- Pinot Gris: 133 ha
- Chardonnay: 79 ha
- Soil Types: gravelly silt loams in the Waimea Plains, clay-based soils in Upper Moutere
- Major Natural Features: Tasman Mountains, Richmond Range, Waimea River, Tasman Bay, Golden Bay
- Major Producers: Greenhough, Seifried Estate, Neudorf
2
Q
Marlborough GI
- Island
- Subregions
- Size
- Grapes
- Soils
- Geographic Features
- Producers
A
Marlborough GI
- Island: South Island
- Subregions: Awatere, Southern Valleys, Wairau Valley
- Total Hectares Under Vine: 26,007 ha (New Zealand Winegrowers Annual Report 2018)
Grapes
- White: Sauvignon Blanc (85.8%), Chardonnay (3.3%), Pinot Gris (3.2%), Riesling (.08%)
- Red: Pinot Noir (6%)
- Soil Types: variable shallow, stony soils and deep sandy loams, clay-based soils on hillside sites
- Major Natural Features: Richmond Range (divides Marlborough and Nelson), Wither Hill Range, Kaikoura Ranges, Wairau River, Awatere River,
- Major Producers: Allan Scott, Cloudy Bay, Fromm, Hunter’s, Saint Clair, Spy Valley
3
Q
Canterbury GI
- Island
- Subregions
- Size
- Grapes
- Soils
- Major Natural Features: Waimakariri River, Waipara River, Puketeraki Range, Canterbury Plains
- Major Producers: Pegasus Bay, Pyramid Valley, Mud House, Giesen
A
Canterbury GI
- Island: South Island
Subregions
- North Canterbury GI
- Waipara Valley/Waipara GI
- Canterbury Plains
- Total Hectares Under Vine (in production): 1425 ha (New Zealand Winegrowers Annual Report 2017)
Grapes
- Sauvignon Blanc: 346 ha
- Pinot Noir: 334 ha
- Riesling: 280 ha
- Pinot Gris: 173 ha
- Chardonnay: 84 ha
- Soil Types: silt loams over gravel in the Canterbury Plains, gravelly soils near the Waipara River, limestone-derived clays in the eastern Waipara region
- Major Natural Features: Waimakariri River, Waipara River, Puketeraki Range, Canterbury Plains
- Major Producers: Pegasus Bay, Pyramid Valley, Mud House, Giesen
4
Q
Waitaki North Otago/Waitaki Valley GI
- Island
- Size
- Grapes
- Soils
- Geographic Features
- Producers
A
Waitaki North Otago/Waitaki Valley GI
- Island: South Island
- Total Hectares Under Vine (in production): 41 ha (New Zealand Winegrowers Annual Report 2017)
- Pinot Noir, Pinot Gris, Sauvignon Blanc
- Soil Types: Waitakian limestone
- Major Natural Features: Waitaki River
- Major Producers: Ostler, Pasquale, River-T Estate Wines, Valli Vineyards
5
Q
Central Otago GI
- Island
- Subregions
- Total Hectares Under Vine (in production): 1896 ha (New Zealand Winegrowers Annual Report 2017)
- Grapes
- Soil
- Geographic Features
- Producers
A
Central Otago GI
- Island: South Island
Subregions
- Bannockburn GI
- Alexandra Basin, Bendigo, Cromwell Basin (Pisa & Lowburn), Gibbston, Wanaka
- Total Hectares Under Vine (in production): 1896 ha (New Zealand Winegrowers Annual Report 2017)
Grapes
- Pinot Noir: 1,356 ha
- Pinot Gris: 218 ha
- Riesling: 77 ha
- Chardonnay: 45 ha
- Soil Types: various (broken schist and clay, heavy silt loam, gravel, light sand)
- Major Natural Features: Southern Alps, Lake Wanaka, Waitaki River (North Otago)
- Major Producers: Rippon, Peregrine, Felton Road, Mt. Difficulty
6
Q
Who is this producer?
A
Kumeu River
Maté’s Vineyard Chardonnay
(Auckland GI): Whole-bunch pressed and fermented in barrel using indigenous yeasts, then aged 11 months. Inaugural vintage 1993.
7
Q
Who is this producer?
A
Kumeu River
Hunting Hill Chardonnay
(Auckland GI): Whole-bunch pressed and fermented in barrel using indigenous yeasts, then aged 11 months. Inaugural vintage 2006.
8
Q
Who is this producer?
A
Kumeu River
Coddington Chardonnay
(Auckland GI): Whole-bunch pressed and fermented in barrel using indigenous yeasts, then aged 11 months. Inaugural vintage 2006.
9
Q
Who is this producer?
A
Kumeu River
Hunting Hill Pinot Noir
(Auckland GI): Entirely destemmed and fermented using indigenous yeasts, then aged 11 months in barrel. Inaugural vintage 2013.
10
Q
Who is this producer?
A
Felton Road
Riesling Block 1
(Central Otago GI): From Block 1 of the Elms Vineyard. Fermented with indigenous yeasts. Inaugural vintage 1999.
11
Q
Who is this producer?
A
Felton Road
Chardonnay Block 2
(Central Otago GI): From Block 2 of the Elms Vineyard. Fermented with indigenous yeasts and aged 16 months in used French oak. Inaugural vintage 2001.
12
Q
Who is this producer?
A
Felton Road
Chardonnay Block 6
(Central Otago GI): From Block 6 of the Elms Vineyard. Fermented with indigenous yeasts and aged 16 months in used French oak. Inaugural vintage 2006.
13
Q
Who is this producer?
A
Felton Road
Pinot Noir Calvert
(Central Otago GI): Partial whole-cluster fermentation in open-top vessels. Aged 16 months in mostly used French oak. Inaugural vintage 2006.
14
Q
Who is this producer?
A
Felton Road
Pinot Noir Cornish Point
(Central Otago GI): Partial whole-cluster fermentation in open-top vessels. Aged 13 months in mostly used French oak. Inaugural vintage 2007.
15
Q
Who is this producer?
A
Felton Road
Pinot Noir Block 3
(Central Otago GI): From Block 3 of the Elms Vineyard. Partial whole-cluster fermentation in open-top vessels. Aged 13 months in mostly used French oak. Inaugural vintage 1997.
16
Q
Who is this producer?
A
Felton Road
Pinot Noir Block 5
(Central Otago GI): From Block 5 of the Elms Vineyard. Partial whole-cluster fermentation in open-top vessels. Aged 16 months in mostly used French oak. Inaugural vintage 1999.
17
Q
Who is this producer?
A
Rippon
Mature Vine Riesling
(Central Otago GI): Inaugural vintage 1989.
18
Q
Who is this producer?
A
Rippon
Gewürztraminer
(Central Otago GI): Inaugural vintage 1990.
19
Q
Who is this producer?
