Pure Discovery Workshop 2018 - Melbourne

PURE DISCOVERY

WORKSHOP M E L B O U R N E 25-6- 18

Kia Ora, Welcome to the New Zealand Wine Sommit™ Pure Discovery Workshop.

In early 2018, New Zealand Wine hosted eight Australian sommeliers for the wine experience of a lifetime including Forage North Canterbury, the third annual New Zealand Wine Sommit™ and activities and tastings in our many and varied wine regions.

It was a pleasure to welcome this talented and passionate group of wine professionals to our side of the ditch. Over eight days they explored the depth and breadth of New Zealand’s regions, varieties, landscapes and personalities that make our country and wine industry so special. A few months on, the Pure Discovery workshops provide an opportunity for scholarship recipients to share their insights with you and stimulate robust discussion on the place for New Zealand wine in the Australian market.

Thank you to Sarah Andrew and Anthony Pieri who spent many hours creating and considering this exceptional wine list, and of course to the producers for supplying the wines, in some cases from their own personal library stock. We also really appreciate the generosity of Anthony and the Meat Fish Wine team for use of this great venue.

We hope you enjoy the workshop and please read on to find out more on the application process for the 2019 New Zealand Wine Sommit™. We would love to see you presenting your own discoveries this time, next year.

Natalie Grace New Zealand Winegrowers natalie.grace@nzwine.com #nzwine #sommit  @nzwinegrowers @nzwineaus  @nzwine @nzwineaus  newzealandwinegrowers  nzwine.com

New Zealand Wine Pure Discovery Workshop

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SOMMIT 2019 First created in association with Sommeliers Australia in 2015, the New Zealand Wine Sommit™ Scholarship is now a global initiative providing passionate wine ambassadors the opportunity to take part in a memorable wine experience across the ditch.

Successful applicants will engage with and learn from some of the greatest minds in the business while sampling benchmark wines from New Zealand and the rest of the world on an intensive programme of up to 10 days.

of New Zealand wine, with particular emphasis on the facets that resonate with the sommelier community.

Cameron Douglas MS and Stephen Wong MW will host the workshop and add a New Zealand voice.

In its entirety, the programme provides invaluable networking opportunities with international peers.

It is also crazy fun.

A single Sommit™ has been proposed for 2019 incorporating key events on our national calendar including the International Sauvignon Blanc Celebration in Marlborough and the Chardonnay and Sparkling Wine Symposium in Gisborne. The one and a half day Sommit™ workshop will be attended exclusively by sommeliers and targeted exclusively to their interests.

Joined by influential sommeliers from around the globe, the event will be a celebration of the lesser known aspects

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Melbourne

To apply Six scholarships will be awarded and include international and domestic flights, accommodation, meals, transfers, event registration and all event inclusions.

Applicants must be: • Actively working in the hospitality industry in a primarily sommelier role • WSET Level 2 or above, or have demonstrable equivalent industry experience

What we’re looking for We want to see that you have a strong passion for the wine industry and a thirst for knowledge of New Zealand wine. We’re interested in hearing what you think is the opportunity for New Zealand wine in restaurants and how the scholarship would benefit the achievement of your long term goals in the wine industry.

• Available for travel within the time period 24th Jan – 2nd February 2019

In addition to the annual Pure Discovery workshops, we want to understand how you might share your knowledge from the trip with your peers in new and innovative ways.

Candidates are expected to have a strong passion for the wine industry and a thirst for knowledge about New Zealand wine, as will be illustrated in their short answer application and curriculum vitae. A selection committee will review all applications with a shortlist of candidates invited to take part in an interview.

The scholarship has been designed to build New Zealand Wine ambassadors, but also support working sommeliers in Australia. You will gain access to the best wines and winemakers our little slice of paradise has to offer as well as networking opportunities with some of the most influential sommeliers on the global stage.

Visit nzwine.com/events/new-zealand for more information and to apply.

“Sommit was without a doubt the most incredible experience of my professional life.

