New Zealand Wine, Pure Discovery Workshop - Sydney 2019

Sommit

2019 PURE DISCOVERY SOMMELIER WORKSHOP 25-6-19

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 sommelier scholars Matthew Dunne, David Murphy and Bridget Raffal 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

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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 2

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 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.

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

Melbourne

SPARKLING ON ARRIVAL:

PRESSING PAUSE ON PET NAT

RRP $40 DISTRIBUTOR

Mezzanine Wine Bree Richmond brichmond@redandwhite.com.au

Quartz Reef

Rosè Central Otago, NV

BioGro certified organic and Demeter certified biodynamic estate vineyard located in the Bendigo sub-region of Central Otago. The vineyard was planted in 1998 after careful site selection. The soils on the beautiful north facing slope are Waenga fine sandy loam and Molyneux shallow sandy loam soils.

The Pinot Noir clones 10/5 and 5 have been used for the production of this

Méthode Traditionnelle sparkling wine.

Planted with a vine density of 3,800 vines per hectare on 44.55° south.

100% Pinot Noir, hand-picked on the 10th March 2016 in ideal conditions.

Bottle fermented and aged on lees for a minimum of 18 months. Riddled and disgorged by hand from Autumn 2018 at Quartz Reef.

Analysis: 12.5% alc, 3.19 PH, 6.9 g/L TA,

4 g/L RS

 @quartzreefwines  @quartzreefwines  quartzreefwines

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Melbourne

SAUVIGNON BLANC PLACE, PURITY AND PURSUIT

New Zealand Wine Pure Discovery Workshop

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RRP $40 DISTRIBUTOR

Apostrophe Wine Gerard O’Brien gerard@astrophewine.com.au

Folium

Reserve Sauvignon Marlborough, 2016

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 are 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

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Melbourne

RRP $88 DISTRIBUTOR

Luxury Beverage Group Peter Hasko phasko@luxurybeveragegroup.com

Clos Henri

Single Vineyard ‘Clay’ Sauvignon Blanc Marlborough, 2016

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.

13.5% alc, 3.18 pH, 7.2g/L TA, <0.5g/L RS Analysis:

 @closhenrivineyard  @closhenri  closhenrivineyard

New Zealand Wine Pure Discovery Workshop

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RRP $88 DISTRIBUTOR

Luxury Beverage Group Peter Hasko phasko@luxurybeveragegroup.com

Clos Henri

Single Vineyard ‘Stones’ Sauvignon Blanc Marlborough, 2016

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 701 bottles.

13.5% alc, 3.18 pH, 7.5g/L TA, <0.5g/L RS Analysis:

 @closhenrivineyard  @closhenri  closhenrivineyard

10 Melbourne

RRP $55 DISTRIBUTOR

red+white Bree Richmond brichmond@redandwhite.com.au

Dog Point

Section 94 Sauvignon Blanc Marlborough, 2009

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.

13.5% alc, 3.16 pH, 7.8g/L TA, 3.2g/L RS Analysis:

 @dogpointvineyard  @dogpointwines  dogpointvineyard

New Zealand Wine Pure Discovery Workshop

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C H A R D O N N AY EVER EVOLVING YET ETERNALLY ELEGANT

12 Melbourne

RRP $60 DISTRIBUTOR

Saint Wine Adam Partington adam@saintwine.com.au

Novum

Chardonnay Marlborough, 2017

Fruit for this wine was grown on a beloved (and old) Chardonnay block located in the central Wairau plains planted entirely with the Mendoza clone. Originally an old river bed, this block is naturally warm day and night due to the radiating effect of the exposed greywacke rock lying beneath the vines. The rock radiates heat up into the canopy making this vineyard an ideal site for ripening Chardonnay.

The resulting batch of juice was cold settled for 12 hours before transferred to French oak barriques with light lees for fermentation. Lees stored from last year’s vintage was also added to the wine just prior to the wild fermentation kicking off. Post fermentation the wine remained on lees in barrel (10% new oak) with the lees stirred monthly on the full moon. Aged for 10 months in barrel.

Analysis: 14.0% alc,

3.68 pH, 6.6g/L TA

The grapes were whole bunch pressed using a very low maceration press cycle.

