TASTING NOTES
Marlborough Magic I BY CAMERON DOUGLAS MS
BIO:
Cameron Douglas is New Zealand’s first and only Master Sommelier. He is a Senior Lecturer at AUT University in Auckland, local and international wine judge, wine commentator and wine educator as well as a speaker and presenter in New Zealand and internationally. Cameron is also an examiner with the Court of Master Sommeliers Worldwide. He writes the wine lists for a variety of establishments including Mekong Baby, Nanam Republic and Michelin-Starred New York establishment The Musket Room.
t’s hard to believe that in 2019 the modern era of viticulture and wine making in Marlborough is nearly 50 years in. Marlborough thrives on its wine industry with many support enterprises from wine tourism, cheese, beer, deer farms and events bringing in folks from around the world. With over 500 growers, over 140 producers and around 24,000 hectares of vines in the ground Marlborough remains New Zealand’s largest wine region, largest for Sauvignon Blanc and Sparkling wine, and on volume overall. Significant growth in plantings, producers and exports are fuelled by the demand for classic varieties now associated with the region such as Riesling, Sauvignon Blanc and Pinot Gris. Plantings of Pinot Noir and bottlefermented sparkling wine have increased significantly as well. Syrah, which is not normally associated with the region, has been recognised by many local and international wine writers as being a variety to keep tabs on. Other varieties such as Gruner Veltliner, Albarino and Gewurztraminer are among several showing promise. Marlborough is located at the top of the North-Eastern reaches of the South Island
and is essentially a collection of valleys nestled between the Richmond Ranges and Wither Hills. With an abundance of bright sunshine (plus a high UV index) along with the Southern Alps immediately south - the region receives plenty of cool southerly winds –assisting vines to produce lots of flavour with naturally high acidity. These attributes also allow wine makers to take advantage of naturally forming pyrazines (in the fruit) giving that grassy or fresh herb component in the bouquet and wine. Some producers like to keep this attribute less obvious. The valley floor originally formed by glacial activity some 14,000 years ago has left behind mostly free-draining stony, river wash and alluvial soils. This also means irrigation is common. Clay based soils are more abundant in the surrounding hills. Biodynamic to commercial farming is practised across the region. Last month Marlborough was the centre for the second International Sauvignon Blanc Celebration where many overseas guests, speakers and locals were able to discover, and for some rediscover, the region as well as some of New Zealand’s finest Marlborough wines.
Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.
TheShout NZ | HOSPITALITY BUSINESS | February 2019 | 9