A
Rippon
Mature Vine Pinot Noir
(Central Otago GI): Inaugural vintage 1989.
20
Q
Who is this producer?
A
Rippon Emma’s
Block Mature Vine Pinot Noir
(Central Otago GI): Inaugural vintage 2008.
21
Q
Who is this producer?
A
Rippon Tinker’s
Field Mature Vine Pinot Noir
(Central Otago GI): From Rippon’s oldest vines. Inaugural vintage 2008.
22
Q
Who is this producer?
A
Craggy Range
Te Muna Road Vineyard Sauvignon Blanc
(Martinborough GI): Fermented in a combination of stainless steel and French barriques, mostly used. Inaugural vintage 2002.
23
Q
Who is this producer?
A
Craggy Range
Gimblett Gravels Vineyard Chardonnay
(Hawke’s Bay GI): Fermented using indigenous yeasts in French barriques, approximately 30% new. Inaugural vintage 2002.
24
Q
Who is this producer?
A
Craggy Range
Kidnappers Vineyard Chardonnay
(Hawke’s Bay GI): Fermented using selected and indigenous yeasts in a combination of French cuves, puncheons, and stainless steel. Inaugural vintage 2006.
25
Who is this producer?
Craggy Range
Aroha Te Muna Road Vineyard Pinot Noir
(Martinborough GI): 50% whole-cluster fermentation in open-top stainless steel vats and French cuves. Aged in French barriques, 30% new. Inaugural vintage 2002.
26
Who is this producer?
Craggy Range
Le Sol Gimblett Gravels Vineyard Syrah
(Hawke’s Bay GI): 20% whole-cluster fermentation in French cuves. Aged in French barriques, 35% new. Inaugural vintage 2001.
27
Who is this producer?
Craggy Range
Sophia Gimblett Gravels Vineyard
(Hawke’s Bay GI): Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot. Aged in French barriques, 45% new. Inaugural vintage 2001.
28
Who is this producer?
Craggy Range
The Quarry Gimblett Gravels Vineyard
(Hawke’s Bay GI): Cabernet Sauvignon blend. Aged in French barriques, 50% new. Inaugural vintage 2001.
29
Who is this producer?
Ata Rangi
Craighall Riesling
(Martinborough GI): Fermented to near dryness, approximately five grams per liter of residual sugar, in stainless steel tanks. Inaugural vintage 2009.
30
Who is this producer?
Ata Rangi
Craighall Riesling
(Martinborough GI): Fermented to near dryness, approximately five grams per liter of residual sugar, in stainless steel tanks. Inaugural vintage 2009.
31
Who is this producer?
Ata Rangi
Craighall Chardonnay
(Martinborough GI): Whole-cluster pressed and fermented using indigenous yeasts in French oak barrels, approximately 25% new. Aged 12 months on the lees. Completes partial malolactic conversion. Inaugural vintage 1989.
32
Who is this producer?
Ata Rangi
Pinot Noir
(Martinborough GI): Fermented using indigenous yeasts with 30% whole cluster. Aged 11 months in French oak, 35% new. Inaugural vintage 1985.
33
Who is this producer?
Ata Rangi
McCrone Pinot Noir
(Martinborough GI): Fermented using indigenous yeasts with 40% whole cluster. Aged 11 months in French oak, 20% new. Inaugural vintage 2008.
34
Who is this producer?
Ata Rangi
McCrone Pinot Noir
(Martinborough GI): Fermented using indigenous yeasts with 40% whole cluster. Aged 11 months in French oak, 20% new. Inaugural vintage 2008.
35
Who is this producer?
Ata Rangi
Juliet Syrah
(Martinborough GI): Aged 11 months in French oak, 20% new. Inaugural vintage 2013.
36
Who is this producer?
Ata Rangi
Célèbre
(Martinborough GI): Merlot, Syrah, Cabernet Sauvignon, Malbec, and Cabernet Franc. Aged 24 months in French oak, 20% new. Inaugural vintage 1984.
37
Who is this producer?
Greywacke
Wild Sauvignon
(Marlborough GI): Sourced from several sites across Marlborough. Partially hand-harvested and fermented in primarily neutral French oak barrels using indigenous yeasts. Inaugural vintage 2009.
38
Who is this producer?
Greywacke
Sauvignon Blanc
(Marlborough GI): Sourced from several sites across Marlborough. Machine-harvested and fermented in stainless steel using both cultured and indigenous yeasts. Inaugural vintage 2009.
39
Who is this producer?
Greywacke
Chardonnay
(Marlborough GI): Sourced from several sites across Marlborough. Hand-harvested and whole-bunch pressed prior to fermentation in 20% new French oak barrels using indigenous yeasts. Inaugural vintage 2009.
40
Who is this producer?
Greywacke
Pinot Noir
(Marlborough GI): Sourced from several sites across Marlborough’s Southern Valleys, primarily the Yarrum Vineyard. Hand-harvested and mostly destemmed prior to fermentation in open-top vessels utilizing indigenous yeasts. Aged in 30% new French oak barrels. Inaugural vintage 2009.
41
Who is this producer?
Pyramid Valley Vineyards
Lion’s Tooth Chardonnay
(Canterbury GI): From the Home Vineyard. Inaugural vintage 2006.
42
Who is this producer?
Pyramid Valley Vineyards
Field of Fire Chardonnay
(Canterbury GI): From the Home Vineyard. Inaugural vintage 2006.
43
Who is this producer?
Pyramid Valley Vineyards
Earth Smoke Pinot Noir
(Canterbury GI): From the Home Vineyard. 100% destemmed. Inaugural vintage 2006.
44
Who is this producer?
Pyramid Valley Vineyards
Earth Smoke Pinot Noir
(Canterbury GI): From the Home Vineyard. 100% destemmed. Inaugural vintage 2006.
45
Who is this producer?
Pyramid Valley Vineyards
Angel Flower Pinot Noir
From the Home Vineyard. 100% destemmed. Inaugural vintage 2006.
46
Who is this producer?
Te Mata Estate
Cape Crest Sauvignon Blanc
(Hawke’s Bay GI): Sauvignon Blanc with small percentages of Sémillon and Sauvignon Gris. Fermented and aged in a combination of new and old French barrels. Inaugural vintage 1984.
47
Who is this producer?
Te Mata Estate
Elston Chardonnay
(Hawke’s Bay GI): Inaugural vintage 1984. Fermented and aged in a combination of new and old French barrels for 11 months. Inaugural vintage 1984.
48
Who is this producer?
Te Mata Estate
Zara Viognier
(Hawke’s Bay GI): Inaugural vintage 1995.
49
Who is this producer?
Te Mata Estate
Bullnose Syrah
(Hawke’s Bay GI): Destemmed. Aged in a combination of new and old French barrels for 15 months. Inaugural vintage 1990.
