Pure Discovery Workshop 2018 – Perth

PURE DISCOVERY

WORKSHOP P E RT H 3 -7 -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 Jeremy Prus 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 Jeremy and the Lalla Rookh 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

R E S I D UA L RIESLING

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

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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

Sydney

RRP $55 DISTRIBUTOR

Red + White Sally McGill smcgill@casama.com.au

Felton Rd Block 1 Riesling Central Otago 2017

Felton Road farms four properties totaling 32 ha in the Bannockburn subregion of Central Otago. Block 1 is a north facing slope immediately west of Block 3 on The Elms vineyard. It consists of the same Waenga soils (deep silt loams) as Block 3 and starkly contrasts the schist gravel soils of our Riesling in Blocks 2 and 4.

Riesling from Block 1 was carefully hand-picked followed by whole bunch

New Zealand Wine Pure Discovery Workshop

pressing. The juice was settled overnight followed by a 3 week fermentation with indigenous yeasts. The fermentation was stopped by chilling to balance the high natural acidity with residual sweetness of 63g/L, resulting in the low alcohol of 9.0%. The wine rested on fine lees with minimal processing before bottling in late-August to highlight the delicate Riesling characters.

Analysis Alc. 9%, R.S 63g/L

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RRP $40 DISTRIBUTOR

Negociants Australia Tim Evans tevans@negociants.com  @frommwinery

Fromm Riesling Spätlese Marlborough 2016

Our winemaking philosophy is very simple – we think of ourselves as guiding the wines into the bottle, not making the wines. We feel that to make great wines, we need to start with organically grown grapes.

An energetic yet focussed Riesling, our 2016 Spätlese expresses alluring flinty aromas supported by hints of

granny smith apples, lime zest and orange blossom florals. The palate is generous and juicy, however it’s the wine’s precise structure that defines it. A sweet, aperitif style Riesling with tasty fruit acidity that leaves the palate cleansed after each mouthful.

Analysis Alc. 7%, pH 2.79, T.A 7.9g/L, R.S 78g/L

10 Sydney

RRP $70 DISTRIBUTOR

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

Framingham F-Series Riesling Trockenbeerenauslese Marlborough 2017

Selective hand harvest on 2nd and 3rd May, Net brix 44.2 (199 Öchsle). Blend from 3 Auslese picks, bunches selected from the “middle” (75%) and “back” old vines (25%) with 100% Botrytis

New Zealand Wine Pure Discovery Workshop

affected, raisined berries. Fermented in stainless kegs and barrels (65%) and old wood (35%). Hedonistic, fully Botrytis affected style.

Analysis: Alc. 9%, R.S 310g/L

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

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PINOT!

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RRP $160 DISTRIBUTOR

Whole Bunch Wines Tristan Habeck tristan@wholebunchwines.com.au ď…­ @escarpmentvineyard

Bell Hill Pinot Noir North Canterbury 2012

Our winemaking philosophy is simple, all blocks are multi-cloned (with the exception of the Quarry 10/5) and harvested, fermented and put to barrel separately. The yeasts are entirely natural as is malolactic fermentation. No fining or clarification agents are used and filtration is minimal. The Pinot Noir sees an addition of sulphur to protect the fruit during its cold maceration time and some adjustment for acidity in the fermenters to control pH for long term stability, colour and ageing.

The Bell Hill Pinot Noir is a six-barrel selection from the Shelf (1998 and 2006-2008 blocks), the Quarry Rootlings and Quarry 10/5. The fruit was 100% destemmed with a high proportion of whole berries retained. All ferments had 24-26 days on skins with cold pre-ferment and warm post-ferment macerations. After basket pressing the wine was put into 100% new French oak and racked and blended after 12 months in barrel. It had 9 months in tank and was bottled on the 19th of December 2013.

Analysis: Alc. 13%, pH 3.57, T.A 5.5g/L

14 Sydney

RRP $70-75 DISTRIBUTOR

Quality Estate Distributors Matthew Quirk matt@qedwines.com.au  @ripponjo

Rippon ‘Rippon’ Mature Vine Pinot Noir Central Otago 2013

Picked by hand into small, 10kg cases allowing the fruit to arrive at the winery’s sorting table undamaged and intact. This wine represents many small parcels of different clones, vine ages and microsites within a single Vineyard: Rippon.

They were picked and fermented separately in stainless steel fermenters, 22% whole cluster component.

Total time of skin contact: 11-28 days depending on parcel.

New Zealand Wine Pure Discovery Workshop

Each parcel is fermented and matured apart before blending. 12 months of new (24%) to 4 year old French oak barrels.

