The kiwis have created a category of white wines they call the aromatics. All of them too niche to garner much attention on their own, but together they are gathering a bit of a following. Well maybe soon.
Various research institutes in NZ and France have been researching sauvignon blanc for some years, and Goode has brought together some of that research in a book that aims to provide growers and winemakers up to date information so they are better equipped to achieve the flavour profiles they’re looking for. There’s some interesting stuff for MW students and the like, too.
What is it about Marlborough that makes this patch of land so well suited to producing the crisp, pungent, immediately-appealing, refreshing mouthfuls of intensely herby and fruity wines that Brits go wild for?
The family of twelve New Zealand producers each showed a pinot noir at a recent London tasting, raising the subject once again of potential regionalisation of style in the country.
Notwithstanding that most pinot noir vines in New Zealand are less than ten years old, the idea of differing regional expressions of the variety has already been gaining ground for at least half of that time.
The potential of producing high quality sparkling wine in New Zealand was recognised more than 20 years ago by Champagne houses. What happened?
Despite the UK’s love affair with Marlborough sauvignon blanc, New Zealand is no one-trick pony. Now its syrah looks fair to set the wine world alight.
Schubert, Block B Pinot noir 2008, Wairarapa, New Zealand
Pinot noir is the second most planted grape variety in New Zealand, and arguably the second best place in the world to be making pinot noir.
Zesty sauvignon blanc from Marlborough, New Zealand is almost our favourite tipple.