50
Who is this producer?
Te Mata Estate
Awatea Cabernets/Merlot
(Hawke’s Bay GI): Cabernet Sauvignon, Merlot, and Cabernet Franc. Aged in a combination of new and old French barrels for 16 months. Inaugural vintage 1982.
51
Who is this producer?
Te Mata Estate
Coleraine
(Hawke’s Bay GI): Approximately 75% Cabernet Sauvignon and 25% Merlot. Aged in primarily new French oak for 17 months. Inaugural vintage 1982.
52
Who is this producer?
Trinity Hill
Gimblett Gravels Chardonnay
(Hawke’s Bay GI): Fermented using indigenous yeasts in 500-liter puncheon barrels. Aged eleven months in barrel and four months in tank before bottling. Inaugural vintage 1997.
53
Who is this producer?
Trinity Hill
Gimblett Gravels Syrah
(Hawke’s Bay GI): 98% Syrah (25% whole cluster) co-fermented with 2% Viognier. Aged 14 months in pièces, both new and old, and 5,000-liter oak ovals. Inaugural vintage 1997.
54
Who is this producer?
Trinity Hill
Homage
(Hawke’s Bay GI): 100% Syrah. Fermented 30% whole cluster. Aged primarily in new French oak barriques for 15 months. Inaugural vintage 2002.
55
Who is this producer?
Trinity Hill
“The Gimblett” Gimblett Gravels
(Hawke’s Bay GI): Cabernet Sauvignon, Cabernet Franc, Merlot, and Malbec, vinified by grape and parcel. Aged in French oak barrel, 35% new, for 16 months. Inaugural vintage 2004.
56
Who is this producer?
Millton Vineyards & Winery
Clos de Ste. Anne Naboth’s Vineyard Chardonnay
(Gisborne GI): Inaugural vintage 1985.
57
Who is this producer?
Millton Vineyards & Winery
Te Arai Chenin Blanc
(Gisborne GI): Fermented and aged in 600-liter oak barrels and stainless steel. Inaugural vintage 1989.
58
Who is this producer?
Millton Vineyards & Winery
Te Arai Chenin Blanc
(Gisborne GI): Fermented and aged in 600-liter oak barrels and stainless steel. Inaugural vintage 1989.
59
Who is this producer?
Millton Vineyards & Winery
Clos de Ste. Anne Chenin Blanc
(Gisborne GI): Inaugural vintage 2009.
60
Who is this producer?
Millton Vineyards & Winery
Clos de Ste. Anne Les Arbres Viognier
(Gisborne GI): Inaugural vintage 2005.
61
Who is this producer?
Millton Vineyards & Winery
Clos de Ste. Anne Naboth’s Vineyard Pinot Noir
62
Who is this producer?
Millton Vineyards & Winery
Clos de Ste. Anne Naboth’s Vineyard Pinot Noir
63
Who is this producer?
Millton Vineyards & Winery
Clos de Ste. Anne The Crucible Syrah
(Gisborne GI): Inaugural vintage 2005.
64
Who is this producer?
Millton Vineyards & Winery
Clos de Ste. Anne The Crucible Syrah
(Gisborne GI): Inaugural vintage 2005.
65
Who is this producer?
Neudorf Vineyards
Moutere Chardonnay
(Nelson GI): Fermented with indigenous yeasts in French oak barrels, around 10% new. Completes full malolactic fermentation. Aged 16 months on lees. Inaugural vintage 1981.
66
Who is this producer?
Neudorf Vineyards
Rosie’s Block Chardonnay
(Nelson GI): Fermented with indigenous yeasts in French oak barrels, around 15% new. Completes full malolactic fermentation. Formerly labeled Village Chardonnay. Inaugural vintage 1995.
67
Who is this producer?
Neudorf Vineyards
Twenty Five Rows Chardonnay
(Nelson GI): Fermented in stainless steel. Completes full malolactic fermentation. Inaugural vintage 2011.
68
Who is this producer?
Neudorf Vineyards
Moutere Pinot Noir
(Nelson GI): Fermented with indigenous yeasts in open-top vats. Aged in French oak barrels, 15% new. Inaugural vintage 1981.
69
Who is this producer?
Neudorf Vineyards
Moutere Pinot Noir
(Nelson GI): Fermented with indigenous yeasts in open-top vats. Aged in French oak barrels, 15% new. Inaugural vintage 1981.
70
Who is this producer?
Neudorf Vineyards
Tom’s Block Pinot Noir
(Nelson GI): Fermented with indigenous yeasts in open-top vats. Aged in French oak barrels, approximately 20% new. Formerly labeled Village Pinot Noir. Inaugural vintage 1995.
71
Who is this producer?
Dry River Wines
Craighall Riesling
(Martinborough GI): Inaugural vintage 1989.
72
Who is this producer?
Dry River Wines
Lovat Gewurztraminer
(Martinborough GI): Inaugural vintage 1997.
73
Who is this producer?
Dry River Wines
Chardonnay
(Martinborough GI): Inaugural vintage 1986.
74
Who is this producer?
Dry River Wines
Pinot Noir
(Martinborough GI): Inaugural vintage 1986
75
Who is this producer?
Dry River Wines
Lovat Syrah
(Martinborough GI): Inaugural vintage 1996.
76
Who is this producer?
Pegasus Bay
Sauvignon Sémillon
(Waipara Valley GI): 70% Sauvignon Blanc and 30% Sémillon fermented separately, with the Sauvignon Blanc primarily in stainless steel and the Sémillon in oak. Aged on lees for 10 months before blending. Inaugural vintage 1991.
77
Who is this producer?
Pegasus Bay
Virtuoso Chardonnay
(Waipara Valley GI): Fermented in French oak puncheons, 30% new. Undergoes complete malolactic conversion. Aged on lees for 12 months. Inaugural vintage 2005.
78
Who is this producer?
Pegasus Bay
Prima Donna Pinot Noir
(Waipara Valley GI): Approximately one-third whole-cluster fermentation. Aged in French barriques, 30% new. Inaugural vintage 1996.
79
Who is this producer?
Pegasus Bay
Maestro Merlot Malbec
(Waipara Valley GI): 60% Merlot, 30% Cabernet, and 10% Malbec. Fermented in stainless steel. Aged in French barriques, 50% new, for two years. Inaugural vintage 1994.
80
Who is this producer?
Pegasus Bay
Finale Noble Sémillon Sauvignon
(Waipara Valley GI): Fully botrytized sweet wine. Fermented and aged in new French barriques. Only vinified in select years. Inaugural vintage 1997.
81
Who is this producer?
Framingham
Sauvignon Blanc
(Marlborough GI): Inaugural vintage 2008.
82
Who is this producer?
