Sommit
2019 PURE DISCOVERY SOMMELIER WORKSHOP 11-6-19
Kia Ora, Thank you for joining us at the New Zealand Wine Sommit™ Pure Discovery Workshop. In early 2019, New Zealand Wine hosted five Australian sommeliers for the wine experience of a lifetime including Geek Out North Canterbury, the International Sauvignon Blanc Celebration, Chardonnay and Sparkling Wine Symposium and the fourth annual New Zealand Wine Sommit™. It was a pleasure to welcome this talented and passionate group of wine professionals to our side of the ditch. Over eleven 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 Emma Farrelly who spent many hours creating and considering the exceptional wine list, and of course to the producers for supplying the wines, in some cases from their own personal library stock. We hope you enjoyed the workshop and please feel free to get in touch if you have any questions on the wines presented or the scholarship programme.
Natalie Grace New Zealand Winegrowers natalie.grace@nzwine.com #nzwine #sommit @nzwinegrowers @nzwineaus @nzwine @nzwineaus newzealandwinegrowers nzwine.com
New Zealand Wine Pure Discovery Workshop
1
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 2
Perth
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 3 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.
4
WINE Pinot Noir dominant, with incredible aromatics and Chardonnay also produced.
Perth
FLIGHT ONE
SAUVIGNON BLANC OLD vs NEW
New Zealand Wine Pure Discovery Workshop
5
RRP $40 DISTRIBUTOR
Apostrophe Wine Gerard O’Brien gerard@astrophewine.com.au
Folium Reserve Sauvignon Blanc 2016, Marlborough
Since 2011, most of our vineyard has been dry-farmed. Most of the block has not received irrigation except for in very dry seasons (so far we irrigated 8 hours total in 2016 vintage, due to very dry early spring). We only irrigate for the young vines to establish their root system and believe that there are several benefits, for both wine-style and environment, not to irrigate in the vineyard.
When it comes to Sauvignon Blanc from Marlborough, thiol compounds is one of the most important factors. It requires larger canopy and more leaves, to create more thiol. Without irrigation, our wine tends to have less thiol. This allows us to produce different style Sauvignon Blanc from this region. Analysis: 13.6% alc, 2.95 pH, 6.8g/L TA, <1g/l RS Free SO2 35ppm at bottling
@takaki_folium foliumvineyard
6
Perth
RRP $88 DISTRIBUTOR
Luxury Beverage Group Peter Hasko phasko@luxurybeveragegroup.com
Clos Henri Single Vineyard ‘Clay’ Sauvignon Blanc 2016, Marlborough
In the French tradition, our vineyard is planted in high density to encourage competition between vines and restrain vigour. This natural vigour control means the vines put more energy into the grapes, rather than the canopy - concentrating the berries. Dry farming also helps keep vigour under control. By stressing the vines to just the right level, it forces the roots to go deeper in the soil, thereby getting the purest expression of our terroir and showing more minerality from the river stone soil.
Wild Fermentation occurred in 600L Austrian oak. The wine was then aged on fine yeast lees for 20 months with lees stirring, both of which enable us to obtain a round Sauvignon Blanc with body and mouthfeel. This fine wine is unfiltered with minimum handling. A production of only 724 bottles produced. Analysis: 13.5% alc, 3.18 pH, 7.2g/L TA, <0.5g/L RS
@closhenrivineyard @closhenri closhenrivineyard
New Zealand Wine Pure Discovery Workshop
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RRP $35 DISTRIBUTOR
Negociants Australia Tim Evans tevans@negociants.com
Greywacke Wild Sauvignon 2016, Marlborough
Fruit was sourced from various vineyard sites in the Southern Valleys and the central Wairau Plains. 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. Some vineyards were harvested by machine and others by hand. The grapes were pressed lightly and the resulting juice was cold-settled prior to racking
into mostly old French oak barriques. 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. Analysis: 14.0% alc, 3.20 pH, 6.0 g/L TA
@greywackevineyards @greywacke greywackevineyards
8
Perth
RRP $55 DISTRIBUTOR
red+white Bree Richmond brichmond@redandwhite.com.au
Dog Point Section 94 Sauvignon Blanc 2009, Marlborough
Winemaking: Eighteen months in older French Oak barrels Bouquet: Intense yellow fruits and aromatic nuances of white flowers are integrated with a degree of minerality against a background of lees complexity.
