INFORMATION
With a landmass similar to the UK, but a population of only 3.3million, New
Zealand has an enviable clean and unpolluted environment which is evident in the
clean, fresh flavours of New Zealand wine.
· New Zealand is a cool climate wine making region with a maritime climate,
you are never more than 10 km from the coast.Current area under vine is approx.
7,000 hectares.
· New Zealand vintage runs from March to May, six months ahead of
Europe.
·The predicted figure for the 1995 harvest is 75,000 tonnes - a 39%
increase on 1994.
·The UK is New Zealand's premium export market currently
receiving 67% of all exports.
·The range of styles and varieties produced in New Zealand is due to the
country's shape, if transposed onto Europe, New Zealand would stretch from the
Rhine Valley in the north, through Alsace, Champagne, Burgundy, Loire, Bordeaux
and southern Spain.
· Regions and Major grape varieties:
· Marlborough - Sauvignon Blanc, for which New Zealand has gained
international acclaim, also Chardonnay, Riesling and Cabernet Sauvignon.
·
Martinborough - Pinot Noir and Chardonnay.
· Hawkes Bay - Chardonnay, the
most widely planted varietal in New Zealand,Cabernet/Merlot.
· Gisborne -
Full bodied Chardonnay, Sauvignon Blancs and Gewurztraminer· Auckland/Waiheke
Island - Cabernet Sauvignon, Cabernet/Merlot.
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AUCKLAND
Soil here is yellow clay loam. West of Auckland is Henderson Valley,
(headquarters of among others Babich, Delegats and Corbans), originally settled
by Yugoslav and East Mediterranean immigrants to make wine for sale in Auckland
city. Further north are Kumeu (Selak), Huapai Valley (Nobilo) and Waikoukou
(Matua Valley). Montana and Villa Maria are located in South Auckland and
further south is Te Kauwhata (Rongopai). South- east, at Katikati in the Bay of
Plenty, is Morton Estate.
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WAIKATO AND THE BAY OF PLENTY
Viticulture has spread south of Auckland into the fertile dairy lands of the
northern Waikato and to the adjoining fruit growing areas of the Bay of Plenty,
so named by CaptainJames Cook for the abundance of foods he found here.
Te Kauwhata, in the Waikato, was originallv the research and development
heart of the New Zealand wine industry. Vineyards areas are small and scattered.
The more humid Waikato is suited to botrytised sweet wines, but fine drier wines
are made from Chardonnay and Semillon. The Bay of Plenty's two vineyards
supplement their grapes from Gisborne and Hawkes Bay. Soil: Free-draining
friable brown orange soils. Sun: 2061 hours. Rainfall: 1444 mm.
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GISBOURNE
The second largest wine region of 1,453 hectares (26.6% of the national
vineyard area) is situated on the east coast of the North Island,south of
Auckland but north of Napier, on alluvial silts of fertile river flats, and
north in the valleys behind Tolaga Bay.
Planted in the 1960's by contract growers to supply Auckland wineries,
Gisborne now has two large winery complexes: Montana and Corbans. It is also the
location of New Zealand's only organic vineyard: the Millton Vineyard.
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HAWKE'S BAY
The third largest region with 1,415 hectares (26% of national vineyard area)
has red silts, sandy loam and river shingle. South of Gismo, also on the east
coast in an area of rolling hills. Site of the first commercial wine growing by
Marist missionaries.
Home of Vidals, Esk Valley, Te Mata, Brookfields, Mission and Ngatarawa and
includes vineyards supplying Babich, Cooks, Corbans, Delegats, Matua Valley,
Montana and Morton Estate.
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MARTINBOROUGH
Vines first planted in 1883 but viticultural interest revived in 1970's.
Shallow loams over gravelly subsoils. Whilst Pinot Noir has caught the
limelight, very good chardonnay, sauvignon blanc, riesling and gewurztraminer
are produced.
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NELSON
Nelson accounts for less than 1% of national vineyard area. With warm summers
and unusually long hours of sunshine the region is climatically well-suited to
viticulture although autumn rainfall is higher than Marlborough. Chardonnay,
Riesling and Sauvignon Blanc are most widely planted.