Framingham
F-Series Sauvignon Blanc
Marlborough GI): Inaugural vintage 2008.
83
Who is this producer?
Framingham
F-Series Old Vine Riesling
(Marlborough GI): Inaugural vintage 2009.
84
Who is this producer?
Framingham
F-Series Old Vine Riesling
(Marlborough GI): Inaugural vintage 2009.
85
Who is this producer?
Framingham
F-Series Riesling Kabinett, Spätlese, Auslese, Beerenauslese, and Trockenbeerenauslese (Marlborough GI)
86
Who is this producer?
Framingham
Noble Riesling
(Marlborough GI): Inaugural vintage 1996.
87
Who is this producer?
Framingham
F-Series Pinot Noir
(Marlborough GI): Inaugural vintage 2008.
88
Who is this producer?
Framingham
F-Series Pinot Noir
(Marlborough GI): Inaugural vintage 2008.
89
Who is this producer?
Prophet’s Rock
Dry Riesling
(Central Otago GI): From the Rocky Point Vineyard. Fermented using indigenous yeasts and aged sur lie in small vessels. Inaugural vintage 2006.
90
Who is this producer?
Prophet’s Rock
Dry Riesling
(Central Otago GI): From the Rocky Point Vineyard. Fermented using indigenous yeasts and aged sur lie in small vessels. Inaugural vintage 2006.
91
Who is this producer?
Prophet’s Rock
Pinot Gris
(Central Otago GI): From the Home and Rocky Point Vineyards. Fermented using indigenous yeasts and aged sur lie in small vessels. Inaugural vintage 2007.
92
Who is this producer?
Prophet’s Rock
Retrospect Pinot Noir
(Central Otago GI): From a select plot in the Home Vineyard. Inaugural vintage 2010.
93
Who is this producer?
Prophet’s Rock
Cuvée Aux Antipodes Pinot Noir
(Central Otago GI): From the Home Vineyard. Produced in collaboration with François Millet, winemaker at Domaine Comte Georges du Vogüé. Inaugural vintage 2015.
94
Who is this producer?
Prophet’s Rock
Home Vineyard Pinot Noir
(Central Otago GI): Fermented using indigenous yeasts. Aged in barrel for 15 to 18 months before being bottled without filtration. Inaugural vintage 2005.
95
Who is this producer?
Quartz Reef Wines
Methode Traditionnelle Brut NV
(Central Otago GI): Approximately 70% Pinot Noir and 30% Chardonnay. Traditional method sparkling wine. Inaugural vintage 1996.
96
Who is this producer?
Quartz Reef Wines
Methode Traditionnelle Brut Vintage 2012
(Central Otago GI): Approximately 90% Chardonnay and 10% Pinot Noir. Traditional method sparkling wine aged on lees for 56 months (2013 vintage). Inaugural vintage 1998.
97
Who is this producer?
Quartz Reef Wines
Methode Traditionnelle Rosé NV
(Central Otago GI): 100% Pinot Noir. Traditional method sparkling rosé aged on lees for a minimum of 18 months. Inaugural vintage 2009.
98
Who is this producer?
Quartz Reef Wines
Pinot Noir Bendigo Estate
(Central Otago GI): Fermented using indigenous yeasts. Aged in French oak barriques, approximately 15% new, for 15 months. Bottled unfined and unfiltered. Inaugural vintage 2001.
99
Who is this producer?
Man O’ War
Gravestone
(Auckland GI): 75% Sauvignon Blanc and 25% Sémillon. Fermented and aged in 80% old French oak, 20% acacia. Inaugural vintage 2010.
100
Who is this producer?
Man O’ War
Gravestone
(Auckland GI): 75% Sauvignon Blanc and 25% Sémillon. Fermented and aged in 80% old French oak, 20% acacia. Inaugural vintage 2010.
101
Who is this producer?
Man O’ War
Exiled Pinot Gris
(Auckland GI): Fermented in tank using a combination of cultured and indigenous yeasts. Inaugural vintage 2010.
102
Who is this producer?
Man O’ War
Valhalla Chardonnay
(Auckland GI): Fermented using indigenous yeasts and aged in French oak puncheons, approximately one-third new. Inaugural vintage 2008.
103
Who is this producer?
Man O’ War
Dreadnought Syrah
(Auckland GI): Destemmed and fermented using indigenous yeasts in open-top vats. Aged in French oak puncheons, approximately one-third new. Inaugural vintage 2008.
104
Who is this producer?
Man O’ War
Ironclad
(Auckland GI): Cabernet Franc, Merlot, and Malbec. Fermented using indigenous yeasts in open-top vats. Aged in French oak barrels, approximately 40% new. Inaugural vintage 2008.
105
Who is this producer?
FROMM Winery
Riesling Beerenauslese
(Marlborough GI): Inaugural vintage 1998.
106
Who is this producer?
FROMM Winery
Chardonnay Clayvin Vineyard
(Marlborough GI): Inaugural vintage 2001.
107
Who is this producer?
FROMM Winery
Pinot Noir FROMM Vineyard
108
Who is this producer?
FROMM Winery
Pinot Noir Clayvin Vineyard
(Marlborough GI): Inaugural vintage 2000.
109
Who is this producer?
FROMM Winery
Pinot Noir Quarters Vineyard
(Marlborough GI): Inaugural vintage 2015.
110
Who is this producer?
FROMM Winery
Pinot Noir Churton Vineyard
(Marlborough GI): Inaugural vintage 2015.
111
Who is this producer?
FROMM Winery
Pinot Noir Cuvée H
(Marlborough GI): Released in celebration of Hätsch Kalberer’s 25th vintage. Inaugural vintage 2015.
112
Who is this producer?
FROMM Winery
Syrah FROMM Vineyard
(Marlborough GI): Inaugural vintage 1996.
113
Who is this producer?
FROMM Winery
Malbec FROMM Vineyard
(Marlborough GI): Inaugural vintage 1994.
114
Who is this producer?
Cloudy Bay
Pelorus
(Marlborough GI): Chardonnay and Pinot Noir. Traditional method sparkling wine. Base wines fermented in a combination of stainless steel, oak vats, and barrels. Aged on lees a minimum of two years. Non-vintage, first produced 1987.
115
Who is this producer?
Cloudy Bay
Sauvignon Blanc
(Marlborough GI): Fermented almost entirely in stainless steel, with a small percentage vinified in oak. Inaugural vintage 1985.
116
Who is this producer?
Cloudy Bay
Sauvignon Blanc Te Koko
(Marlborough GI): Fermented with indigenous yeasts in barrel, with a small percentage new. Aged on lees in barrel for 15 months. Inaugural vintage 1996.
117
Who is this producer?
Cloudy Bay
Chardonnay
(Marlborough GI): Fermented in barrel, 15% new. Aged 11 months, with roughly 25% of the wine undergoing malolactic fermentation. Inaugural vintage 1986.