 @novumwinesnz  novumwinesnz

New Zealand Wine Pure Discovery Workshop

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RRP $130 DISTRIBUTOR

Whole Bunch Wines Tristan Habeck tristan@wholebunchwines.com.au

Pyramid Valley Lion’s Tooth Chardonnay North Canterbury, 2016

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

14 Melbourne

RRP $75 DISTRIBUTOR

SEEKING DISTRIBUTION Andreas Weiss andreas@elephanthill.co.nz

Elephant Hill

Salomé Chardonnay Hawke’s Bay, 2016

Salomé Chardonnay is named after a famous ancestor of the Weiss family, Maria Salomé Ebner von Eschenbach.

She was married to Carl Wilhelm Ebner in 1717, who was the Castellan of City of Gostenhof close to Nurenberg. This wine is the pinnacle of Elephant Hill’s winemaking and viticulture.

Climatically, 2016 was a cooler vintage and the picking for Salomé Chardonnay began in late March. Majority of the

grapes came from our Te Awanga vineyard with 17% from our Bridge Pa Triangle vineyard. A small amount of Clone 809 gave a lovely clean Muscat flavour with a subtle floral note. It was barrel fermented and aged in one-third new French oak for a full 12 months with some lees stirring. 20% went through malolactic fermentation.

Analysis: 13.9% alc, 7.1g/L TA, 1.7 g/L RS

 @elephanthill  @elephanthill  elephanthillwinery

New Zealand Wine Pure Discovery Workshop

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RRP $65 DISTRIBUTOR

Déja Vu Wine Co. Andrew Cameron acameron@dejavuwines.com.au

Kumeu River

Hunting Hill Chardonnay Auckland, 2015

Hunting Hill vineyard was first planted in 1982 and became a significant part of the original Kumeu River Chardonnay blend. Occupying the slope overlooking Mate’s Vineyard, it has always contributed lovely ripe and rich fruit to the Estate Chardonnay. Hunting Hill was replanted in 2000 and is now even better than before, giving beautifully ripe fruit with a distinctive mealy minerality.

were lower than usual. The summer was terrific and the grapes were beautifully clean, ripe and intensely flavoured.

This has created a wine of intense concentration and complexity that will be very long lived.

The 2015 vintage was affected by a spring frost and the subsequent yields

11 months maturation in barrel.

Hand harvested, whole-bunch pressed.

Indigenous yeast fermentation, 100% barrel fermentation, 100% malolactic fermentation.

 @kumeuriverwines  @kumeu_river  kumeuriverwines

16 Melbourne

PINOT NOIR THE TREASURE HUNT

New Zealand Wine Pure Discovery Workshop

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RRP $50 DISTRIBUTOR

CellarHand Patrick Walsh sales@cellarhand.com.au

Te Whare Ra

Pinot Noir Marlborough, 2016

For our style of Pinot Noir we prefer the flavour profiles from the southern side of Marlborough. These soil types are much older than the Wairau flood plain and have lower fertility and a much higher clay component which gives the wines more depth and structure. This 2016 release is a blend from two vineyards – our TWR home block and a small, hillside Omaka Valley block.

All fruit was hand-picked, hand-sorted then destemmed and berry sorted to ensure that only pristine, perfect Pinot

berries make it into the fermenters.

Gently transferred to small one tonne open fermenters, hand plunged up to 3 times daily. Some parcels small % whole bunch. Cold soak for 7-8 days, 5-7 day ferment, up to 14 days post ferment maceration. Pressed off on taste then filled to oak after 24hrs. In oak for 11 months – all French oak, various different coopers, 30% new, balance in older oak.

Analysis: 13.0% alc, 3.60 PH, 5.0g/L TA

 @tewharerawinesnz  @tewharerawines  tewharerawines

18 Melbourne

RRP $55 DISTRIBUTOR

Joval Wine Group Mark Cunliffe mark.cunliffe@craggyrange.com

Craggy Range

Te Muna Road Vineyard Pinot Noir Martinborough, 2013

Handpicked from the higher terrace of the vineyard and fermented with indigenous yeast producing a wine with a silky layered texture providing interest and complexity.

Indigenous fermentation.

Hand harvested 100%.

