New Zealand Aotearoa Gods zone Land of the long white cloud Land of milk and honey Where is NZ? Closest neighbour Australia Nuclear Free Nation

y No nuclear power plants. y No nuclear vessels (ships) are allowed in NZ waters. Terrior y Light y People. Their attitude, philosophy towards y Heat encouraging the natural bio dynamics of the land to y Nutrients express itself. y Soil type y Natural yeasts occurring in y Insects for natural pest the . control. y Native plants to encourage native birds which discourage introduced species of birds from the vineyard. Natural yeasts vs. inoculation y At least 80 different strains of y Slow start to fermentation gives yeast naturally occurring in the increased . vineyard. y Ferment stopping at 4-6 degrees y Majority produce faults. gives extended maceration increasing mouth feel, structure. y Slow to start fermentation. y Can produce truly unique y Most cannot withstand greater character in the wine. than 4-6 degrees specific gravity (alc) run the risk of stuck ferment y Is a reflection of the terrior of the therefore possibility of wine faults vineyard or yeasts. occurring. y Unpredictable. y Can produce unique character of wine that cannot be duplicated year after year. Inoculation

y Seen as less organic (but y Predictable fermentation. why? Yeast is still an organic product). y Generally no wine faults due to the fermentation process. y Not a true reflection of terrior (but is it?). y Fruit still expresses itself. (Bio Gro) y Takes at least 3-4 years to become certified. y Complete process has to be deemed organic i.e. from vine through to wine. y NZ is one of thirty countries with these strict rules. y EU is now changing European certified products to match the same strict guide lines. In the past European were loosely monitored in the vineyard only, not taking into consideration the wine making process. y By 2020 the goal is for all NZ wine to be Organic. Real Horse Power Vertical shoot positioning (V.S.P.) Waiheke Island

y Situated in the north of the . Off the coast of , approximately 35mins by boat. y Originally populated by people seeking a natural lifestyle (Hippies-). y Waiheke island is home to predominantly artisian producing wines of distinct quality. Primarily small boutique expensive wines. Although there are also a handful of larger producers. Waiheke terrior

y Generally the soil is only a thin layer of clay on top of massive sequences of rock strata which dates back 148 – 150 million years. What makes this rock so unique is its proximity to the surface. This is due to the elevation of land and erosion. Waiheke terrior

y The climate varies considerably due to the contour of the land but all experience the effect of a maritime climate. y The soil is highly mineralized and naturally low in pH. y The eastern section is a richer alluvial soil of volcanic ash. y Alluvial in Latin means to wash against. Waiheke terrior

y Soil type is critical, it influences the structure of the wine. y When the vine is stressed it promotes flavor in the fruit. y Clay or heavy soils increase mouth feel due to increased viscosity (density). y Highly mineralized soils contribute to acidity and crispness to the wine (these are merely the fundamentals). Aotearoa, Hawkes Bay Location

y 39.4° S y Hawkes Bay is situated on the coast so it has a strong maritime climate, but also mountains creating there own micro climates. Hawkes Bay history

y Hawkes Bay is the oldest grape growing region in NZ. Dating back to the 1800s. y The second largest area after Marlborough. y Prominent varieties are , reds, , , (!), . y Home to extensive orchards. y Produces high quality cider and cheese. y With many micro climates giving the fruit its own unique flavor the wine maker can make a very unique style of wine. Hawkes Bay soil types

y There are 25 distinctly different soil types within the Hawkes Bay area. They range from heavy loams, clay, highly mineralized, alluvial and many more. y The most famous is the gimblett gravels. Gimblett Gravels y Gimblett Gravels is the only area in the world designated by soil type alone. y Was deemed as waste land up until the 1980s due to the fact fruit trees could not grow as well as pasture for stock. y 800 ha of river bed with unique alluvial soil type. y Gimblett Gravels produce award winning wine year after year. The latest was Villa Maria Reserve awarded 20/20. Climate

y Long cool growing season -- >the grapes ripen fully with good balance. y Growing degree days (Gdd) 1240-1480. y Average temperature 19.5°. Martinborough

y Situated at 40° S. y 1.5 hrs from Wellington, the capital of NZ. y Combines old world charm with new world style, producing hand crafted wines. y Pinot Noir is the most dominant variety grown, although the Sauvignon Blanc, and Syrah are also growing in reputation. Climate

y Martinborough experiences a semi maritime climate due to its close proximity to the sea but is not a coastal town ship. y The growing season is long which encourages both brix levels as well as the being physiologically ripe. Climate

y Gdd 1080-1180 y Peak summer temp 32-34 (the odd week can be around 40)- y is March-April. Martinborough Aces

y A $200 bottle of Pinot Noir (Martinborough Vineyard Pinot Noir 1998 Reserve) topped a world class tasting in California which was against 20 other Pinot Noirs from around the world including a bottle from France, which was worth more than 7K a 1990 Domaine de la Romanée- Conti La Tache. Others from burgundy placed well. Marlborough

y Home to the famous NZ Sauvignon Blanc.

y The region that put NZ on the global wine map for producing world class wine.

y Cloudy Bay was the first winery to gain recognition for their Sauvignon Blanc.