118
Who is this producer?
Cloudy Bay
Chardonnay
(Marlborough GI): Fermented in barrel, 15% new. Aged 11 months, with roughly 25% of the wine undergoing malolactic fermentation. Inaugural vintage 1986.
119
Who is this producer?
Cloudy Bay
Chardonnay
(Marlborough GI): Fermented in barrel, 15% new. Aged 11 months, with roughly 25% of the wine undergoing malolactic fermentation. Inaugural vintage 1986.
120
Who is this producer?
Cloudy Bay
Pinot Noir
(Marlborough GI): Fully destemmed. Aged 11 months in French oak barrels, 35% new. Inaugural vintage 1989.
121
Who is this producer?
Cloudy Bay
Pinot Noir Te Wahi
(Central Otago GI): 15% whole cluster. Fermented with indigenous yeasts. Aged 12 months in French oak barrels, 30% new. Inaugural vintage 2010.
122
Who is this producer?
Cloudy Bay
Pinot Noir Te Wahi
(Central Otago GI): 15% whole cluster. Fermented with indigenous yeasts. Aged 12 months in French oak barrels, 30% new. Inaugural vintage 2010.
123
Who is this producer?
Nautilus Estate
Cuvée Marlborough Brut
(Marlborough GI): 70% Pinot Noir and 30% Chardonnay. Traditional method sparkling wine. Aged on lees a minimum of three years. Non-vintage, first vinified 1991.
124
Who is this producer?
Nautilus Estate
Vintage Rosé
(Marlborough GI): 100% Pinot Noir. Traditional method sparkling wine. Aged on lees a minimum of two and a half years.
125
Who is this producer?
Nautilus Estate
Sauvignon Blanc
(Marlborough GI): Mechanically harvested. Aged on lees for five months, almost entirely in stainless steel. Inaugural vintage 1985.
126
Who is this producer?
Nautilus Estate
Pinot Gris
(Marlborough GI): Aged on lees for five months, with a small portion fermented in neutral oak barrels. Inaugural vintage 2000.
127
Who is this producer?
Nautilus Estate
Chardonnay
(Marlborough GI): Fermented using indigenous yeasts in French oak barrels, 20% new. Inaugural vintage 1989.
128
Who is this producer?
Nautilus Estate
Pinot Noir
(Marlborough GI): Fermented using indigenous years in open-top vats, approximately 10% fermented whole cluster. Aged in a combination of new and old French oak barrels. Inaugural vintage 1997.
129
Who is this proudcer?
Est Valley
Winemakers Reserve Chardonnay
(Hawke’s Bay GI): Whole-cluster pressed. Fermented in barrel using indigenous yeasts, followed by 11 months aging.
130
Who is this proudcer?
Est Valley
Winemakers Reserve Chardonnay
(Hawke’s Bay GI): Whole-cluster pressed. Fermented in barrel using indigenous yeasts, followed by 11 months aging.
131
Who is this prodoucer?
Est Valley
Winemakers Reserve Syrah
(Hawke’s Bay GI): Destemmed and fermented in open-top concrete tanks using indigenous yeasts.
132
Who is this producer?
Est Valley
Winemakers Reserve Merlot Blend
(Hawke’s Bay GI): Fermented using a combination of indigenous and cultured yeasts. Aged in French oak barriques for 18 months.
133
Who is this producer?
Est Valley
The Terraces
(Hawke’s Bay GI): Merlot, Malbec, and Cabernet Franc. Harvested from the terraced vineyard planted in 1940 and fermented in concrete tanks. Aged in barrel for 17 months.
134
Who is this producer?
Saint Clair
Family Estate Doctor’s Creek Vineyard:
Marlborough GI: Sauvignon Blanc, Riesling, and Pinot Noir on clay.
135
Who is this producer?
Saint Clair
Family Estate Doctor’s Creek Vineyard:
Marlborough GI: Sauvignon Blanc, Riesling, and Pinot Noir on clay.
136
Who is this producer?
Saint Clair
Awatere Valley Vineyard
Noble Riesling
137
Who is this producer?
Saint Clair
Rapaura Vineyard
Marlborough GI
138
Who is this producer?
Saint Clair
Omaka Vineyard
Marlborough GI. Chardonnay and Pinot Noir on clay.
139
Who is this producer?
Saint Clair
Pinot Gris Godfrey’s Creek
Reserve (Marlborough GI): Fermented in stainless steel with selected yeasts. Inaugural vintage 2003.
140
Who is this producer?
Saint Clair
Pinot Noir Omaka Reserve
(Marlborough GI): Fermented with approximately 20% whole clusters. Aged in French barriques, approximately 30% new. Inaugural vintage 2000.
141
Who is this producer?
Saint Clair
Pinot Noir Omaka Reserve
(Marlborough GI): Fermented with approximately 20% whole clusters. Aged in French barriques, approximately 30% new. Inaugural vintage 2000.
142
Who is this producer?
Saint Clair
Merlot Pioneer Block 17 Plateau
(Hawke’s Bay GI): Aged in French oak barrels, approximately 25% new. Formerly called Bay Block Merlot. Inaugural vintage 2007.
143
Who is this producer?
Gibbston Valley
Winery Riesling Red Shed
(Central Otago GI): Whole-bunch pressed with only free-run juice used. Fermented using indigenous yeasts.
144
Who is this producer?
Gibbston Valley
Riesling Le Maitre
(Central Otago GI): Harvested from the oldest Riesling vines in the Home Block Vineyard.
145
Who is this producer?
Gibbston Valley
Chardonnay China Terraces 95
(Central Otago GI): Vinified from the B95 clone of Chardonnay.
146
Who is this producer?
Gibbston Valley
Pinot Noir Le Maitre
(Central Otago GI): Harvested from the oldest Pinot Noir vines in the Home Block Vineyard.
147
Who is this producer?
Gibbston Valley
Pinot Noir China Terraces
(Central Otago GI): Fermented with 35% whole clusters. Aged 11 months in barrel, 30% new.
148
Who is this producer?
Gibbston Valley
Pinot Noir School House
(Central Otago GI)
149
Who is this producer?
Amisfield
Fumé Sauvignon Blanc
(Central Otago GI): Fermented with indigenous yeasts and allowed to undergo partial malolactic conversion. Aged in oak. Inaugural vintage 2008.
150
Who is this producer?
Amisfield
Fumé Sauvignon Blanc
(Central Otago GI): Fermented with indigenous yeasts and allowed to undergo partial malolactic conversion. Aged in oak. Inaugural vintage 2008.
151
Who is this producer?
Amisfield
Lowburn Terrace Riesling
(Central Otago GI): Aged on lees for three months in stainless steel. Formerly named Rocky Knoll Riesling, until 2006. Inaugural vintage 2003.
