Cat Pee By Any Other Name Would Smell As Sweet U N D E R S T A N D I N G M A R L B O R O U G H S A U V I G N O N B L A N C

Size: px

Start display at page:

Download "Cat Pee By Any Other Name Would Smell As Sweet U N D E R S T A N D I N G M A R L B O R O U G H S A U V I G N O N B L A N C"

Theresa Morris
5 years ago
Views:

1 Cat Pee By Any Other Name Would Smell As Sweet U N D E R S T A N D I N G M A R L B O R O U G H S A U V I G N O N B L A N C

2 "Apricot, peach pit, lemon drop, and tennis ball on the nose. Dr. Pauly-Bergweiler, Wehlener Sonnenuhr, Riesling Spätlese,

3 "The nose is pure barnyard. A cow just sh*t in my glass when I wasn't looking." - Ron R Château Lynch-Bages, Paulliac Grand Cru Classé,

4 Our Agenda Self-Reflection New Zealand Introduction Marlborough and Its Subregions Sauvignon Blanc Origins NZ Sauvignon Blanc Programme

6 Sauvignon Blanc

7 SAUVIGNON BLANC Sauvage

8 Loire Bordeaux

9 Savignin Blanc Cheinin Blanc Unique Slides

11 Attitude by Pascal Jolivet Sauvignon Blanc 2016

13 Characteristics Prefers cool - moderate climates Pungent aromatics and intense flavors High levels of refreshing acidity Most consumed young Most have no oak

14 Cooler Climate Moderate Climate

16 NEW ZEALAND

17 Abel Tasman sights the South Island James Cook explores coastline British missionaries arrive; first grapes planted soon after 1815

18 1841 New Zealand established as a British Colony New Zealand gains its independence First New Zealand Sauvignon Blanc vines planted in Auckland by Ross Spence of Matua

19 First Marlborough Sauvignon Blanc planted by Montana (now Brancott Estate) 1975 Today

20 NZ

21 UP TO 15K EARTHQUAKES PER YEAR

22 Intense UV rays and sunshine Prevailing winds Green and unpopulated

25 .05% of entire world wine production Highest average price in major world markets

27 So, what makes New Zealand wine special? Product of clean, green land Major New World coolclimate producer Quality vs. quantity focus

28 MARLBOROUGH

29 Marlborough Northeastern tip of South Island 2,448 sunshine hours/year 27 inches rain/year High diurnal temperature range

30 How did Sauvignon Blanc come to Marlborough?

31 1975: Frank Yukich of Montana (now Brancott Estate) planted first Sauvignon Blanc near Bleinham 1980: First vintage released 1990: won the Marquis de Goulaine trophy for top SB at International Wine and Spirit Competition

32 In the early 1970s the conventional wisdom in the New Zealand wine industry was that wine grapes would not ripen in the South Island. Montana Wines disregarded that wisdom and planted vines in Marlborough on a grand scale in Included in the first plantings was the very little known variety Sauvignon Blanc. That one decision by Montana Wines ultimately proved to be one of the most momentous decisions ever taken in the New Zealand wine industry. It brought together a place and a variety that combined to produce one of the great global wine styles Marlborough Sauvignon Blanc. It was a decision that forever changed New Zealand wines place in the world. Philip Gregan (CEO, New Zealand Winegrowers)

33 Clone UCD1

34 Brancott Estate Sauvignon Blanc 2017

35 Rapaura Wairau Awatere

36 Soil Types river stones clay loess, river stone, papa

37 Rainfall

38 Temperature

39 WAIRAU (Rapaura)

40 beds of smooth river stones; infertile and easy draining

41 Stoneleigh Vineyards Latitude Sauvignon Blanc 2017

42 SOUTHERN VALLEYS

43 banks of clay, moisture retaining, cooler, older soils

44 Brancott Estate Letter Series B Sauvignon Blanc 2017

45 AWATERE

46 layered banks of loess, river stone, and impermeable compacted mudstone

47 Brancott Estate Terroir Series Sauvignon Blanc 2017

48 What s the difference? Wairau Southern Valleys Awatere Valley Warm Moderately Dry New Soils Cool Dry Old Soils Very Cool Very Dry Recent Soils

