New Zealand wine lightens up
Sunday 4 December
Back in May, I complained that while the New Zealand wine industry prided itself on its green credentials, it had thus far failed miserably on environmentally friendly packaging (making me somewhat unpopular with various members of the NZ trade!)
While the rest of the wine world has turned to lightweight bottles, plastic (a.k.a PET) bottles, and tetrapaks, Kiwis had been stuck in the twentieth with heavy bottles. The lightest bottle available in New Zealand was 450g yet the Aussies were already down at 330g, reducing energy use by 20% and water by 12%.
At the time, Mike Needham, national sales manager for glass bottle manufacturer O-I, admitted it was expensive technology to install, and New Zealand was a relatively small producer of wine. “I don’t think people will go down to 350g or 300g. We have found very few people that are interested. The industry has not been as demanding here as in Australia,” he said.
Yet there was interest from producers. And this week, Nelson organic producer Richmond Plains has bottled its first wine in a 325 gram bottle.
Lars Jensen, owner of Richmond Plains, says, “It has been a big challenge to find suitable lightweight bottles in New Zealand. The lightest bottles we have been able to use previously were 40% heavier. So these really do make a big difference to the environment and across our business.”
The bottles are 20 mm shorter which means it is possible to stack more cases onto a pallet and fit more into a container. Taking fewer resources to produce and transport, reducing fossil fuels consumption significantly. They are also much lighter for trade and customers to handle with a case weighing 1.5 kg less at just 13kg.
Jensen adds, “Maximising the use of our resources and minimising our impact on the environment is a global issue so we’re very excited to be leading the way by using such lightweight bottles.”
I hope that others will follow their lead.
Unfortunately, consumers often feel they are getting better value for money and a better wine if it is packaged in a heavy bottle.
However, a WRAP study found bottle weight differences of up to 40% (for an empty container) and 20% (for a full container) were not noticed among a significant number of those surveyed, so perhaps if the proportions of the bottle mimic those of a heavier equivalent there will be little impact in perceived values.
Rugby Balls Up
Monday 5 September
The 2011 Rugby World Cup finally kicks off in Auckland on Friday night. Thank God for that - it’s been all the press and politicians talk about for the past two years!
On the streets of Auckland, there’s a palpable sense of excitement. Residents and shop owners are flying the flags of the competing countries. Friends are planning opening ceremony parties to coincide with the city’s biggest ever fireworks display. And a winery has built a rugby ball out of grapevines. As you do…
Nelson’s Te Mania wines has built the World’s biggest grapevine rugby ball (although I suspect it’s probably the only one ever made) to celebrate the World Cup. The ball measures a sizeable six metres by four metres.
They’ve also released a wine to commemorate the tournament: ‘Big Balls’ Syrah 2010. And it’s pretty tasty. It doesn’t have the balls of a Barossa Shiraz but it is a fruity little number with plenty of peppery spice. A great quaffer for taking round to a rugby party, and drawing a few smiles. After all, isn’t wine meant to be about bringing a bit of joy to our lives?
The world’s biggest grapevine rugby ball and other sculptures will be on display till Christmas at the Te Mania cellar door in Richmond, Nelson. Oh, and the Big Balls Syrah will set you back $21.99
£10m fund for promising winemakers
Wednesday 23 February
Calling all New Zealand and Australian winemakers that need a hand getting into the UK market.
Naked Wines wants to hear from any winemakers who have a great product but don’t have the funds to market it or winemakers who currently consult or make wine for wineries and want to start their own project.
This year, there’s a £10 million investment pot to support winemakers but they need to find you…
They’ve already helped Bill and Claudia Small, an Aussie couple making wines in NZ get their project off the ground. Naked have sold 47,000 bottles of their wine in the UK and the latest shipment sold out in just 48 hours.
Since launch in December 2008, Naked has recruited over 100,000 customers, who between them invest over £1m each month towards funding winemakers.
So, what are you waiting for?
Go to Naked Wines to apply online.
New Zealand Pinot Noir comes in for criticism
Monday 11 October
The New Zealand wine industry has got its knickers in a twist over Jancis Robinson’s remarks about the country’s beloved Pinot Noir in a recent blind tasting.
She didn’t like them too much and was ‘disappointed’.
‘Bright and breezy, the wines were rarely subtle,’ she said, ‘even though there were representatives from the Kiwi Pinot aristocracy such as Ata Rangi, Dog Point, Fromm and Felton Road,’ she said in her column in the Financial Times.
The Kiwis aren’t too happy since they are trying to carve a niche for themselves as the New World’s best Pinot specialist. Oregon whipped New Zealand’s butt and it’s major news in New Zealand wine circles.