Not only was it fun and informative and adventurous, it personified the New Zealand wine industry through gracious hosts, serious winemakers and a level of playful uniqueness that won’t ever be forgotten.”

New Zealand Wine Pure Discovery Workshop

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OUR REGIONS

AUCKLAND

GISBORNE

HAWKE’S BAY

CLIMATE Warm and relatively humid for the most part, rainfall can be high some seasons.

CLIMATE High sunshine hours and a warm climate. Surrounding ranges provide inland shelter; sea breezes cool coastal sites.

CLIMATE Extremely sunny, the maritime influence tempers hot summer days and permits a long growing season.

SOIL Extensive volcanic history has overlain ancient bedrock with much younger material, predominately clay soils.

STYLE Home to powerful, intense Bordeaux Blends as well as world-class Syrah, Chardonnay and fine aromatics.

SOIL A mix of clay and silt loams SOIL The legacy of four major with fine silt river loams and rivers’ historic meanderings, heavier clay soils on the plains.

Hawke’s Bay is a virtual WINE Chardonnay dominant, kaleidoscope of soil types. with Pinot Gris a close second. New varieties constantly explored.

WINE Best known for its Merlot Cabernet blends and Syrah, and equally impressive Chardonnay.

Hawke’s Bay

Image courtesy of Rod Mcdonald 4

Melbourne

WAIRARAPA

NELSON

MARLBOROUGH

CLIMATE A semi-maritime climate, with cool springs and autumns and hot summers with cool nights.

CLIMATE Blessed with a remarkable number of clear days, protection from strong winds and proximity to the sea.

SOIL Predominantly silt loam over free-draining gravels, some of which can be up to 15m deep courtesy of the rivers criss-crossing the region.

CLIMATE Plenty of sunshine, moderate temperatures, strong diurnal variation, cooling sea breezes and protective mountains.

SOIL Broadly gravelly silt-loam over a clay base, allowing good water-holding capacity.

WINE Standout Pinot Noir, Sauvignon Blanc and aromatics as well as stylish Chardonnay, Syrah and dessert wines.

WINE Excellent Pinot Noir, Chardonnay, Sauvignon Blanc and aromatics are produced, alongside an impressive and eclectic mix of other varieties.

SOIL Ancient glacial deep freedraining stony soils. The extensive braided river system left a threaded legacy of stony sandy loam over very deep gravels.

WINE Most recognised for Sauvignon Blanc, Marlborough’s Pinot Noir, Chardonnay and aromatics are celebrated by those that discover them.

Marlborough

New Zealand Wine Pure Discovery Workshop

Image courtesy of Jules Taylor 5 Wines

Central Otago

Image courtesy of Mishas Vineyard

NORTH CANTERBURY

CENTRAL OTAGO

CLIMATE Low rainfall, abundant sunshine and often very warm summers, with cooling sea breezes.

CLIMATE Marked diurnal variation, high sunshine and short, hot summers provide an eloquent, if brutal, landscape for vines.

SOIL Gravel deposits from the river and limestone-derived clays on the hillsides.

SOIL Moderately old (often windblown loess) formed over successive ice ages as the glaciers ground schist rocks to a fine flour.

WINE Pinot Noir, aromatics and Chardonnay, renowned for their intense flavours, richness and complex fruit.

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WINE Pinot Noir dominant, with incredible aromatics and Chardonnay also produced.

Melbourne

MÉTHODE MARLBOROUGH

RRP $60-70 DISTRIBUTOR

Put A Cork In It Lou Mickovski lou@putacorkinit.com.au

Tohu Rewa Reserve Blanc de Blanc Marlborough 2014

The grapes for our Rewa Blanc de Blanc are grown on the Rothay vineyard in the Rapaura sub-region of Marlborough.

Selected clone 6 Chardonnay grapes are grown on a Sylvos trellis system with its characteristic ‘droppers’ and a high cordon. This method of grape growing produces good crops with large berries – both ideal for the production of Méthode wines.

