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Editor's Notes

• #2: A new mission. Why the title? 1851 HB first vines planted by missionaires. Mention Le Havre, priests setting off. Via chiLE. French Polynesia. Head chopped off. Mission Estate still going, owned by the Society of Mary.
• #4: Second biggest region. (although Awatere bigger!) Not the NKOTB plus doesn’t make Pinot or Sauvignon which rep more than 90% of NZ exports of which more on the next slide.
• #5: Diversity of varieties – difficult to communicate Best known for Bordeaux Blends and Chardonnay Syrah for me is NZ’s red calling card – unique, mid=weight old world savouriness, freshness and pepper with bright new world brambley fruit New varieties are continually trialled – Marzemino, Tempranillo, Malbec
• #6: Hb can ripen everything from early ripeners like Chard to Cabernet Sauvignon. How so? Slice the region into three: coast, plains,hills. Coast – sea breezes moderate not as hot but not as cool at night so less diurnal so vibrancy, gentler expression also cool enough for Sauvignon. Heretaunga plains – former river beds alluvial. 20km inland. 7C differene between Te Awanga and Gimblett Gravels. Pick around two weeks earlier at Gravels than coast Terraes = altiude. Chardonnay, Gamay, SB Without further ado let’s start at the coast.
• #7: In the village of Te Awange right on the water’s edge block is 80m form the sea Temperate maritime climate without those huge diurnals. Whole bunch pressed, indig ferement; 50% ss; 50% 500-litre puncheons. 16 months on lees. Alc 12.6%
• #8: From coast to hills Dartmoor Valley. 100 m altitude in the Tutaekuri. Isolated vineyard next closest is Te Mata’s Woodthorpe. Hence name Riflemans cos grapes in early days were a good food source for the birds! Rifles 26- YO own rooted Mendoza vines making them the oldest Chardonnay in HB WBP then in 80% new oak. All indig ferment. Full malo, minimal handling, occasional lees stirring. 13% alcohol Only made when it’s considered good enough. Decided not to make in 2018 Regularlu considered one of nz’s best Chards – was one of the wines to try in 2018 by Decanter
• #9: Heading to the Heretaunga Plains to GG – talk about the history of it. 1867. Formerly drag strip etc etc. First planted 1981 couldn’t give the land away now pay $200,000/ha plus. GG – around 800ha- and is home to Bordeaux varieties and spicy Syrah as well as 12ha of Tempranillo so you’re not going to see a flood of NZ Tempranillo – Church road and Waiheke’s Obsidian makes some. This was a warm vintage with warm nights, high humdiity which meant acidity hard to retain. pH of 3,96 Destemmed but didn’t crush grapes, was little post ferment and then in a mix of French, American and stainless steel to maintain freshness. Any more questions Warren Gibson winemaker here today.
• #10: Staying on the Gimblett Gravels – discuss syrah syrl. Distinctive, characterful and tastes like it can’t be from anywhere else Just 1% of country’s vineyard area and I’d love to see the UK wine trae get behind Kiwi Syrah. Cos I will if you will. Rotundone. 1 drop in an Olympic swimming pool and smells peppery and of all Syrah-producing countries, concentration is highest in NZ wines so there’s science behind this. Anosmic This has 7% GV skins in ferment – thought it worked better than Viognier – overly sweet character they thought in Viognier. GV also has rotundune so expect spice. Plus 60% whole bunch so expectlifted aromatics and real drive. Wild ferment
• #11: More Syrah – hoorah. Different vintage and no gruner in – Bridge Pa neighbouring district to GG. Both former river bed so similar gravel foundation but the Bridge Pa soils are older in origin and have have a sandy loam topsoil giving greater water holding capacity and take longer to warm up than GG so ripen a week later. End up style wise in Bridge Pa with more flesh and softer tannins than GG but it is marginal Paritua – 20% whole berry. 50% new oak for just over a year.
• #12: We’re heading north of Napier now towards the coast. Can actually see the sea from the vineyard The story of Esk Valley follows the fortunes of the NZ wine industry through the mid to latter half to eh 20th century. Founded in 1933 as Glenvale winery and Cellars it catered for the domestic taste for fortified wines but didn’t change with the times as demand for table wines increased. No wonder it had financial difficulties and George Fistonich of Villa Maric purchased in 1986. The Terraces was originally planted in 1940 but replanted in 1989. Configuration of this 1-he block is Douro Valley-like although the varieties – Malbec, Merlot and Cab Franc – are not. They’re fermented together in one of the original concrete vats before spending 17 months in oak. Usually sold en primeur. Blend 46% Malbec, 31% Merlot, 23% Cab Franc 14.5% alcohol
• #13: Hawke’s Bay it started with Marist priests and its abundant sunshine and temperate maritime climate with its varied microclimates across the region make it suited to a wide range of varieties and styles. It’s time overseas markets realised that NZ wine is not just SB and PN because Hawke’s Bay is a blessed place to make wine. Thanks to you for attending, the producers participating and thank NZ Winegrowers for inviting me to speak.