y Other varieties of interest are Pinot Noir, , , Riesling, Pinot Gris and Chardonnay. Marlborough Sounds

y Marlborough Sounds is the gate way to the when entering by water via the Inter Islander ferry. y Excellent hunting and fishing. y From the ferry landing it is approximately 30 min to Marlborough wine country and the township of Blenheim, a town of approximately 40 000. Kaikoura

y Marlborough stretches from the sounds to Kaikoura which boasts some of the best seafood in NZ especially crayfish. y Area under vine is 23 600 ha around the city of Blenheim as well as the famous Wairau Valley. y 79% of NZ plantings. Climate

y Mountains located in the west of the region act as a wind tunnel for the cook straight, which is the stretch of water dividing the north and south island. This aids in reducing pest & disease problems from the vines by reducing humidity. There fore a lot of mildew problems faced in other regions are eliminated. y Marlborough is one of the sunniest and driest parts of the country y The day temperature drops alot in the night so the grapes express high levels of acidity as they don’t over ripen and loose freshness. This also aids the color pigmentation in pinot noir.

y Soil Type

y Soils are generally free draining loam over river rock. y Majority of vineyards are in the Wairau valley which is a dry river bed. y These soil types encourage the flinty mineral character in the wines. Mud House wine Central Otago

y Located at 45° S. y Most southern wine region in the world. y One of the most spectacular regions in the world. y Famous for wine and is the adventure capital of NZ (home of the bungy jump). y Vineyards are situated on ancient glacier valleys and perched on the side of mountains. y Originally a fruit growing and gold mining region in the 1800s. y Central Otago is famous for Pinot Noir. It has full body and exceptional color but still remains delicate. y Other varieties to note are Pinot Gris and Riesling, which are becoming increasingly popular. What makes it so great?

y During the summer the southern hemisphere is closer to the sun than the northern hemisphere, so the sun is brighter. The ultra violet rays are stronger due to the hole in the ozone layer. y Light has 40% greater penetration due to the mountain air, which leads to greater color in the Pinot Noir. Climate

y Central Otago is a semi arid region and has a close to continental climate. It is not moderated by the sea. y Half the rainfall of Marlborough and Frances Burgundy. Climate

y The dryness closes down the sugar factory within the grape and allows the focus on the compound which produces intensive flavor. y Central is behind Burgundy in Gdd but if measured by the E-day system which is more accurate to vineyards at this altitude. Light hours 1921-2250. Temperature

y Possible to have daily temp difference of 30°C. This promotes and intensifies flavors, retention of acidity, and color. Cold climate

y During spring there is a high risk of frost damage to the vines or buds, so this is countered by the use of windmills, helicopters (these mix the warm air raising the temperature enough so the vines don’t freeze). y Sprinkler systems, which spray water encapsulating the bud with ice. The bud produces enough heat inside this igloo not to freeze. y Vines are grown on slopes so the cold air can not settle. The cold air freely drains down the mountain slope. y These systems are used all over NZ but more so in Central Otago. Personal thoughts

y Central Otago to me is the most exciting region, it is extreme viticulture with a remarkable out come. The freshness and fruit expression in the wine is true to the terrior of this spectacular area. The wine is second to none! Sources

y http://www.odt.c o. nz/ news/queenstown-l akes/76112/ vi neyards- movi ng-organics y http://happyzi ne. co. nz/ 2011/ 11/04/ pur e-organic-gol d-te-mani a-vi neyard- wi ns-top-rec ogniti on-for-organic- wine/ y http://quentinsadler.wordpres y http://www.peac e.net. nz/i ndex.php?pageID= 45 s.com/2010/01/15/red- y http://jewelltownevi neyards. bl ogspot.c om/2009/ 04/ pruning-st age-t wo.ht ml delights-from-new-zealand/ y http://www.mast erfil e.c om/ stoc k-phot ography/i mag e/700-00524731/ Vineyard- Stony- Batt er-Wai heke-Isl and-N ew-Zeal and

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y http://www.theage.c om. au/ exec uti ve-st yl e/top-dr op/ why-is-ki wi- wine-a-st ep- ahead-20100928-15uyf.ht ml

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y http://www.nz heral d.c o. nz/ Sileni Cellar Selection Sauvignon Blanc

y Marlborough y 2011 y 12% alc y y Fermented in steel tanks y Enjoy today or cellar 1-2 yrs y Expresses ripe tropical, gooseberry flavors. Zingy finish with impeccable balance. Sileni Cellar Selection Syrah (Hawkes Bay)

y Alcohol: 13 %

y Residual Sugar: dry

y Total Acidity: 5.2g/l

y pH: 3.54

y Traditionally fermented in open vats and hand plunged to release colour and tannins from the skins. Matured in French and American barriques. Sourced from Sileni’s Hawke’s Bay vineyards with a range of soil types including gravels, silt and clay loam. The different characteristics of these sites provide depth and complexity of flavour in the wines.

y Fine tannins, soft finish, fruit backbone, drink now or cellar 4-5 yrs Seifried Gewürztraminer (Nelson)

y 2008 y Screw cap y Alc: 13.0 % y Rich spicy medium bodied wine with plenty of lichee character. Perfect with Asian food. & CO Sauvignon Blanc (HB)

y 2009 y 14% alc y capped y Pure aroma y Minerally y Lemon Sherbert (prehaps touch of botrytis) Mud House Pinot Gris (Marlborough)

y 2010 y Screw cap y 13% y Pale straw y Peach citrus with background complexity of straw berry & mushroom. y Exhibits typical Pinot Gris characters of baked apple and custard. y Finnish is dry y Fruit sourced from Marlborough and Waipara Mud House Swan Pinot Noir (Central Otago)

y 2009 y 5.8g/l acidity y 1g/l residual sugar (R.S) y Cellar 2010-2016 y Hand picked, Hand plunged to gently extract tannins, color & flavor from the skins y French baroque Swan y Deep crimson red. y Notes of dark fruit, spice, mocha, and crushed herb. y Dark cherry, clove, Round tannins, clear acidity, good length & structure.