I was delighted to attend the Made in New Zealand Pinot Noir Seminar held at Pier A Harbor House in NYC last month. The seminar was an extension of Pinot Noir NZ 2017 held in Wellington New Zealand. The 3 day event, as described by The Drinks Business Magazine: “New Zealand’s entire wine industry gathered alongside a host of international sommeliers, buyers and writers to debate all things Pinot, letting their hair down in the process, in true Kiwi fashion. It was the sixth time that the Pinot Noir NZ event had been held, hosted every four years, with 115 New Zealand wineries showcased this year representing seven regions.”
Hosted by New Zealand Wine, the NYC event was under the direction of David Strada, the marketing manager for New Zealand Wines USA. The distinguished panel of presenters were Joe Czerwinski, managing editor of Wine Enthusiast, Brett Feore, sommelier and wine director at the New Zealand influenced Muskat Room in NYC, Laura Williamson, Master Sommelier and wine director at Mandarin Oriental in NYC, and Michael Henley, CEO of Trinity Hill Wines.
With such an esteemed panel, the tasting was an engaging, informative journey through the different personalities of New Zealand Pinot Noir. Here are my impressions from the seminar:
- There is a wide range of style and diversity within New Zealand Pinot Noir. There are 10 growing regions, each displaying distinctive, regional character ranging from fresh and bright, graceful and subtle, to bold and tannic. For example, the hillside areas in Marlborough are known to have red fruits, fresh acidity, good structure and tannic backbone. Hawke’s Bay Pinot Noir, with its cool climate, along with water and wind issues, tend to the more savory and earth side, with spice and supple tannins.
- The average vine age is 15 years. Pinot Noir is a relatively new adventure in New Zealand winemaking. As Joe Czerwinski stated, “While there is a maturity being seen in both the wines and winemakers, winemakers are still figuring things out”.
- Committed to protecting the land, nearly 100% of wines produced are certified sustainable, with many also being certified organic and biodynamic.
- The majority of wineries take their name from the dominant feature of the land that they cultivate.
- As seen also with many Italian winemakers, there is a drive to move away from oak to allow the fruit to come thru. Wine with oak aging generally has a low percentage of new oak.
- Alcohol levels have to be within .5 % of what is stated on the label. For those of us familiar with the fun “11%-14%” ¯\_(ツ)_/¯ alcohol level commonly seen on Italian and French labels, the accuracy is striking.
All of the wines below are 100% Pinot Noir. Prices listed are the average online cost.
Trinity Hill Pinot Noir Hawke’s Bay 2015
Winemaking Notes: No new oak was used in order to let the fruit express itself; the structure comes from the abundant fruit, not oak.
Tasting Notes: Bright aromas of cherry, raspberry, wild flowers and clean minerals. Fresh and fruity with a streak of granite minerality, silky tannins compliment the fruity, dry finish. Accessible and fun, fantastic on its own or a great companion at the table.
Te Kairanga ‘John Martin’ Pinot Noir Martinborough 2015 Continue reading