152
Who is this producer?
Amisfield
Lowburn Terrace Riesling
(Central Otago GI): Aged on lees for three months in stainless steel. Formerly named Rocky Knoll Riesling, until 2006. Inaugural vintage 2003.
153
Who is this producer?
Amisfield
Pinot Noir
(Central Otago GI): Aged 15 months in French barriques. Inaugural vintage 2002.
154
Who is this producer?
Amisfield
RKV Reserve Pinot Noir
(Central Otago GI): Partial whole-cluster fermentation. Aged in 30% new French oak barrels. Inaugural vintage 2003.
155
Who is this producer?
Villa Maria
Sauvignon Blanc Taylors Pass
(Marlborough GI): Inaugural vintage 2003.
156
Who is this producer?
Villa Maria
Sauvignon Blanc Taylors Pass
(Marlborough GI): Inaugural vintage 2003.
157
Who is this producer?
Villa Maria
Chardonnay Reserve Barrique Fermented
(Gisborne GI): Sourced from several Gisborne growers. Fermented in barrel, 50% new. Inaugural vintage 1985.
158
Who is this producer?
Villa Maria
Pinot Noir Reserve
(Marlborough GI): Inaugural vintage 2001.
159
Who is this producer?
Villa Maria
Pinot Noir Seddon
(Marlborough GI): Aged 14 months in French oak barriques, 30% new. Inaugural vintage 2002.
160
Who is this producer?
Villa Maria
Pinot Noir Seddon
(Marlborough GI): Aged 14 months in French oak barriques, 30% new. Inaugural vintage 2002.
161
Who is this producer?
Villa Maria
Pinot Noir Taylors Pass
(Marlborough GI): Aged 14 months in French oak barriques, 30% new. Inaugural vintage 2002.
162
Who is this producer?
Villa Maria
Pinot Noir Taylors Pass
(Marlborough GI): Aged 14 months in French oak barriques, 30% new. Inaugural vintage 2002.
163
Who is this producer?
Villa Maria
Pinot Noir Southern Clays
(Marlborough GI): 100% destemmed. Fermented in open-top stainless steel tanks and aged 14 months in French oak barrels, 25% new. Inaugural vintage 2007.
164
Who is this producer?
Villa Maria
Ngakirikiri
(Hawke’s Bay GI): Cabernet Sauvignon blended with a small percentage of Merlot. Aged 18 months in French oak barriques, approximately 50% new. Inaugural vintage 2013.
165
Who is this producer?
Villa Maria
Ngakirikiri
(Hawke’s Bay GI): Cabernet Sauvignon blended with a small percentage of Merlot. Aged 18 months in French oak barriques, approximately 50% new. Inaugural vintage 2013.
166
Who is this producer?
Villa Maria
Sauvignon Blanc Southern Clays
(Marlborough GI): Inaugural vintage 2007.
167
When did modern viticulture start in Marlborough?
1973 - Frank Yukich, a director of Montana (today Brancott Estate, under the ownership of Pernod Ricard), purchased 1,200 hectares of land in this farming region without the knowledge of the winery’s board
168
What was first planted in Marlborough?
When was the first SB produced?
The first varieties planted, Müller-Thurgau and Cabernet Sauvignon, did not fare well. Lack of knowledge played a role: some cuttings were planted upside down, and the young plants did not receive the water they needed to survive. In 1975, the first Sauvignon Blanc was planted in Montana’s Brancott Vineyard, producing Marlborough’s first examples of the wine in 1979
169
What was the first foreign investment in Marlborough?
Cape Mentelle’s David Hohnen of Margaret River, who established the Cloudy Bay brand in 1985.
170
What is the Maori name for Marlborough?
Kei puta te Wairau, meaning “the place with the hole in the cloud.”
- It is indeed very sunny, basking in 2,475 hours of sunshine annually. This compares favorably with Sancerre, which receives just 1,800 hours of sunshine each year
171
What are the subregions of Marlborough?
What river flows through Marlborough?
Where does this river empty?
Awatere, Southern Valleys, Wairau Valley
Wairau River
Cloudy Bay
172
Describe the ripening patterns of the subregions of Marlborough
The Awatere is cooler and windier than the Wairau Valley due to exposure to coastal winds. The winds can affect bunch and berry sizes and thicken skins. The cooler weather also means grapes ripen later in the Awatere than in the Wairau and display higher acidity as well as green flavors.
173
What are the soils of Marlborough?
The main soil type of the Marlborough region is alluvial. The valley floors are former riverbeds and consist of gravels as well as silt, sand, and loam deposited by the river. Silty patches tend to provide more fertility, while bony, gravel-rich sections act as a natural curb on Sauvignon’s otherwise-enthusiastic growth; some vine rows even appear to gently undulate, reflecting the river’s impact. In the Southern Valleys, richer soils including loess and occasionally clay provide better moisture retention. Combined with a north-facing aspect, the Southern Valleys region is increasingly valued for its affinity with Pinot Noir
174
What percentage of grapes in Marlborough are SB?
80% of the region’s vineyard area is dedicated to this aromatic variety. The next most planted grape is Pinot Noir, accounting for 10% of the region’s plantings. Pinot Gris and Chardonnay each represent around 4%. The remaining 2% of Marlborough’s vineyard is divided between a host of aromatic whites and a few later-ripening reds planted by optimistic growers.
175
How is Marlborough SB usually fermented?
While stainless steel-fermented wines represent the bulk of the volume produced, winemakers are increasingly experimenting with alternative styles that focus on texture rather than aromatic expression. Their techniques include hand-harvesting, whole-bunch pressing, wild yeast fermentation, high-solids fermentation, barrel fermentation, and lees work.
176
What has improved Pinot Noir quality in Marlborough?
Marlborough Pinot Noir has not enjoyed the same reputation as examples of the grape from Martinborough or Central Otago, despite accounting for almost half of the country’s plantings. The bulk of the region’s Pinot Noir comes from the valley floor, producing simple, fruit-driven styles that are best consumed while young. However, the installation of an irrigation scheme in the Southern Valleys in 2004, opening up the north-facing loess and clay slopes of Marlborough to viticulture, is promising. Additionally, better vine material, including more appropriate clones; increased vine age; and a more hands-off approach to winemaking—particularly less extraction and pulling back on new oak use—have led to major improvements.
177
Describe Marlborough Pinot Gris
Pinot Gris and Chardonnay are the only other two varieties with significant plantings in Marlborough. Driven by market demand, Pinot Gris production generally employs cool fermentation to produce a neutral, off-dry style with subtle pear flavors.