The malolactic fermentation went through unaided in springtime; it was then racked back into barrel and allowed a second winter in barrel before being run directly into bottle without filtering or fining. Total time in barrel: 16 months.

Analysis: Alc. 13%, pH 3.57, T.A 6.2g/L, R.S <2g/l

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RRP $95 DISTRIBUTOR

Negociants Australia Andrew Potter apotter@negociants.com ď&#x2026;­ @ata_rangi

Ata Rangi McCrone Vineyard Pinot Noir Wairarapa 2014

Ata Rangiâ&#x20AC;&#x2122;s McCrone Vineyard was originally established by our team for friends Don and Carole McCrone who also grow Pinot Noir for leading Oregon producer Ken Wright Cellars. Unlike our own vineyard soil profiles, the McCrone site just around the corner in Regent St has a smattering of clay within the gravels. The cooling effect of this clay delivers a distinctively different aroma and flavour profile than that of the Ata Rangi Pinot Noir, even with vine age taken into account.

The 2014 is the fifth release from this single site.

4 to 6 days pre-fermentation maceration. With 30% whole bunch.

Malolactic fermentation in barrel. 11 months in French oak barriques (20% new oak).

Bottled in August 2015 this wine has been allowed to slowly evolve prior to release two years on.

Analysis: Alc. 14.5%, pH 3.62, T.A 5.0 g/L

16 Sydney

RRP $49 DISTRIBUTOR

Apostrophe Wine Gerard O’Bryan gerard@apostrophewine.com.au  @takaki_folium

Folium Reserve Pinot Noir Marlborough 2015

Soil: Mixture of Clay and Silt Soil at the top layer (60cm), on top of Silty soil including shingles and larger stones Tank: Stainless Steel Tank (Indigenous Yeast)

New Zealand Wine Pure Discovery Workshop

Aging in Barrel: 18months in French Oak (25% New) Free SO2 35mg Analysis: Alc. 13.5%, pH 3.71, T.A 4.6 g/L

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ANTIPODES TURNING WATER INTO A WINE COMPANION

antipodes.co.nz @antipodes_water

THE SYRAH SWEET SPOT

New Zealand Wine Pure Discovery Workshop

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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

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

20 Sydney

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%

New Zealand Wine Pure Discovery Workshop

Aged in 35% new and 65% used French oak barriques for 30 months.

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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.

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.

22 Sydney

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

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Sip Dine Stay Play

Find all New Zealandâ&#x20AC;&#x2122;s wine experiences at

nzwine.com/visit

24 Sydney

Image courtesy of marlboroughnz.com

A LT E R N AT I V E WHITES

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RRP POA DISTRIBUTOR

Quality Estate Distributors Matthew Quirk matt@qedwines.com.au

ď&#x2026;­ @hans_herzogwine

Hans Herzog â&#x20AC;&#x2DC;Wildâ&#x20AC;&#x2122; Pinot Gris Marlborough 2017

We let a part of the healthy and pure Pinot Gris grape clusters go wild in an old 500lt French oak puncheon, including skin and everything. Gentle, nonmechanical handling means unopened berries begin fermentation within themselves to provide a bright and lifted fresh fruit component accented with seductive floral characteristics.

The result is a delicious, intriguing and intricate wine that delivers abundant fruit for early enjoyment but possesses

enough tannins to ensure longevity. The fruit floats across the palate with a core of deep concentration and unfolds in veils of complexity. The gently pressed wine evolved for 9 months of its fine lees and has not been exposed to cold stabilization, fining or filtration to retain the elusive aromas this method developed. Natural sediments may show and are testimony of this high quality wine.

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

26 Sydney

RRP $60 DISTRIBUTOR

Cellarhand Sam Hooper sam@cellarhand.com.au

ď&#x2026;­ @burncottagevineyard

Burn Cottage Riesling/GrĂźner Veltliner Central Otago 2016

Lovely handpicked fruit from both varieties was pressed and co-fermented together after up to 48 hours skin contact.

Skin Contact Riesling: 24-48 hours whole cluster with gentle foot crush to bathe the bunches in juice.

Gruner Veltliner: 0-24 hours whole berry with gentle foot crush to bathe the berries in juice.

New Zealand Wine Pure Discovery Workshop

Press: Each pick pressed together to form a single juice. Static settling overnight. Racked off of heavy lees.

Vessels: Fermented and aged in stainless steel barrels and old oak barriques for 11 months.

Composition by block: 52% Riesling, 48% Gruner Veltliner Analysis: Alc. 13%, pH 3.17, T.A 6.8g/L

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Notes

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