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NZSVO 2014 Pinot Gris Workshop Proceedings
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© Copyright The New Zealand Society for Viticulture and Oenology, 2014 The New Zealand Society for Viticulture and Oenology PO Box 8700 Havelock North, 4157 NEW ZEALAND Web www.nzsvo.org.nz To order additional copies of these proceedings, please contact the Society Workshop organising committee Chair Glen Creasy, Lincoln University Committee Jeff Sinnott, Vinesense Andy Petrie, Wither Hills Nick Sage, Executive Officer, NZSVO
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NEW ZEALAND PINOT GRISWhere we’ve come f rom and
where we’ re go ing….
Al as ta i r M a l ing M W
PINOT GRIS
Mouth-filling, rich, refreshing.
A i t l h thAn intense pleasure, whether refreshingly light or richly complex.
NZWG website
Pinot Gris Plantings (Ha)
1,763
2,412
2000
2500
3000
+37%
316
762
0
500
1000
1500
2002 2006 2010 2014
HECTARES
+141%
+131%
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 1 of 56
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Pinot Gr is Tonnages by Region (T)
2004 2014 % Change
Auckland/Northland 111 244 +120%
Waikato ‐ 3 ‐
Gisborne 134 3,930 +2,832%
Hawkes Bay 237 4,667 +1,869%
Wairarapa 95 286 +201%
Marlborough 1,012 10,670 +954%
Nelson 84 1,244 +1,381%
Waipara/Canterbury 126 1,604 +1,173%
Central Otago 90 1,232 +1,269%
TOTAL 1,889 23,880 1,164%
Pinot Gris Yield
Tonnes Ha Average T/Ha
2006 3,675 762 4.82
2010 12,810 1,763 7.27
2014 23,880 2,412 9.90
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 2 of 56
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Pinot Gris Exports
2,769,000
2 647 811
4,091,395
3,612,393
4,687,854
3000000
3500000
4000000
4500000
5000000
res
+69%
600,000
1,256,000
2,036,000
2,647,811
0
500000
1000000
1500000
2000000
2500000
2007 2008 2009 2010 2011 2012 2013 2014
mill
ions
litr
Internationally
• No 2 best selling white• No. 2 best selling white• 9% of total sales – and growing
• No. 3 behind SB & Chard• Gap closing on Chardonnay• 66mL sold in 2013
C o n t r i b u t i o n & P e r f o r m a n c e b y S t i l l W i n e Va r i e t a l s - D o m e s t i c
New Zealand Grocery
Std 9l Cases Share of Total Still Wine
13%
12%
10%
4%7%
ChardonnayPinot Gris
RieslingSauvignon BlancOther White
Total Grocery
Std 9l Cases Growth % YA
‐0.1
2.6
2.6
4.8
8.6
14.5
Ot her R ed
C abernet Sauvig no n
Pino t N oir
Syrah/ Shiraz
Pinot Gris
R oseRed Wine Share: 40% White Wine Share: 60%
30%3%2%
6%
3%
8% 2%
Other WhiteRose
Cab/Merlot BlendsCabernet SauvignonMerlotPinot Noir
Syrah/ShirazOther Red ‐14.8
‐11.2
‐7.7
‐4.4
‐4.3
‐2.9
-20.0 -10.0 0.0 10.0 20.0
C ab/ M erlo t B lend s
Ot her W hit e
R iesling
C hardo nnay
M erlo t
Sauvignon B lanc
Scan Data: MAT to 27/07/14
White Wine Growth: -1.8%Red Wine Growth: -0.3%
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 3 of 56
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New Zealand Pinot Gr is Posi t ives
Grows well
RegionalDifference
FoodWine
Pinot Gris
PositivesProduce both aGris & Grigio Style
Excellent by theGlass style
The early days v now…
•Picked too late
•Replicate an Alsace PG
•Lack of clonal choice & some were large bunched, big berried & prone to botr tis
•Raft of new clones
•Realise flavour locked under the skins and picking earlier
•Less phenolic w/makingbotrytis
•Too much residual sugar
•Over zealous use of oak
•Result• Flabby, sweet, oaky, high
alcohol wines that were unbalanced and appealed to no-one
•Careful use of OLD oak, natural ferment & time on lees
•Gris with texture, Grigio with elegance and freshness
•Lower levels of RS
Sommelier perspective
Style
• Acid to sugar ratio only part of equation.