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MARLBOROUGH
Long renowned for the sunshine record of New Zealand, but not opened up for
viticulture until 1973, since then it has become New Zealand's best known and
largest wine region with 1,744 hectares (32.1% of national vineyard area).
Pioneered by Montana which has established the country's largest winery south
of Blenheim, Marlborough is now home to Cloudy Bay, Corbans, Stoneleigh,
Hunters, Merlen, Daniel Le Brun, Vavasour, Grove Mill, Wairau River and Jackson
Estate and provides grapes for many other wineries.
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CANTERBURY
The cool dry climate on the east coast of South Island produces excellent
conditions for the slow ripening of fine Riesling, Pinot Noir and Chardonnay. A
small but expanding vineyard area which includes Giesen Estate and St. Helena.
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OTAGO
A tiny but developing wine region. In the very cool, dry, frost-prone climate
of the world's most southerly vineyards Riesling and Plot Noir predominate over
the more recent plantings of Gewurztraminer, Chardonnay and Sauvignon Blanc.
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MULLER THURGAU
1st planted at Henderson by Corbans, 1st wine made in 1962.
Grown in all
regions south of Auckland, principally for everyday commercial wines, although
they are acclaimed by visitors to be the best wines of this variety in the
world. An all-purpose variety producing wines from bone-dry through to late
harvest sweet styles. Noted for its fresh, aromatic fruitiness, especially when
young.
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CHARDONNAY
1st planted at Whenuapai by Corbans, 1st wine made in 1958. The most quickly
expanding variety in New Zealand, suitable for all regions, where its
substantial flavour is enhanced by the generally cool growing climate. Nobilo
were the first to use new oak barrels in 1972. Early New Zealand chardonnays
tended to be matured in American oak, but these days a blend of French and Other
European oaks are preferred in search of complexity, without loss of fruit.
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SAUVIGNON BLANC
1st planted at Waimauku by Matua Valley, Ist wine made in 1974. The second
most quickly expanding variety, also proving suitable for all regions. Produced
in two basic systems: first, fermented in stainless steel and bottled early to
maximise the unique flavour of the variety; second, matured in oak for added
complexity.
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CHENIN BLANC
1st planted at Tolaga Bay by a grower called Marshall Savidge-Corbans made
the first wine in 1974. Grown mainly for domestic still and sparkling wines.
When produced in a dry, still style, it makes a savoury wine, with pleasant
mouth-filling flavour and fresh acid.
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GEWURZTRAMINER
Gewurztraminer: Ist planted at Huapai by Nobilo, Ist wine made in 1973. A
difficult variety, requiring careful site selection in the Gisborne, Hawke's Bay
and Marlborough regions where it is cultivated. Mostly dry, New Zealand
traminers retain a high degree of the characteristic spicy flavours with
elegance.
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SEMILLON
Semillon in New Zealand produces a flavour akin to Sauvignon Blanc with which
it is often blended. Either fermented in stainless steel or wood-aged. Also
blended with Chardonnay.
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CABERNET SAUVIGNON
1st planted at Henderson by Corbans, Ist wine made by McDonalds of Hawke's
Bay in 1949. Well established in all regions for many years. New Zealand
cabernets reflect the cool climate characteristics of lightness of style but
intensity of fruit and varietal flavour.
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PINOT NOIR
1st planted at Taupaki by Corbans, 1st wine made by Nobilo in 1971.
Cultivated in increasing number of carefully selected sites which suit this
sensitive variety. The South Island appears to have the greatest potential for
making top Pinot Noir, although the current champions are made in Martinborough,
otherwise known as Wairarapa. Especially useful in the base of methode
champenoise productions.
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MERLOT
Useful in blends to soften and add complexity to Cabernet Sauvignon. Also
vinified on Its own as a varietal by such companies as Corbans and Matua Valley.
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PINOTAGE
Created in South Africa by crossing Pinot Noir with Cinsault. Produces soft,
early maturing reds. Ranks 4th most widely planted red variety. 60% of plantings
are in Marlborough, most of the remainder in Auckland. Nobilo are best known
producers.
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