Palate: Unique full bodied Sauvignon with considerable depth and complexity. The intense citrus and mineral flavours are complemented by a chalky textural lees influence resulting in a wine with concentration, focused structure and individuality. Analysis: 13.5% alc, 3.16 pH, 7.8g/L TA, 3.2g/L RS
@dogpointvineyard @dogpointwines dogpointvineyard
New Zealand Wine Pure Discovery Workshop
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FLIGHT TWO
EAST COST (North & South) CHARDONNAY
10 Perth
RRP $40 DISTRIBUTOR
Joval Wine Group Mark Cunliffe mark.cunliffe@craggyrange.com
Craggy Range Gimblett Gravels Vineyard Chardonnay 2018, Hawke’s Bay
Made from multiple parcels of Chardonnay clones planted on the stony soils within the Gimblett Gravels Vineyard, each parcel contributes a unique character to the wine.
100% hand harvested 100% whole bunch Indigenous fermentation in French oak barriques, 19% new; 10 months maturation Analysis: 13.0% alc, 3.46 pH, 5.25g/L TA,
@craggyrange @craggyrange craggyrangewinery
New Zealand Wine Pure Discovery Workshop
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RRP $20 DISTRIBUTOR
Seeking Distribution Geordie Witters gmwitters@gisborne.net.nz
TW Estate Chardonnay 2016, Gisborne
Harvested in the cool of the morning, ripe Chardonnay grapes were crushed and destemmed to the press then the juice was cooled in tank for gentle clarification. The juice was then racked to tank for cool fermentation followed by complete malolactic fermentation. Richness and
complexity has been achieved without the use of oak. This wine was gently fined with fresh skim milk and filtered prior to bottling. Analysis: 13.0% alc, 3.58 pH, 5.72g/L TA, 2.86g/L RS
ď&#x2026; @twwines ď&#x201A;&#x201A; twwines
12 Perth
RRP $130
Imbibo Wines Cath Willcock cath@imbibo.com.au
Pyramid Valley Lion’s Tooth Chardonnay 2016, North Canterbury
Yields of 30 hl/ha from this steeply inclined, east facing home block. Beautiful soils, with nut and crumb structure and great mineral fertility: 30% clay, 15-20% active lime. Mid-April pick, whole bunch pressed. Vineyard yeast ferment of several months,
half in clay giare, half in aged French demi-muids. Natural, spring malolactic fermentation. Ten months on lees in barrel and clay, then bottled unfined and unfiltered. Bottled aged 1 year before release. 250 x 6-packs produced. Analysis: 14.6% alc
@pyramidvalleyvineyards @pyramidvalleynz pyramidvaleyvineyards
New Zealand Wine Pure Discovery Workshop
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RRP $160 DISTRIBUTOR
Whole Bunch Wines Tristan Habeck tristan@wholebunchwines.com.au
Bell Hill Chardonnay 2015, North Canterbury
The Bell Hill Chardonnay is a select barrel blend from the Shelf, Limeworks (2009 and 1999 blocks), and Roadblock. The fruit was whole cluster pressed in our tank press followed by 12 months in French oak (one year old) and 7 months in tank.
those warm tones, a result of the very low crop, but do wait, along comes the mineral tension and moreish salinity with tactile phenolics and a salivating finish hinting at oyster shells and a tight core. This wine will give with time. 252 bottles were produced.
Warm fruited aromatic hints of grapefruit and lemon at first but with time and air the wine retreats into white florals and greener tones. The palate is, at first, repeating
Analysis: 13.0% alc, 3.31 pH, 6.2g/L TA
14 Perth
FLIGHT THREE SYRAH
New Zealand Wine Pure Discovery Workshop
15
RRP $70 DISTRIBUTOR
CellarHand Patrick Walsh sales@cellarhand.com.au
Te Whare Ra Syrah 2016, Marlborough
Syrah is a bit left field for Marlborough – but our site is warmer than many, which means we have the length of growing season required and our soil type is well suited. This wine is our ninth release of Syrah and is a blend of four different clones planted on the home vineyard. All fruit for this wine was hand-picked, hand-sorted then destemmed and berry sorted. 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 24hrs. All in French oak for 12 months, various different coopers, 35% new, balance in older oak. Bottled un-fined with minimal filtration. Analysis: 13.0% alc, 3.63 PH, 5.4g/L TA
@tewharerawinesnz @tewharerawines tewharerawines
16 Perth
RRP $85 DISTRIBUTOR
Not currently available in Australia annie.greenheld@foleywines.co.nz
Martinborough Vineyard Syrah Viognier 2013, Wairarapa
The 2013 vintage will go down as one of the great years for winegrowers in Martinborough. Long stretches of warm, sunny days were interspersed every four weeks or so with just enough rainfall to keep the vines in optimum condition. Conditions led to harvest arriving two weeks early and the vines producing some of the best fruit the region has ever seen.