The grapes are carefully handpicked before being lightly pressed. Pressings and free-run juices are initially kept

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separate before being racked clear to a temperature controlled stainless steel tank for the primary fermentation.

After a long cool ferment the resulting wine is then warmed and undergoes full malolactic fermentation while aging in tank on yeast lees. Once the secondary ferment was complete the bottles were then put to rest for 20 months on their lees in a temperature controlled warehouse before disgorging.

Analysis: Alc. 13%, pH 3.2, T.A 6.0g/L, R.S 6.5g/L

Melbourne

RRP POA DISTRIBUTOR

Torbreck Vintners James Young james@torbreck.com

Escarpment Blanc de Blanc Martinborough 2012

100% Clone 95 Chardonnay from our Te Muna Road vineyard.

The grapes were gently pressed at an extraction rate of 500L/tonne, fermented in stainless steel and aged on ferment lees for 18 months.

New Zealand Wine Pure Discovery Workshop

Tirage in September 2013 and aged for 4 years in bottle before disgorging in September 2017.

Analysis: Alc. 12.5%, pH 3.10, T.A 7.8g/L, R.S 10g/L

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SAUVIGNON BLANC – THE OLD & THE N E W

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RRP $20 DISTRIBUTOR

Coles Liquor Olimpia Luciano olimpia.luciano@coles.com.au

Jules Taylor Sauvignon Blanc Marlborough 2011

The superb 2010 vintage was always going to be a tough act to follow! The only defining factor to this growing season was that the right thing occurred at the right time. When the vines were flowering the conditions were perfect leading to a very good fruit set. Rain fell at key moments which resulted in soil moisture levels remaining well charged.

Then at harvest, we got a good clear run and were able to get all the fruit into the winery in peak condition.

The grapes were harvested, pressed and cold settled over a period of 48 hours. After racking off juice lees, a long, cool fermentation with selected yeast strains took place. Post fermentation, the components were blended, stabilised and bottled with a screwcap closure to retain freshness.

Analysis Alc. 13.6%, pH 3.30, T.A 7.5g/L, R.S 1.7g/L

11 Melbourne

RRP $20 DISTRIBUTOR

Coles Liquor Olimpia Luciano olimpia.luciano@coles.com.au

Jules Taylor Sauvignon Blanc Marlborough 2017

The fruit for this Sauvignon Blanc was grown in the Taylor Pass, Lower Wairau, Hawkesbury and Awatere Valley subregions of Marlborough. Each block was individually tended to, ensuring the grapes would reach ripeness with optimum flavour.

At the winery we pressed the grapes into stainless steel tanks for cold settling before gently racking off juice lees. We

New Zealand Wine Pure Discovery Workshop

inoculated the juice with select yeast strains I had carefully chosen to enhance the aromas and flavours. Fermentation followed at cool temperatures which helped the wine maintain these unique aromas and flavours. The wine was then left to settle on its yeast lees for a very short period before being racked back into stainless steel tanks for maturation.

Analysis: Alc. 13.15%, pH 3.20, T.A 7.16g/L, R.S 1.6g/L

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RRP $35 DISTRIBUTOR

Negociants Australia Cameron Smith csmith@negociants.com

Greywacke ‘Wild’ Sauvignon Marlborough 2010

Fruit was sourced from various vineyard sites in and around the Brancott Valley and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial deposits of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older and denser clayloams of the Southern Valleys.

The grapes were pressed relatively lightly and the resulting juice was cold-settled prior to racking into

French oak barriques, the majority of which were old. The juice was allowed to undergo spontaneous indigenous yeast fermentation, the tail end of which continued for over six months.

The wine had occasional lees stirring and approximately three quarters of the barrels underwent malo-lactic fermentation. It was transferred out of oak during the following harvest and left on yeast lees for five more months.