49 Flavor analysis Southern Valleys

50 ns Passion <0.05 Tropical Mineral ns Boxwood ns Stonefruit ns Grapefruit/ citrus ns Leafy <0.01 Herbaceous <0.001 Aroma Analysis Squire Oyster Bay Brancott Villa Awatere Grassy Capsicum <0.001 <0.001

Sub region Aroma Taste Texture Wairau (Rapaura) Intense, lifted tropical

fruit Less weight, sweaty, fine and long Southern Valleys Herbaceous, bell

pepper Fuller body, oily, ripe, good mid palate weight Awatere Valley

51 Sub region Aroma Taste Texture Wairau (Rapaura) Intense, lifted tropical fruit, passion fruit, mineral/flinty Ripe, softer acidity, tropical, stone fruit Less weight, sweaty, fine and long Southern Valleys Herbaceous, bell pepper, green olive, lemon grass Herbaceous, gooseberry, green/red bell pepper Fuller body, oily, ripe, good mid palate weight Awatere Valley Assertive, nettley, tomato stem Bright acidity, racy, tomato stalk Lean, focused, fine, crisp, fresh

52 THE NEW ZEALAND SAUVIGNON BLANC PROGRAMME

53 Yeast Genomics and Breeding Analytical Chemistry Sensory Evaluation of Flavor Plant Genomics Viticulture and Vineyard Management

54 what stays consistent? Sensory Evaluation of Flavor Very green, green pepper, capsicum 1980s 1990s Very ripe, improved viticulture, higher Brix Pure, refined, highly aromatic with high thiol levels Today 2000s Musky, armpit flavors popular; concentrated and ripe

55 Typical Marlborough Sauvignon Blanc Green Spectrum / Herbaceousness 1 Passionfruit and Tropical Flavors 2 5 Ripe and Unripe Flavors Together High Acidity 3 4 Cat Pee, Boxwood, Sweaty Characteristics

57 Yeast Genomics and Breeding Analytical Chemistry +

3-Mercaptohexan-1-olacetate (3MHA) (Passionfruit)

58 Primary Sauvignon Blanc Aroma Compounds Methoxypyrazines Volatile thiols Methoxy-3-isobutyl pyrazine (MIBP or IBMP) (Capsicum/Bell Pepper) 3-Mercaptohexan-1-ol (3MH) (Grapefruit) 3-Mercaptohexan-1-olacetate (3MHA) (Passionfruit) 4-Mercapto-4-methylpenta-2-one (4MMP) (Cat Pee/Boxwood/Broom) C6 Alcohols Hexanol (Grassy/Green)

59 METHOXYPYRAZINES THIOLS IMPACT COMPOUNDS

61 Laura Nicolau et al. Range of 3MH and 3MHA values

62 THIOLS Is this the secret?!

63 Viticulture and Vineyard Management The Terroir Effect

64 Kei puta te Wairau the place with the hole in the cloud Ultraviolet Light Effects

65 Winemakers in Marlborough now have an influx of information. How are they using it?

68 viticultural options

69 Age-worthy Expressions

3MH Levels in Marlborough SB (measured in 2009) ng/l 4500 4000 3500 3000

70 3MH Levels in Marlborough SB (measured in 2009) ng/l year

71 Stability of phenylethanol in Brancott SB Phenylethanol mg/l 300 OAV OAV 2 commercial wines, n=6 OAV 9.4 B404, wild ferment B406, wild ferment mg/l perception threshold in model wine: 14 mg/l year

72 Brancott Estate Chosen Rows Sauvignon Blanc 2013

73 Unique, inimitable style Comprised of unique, diverse subregions Capable of making ageworthy, elegant wines

74 Sources Goode, Jamie. Science of Sauvignon Blanc. Flavour Press, Kia Ora Johnson, Hugh, and Jancis Robinson. The World Atlas of Wine. Mitchell Beazley, MacNeil, Karen. The Wine Bible. Workman Publishing, Materman, Patrick. Personal Interview. 17 March Further questions:

UNDERSTANDING FAULTS IN WINE BY JAMIE GOODE

FLAWLESS UNDERSTANDING FAULTS IN WINE BY JAMIE GOODE Contents Table 1 3 Table 2 4 Table 3 5 Table 4 8 table 1 Percentage of SO 2 in the Molecular Form at Different ph Levels ph Molecular SO 2 2.9 7.5 3.0