Grapes were hand-picked, with 5% Viognier co-fermented with Syrah in the traditional Côte-Rôtie style. The wine was hand plunged and fermented on skins for 21 days. After pressing, the wine was transferred to French oak barrels where it was aged for 15 months before bottling. Analysis: 13.0% alc, 3.58 pH, 5.8g/L TA, <1g/L RS
martinboroughvineyard
New Zealand Wine Pure Discovery Workshop
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RRP $120 DISTRIBUTOR
Beaune and Beyond Michael McNamara pws@princewinestore.com.au
Bilancia la collina Syrah 2014, Hawke’s Bay
The 2014 Hawke’s Bay vintage backed up the critically acclaimed 2013 harvest, again allowing viticulturalists and winemakers to revel in the joy of optimal conditions. 2014 la collina Syrah is similar to the 2013 in regard to very low production levels. 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. 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.
@bilancianz @bilancianz bilancianz
18 Perth
FLIGHT FOUR WINE FOR THOUGHT
New Zealand Wine Pure Discovery Workshop
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RRP $30 DISTRIBUTOR
Seeking Distribution Rosie Finn rosie@neudorf.co.nz
Neudorf Albariño 2018, Nelson
A season to be remembered for extremes – a record hot and dry spring followed by a warm summer that featured sporadic rain events, resulting in a challenging harvest. Surprisingly, wines physiologically ripe and at lower sugars with graceful poise and approachability.
100% whole bunch press on gentle cycle. Cool settled for 48 hours and racked. 100% wild yeast 50% in stainless steel, 50% neutral puncheon Analysis: 12.5% alc, 3.38 pH, 7.5g/L TA, 3.7g/L RS
@neudorfvineyards @judyatneudorf neudorf.vineyards
20 Perth
RRP NZ$36 DISTRIBUTOR
Fine Wine Wholesalers Ronnie Lawrence ronnie@fww.com.au
Carrick
‘The Death of Von Tempsky’
Riesling
2017, Central Otago
Riesling on rootstocks planted 2008. All of the vineyards at Carrick were certified organic in 2008. This Riesling was planted under that certification criteria making this Riesling unique to Carrick. Handpicked, 100% Riesling.
Sealed after fermentation for maturation on stems and skins. Pressed, spring equinox September 2017. 800 bottles produced. No additions. Analysis: 12.5% alc
@carrick_nz @carrickwines carrickwines
New Zealand Wine Pure Discovery Workshop
21
RRP $45 DISTRIBUTOR
World Wine Estates James Johnston james@worldwineestates.co.au
Millton Libiamo Field Blend 2018, Gisborne
A combination of Viognier, Gewurztraminer, Riesling and Muscat all grown in our own vineyards. Picked by hand, fermented and aged on skins 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.
We closed this wine with natural cork because we prefer it this way. It also adds to the fifth phenolic of taste. Skin Contact: 48 days Total SO2: 29mg/l Analysis: 13% alc, 3.91 PH, 5.6g/L TA, 1.6g/L RS
ď&#x2026; @milltonvineyards ď&#x201A;&#x201A; milltonvineyards
22 Perth
RRP $75 DISTRIBUTOR
Seeking Distribution Andreas Weiss andreas@elephanthill.co.nz
Elephant Hill Earth Tempranillo 2015, Hawke’s Bay
The early stages of vintage were dry and warm, however the wet weather arrived in the second week of March and cooler conditions predominated, causing ripening to slow down significantly. Our Tempranillo vines benefited from the slower ripening conditions and led to the first production of our ‘Earth’ Tempranillo wine in late March.
All the grapes were hand-sorted. Small ferments ranging from 1 to 5 tonnes combining traditional open top oak cuves and stainless open top fermenters included 25% whole bunches. The ferments were hand plunged and the wine was then aged for 26 months in 3 year old oak. Analysis: 14.7% alc, 4.38g/L TA, <1 g/L RS
@elephanthill @elephanthill elephanthillwinery
New Zealand Wine Pure Discovery Workshop
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ANTIPODES TURNING WATER INTO A WINE COMPANION
antipodes.co.nz @antipodes_water