• Way in which phenolics are managed critical component of the finer examples
• View Pinot Gris as both a phenolic rich variety & aromatic
Fruit intensity + acid + sugar + texture + phenolics = Synergy on the palate
• Doesn’t take a lot to disrupt this synergy via• Lack of winemaking attention
• Sub standard fruit
• Over cropping
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• Style gone from:• Uber fruit centred, excess RS & high alcohols to…
• Leaner, better managed expressions offering both
• A Grigio style to fat & luscious
• Alcohol levels still high Worry when see 14% & 14 5%• Alcohol levels still high. Worry when see 14% & 14.5% on label
• Fact:• NZ produces outstanding examples, uniquely NZ & very popular
• Pinot Gris is a safe choice for consumers
• It is popular & they can’t seem to get enough of this variety
• They know what to expect when buying Pinot Gris
• Run the risk of losing consumers if only:• Crop high, harvest, ferment, decide on a RS level and leave at
that
• Examples that stand out have:Examples that stand out have:• Texture that adds layers, length and persistence
• Subtle use of older oak offering complexity
• Labelling for the consumer• Consideration to a front label code showing sweetness level
What’s not working…
BotrytisHighResidual Sugarlevels
Too muchGewztraminer
Over cropping
Excessivephenolics
Ferments tooHot or Cold
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Any reg ion do ing be t te r than ano the r?
• Yes & No answer
• Certain Pinot Gris’ standout via: • Site, vineyard management & winemaking philosophy
• Organic & Biodynamic working well with PG
• Central Otago & Marlborough offer two very distinctly different styles through:
• Soils, weather and diurnal shifts
• Lushness and mid palate richness from Hawkes Bay
• Marlborough spicy fruit, palate richness and acidity give elegance
• Gisborne rich, succulent, softer style
Summary
• New Zealand hasn’t yet made its best Pinot Gris
• Vine age will allow this to happen
• However:• New Zealand viticulturists and winemakers have done a good
fjob given the average age of our vines.
• So, is Pinot Gris as popular as it sounds?
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Pinot Gris PerspectivesNZ’s place in the Pinot Gris World
Bob Campbell
NZ Pinot Gris Exports MAT May 2014
• Third behind Sauvignon and Pinot Noir with 2.4% of total
• 25% increase, highest overall
• Five largest markets:
• Australia 2,328, 713 litres (+15%) Huon Hooke
• UK 999,141 litres (+74%) Tim Atkin
• Canada 325,711 litres (+27%) Tony Aspler
• USA 287,605 litres (+68%) Dan Berger
• Germany 33,660 litres (‐5%) Angela Merkel
What is your perception of NZ Pinot Gris?
• Australia: Quality is good, the style is generally richer and fuller than Australia's, more Alsace-like, but also notably sweeter (could be a negative)
• UK: Kiwi PG is closest in style to Alsace PG with sugar sweetness rather than “fruit” sweetness.
• Canada: Pinot Grigio is the hot favourite. Ontario wineries call it Pinot Grigio. The ABC drinkers likeCanada: Pinot Grigio is the hot favourite. Ontario wineries call it Pinot Grigio. The ABC drinkers like PG as a food wine alternative to Chard. Kiwi PG is making an impact in this price‐conscious market although Canadian’s connect NZ with SB.