So, the timing of a blind tasting of New Zealand Pinot Noirs yesterday couldn’t have been better. Media, MW students, winemakers and sommeliers trooped down to a wet and windy Wellington to taste and rate Kiwi Pinots.
While there were a handful of crackers including (unsuprisingly) Ata Rangi, the Kiwi wines were all beaten by two Burgundies that they’d slipped in sneakily. In general, we were all rather underwhelmed by the standard despite some of the respected names like Seresin’s Sun & Moon, Bell Hill, Pyramid Valley, Neudorf Moutere Home Block and Felton Road’s Block 5 taking part. When you can’t see the bottles and there are no preconceptions, they were suddenly getting low marks.
Did we find much ‘terroir’? Well, the Central Otago flight (we didn’t know it was a Central flight at the time) was dark in colour but that was about all the sense of place I got. John Saker, Cuisine magazine’s wine writer claimed the ‘deep, dark fruit’ was ‘a true expression of what Central does effortlessly’ whereas others saw them as ego wines. The expression of winemaker seemed to be more obvious in the wines than any sense of ‘this is Marlborough, this is Martinborough’ and so on.
However, Larry McKenna, dubbed the ‘Prince of Pinot’ argued: ‘When we see what district is what then perhaps we can find a thread through each of the flights and I think there is enough comment to find that the last flight was Central Otago.’
He added: ‘There’s one more point to make that at the moment all New Zealand districts do varietal character in abundance but in 20, 30, 50 years’ time, you will see more presence of place than expression of varietal.’
But are we trying to find terroir too soon in New Zealand? It’s still relatively young and these things take time. In addition, when you think about Marlborough or Central Otago, these regions are enormous compared to say the Cote D’Or in Burgundy. There are different climates in different valleys, different soils, vine ages, different clones and no appellation laws to help make the wines seem more ‘Pommard’ like.
Personally, I’d like to see a lot of winemakers lay off the new French oak. Many wines don’t have the fruit content to handle all these new barrels. I don’t want a Pinot to taste of lime toast or coffee and I certainly don’t want it to look like a Merlot.
I’ll put some of my tasting notes up and marks up in the next blog with the wine revealed afterwards.
A Californian’s take on New Zealand Pinot
Sunday 17 January
So, my Wine of the Week is Pyramid Valley’s 2008 Earthsmoke Pinot Noir. It’s quite unlike anything I’ve tasted from New Zealand but then they’re doing things a little bit differently here.
The Burgundy-trained Californian, Mike Weersing, has been biodynamic since planting in this virgin territory in 2000. Before coming to New Zealand, he lived in a camper van “cadging” jobs off his heroes: Alsace’s Jean Michel Deiss, the Mosel’s Ernie Loosen and Burgundy’s Nicolas Potel. People thought he was mad leaving his winemaking job at Neudorf to set up in the unknown Pyramid Valley but he seems to have proven the sceptics wrong.
What is it that makes his wines so different to the rest of the country? Perhaps it’s the soil. Weersing said, “We could not locate the combination of clay and limestone anywhere else in Waipara.”
Or could the explanation lie in low crops? The two-hectare vineyard planted with Pinot Noir and Chardonnay is planted at an Old World density of 1m by 0.8m with only 400g of fruit per vine. Elsewhere, it’s common to see 3.5kg of fruit on a vine – and 5kg for Sauvignon Blanc. The concentration comes through in the wines.
What’s more, 95% of his vines are ungrafted and he has found that those that are grafted on to American roostocks are the first to suffer drought. He’s also discovered that the roots of the ungrafted vines can penetrate the limestone whereas the grafted ones get to the limestone and stop burrowing down, missing out on all the mineral goodness of the limestone. While most would worry about the threat of phylloxera, this vineyard is pretty isolated and Weersing has little concern about the vine louse.
Weersing doesn’t irrigate either unlike many other New Zealand grape growers. In Marlborough, some producers on free-draining gravel soils have told me they irrigate twice a day with 400mm of water at the height of summer. But this goes against his idea of terroir. “You are not just expressing the soil, you are expressing the season,” he says, “ and if there’s a bit of drought stress then so be it. For example, if you love Chambolle Musigny Les Amoureuses, you want to see it in all its manifestations.”
He makes his wines in a shipping container rather than a swanky winery. He doesn’t add anything including sulphur (until bottling) and when he does bottle his reds, he doesn’t fine nor filter, so expect a slightly cloudy wine but with all the good bits still in it. Considering his wines have a high pH (4.1 for his 08 Pinot Noir), this should mean that the wines are really unstable and prone to microbial spoilage. It goes against all the wine books that his wines should work. But they do.
Some people might think Weersing’s a hippy. Perhaps he is, but who cares? The wines are impressive and I’m slowly coming around to biodynamics. The proof is in the glass.