Analysis Alc. 14.0%, pH 3.20, T.A 7.1g/L

13 Melbourne

RRP $35 DISTRIBUTOR

Negociants Australia Cameron Smith csmith@negociants.com

Greywacke ‘Wild’ Sauvignon Marlborough 2015

Fruit was sourced from various vineyard sites in the Southern Valleys and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial deposits of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older and denser clay-loams of the Southern Valleys.

The juice was allowed to undergo spontaneous indigenous yeast fermentation, the tail end of which continued for well over six months. The wine had occasional lees stirring and approximately two-thirds underwent malo-lactic fermentation. It was transferred out of oak prior to the following harvest and left on yeast lees for a further six months.

The grapes were pressed relatively lightly and the resulting juice was coldsettled prior to racking into mostly old French oak barriques.

Analysis Alc. 14.0%, pH 3.20, T.A 6.1g/L

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PINOT!

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RRP $48 DISTRIBUTOR

Stock On Hand Evan Milne evan@stockonhandwines.com

Black Estate Damsteep Pinot Noir North Canterbury 2015

The Damsteep Vineyard is located in the north east of Waipara Valley at the foot of the Omihi Saddle. This Pinot Noir is grown on a 5.5 hectare vineyard with 9 different parcels of various north east, north, and north west facing slopes, with an altitude between 140 to 180 meters above sea level. Clay overlying fractured limestone and sandstone soils. Organic and biodynamic farming practices have been used since 2012.

75% De-stemmed, not crushed, 70% Whole berries. 4 days cold soak

at ambient temperature. Fermentation lasted 10 to 12 days with hand or foot plunging one to 2 times per day. Pressed after 28 days and drained to tight grained French, 3 to 10 year old barrels.

12 months barrel maturation, then racked to stainless steel tank where the wine settled for 5 months. It is bottled without fining or filtration.

Contains sulphites.

Certified BioGro Analysis: Alc. 13%, pH 3.75, T.A 4.9 g/L, R.S < 1g/L

16 Melbourne

RRP $45 DISTRIBUTOR

Pinot Now Steve Naughton enquiries@pinotnow.com.au

Carrick Bannockburn Pinot Noir Central Otago 2015

The vineyards are tended by hand allowing for careful management of the individual vines from pruning, leaf plucking, shoot-thinning right through to harvesting. The wine is fermented in small open top fermenters, and typically has a 5-7 day pre-ferment cold soak, with punch downs throughout fermentation, then 5-7 days extended maceration. All parcels are wild yeast

New Zealand Wine Pure Discovery Workshop

ferments with about 10% being whole bunches. The wine is matured for 12 months in French oak, of which about 15% is new. Malolactic fermentation occurs naturally in the spring â&#x20AC;&#x201C; The three lots are individually evaluated barrel by barrel, then blended before bottling without fining or filtration.

Analysis: Alc. 14%

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RRP $40 DISTRIBUTOR

Negociants Australia Tim Evans tevans@negociants.com

FROMM Pinot Naturel Marlborough 2017

Organically grown and made, this Pinot has had no adjustments and no additives (except for the tiniest touch of sulphur at bottling).

“After a successful trial in 2016 with Malbec, which is still unsulphured in barrels, we felt confident to produce this year a natural Pinot Noir for immediate pleasure over summer but with the ability to be enjoyed over the first 2 to 3 years. Stylistically, it is an alternative to all the other Pinots we make with the emphasis on refreshing

primary fruit due to a higher portion of whole bunches and with a distinct, fine tannin presence. We are not looking for a multi-layered, complex wine, instead for an uncomplicated, refreshing and vibrant red that should be served cool at about 14 to 16 degrees and puts a smile on your face. However, most important for us was that the wine lives up to our quality standards, proud to carry our FROMM label.” - Hätsch Kalberer, FROMM Winemaker Analysis: Alc. 13%, pH 3.52, T.A: 4.9g/L, R.S 0.14g/L

18 Melbourne

RRP POA DISTRIBUTOR

Torbreck Vintners James Young james@torbreck.com

Escarpment â&#x20AC;&#x2DC;Noirâ&#x20AC;&#x2122; Pinot Noir Martinborough 2017

Our first foray into the hipster world of organic, minimal intervention wine making.