• USA: Dan didn’t read the question properly – he talks about Oregon PG
• Germany: (no comment)
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Any ideas about why our PG has enjoyed such growth in your market?• Australia: The PG market is growing fast. Sugar sells but biggest growth area is for lighter, drier more
Italian‐like styles (I might be wrong)
• UK: It’s the Italian PG effect I fear. UK drinkers might be a bit bored with Sauvignon?
• Canada: Consumers trust NZ wine quality. Consumers always looking for something new.Canada: Consumers trust NZ wine quality. Consumers always looking for something new.
• USA: In the US “blandness is next godliness”. It’s a 21st century version of white zinfandel.
• Germany: (no comment)
What are our main competitors?
• Australia: Australia, France and Italy. NZ is more in competition with France.
• UK: Italy, Germany and France (in that order). NZ occupies no. 4 slot but could be no. 3.
• Canada: Ontario, Italy, France and South Africa (not in that order)
• USA: No other country (Aussie PG is pretty dismal). NZ seems poised to dominate the category.
• Germany: (no comment)
Any suggestions about how we might improve the penetration of PG in your market?• Australia: Go for the Grigio market
• UK: Call it “Pinot Grigio” – just joking. Drop the RS
• Canada: Lower prices for greater volume. In‐store tastings. Don’t call it Pinot Grigio because you
h bli h d li / i l l i ’ i dhave established quality/price level in consumer’s minds.
• USA: Need to identify truly dry styles (could that be a Pinot Grigio brand extension?)
• Germany: (no comment)
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Any other thoughts?
• Australia: Good PG is a good and underrated food wine. “Good” means not too sweet or fat, or skinny and flavourless. The category suffers from snobbery but the public votes with its wallet.
• UK: PG not my favourite but it’s a lot better than Italian P Grigio which is far too bland.
• Canada: Play off the ‘Green’ aspect.Canada: Play off the Green aspect.
• USA: Unitl PG is taken seriously be wine writers (unlikely), there is little anyone can do to erase the stigma left by the bland, simple, sweet, unbalanced PG of the past.
• Germany: (no comment)
Discussion Points
• Extend the brand with “Pinot Grigio” a dry, light and cheaper version of Pinot Gris
• Reduce sweetness
• Introduce a drier alternative clearly labelled as such• Introduce a drier alternative clearly labelled as such
• Promote Pinot Gris to wine writers
• Do nothing, the category is performing with distinction
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NZSVO- Pinot Gris Workshop“To Gris or not to Gris ?”
Market Trends:Consumer expectation of style
Clive Weston
Negociants New Zealand
26th August 2014
Consumer expectation of style, quality and price
Introduction• At 4.7m litres (over half a million cases), Pinot Gris
is the third largest NZ exported variety after Sauvignon Blanc and Pinot Noir
• PG is the 4th biggest variety crushed in each of the last five vintageslast five vintages
• Think Pinot Gris, think Pinot Noir;
Think Pinot Grigio think Sauvignon Blanc
• Yield per hectare in NZ vintage 2014
SB @ 15.5, PG @ 9.9, PN @ 6.5, Ries @ 7.6
Introduction
• Quote from a well established and experienced independent NZ Fine Wine Retailer
“There is no valid benchmarking of NZPG quality. Th t b “C i l” t lThere seem to be more “Commercial” styles garnering awards than serious wines. How are we and more importantly our consumers, expected to understand what constitutes a top quality New Zealand Pinot Gris?”• “
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Agenda
• Key Markets
• Key questionsKey questions
• Market commentary – New Zealand
• Market commentary - Overseas
• Summary
Key Markets
• New Zealand
• Australia
• Canada• Canada
• USA
• UK
Key QuestionsHow is the variety trending?
What are sales of Pinot Gris replacing?
What if anything is replacing Pinot Gris?
Is the Pinot Gris honeymoon over, or are sales holding up strongly and still growing?
Stylistically, what is the consumer looking for and are they looking for different things at different prices?
To label Gris or Grigio and why?
