PURE DISCOVERY
WORKSHOP SY D N E Y 18 -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 Richard Healy, Shanteh Wong, John Paul Wilkinson and Emmanuel Caideu 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 Richard and the Rockpool 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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Sydney
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 of New Zealand wine as 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
Sydney
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.
Sydney
RIESLING RIOT
RRP $40 DISTRIBUTOR
McWilliams Wines Shu Ying Sengmany ssengmany@mcwilliamswines.com.au @framinghamwines
Framingham F Series Old Vine Riesling Marlborough 2017
Grapes for 2017 F-Series Old Vine Riesling were selected from organically grown vines in front of the cellar door building and at the back of the winery. Soils here are of the old river bed type; fist sized stones composed of greywacke, mixed alluvial gravel and silt. Vineyard practice for this wine is geared to produce ripe grapes that have had maximum “hang time” on the vine. Fruit is all hand harvested.
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Hand-picked grapes were whole bunch pressed. Unclarified musts were settled for 12 hours before racking off gross solids to a mixture of stainless steel barrels and older oak. Fermentation was allowed to start spontaneously, and the components were left on full ferment lees for 9 months before blending and bottling. Approximately 25% was fermented in old oak. Analysis: Alc. 13%, pH 3.2, T.A 6.0g/L, R.S 6.5g/L
Sydney
RRP $40-45 DISTRIBUTOR
Quality Estate Distributors Matthew Quirk matt@qedwines.com.au @ripponjo
Rippon ‘Rippon’ Mature Vine Riesling Central Otago 2016
Picked by hand into small, 10kg cases allowing the fruit to arrive at the winery’s sorting table intact. It is gently crushed by foot and left to macerate on skins overnight. The fruit was then whole bunch pressed and run, by gravity, into a settling tank. 12 hours of settling is passed after which the juice is racked, retaining fine lees, into a
New Zealand Wine Pure Discovery Workshop
horizontal fermentation tank (stainlesssteel foudre). Total time on primary lees: 100 days Soils: Ancient ejection cone of Schist Gravels , planted: 1987-2000 Analysis Alc. 13%, pH 2.85, T.A 8.8g/L, R.S 8.2g/L
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RRP $26 SEEKING DISTRIBUTION
Edel Everling edel@johanneshof.co.nz
Johanneshof Riesling Marlborough 2015
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 7.4g/L, R.S 15g/L
10 Sydney
RRP POA DISTRIBUTOR
Fesq & Co. David Fesq orders@cottenham.com.au ď… @pegasusbaywine
Pegasus Bay Riesling North Canterbury 2007
Waipara was buffeted by frequent strong winds in late spring and early summer, impairing pollination and reduced the crop level. The rest of the summer was excellent and the autumn was warm, dry and lingering enabling the harvest of beautifully ripened, flavoursome Riesling grapes which had retained good levels of natural acidity. After picking the grapes were gently
New Zealand Wine Pure Discovery Workshop
pressed to release the juice, which was then allowed to clarify naturally by settling. After the sediment had been removed this clear juice was slowly fermented at low temperatures to help retain the vibrant fruit aromas and flavours. It was taken off its yeast deposit and bottled soon after fermentation had stopped to help it retain the varietal purity and elegance which is the essence of Riesling.
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RRP $34 DISTRIBUTOR
Young and Rashleigh Mal Williams mal@youngandrashleigh.com ď… @neudorfvineyards
Neudorf Moutere Riesling Nelson 2006
Grapes were hand harvested from Home Vineyard vines. The fruit was allowed an element of Botrytis infection to add flavour complexity. The fruit was hand harvested on 6 April 2006 and the long hang time allowed excellent flavour development and intensity. The grapes were whole bunch pressed on a very long, gentle cremant cycle.
The juice was cold settled with enzyme and racked off lees to a small stainless steel fermenter. A long, cool fermentation took place before the wine was stopped when a natural acid/ sweetness balance was found. The wine was stabilised for heat and cold, filtered and bottled. Analysis Alc. 9.5%, pH 2.8, T.A 8.2gl, R.S 36g/L
12 Sydney
PINOT NOIR
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NEW LOOK VA R I E T I E S
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RRP POA DISTRIBUTOR
Torbreck Vintners James Young james@torbreck.com ď… @escarpmentvineyard
Escarpment Noir Pinot Noir Martinborough 2017
Our first foray into the hipster world of organic, minimal intervention wine making.
The juice and wine has had no additions
Te Muna Road organically grown Abel clone Pinot Noir was naturally fermented in a clay amphora and left on skins for 270 days prior to pressing.
Pinot Noir Escarpment has fashioned
including sulphur dioxide. Un-fined and unfiltered, it is the purist expression of to date. Analysis Alc. 13%, pH 3.58, T.A 5.2 g/L, R.S < 1g/L
14 Sydney
RRP $36 SEEKING DISTRIBUTION
Francis Hutt francis@carrick.co.nz ď&#x2026; @carrickwines
Carrick Billet Doux Pinot Noir Central Otago 2016
100% Abel clone on rootstock planted in 2008 under the BioGro organic regime. Just eight rows of vines, producing five barrels each year.
Matured in 3 year old French oak.
Hand-picked and destemmed to open top fermenter. Francis also has a 100% whole-cluster version tucked away in the cellar.
2017 is bottled under carbon zero sugarcane cork, with no wax.
All glass is recovered waste glass from the bottling line.
One punch per day.
Labels are hand painted by Margarita Vovna, who happens to be to the face of the front label also.
18 days on skins.
Analysis: Alc. 13.5%
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RRP $50 DISTRIBUTOR
World Wine Estates James Johnston james@worldwineestates.com.au ď&#x2026; @milltonvineyards
Millton Libiamo Field Blend Gisborne 2016
A skin fermented wine combining the field blend of the classic combination of Viognier, Marsanne and Muscat grown in our own vineyards. Picked by hand, fermented and aged on skins for 200 days, the wine was then pressed and rested in older demi-muid French oak
barrels. This cloudy wine offers another perfect example of a true expression of our work and the fruits of our labours. Very minimal (20mg/L) sulphur dioxide added at bottling. Analysis Alc. 13%, pH 4.05, T.A: 4.7g/L,
16 Sydney
RRP $30 DISTRIBUTOR
CellarHand Jeanie Fullerton jeanie@cellarhand.com.au @tewharerawinesnz
Te Whare Ra Toru Marlborough 2017
TORU - (which means “three” in Maori) is an aromatic blend first created 12 years ago and was the first of its kind in New Zealand. It is a delicious, cofermented ‘field blend’ of three varieties – Gewürztraminer (66%), Riesling (24%) and Pinot Gris (10%). All fruit for this wine was hand-picked and then hand-sorted. All parcels were destemmed, crushed and then pressed,
New Zealand Wine Pure Discovery Workshop
some parcels had lengthier skin-contact time. The wine was all co-fermented. All parcels spent considerable time on lees after ferment for added texture and complexity. Co-fermentation is a key part of making Toru as it makes the three varieties much more integrated with each other. This wine has not been fined. Certified BioGro Analysis Alc. 13.3%, pH 3.38, T.A 5.4 g/L, R.S 8g/L
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RRP POA DISTRIBUTOR
QED sales@qedwines.com.au @hans_herzogwine
Hans Herzog Zweigelt Marlborough 2014
This exuberant Austrian grape variety (crossing of ‘Blaufränkisch x St.Laurent’) was hand picked at a low yield of 700g/ vine mid-April. A fantastic long warm growing season greatly enhanced the flavours. The Zweigelt spent 21 days on the skins progressing to a natural wild yeast fermentation. After gentle pressing, the wine was transferred into
French Barriques (40% new) where it progressed to the natural malolactic fermentation and matured on its fine lees for 18 months. No fining. No filtration. Certified BioGro. Analysis: Alc. 14.2%, R.S < 1g/L
18 Sydney
S Y R A H!