Te Muna Road organically grown Abel clone Pinot Noir was naturally fermented in a clay amphora and left on skins for 270 days prior

New Zealand Wine Pure Discovery Workshop

to pressing. The juice and wine has had no additions including sulphur dioxide. Un-fined and unfiltered, it is the purist expression of Pinot Noir Escarpment has fashioned to date.

Analysis: Alc. 13%, pH 3.58, T.A 5.2 g/L, R.S < 1g/L

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W H AT â&#x20AC;&#x2122;S N E X T...?

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RRP $49 DISTRIBUTOR

Anonymous Wines Stuart Northey snorthey@anonymouswines.com.au

Mount Edward Muirkirk Gamay Noir Central Otago 2017

Muirkirk vineyard is situated on Felton Road in Bannockburn on a gentle north-west sloping corner. The soils are predominantly dense clay loam over gravels with seams of calcium carbonate running across the vineyard.

Vinified using open fermenters, 100% destemmed, hand plunging 1 x daily, natural yeasts and 8 months in neutral French oak. Bottled direct from barrel, no preservatives. No filtration or fining, deposits may form.

Gamay, Entav clone planted 2012.

Certified Organic.

Harvested April 2017, 23 brix and a miserly 2.5 t/ha

21 Melbourne

RRP POA DISTRIBUTOR

QED sales@qedwines.com.au  @hans_herzogwine

Hans Herzog Pinot Gris Marlborough 2016

The incredible fruit was left on the skins for an extended time to extract the magnificent flavours and brilliant pink colour before it progressed to a natural wild yeast fermentation with no residual sugar left. 20% of this nectar went into French oak puncheons and its fine lees regular stirred assisting to its remarkable silkiness, complexity and depth. Keeping

New Zealand Wine Pure Discovery Workshop

with our approach of hands-on in the vineyard but hands-off in the winery, the wine wasn’t exposed to cold stabilization, is unfined and only light filtrated to retain the striking aromas.

Natural sediments may show but don’t impact on the high quality.

Analysis: Alc. 13.7%, R.S < 1g/L

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RRP $31 SEEKING DISTRIBUTION

Edel Everling edel@johanneshof.co.nz

Johanneshof Cellars GewĂźrztraminer Marlborough 2017

Johanneshof Cellars was established in 1991 and is jointly owned and operated

by Edel Everling a fifth generation winemaker from Rheingau, Germany and Warwick Foley from Marlborough.

All grapes are hand-harvested from sustainable vineyards and fermented in small tanks to ensure the highest quality.

The winery has a formidable reputation for its Aromatic varieties namely Gewurztraminer, Riesling and Pinot Gris. Edel and Warwick also produce Sauvignon Blanc, Pinot Noir and a Noble Late Harvest Riesling.

Analysis: Alc. 13.5%, T.A 4.8g/L, R.S 15g/L

23 Melbourne

RRP $65 DISTRIBUTOR

McWilliams Wines Shu Ying Sengmany ssengmany@mcwilliamswines.com.au

Framingham F-Series Beerenauslese Riesling Marlborough 2017

Selective hand harvest on 27th April and 3rd May. Blended from 3 Auslese picks, bunches selected 95% from the ‘back’ old vines and 5% from ‘middle’ with 100% Botrytis affected, but not fully raisined berries – judging the degree of

New Zealand Wine Pure Discovery Workshop

hydration is critical. Fermented in stainless barrels. Rich but ‘Rieslingy’ heavily Botrytis affected style with more extract/ mouthfeel than Noble.

Analysis: Alc. 9%, R.S. 220g/L

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Notes

25 Melbourne

Notes

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IF WINE IS A STATEMENT OF PLACE, JUST IMAGINE WHAT A WINE FROM THIS PLACE TASTES LIKE

ANTIPODES TURNING WATER INTO A WINE COMPANION

antipodes.co.nz @antipodes_water