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New Zealand Supermarkets
• Pinot Gris has grown strongly
• Mainly commercial pricing, $10-$15
• Key NZ brand ranges will generally include aKey NZ brand ranges will generally include a
Pinot Gris
New Zealand SupermarketsWhat is Pinot Gris replacing?
• Sauvignon Blanc is the main casualty
• Chardonnay a lesser casualty
• Mainstream NZ consumer is not too adventurous and ONE non SB/Chardonnay option is enough
• NZ Pinot Gris are widely distributed, thus an easy, accessible and convenient option for the consumer
• Pinot Gris is delaying consumer experimentation with other white varieties e.g. Viognier, GrünerVeltliner
New Zealand SupermarketsWhat is replacing Pinot Gris?
• Commercial Pinot Gris suits the average
consumer’s palate perfectlyconsumer s palate perfectly
• Pinot Gris isn’t being usurped in the commercial
sector
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New Zealand SupermarketsIs the Pinot Gris honeymoon over?
• Not at all; growth is healthy in the commercial
sector = sub $15.
At thi d f th k t th d h• At this end of the market, growth and share are
more influenced by oversupply and price
affordability ie more “Push In” than “Pull Out”
• Quality viti and vini cues carry less influence
New Zealand SupermarketsTo Gris or to Grigio ?
• Wines labelled Pinot Grigio do not work well in the New Zealand commercial sector
• Even if labelled Gris a Grigio style won’t• Even if labelled Gris, a Grigio style won t succeed in New Zealand, unless its part of a cheap, key driver range
• Use the label to describe the style
New Zealand SupermarketsWhat style is the consumer looking for?
• Most commercial consumers prefer aromatic,
textured, mouth-filling wines over the light,
crisp, (perceived) drier Italian Grigio style
• Only well informed, seriously interested
consumers understand why prices differ
• Only this minority will make the premium spend
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New Zealand Fine Wine Retail• “Sales static for 18 months but Pinot Gris is the third
biggest NZ white (12%) after Chardonnay and Sauvignon Blanc.
• Sub $20 retail is where the action is.
• Medium style is most popular but high end consumers are demanding distinctl drier st lesdemanding distinctly drier styles
• Even discerning consumers need reassurance in terms of style – sweet or dry/oaked or unoaked, so make the label work for you.
• Most consumers are confused, so awards do reassure
• The term Pinot Grigio just confuses the consumer”
Vino Fino, Christchurch
New Zealand Fine Wine Retail
“Pinot Gris is fast becoming a NZ wine standard
Consumers expect to see Pinot Gris on promotion, just as much as they see Sauvignon Blanc and Chardonnay
Pinot Gris is the perfect compromise when an avowed Sauvignon Blanc and an avowed Chardonnay drinker wish to share a bottle of wine.
Label it Pinot Gris if its made from New Zealand grapes”
Brooklyn Cellar Room, Wellington
New Zealand Fine Wine Retail“NZ Pinot Gris is still very popular; giving Sauvignon Blanc a nudge & leaving Riesling in its wake
Sub $20 retail is key
Bored Pinot Gris drinkers could be seduced back into a new wave of richer Chardonnays
Ensure style is articulated on the label
Irrespective of style, quality remains important. Forget unbalanced, overly oaked, non-descript and flat offerings.
Everything has to be world class not national class”
Regional Wines - Wellington
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New Zealand On Premise
• The strong NZ $ is making European whites more competitive and visible
• Stylistically NZPG needs to be “Easy drinking” = just off dry, at an affordable price point.j y p p
• Gris rather than Grigio please – unless at an Italian restaurant!
New Zealand On Premise
• Pinot Gris has become an On Premise staple
• Growth has slowed but Pinot Gris remains a strong player with glass pour slots highly sought aftersought after.