178
Describe Marlborough Chardonnay
Chardonnay, however, can produce exceptional results in Marlborough. While there are many differences between Marlborough and Burgundy, there are several similarities in terms of temperatures and rainfall. The high levels of sunshine here can result in very fruity styles, but the best wines are restrained and savory. The finest producers treat their fruit with care: whole-bunch fermentation, high solids, quality French oak barrels, and extended periods on lees are the norm. In this cool climate, full malolactic fermentation is typically favored.
179
What is the Methode Marlborough?
Sparkling wine organization
- There are local attempts at raising the bar, however, including the group Methode Marlborough, created in 2013 to set a framework for quality production. The group’s members must use the three Champagne varieties, Chardonnay, Pinot Noir, and Pinot Meunier, and wines must spend at least 18 months on lees.
180
What Champagne houses make sparkling wine in Marlborough?
Champagne house LVMH is involved in Marlborough through ownership of Cloudy Bay, Deutz has produced Marlborough sparkling wine since 1990, and G. H. Mumm has also made a Marlborough wine, but interest in producing a Champagne lookalike in New Zealand remains limited.
181
Explain the history of grape growing in Nelson
Nelson’s first winery was established in 1868 and operated until 1939, followed by 35 years of dormancy before the region’s industry reemerged. Austrian Hermann Seifried, who had traveled to New Zealand to make apple wine, started planting grapevines in 1974. By 1983, Seifried had been joined by a number of other pioneering individuals, and there were 35 hectares planted. Among the winemaking pioneers were Tim and Judy Finn, a young couple that founded Neudorf in 1978. Today, Neudorf is the region’s most important fine wine brand, showing Nelson’s capacity for producing premium Chardonnay.
182
Explain the history of grape growing in Nelson
Nelson’s first winery was established in 1868 and operated until 1939, followed by 35 years of dormancy before the region’s industry reemerged. Austrian Hermann Seifried, who had traveled to New Zealand to make apple wine, started planting grapevines in 1974. By 1983, Seifried had been joined by a number of other pioneering individuals, and there were 35 hectares planted. Among the winemaking pioneers were Tim and Judy Finn, a young couple that founded Neudorf in 1978. Today, Neudorf is the region’s most important fine wine brand, showing Nelson’s capacity for producing premium Chardonnay.
183
Describe the climate of Nelson
Sitting in the northwest corner of New Zealand, Nelson receives more rain than regions on the east coast, with approximately 960 millimeters annually, compared with Marlborough’s 700. However, it is afforded some shelter from hills to the west and south. Located around Tasman Bay, Nelson’s vineyards enjoy a cool, maritime climate. In close proximity to the coast, the summer days are cooled by sea breezes and the evening lows are moderated. The smaller diurnal temperature differences in Nelson, when compared with a region such as Central Otago, result in a gentle style of wine. The region has high sunlight hours, and locals claim it is the sunniest region in New Zealand—though those in Marlborough make the same claim.
184
What are the subzones of Nelson?
Nelson is divided into two subregions.
- The Waimea Plains are dominated by alluvial soils. Waimea means “river garden” in Māori, and this low-lying land was once the riverbed. The free-draining, gravelly nature of the soils means that irrigation is required. The resulting wines tend to be light in body.
- The Moutere Hills rise to the northwest of the Waimea Plains. Here, the weather is slightly wetter and warmer, and the soils are gravelly clay, which retains more moisture than the alluvial plains, allowing some producers to dry-farm their vineyards. As compared to the Waimea Plains, the Moutere Hills region provides fuller-bodied, weightier expressions.
185
What is most planted in Nelson GI?
Sauvy B
186
How does location in Nelson impact different grapes profiles?
- SB - The location of the vineyard—whether on the plains or the hills—plays an important role in the profile and texture of the wine, however
- Chardonnay - Some elegant barrel-fermented Chardonnay is made in the Waimea Plains, and richer, savory styles tend to be produced in the Moutere Hills
- Pinot Noir - The alluvial soils on the plains typically yield fresh, fruity, and light-bodied Pinot Noir with fine tannins. However, alluvial soils are by their nature changeable, and when the proportion of silt and loam increases, the wines tend to have more substance. On the hills, Pinot Noir is full bodied and fleshy, with mouthcoating tannins
187
What are the subregions in Canterbury GI?
North Canterbury GI
Waipara Valley/Waipara GI
Canterbury Plains
188
Where are the vines of North Caterbury GI centered?
village of Waipara, around an hour’s drive north of Christchurch, the South Island’s major city. It is a relatively new wine region, with the first vineyards planted in the early 1980s. In 2020, vines covered 1,222 hectares, most of them planted since the millennium, with hectarage rising threefold in just 20 years.
189
What grapes do well in Waipara Valley GI and why??
Waipara Valley GI, situated within North Canterbury GI, has a cool climate, with 1,065 growing degree days, similar to Marlborough’s Wairau Valley and Martinborough. However, with an average growing season temperature of 15.7 degrees Celsius (60.3 degrees Fahrenheit), it is one of the coolest viticultural areas in the country. As a result, varieties including Sauvignon Blanc, Pinot Noir, and Riesling thrive. Frost can be an issue, particularly on the valley floors, and frost fans are often utilized
190
Explain the biggest viticultural problem in North Canterbury
Most of North Canterbury’s vines lie to the north of the town of Amberley. Here, the Teviotdale Hills rise, protecting the area from cold easterly winds blowing in off Pegasus Bay. However, wind continues to be an issue for growers. Rows of trees, known as shelter belts, are planted to protect vineyards from the worst gusts, but this also attracts birds, and vineyards must be netted after veraison to protect the crop. Warm northwesterly winds also blow across the plains in summer, and when combined with low rainfall (around 620 millimeters annually), this can cause water stress. Irrigation is permitted and necessary.
191
Explain the soil dividions of Waipara Valley
The Waipara Valley can be split into two distinct areas: the valley floor and the hillsides.
- The valley floor is a former riverbed, offering free-draining, alluvial soils that are known as the Glasnevin Gravels. Here, gravel and sandy loams dominate. The resulting wines tend to be light in body, aromatic, and finely textured.
- The hillside vineyards face north and northwest and offer richer soil types, including loam, clay loam, and some limestone. Pinot Noir from these hillsides is particularly exciting, offering brooding, savory styles. Heading further inland from Waipara toward the Southern Alps, which form the spiny backbone of the South Island, is the small settlement of Waikari, once home to a lime quarry. Several vineyards have been planted on the local limestone, a rare soil type in New Zealand.
192
What is the main grape in Canterbury?
The main variety planted in North Canterbury is Pinot Noir. The cool climate allows for slow maturation, preserving the grape’s acidity and developing complex aromatics. The general standard is high, and the resulting styles are distinctive, particularly those from the hillsides, which offer a savory and spicy expression that is quite unlike Pinot Noir from the rest of the country. The wine community is relatively young and experimental. Producers are playing with different techniques and low-intervention methods, including wild yeast, whole-bunch fermentations, minimal sulfur additions, and undertaking the occasional fermentation in the actual vineyard.