Analysis:

Wholebunch 10%, Destemmed 90%.

French oak barriques – 25% new, 10 months maturation.

Unfined.

13.7% alc, 3.7 pH, 4.6g/L TA, Nil g/L RS

Combination of French oak cuves and open top stainless steel tanks.

 @craggyrange  @craggyrange  craggyrangewinery

New Zealand Wine Pure Discovery Workshop

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RRP $100 DISTRIBUTOR

Whole Bunch Wines Tristan Habeck tristan@wholebunchwines.com.au

Bell Hill

â&#x20AC;&#x2DC;Old Weka Passâ&#x20AC;&#x2122; Pinot Noir North Canterbury, 2016

The Old Weka Pass Road Pinot Noir 2016 is a 6-barrel blend from select barrels of the Westbank, Roadblock 2009 and 2008, Slope, our younger parcels of fruit.

The wine was racked and blended after 12 months in barrel, it had 6 months in tank and was bottled on the 6th of November 2017. 1,897 bottles were produced.

The handling on skins is the same as for the Bell Hill but the French oak was 66% new.

Analysis: 13.0% alc, 3.69 pH, 5.3g/L TA

20 Melbourne

RRP $79 DISTRIBUTOR

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

Felton Road

Bannockburn Pinot Noir Central Otago, 2016

This wine is a blend from our four vineyards; Cornish Point, Calvert, MacMuir and The Elms. Shoot thinning, positioning leaf plucking, bunch thinning and harvest are all carried out by hand to ensure optimum quality fruit. Cover crops are planted between rows to assist in vine balance and to improve soil health and general biodiversity.

The unique gravity flow winery enabled the grapes to be gently destemmed into

New Zealand Wine Pure Discovery Workshop

open-top fermenters without pumping, retaining approximately 25% as whole clusters. Traditional fermentation with a moderately low maceration on skins has extracted good colour and tannins with considerable depth of flavour. This wine was aged for 13 months in 25% new French oak barrels, fermented with indigenous yeast and was not fined or filtered.

Analysis: 13.5% alc

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MY S T E R Y WINES

22 Melbourne

RRP $32 DISTRIBUTOR

Bird in Hand Julie Collins nswsales@birdinhand.com.au

Loveblock

Orange Sauvignon Blanc Marlborough, 2018

The grapes for this wine were sourced entirely from our family-owned vineyard in Lower Dashwood, Marlborough. Here the soils are alluvial silt over stone and we manage the vines according to organic winegrowing practices. Organic management decreases the vigour of the vines, reducing berry size and hence overall yields.

In 2018, a small parcel of vines was selected for a winemaking trial whereby a powdered green tea product was

used as the sole preserving agent. Every time the juice was moved, 5 mg/l of this green tea compound was added. Apart from this, the handling of the grapes, juice and wine were as per normal.

During the bottling process the wine picked up some dissolved oxygen, so is showing the effects of a little oxidative pinking that can be seen in its almost rosé-like colour.

Analysis: 12.8% alc, 3.25 pH, 8.2g/L TA,

9.1g/L RS

 @loveblockwine  @loveblockwine  loveblockwines

New Zealand Wine Pure Discovery Workshop

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RRP $22.50 DISTRIBUTOR

SEEKING DISTRIBUTION Brent Laidlaw blaidlaw@kinect.co.nz

Garagiste Wine Co. St Laurent Gisborne, 2017

This wine was made using hand-picked grapes from a premium block in the Ormond region of Gisborne. The open canopy coupled with the warmth of this sub region block has ensured optimal ripening and full expression of varietal character.

traditional manner using punch down to gently extract colour and tannin with a maceration period of 10 days on skins.

Following draining and pressing the wine was aged for 6 months in barrel. After racking from barrel the wine was fined and lightly filtered before bottling.

Following hand harvest, the grapes were destemmed to an open top fermenter.

They were then fermented in the

Analysis:

12.4% alc, 3.78 pH, 6.0g/L TA, <2.0g/L RS

ď&#x201A;&#x201A; gisbornegaragistewinecompany

24 Melbourne

ANTIPODES TURNING WATER INTO A WINE COMPANION

antipodes.co.nz @antipodes_water