• Some poach of share from Sauvignon Blanc
• Lives alongside Rosé in the minds of the after work female set; off dry and easy drinking
Australia On Premise
• Strong On Premise potential
• Perception of NZ Pinot Gris is positive at the appropriate price point ie LUC less than AUD 15
• LUC AUD 12/13, pre discount, is the magic figure – at this price, the more the better
S l th t ti l i 50% if i i t i t il O T d• Sales growth potential is +50% if your wine is not in retail; On Trade buyers are googling your brand to check on your retail presence and deals.
• Style needs to be dry & fresh but with texture
• If its from NZ, label as Gris – its about differentiation from Italian and Aussie Grigios.
• Pinot Gris is viewed, in the On Trade, as a little more serious than Grigio
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Australia Off Premise
• For YE June 014, Pinot Gris +16% : Pinot Grigio +13%• A lot of competition and congestion but this makes for
a vibrant category & market noise• AUD 10-15 retail +17% : AUD 15-20 +7%• Out of the top 30 selling white wines, none are either
Pi t G i i Pi t G i l t f h t i fPinot Grigio or Pinot Gris = plenty of share to aim for• NZ PG has a great reputation among high end Trade
and consumers.• NZ PG is known for premium quality & good value,
from a respected wine producing country. • Wine labelled as Pinot Gris from New Zealand works
Canada Insights• Top selling Pinot Grigio brands sell 100-200k 9L
• Some long established, large Italian brands are flat or
declining
• Moscatos are emerging as next big white category
NZ Pinot Gris Examples MAT June 2014 +/- % previous
Kim Crawford 4,500 9L +50%
The People’s 1,450 9L -38%
Villa Maria PB 700 9L +153%
The Ned 505 9L +132%
NZ Pinot Grigio Examples
Oyster Bay 10,500 9L +141%
Stoneleigh 2,000 9L +7%
Canada Insights
• The Gris consumer is different from the Grigio
consumer
• Grigio signals volume: popular Grigios are light,
crisp & easy drinking
• Gris signals niche/premium: sommeliers & media
get it but that’s the pointy end of the pyramid
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Canada Insights
• There are signs that some consumers are
shifting from large Italian brands to the New
World
• A gentle shift from ‘Watery’ to fruit forward,
fuller-bodied styles
• Accelerating the shift from Grigio to Gris will
demand consumer education
British Columbia
• Wider acceptance of Pinot Gris v Grigio due to local
production of Gris
• Imported Gris will have to tough it out v the locals
• Max single BC Pinot Gris wine volume = 11,000 9L / g
annum
• Max single NZ Pinot Gris wine volume = 1,500 9L / annum
• Most brands in both categories are in growth mode
Alberta• Alberta is about Grigio – popular & in growth
• Less premium & wine wise market, so lower retail prices
• Alberta has money but no wine production of its own
• Gris category is dominated by BC producers, good
volumes and strong growth rates.
• Longterm, more room for imported Gris in Alberta than in
BC
• Target high net worth oil and gas barons
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Ontario
• LCBO buyer –
“Trying to branch out from Sauvignon
Blanc has not worked”
“After Sauvignon Blanc, there’s no
obvious next great white from NZ”
Quebec
• A more marginal province but at least the
market here is aware of Gris due tomarket here is aware of Gris due to
European, specifically, French influence
USA Insights
• Gris is a minute subset but up 6% in US grocery
• Grigio is value oriented at sub USD 15• Grigio category flat excepting one brand, g g y p g ,
Santa Margherita• Domestic Gris from Oregon is the only thing
that resonates with the high end somms.• Top somms and critics would have had some
exposure to NZPG but this is a very long haul
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USA Insights
• Apart from Sauvignon Blanc, there has been more interest in NZ Chardonnay than any other variety
• Oregon is successfully riding its Pinot Gris on the back of its established Pinot Noirthe back of its established Pinot Noir reputation but NZ has a long way to go to get its Pinot Noir understood and accepted.
• Zippy, refreshing and simple Grigio style is what the mainstream consumer looks for.
