New Zealand
New Zealand wine is largely produced in ten major wine growing regions spanning latitudes 36° to 45° South and extending 1,600 km (1,000 miles). They are, from north to south: Northland, Auckland, Waikato/Bay of Plenty, Gisborne, Hawke`s Bay, Wellington, Nelson, Marlborough, Canterbury, Central Otago.
History
Wine making and vine growing go back to colonial times in New Zealand. Due to economic (the importance of the protein export industry), legislative (prohibition and temperance) and cultural factors (overwhelming predominance of beer and spirit drinking British immigration), wine was a marginal activity. Dalmatian immigrants at the end of the nineteenth and beginning of the twentieth century brought with them viticultural knowledge and set up the nascent NZ wine industry in West and North Auckland. Typically their vineyards produced sherry and port fortified and sweetened for the palates of New Zealanders of the time, and table wine for their own community.
The three factors that held back the development of the industry simultaneously underwent subtle but historic changes in the late 1960s and early 1970s. In 1973 Britain entered the European Economic Community, which required the ending of historic trade terms for New Zealand meat and dairy products. This led ultimately to a dramatic restructuring of the agricultural economy. Vines, which produce best in low moisture and low soil fertility environments, were seen as suitable for areas that had previously been marginal pasture.
The end of the 1960s saw the end of the New Zealand institution of the ``six o`clock swill``, where pubs were open for only an hour after the end of the working day and closed all Sunday. The same legislative reform saw the introduction of BYO (bring your own) licences for restaurants, which were typically restricted to wine. This had a profound unexpected effect on New Zealanders` cultural approach to wine, although the popularity of wine only 20 years later could not have been anticipated at the time.
Finally the late 1960s and early 1970s noted the rise of the OE (Overseas Experience), where young New Zealanders travelled and lived and worked overseas, predominantly in Europe. The OE as a cultural phenomenon goes back before this time, but by the 1960s a distinctly Kiwi (New Zealand) identity had developed and the international passenger jet had democratised the experience, allowing large numbers of New Zealanders to experience first-hand the decidedly different wine-drinking cultures of Europe.
Climate and Soil
The wine regions in New Zealand stretch from latitudes 36°S in the north (Northland), to 45°S (Central Otago) in the south.
Wine regions are mostly located in free draining alluvial valleys (Hawke`s Bay, Martinborough, Nelson, the Wairau and Awatere valleys of Marlborough, and Canterbury) with notable exceptions (Waiheke Island, Kawarau Gorge in Central Otago). The alluvial deposits are typically the local sandstone called greywacke, which makes up much of the mountainous spine of New Zealand. Sometimes the alluvial nature of the soil is important, as in Hawke`s Bay where the deposits known as the Gimblett Gravels represent such quality characteristics that they are often mentioned on the wine label.
Another soil type is represented in Waipara, Canterbury. Here there are the Omihi Hills which are part of the Torlesse group of limestone deposits. Viticulturalists have planted Pinot Noir here due to French experience of the affinity between the grape type and the chalky soil on the Côte d`Or.
The climate in New Zealand is maritime, meaning that the sea moderates the weather producing cooler summers and milder winters than would be expected at similar latitudes in Europe and North America. Maritime climates tend also to demonstrate higher variability with cold snaps possible at any time of the year and warm periods even in the depth of winter. The climate is typically wetter, but wine regions have developed in rain shadows and in the east, on the opposite coast from the prevailing moisture-laden wind. The wine regions of New Zealand tend to experience cool nights even in the hottest of summers.
The effect of consistently cool nights is to produce fruit which is nearly always high in acidity.
Varieties, Styles and Directions
Both red and white wine are produced in New Zealand. Reds are typically made from either a blend of varietals (Cabernet Sauvignon, Merlot, and much less often Cabernet Franc, Petit Verdot and Malbec) or pinot noir. Recently from Hawkes Bay there have been wines made from Syrah, either solely or blends, and even Tempranillo and Sangiovese.
This article is based entirely or in part on the
New Zealand wikipedia article
and is licenced under the terms of the
GNU Free Documentation Licence.
Contact
If we can be of any assistance please don't hesitate to contact us, or drop by the Rose & Crown during business hours:
email: roseandcrown@alderney.ws
phone: +44 (0) 1481 823414
fax: +44 (0) 1481 823615
The Rose & Crown Hotel
Le Huret,
Alderney
UK Channel Islands
Delivery on Alderney is free :-) we deliver Monday to Saturday between 10am and 1pm.
Please note that we cannot deliver off-island.
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In this categoryVidal Estate Syrah 2002
Grapes for this wine come from the prestigious Gimlett Gravels region of Hawkes Bay. A deep crimson red colour, it has a lovely black cherry, pepper and violet aromas. The palate shows sweet ripe fruit and soft, supple and approachable tannins. This wine won the champion Syrah trophy the highly respected 2003 Air New Zealand Wine Awards. [read on...]
A B V: 14.5% Vintage: 2002 Color: Country: New Zealand Code: 59053
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