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.
At a tasting masterclass in London, Clare Valley’s Wakefield/Taylors chief winemaker Adam Eggins joined forces with viticulturist Marty Edwards, of The Lane in the Adelaide Hills, to expound the differences and evolving styles. Chardonnay and shiraz were the focus of the tasting.
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.
Bruce Tyrell gives the lowdown on the new Australia’s First Family of Wines group, which will promote their regional and icon wines.
Twelve long-standing, family-owned, Australian wine producing companies plan to create a new image for Australian wine with a regional flavour.
As Australian producers explore more niche places to grow grapes, and their marketeers promote regionality, is this merely the Aussie view on that most French of concepts – terroir?
Is New Zealand the epitome of cool climate in the new world?