• Those Kiwi winemakers in it for the long haul should stick with Gris, invest and educate.
UK Insights
Total market, white variety volume ranking YE June 20141st = Chardonnay -5%2nd = Sauvignon Blanc +9%3rd = Pinot Gris/Grigio +2%
New Zealand Pinot Gris is perceived as a strong player in the UK market and a serious NZ alternative to Sauvignon Blanc
UK Supermarket Buyer August 2014“New Zealand Pinot Grigio (his terminology) with flavour is the next big opportunity for New Zealand”
UK Insights
• At GPB 12 + ,with prestige, niche market aspirations, label as Pinot Gris
• At sub GBP 12, with volume aspirations, label as Pinot Grigio
• Style objectives -- Lifted aromatics - Flavoursome with good/fresh acid balance- Purity of flavour, varietal definition- Not too much residual, less than 10g/l and nearer to 5g/l - Not too rich, not too cloying, not too Alsatian
•
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Summary
• PG is trending well in the wine world• Consider appropriate packaging – do you
want to look like (bottle shape and colour) and label Gris or Grigio? g
• Do you want to look French, German, Italian or Kiwi?
• You must use (back) label copy to both help the consumer and articulate your style
Summary
• Gris perceptions
– Low volume
Ni h– Niche
– Higher quality
– Palate weight
– Higher Price
– Hard to find
Summary
• Grigio perceptions– High Volume
– Low Price
Lesser quality– Lesser quality
– Ubiquitous
– Nothing special but a good quaffer
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Summary• Know what countries/markets you want to attack
• Know what trade channel you want to attack
• Know who your end consumer is
• Know the end style goal and progress towards it
• Always think of balance and texture (Warren Gibson, NZSVO
2008)
ConclusionTo Gris or to Grigio, that is the question
• The global market opportunity is real for both Grigio and Gris styles, so make the call now.
• Wineries need to articulate their individual styles honestly and with conviction.
• Concise, consistent and direct messaging will accelerate Trade and Consumer uptake
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Viticulture – How we are Growing Pinot Gris
Braden Crosby
Introduction
Looking at:
• The challenges
• Current Practices
• Where we can improve
• The future
Viticulture ‐ How We Are Growing Pinot Gris
The Challenges
• Balancing physiological ripeness with potential alcohol – Picking decisions
• Maintaining Acidity
h li• Phenolic management
• Botrytis Bunch Rot (BBR)
• Trading Yield for Quality
• Financial return – Line priced with Sauvignon blanc
Viticulture ‐ How We Are Growing Pinot Gris
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Where Will We See the Biggest Increases in Quality?
1. Attitude!
2. Crop Load and Manipulation
3. Site Selection and vine density
4. Irrigation
5. Vine Age
6. Clonal Selection – the elephant in the room
7. Having fun and experimenting!
Viticulture ‐ How We Are Growing Pinot Gris
Attitude• Value of Pinot gris vineyards is approximately $450 million
• We have invested big bucks so time to get real
• What are we doing in the vineyard to be better, are we striving for excellence?
• Why did we plant so much Pinot gris?
• What is the end goal?g
• What are we doing for R&D
It is too big to fail!
vs.
Viticulture ‐ How We Are Growing Pinot Gris
Crop Loading
What is the optimum crop load for quality Pinot gris?
• Somewhere between 7 to 8 T/ha (2.5 –3 5kg/vine)3.5kg/vine)
• Below this do we see a quality increase that justifies the economic costs?
• Similar to Alsatian Grand Cru (55hL/ha)
• But do we have to sacrifice yield for quality?
Viticulture ‐ How We Are Growing Pinot Gris
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Crop Loading
Higher crop loads increases the risk of a reduction in quality, especially in context of:
1. Phenolic development
2 BBR2. BBR
3. Dilution
4. Acid/sugar imbalance
5. Delayed ripening
6. