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New Zealand Pinot Noir
New Zealand is now acknowledged as one of the few countries to have successfully come to grips with this fickle, but supremely aristocratic grape variety. The temperate climate and long sunshine hours have combined with winemaker passion and skill to produce world-class, highly sought-after Pinot Noir. Origins of Pinot Noir in New ZealandPinot Noir first appeared in the Auckland region during the mid 1970s and within a decade was being produced in Martinborough (in the Wellington region) and Hawkes Bay, plus most regions in the South Island. Early competition successes from Canterbury and Martinborough Pinot Noir, as well as the demand for Pinot Noir as a component in high quality bottle-fermented sparkling wine, has now made this varietal the most widely planted red grape in the country and one of New Zealand's most prestigious and acclaimed wine styles.
Regional Focus
Pinot Noir relishes cool temperatures and low rainfall and thus performs with distinction in the Wellington region and most South Island regions. Cooler, high-altitude sites in Hawkes Bay have also found success with this temperamental grape. Wines from Martinborough have earned the highest international accolades and probably the loudest acclaim for Pinot Noir in New Zealand. Soils here consist of deep stony and silt loams over gravel, helping to produce Pinot Noir with strong, ripe plum flavours and great concentration. The silty alluvial soils and long, cool ripening conditions in the South Island regions of Marlborough and Nelson produce vibrant, fruit-focused Pinot Noir with strong cherry and plum flavours. A significant percentage of Marlborough's Pinot Noir crop adds richness and body to the Méthode Traditionelle sparkling wines for which the region has become famous. In Waipara in the Canterbury region, chalky loam soils with limestone deposits, plus the cool, dry growing season are well suited for the production of high quality, vibrant Pinot Noir. The dry, sunny continental climate combined with the silt loam soils in Central Otago produce elegant, long-lived Pinot Noir that typically have strong black cherry flavours.
Vineyard and Winemaking Influences
Canopy management techniques such as leaf plucking, trimming and new trellis designs help produce wines with deeper colours and more intense, ripe flavours. Clones AM 10/5 and 2/10 were the first premium Pinot Noir clones imported into New Zealand and are widely planted today. Davis clones 5 (Pommard), 6 and 13 have also proved to be popular. In the early 1990s the Dijon clones 113, 114, 115, 667, 777 and 375 were planted and are now beginning to produce exciting results. A wide range of winemaking techniques, including pre and post- fermentation maceration, partial whole berry fermentation, and various methods of tannin, colour and flavour extraction add further variation to regional differences in wine styles.
Pinot Noir with Food
With its rich flavours and soft tannins New Zealand Pinot Noir suits a wide range of dishes. Lean meats, such as veal, venison or turkey, are a good match with Pinot Noir. The vibrant cherry flavours of Pinot Noir from the more Southern New Zealand regions flatter the flavours of turkey like the classic garnish, cranberry sauce.
Pinot Noir in the Future
The quality of New Zealand Pinot Noir has come an astonishingly long way in the past twenty years. This continuous improvement shows no sign of abating - only Pinot Noir can boast an annual conference in New Zealand, dedicated to coaxing the best results from this challenging grape variety. The rewards are clearly evident from the mounting acclaim for New Zealand Pinot Noir throughout the world.
Source: New Zealand Wine official website