193
What is the most planted white grape in Canterbury?
Sauvignon Blanc is the most planted white variety in North Canterbury, producing a slightly more restrained expression than that of Marlborough, which sits 250 kilometers to the north. There are some high-quality barrel-fermented examples as well. However, North Canterbury is perhaps better known for its Riesling. The region represents just 3% of the national vineyard area but holds an impressive 30% of the country’s Riesling plantings. Styles range from dry to sweet, and botrytis influence is not uncommon. The wines have fresh acidity and often present spice and orange notes.
194
What are the subregions of Central Otago GI?
Bannockburn GI
Alexandra Basin
Bendigo
Cromwell Basin (Pisa & Lowburn)
Gibbston
Wanaka
195
Explain the history of viticulture in Central Otago GI
Frenchman Jacques Bladier planted the first vines with cuttings shipped from Australia in the early 1860s, but he didn’t stay to see any wine produced, selling his land to one of his countrymen, Jean Desire Feraud, who continued Bladier’s efforts. Central Otago was Romeo Bragato’s first stop on his 1895 vineyard tour, and he concluded that it was a cool, arid climate, but grapevines could be planted in its warmer areas, including Cromwell and Bannockburn—the heartland of production today. It would take another 80 years for Central Otago’s appetite for growing grapes to be revived.
Irish journalist Alan Brady purchased 16 acres of land in the Gibbston area of Central Otago in 1976 and planted the first experimental vineyard in 1981. Meanwhile, Rolfe Mills, whose family owned a farm on the shores of Lake Wanaka, started experimenting with grapes, planting a few rows of a range of varieties beginning in 1975. This would become Rippon Vineyard. The pioneering duo was joined by Ann Pinckney, who founded Taramea, and in 1985, the three produced their first wines together, a Gewürztaminer and a Chasselas. Two years later, the first commercial wines were made, including Pinot Noir from Brady and from Mills, branded as Gibbston Valley and Rippon, respectively.
196
What is the most planted grape in Central Otago GI?
Pinot Noir 75%
197
Explain the rainfall in Central OtagoGI
Central Otago is unique in New Zealand for its semi-continental climate. It is separated from New Zealand’s west coast by three mountain ranges, resulting in very dry conditions, as the rain-bearing westerlies off the Tasman Sea lose most of their moisture over the high peaks. Wanaka, the furthest west portion of Central Otago, is the wettest part of the region, receiving around 700 millimeters of rain annually, similar to Marlborough. The grapegrowing areas to the southeast are increasingly dry. Cromwell receives only an approximate 440 millimeters of rain, and Alexandra, in the far southeastern corner of the region, is home to the most arid spot in the country, with an average annual rainfall of just 363 millimeters. As a result, irrigation is a necessity.
198
How does sunlight impact grape growing in Central Otago?
he region’s wine producers are the furthest in the country from the coast and experience some of the widest diurnal temperature ranges. In summer, temperatures can reach 30 degrees Celsius (85 degrees Fahrenheit) during the day while night temperatures can fall to just above freezing. The heat of summer days is intensified by the clean air and lack of ozone protection, threatening painful sunburn. Central Otago’s latitude also means that the daylight hours are long, which is critical in the ripening process, particularly in cool years or when crop loads are heavier. Due to these climatic conditions, regular frost fighting is a normal part of a viticulturist’s life. The hot days and intense sunlight require careful canopy management. Vines typically run north-south, and the west-facing bunches must have greater leaf protection against the fierce afternoon sun. Wind can also be an issue, exacerbating the dry climate and causing the vines to experience water stress, shut their stomata, and stop photosynthesizing. On the positive side, such low humidity makes organic farming much easier.
199
How does the climate result in the style of Pinot Noir made in Central Otago?
Compare then and now?
These wines made their first global splash with the 2002 vintage, which was showcased to wine critics in London. At that time, there were just 530 hectares planted, compared to 1,930 in 2020. It was a bold, blockbuster vintage with high levels of ripeness, plentiful fruit, and liberal use of new oak. Deeply colored wines are naturally produced here due to the high diurnal temperature ranges and the high levels of UV light, which increase the thickness of grape skins. The cool nights also help to preserve natural fruit exuberance and acidity. However, at that time, winemakers also tended to maximize fruit ripeness, leading to high alcohol levels, and new oak use and extraction were overenthusiastic. More recently, producers have reined in this style. Many famous winemakers now pick earlier than they did in the early 2000s, leading to more balanced expressions, and punchdowns tend to occur once rather than three times per day—or in some cases, only once a ferment. The maturation of vines and winemakers has led to improved skin and seed tannin, and oak is less essential for providing tannins and flavor. In certain vintages, producers might also experiment with whole-bunch fermentation.
200
What are most of the vines in Gibbston planted near?
The coolest so-called subregion, Gibbston, is closest to the urban center of Queenstown, and it is perhaps the easiest to identify in a lineup. Gibbston Pinot Noir offers lifted aromatics, delicacy, and notable acidity—but it is risky to make wine in this most marginal of areas. The majority of the region’s vines (70%) are planted around the shores of Lake Dunstan for practical reasons—this area is warmer than Gibbston, and there is a ready source of irrigation water.
201
When was Bannockburn promoted to a GI?
Bannockburn, the warmest of these subregions, was promoted to GI status in 2022
202
What grapes are grown in Central Otago besdies Pinot Noir?
Pinot Gris, Chardonnay and Riesling
- The finest Chardonnays are barrel fermented and offer ripe orchard fruit and citrus flavors in a mid-weight package. Riesling can be dry to sweet or anything in between. Typically low yielding, the wines have a high level of dry extract and present citrus and floral flavors as well as both purity and tension. The most planted white variety, however, is Pinot Gris. While it often fails to excite, there are a number of producers who treat the grape with respect, cropping low and creating intensity of flavor. The styles are typically dry and off-dry with fine acidity and freshness.
203
What is the coldest region in New Zealand?
Waitaki North Otago/Waitaki Valley GI
- The heart of the Waitaki region, Kurow, is a 160-kilometer drive northwest of Cromwell in Central Otago, toward the coast. The influence of the cold ocean about 50 kilometers away plays a large part in the climate. Waitaki receives just 850 growing degree days, making it the coldest viticultural area in New Zealand, and ripening can be a challenge. It is less prone to frost than Central Otago due to its relative proximity to the sea. Situated toward the east, Waitaki is also very dry, with 380 millimeters of rainfall annually, and irrigation is required.
204
What grapes are most grown in Waitaki North Otago GI?
The grape varieties of choice are Pinot Noir, Riesling, and Pinot Gris. The wines, when ripe, are highly aromatic with refreshing acidity.
