University Wine Club New Zealand Chardonnay Tasting - PowerPoint PPT Presentation

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University Wine Club New Zealand Chardonnay Tasting

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University Wine Club New Zealand Chardonnay Tasting
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University Wine Club New Zealand Chardonnay Tasting

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  1. University Wine ClubNew Zealand Chardonnay Tasting Friday 11th September 2009

  2. Chardonnay • The chardonnay grape itself is very neutral, thus many of the flavours commonly associated with chardonnay are from such influences as the terroir, malolactic fermentation and oak influence. • Aromas: • stone fruits (apple, pear, peach) • citric fruit (lemon, lime, orange) • tropical fruits (pineapple, mango) • Flavours: • malolactic (butter, cream, hazelnut) • light oak (vanilla, coconut) • heavy oak (smoke, toast, yeast) • terroir (flint, mineral)

  3. Definitions and descriptions • Malolactic fermentation - the harder malic acid gets converted into the softer lactic acid, which creates the “buttery-ness” that is associated with some chardonnay. • Oak influence - Oak can come into contact with wine in the form of a barrel during fermentation or again. Depending on the amount of charring that the oak was treated with, this can introduce a “toastiness” to the wine. • Barrique - a wine barrel with a capacity of 225 litres • Lees – sediment settled during fermentation • Battonage – lees stirring • Sur lie – lees contact

  4. New Zealand Chardonnay • First introduced in the 1830s, it disappeared due to phylloxera and did not re-appear in commercial quantities until the 1970s • Opinions vary on the regional differences between New Zealand chardonnay, with some saying there are no discernible differences and others stating there is a distinct range of regional styles • Tonight’s tasting will range through most of New Zealand’s wine regions: • Auckland • Hawkes Bay • Nelson • Malborough • Canterbury/Waipara • Central Otago

  5. Kumeu River Village 2007 Chardonnay • Kumeu, Auckland • Fermented in 1/3 French oak barriques, and 2/3 stainless steel tanks. 100% malolactic fermentation. • Lifted fruit aromas of peach and melon, along with a touch of hazelnut. • “The youthful 2007 vintage is mouthfilling, with ripe grapefruit and slight biscuit flavours, fresh, crisp and dry.” Michael Cooper • www.kumeuriver.co.nz • $13.89 • 13%

  6. Villa Maria Cellar Selection Chardonnay 2005 • Malborough • Fermented 2/3 in new and one year old French barriques, with the remaining 1/3 unoaked. Approx. 50% went through full malolactic fermentation. Approx. 5% was naturally fermented. • Ripe stone fruit and citrus bouquet complemented by a soft but elegantly structured creamy cashew palate • www.villamaria.co.nz • $14.00 • 14%

  7. Te Mata Woodthorpe Chardonnay 2007 • Hawkes Bay • A portion of the grapes were whole cluster pressed and run off to barriques for primary and malolactic fermentation. The remaining grapes were lightly crushed and destemmed before a cool tank fermentation. The barrel fermented portion spent 8 months on lees with regular stirring. • Aromas of white stone fruit and citrus blossom. Lemon and peach flavours with underlying cream and biscuit notes. • www.temata.co.nz • $16.00 • 13.5%

  8. Te Mata Elston Chardonnay 2005 • Hawkes Bay • The grapes were whole-cluster pressed fermented in new and seasoned French oak barrels. 100% complete malolactic fermentation and maturation period of 10 months with lees contact and stirring. • Aromas of stonefruit, pineapple, butterscotch and cedar with a rich, long palate and biscuit and white peach flavours. • www.temata.co.nz • $33.99 • 13%

  9. Raffle Time!

  10. Church Road Reserve Chardonnay 2004 • Hawkes Bay • 12% of the wine allowed to undergo malolactic fermentation. Matured in a blend 65% new and 35% one-year old French oak barriques for approx. eleven months. The wine remained on its yeast lees after fermentation with battonage. • Citrus and stone fruit aromas, with nutty French oak and savoury complexity • www.churchroad.co.nz • $28.99 • 14%

  11. Pegasus Bay Chardonnay 2007 • Waipara, Canterbury • Fermented by ‘wild’ yeasts in 500 litre Burgundian puncheons, 30% new. Matured ‘sur lie’ for 1 year, then in tank on fine lees for another 3 months. • Aroma and flavour emphasise stone fruit and corn characters, supported by hints of bacon and mushrooms grilled on a wood fired BBQ. • www.pegasusbay.com • $32.99 • 14%

  12. Mt Difficulty Chardonnay 2007 • Central Otago • 100% of the grapes fermented in French oak with full solids. A partial (~75%) malolactic fermentation. • Stonefruit and grapefruit characters, with a palate defined by its minerality. • www.mtdifficulty.co.nz • $30.99 • ~14%

  13. Neudorf Moutere Chardonnay 2007 • Nelson • Wild yeast fermented and matured in French oak for eleven months, with some battonage. The wine went through a complete malolactic fermentation and stayed on yeast lees, with stirring. Minimal fining or filtration. • Toffee, lemons, butter cookies and ripe peaches through the palate and on the nose. • www.neudorf.co.nz • $66.79 • 14%

  14. Wine of the evening…

  15. Next wine tasting: Friday 2nd October Canterbury Reds Tasting