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RRP $55 DISTRIBUTOR
CellarHand Jeanie Fullerton jeanie@cellarhand.com.au
ď&#x2026; @tewharerawinesnz
Te Whare Ra SV5182 Syrah Marlborough 2015
This wine is the ninth release of Syrah and is a blend of four different clones planted on the home vineyard. All fruit was hand-picked and handsorted then destemmed and berry sorted as to ensure that only pristine, perfect Syrah berries make it into the fermenters. Gently transferred to small one tonne open fermenters, and hand plunged up to 3 times daily. Cold soak
for 6-7 days, 6-7 day ferment, 5-7 days post ferment maceration. Pressed off on taste then filled to oak after 24 hours. All in French oak for 12 months, various different coopers, 35% new, balance in older oak. Bottled un-fined with minimal filtration. Analysis: Alc. 13%, pH 3.6, T.A 6g/L, R.S Dry
20 Sydney
RRP $120 DISTRIBUTOR
IS Wine Iain Sandler its@iswine.com.au
@bilancianz
Bilancia ‘La Collina’ Syrah Hawke’s Bay 2014
The fruit was hand harvested from the terraces and crushed to open top fermentation tanks. As always, there is a small amount of Viognier included as co-ferment. The ferments were hand plunged during fermentation. The wine was pressed off at dryness and sent to barrel; malolactic fermentation went through in barrel after the first winter.
New Zealand Wine Pure Discovery Workshop
Very little was done to the wine in the cellar; the wine was left to its own devices although always monitored. The winemaking philosophy is, and always has been, to preserve the very distinct vineyard character and fruit purity along with support from new but low impact French oak.
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RRP $140 DISTRIBUTOR
Craggy Range Mark Cunliffe mark.cunliffe@craggyrange.com @craggyrange
Craggy Range ‘Le Sol’ Syrah Hawke’s Bay 2014 Le Sol (French: the soil) is born of the renowned Gimblett Gravels viticultural appellation with its gravelly soils attracting the sun in summer and insulating the vines in winter. The vines are planted in the stoniest parts of the vineyard to a heritage clone of Syrah brought to New Zealand in the 1840s.
100% Destemmed Combination of open top French oak cuves and open top stainless steel tanks Inoculated Fermentation French oak barriques, 35% new 18 months maturation No fining. Filtered Analysis: Alc. 14.2%, pH 3.78, T.A 5.8g/L, R.S Nil
100% Hand Harvested
22 Sydney
RRP $90 DISTRIBUTOR
Negociants Australia Tim Evans tevans@negociants.com ď&#x2026; @dryriverwines
Dry River Lovat Vineyard Syrah Wairarapa 2009
This is a wine which embraces rather than overpowers the palate. Now that these vines are 18 years old, we are finding that the flavour intensity is increasing and hence we are able to achieve balance in the wine in a drier
New Zealand Wine Pure Discovery Workshop
style. It should be drinking well between 5 and 7 years in a good cellar and can expect its development to continue beyond this. Analysis: Alc. 13%, pH 3.65, T.A 6.3g/L, R.S. <2g/L
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RRP POA DISTRIBUTOR
Whole Bunch Wines David Matters davidm@bestcellars.com.au
ď&#x2026; @schubertwines
Schubert Syrah Wairarapa 2014
Mild winter and warm spring resulting in an early bud-burst, leading into a cooler than usual summer, followed by an early autumn.
Fermentation in stainless steel vats and maceration for 3 weeks.
Hand-picked and 100% de-stemmed.
Analysis: Alc. 14%
Aged in 35% new and 65% used French oak barriques for 30 months.
24 Sydney
Notes
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Notes
26 Sydney
Notes
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ANTIPODES TURNING WATER INTO A WINE COMPANION
antipodes.co.nz @antipodes_water
28 Sydney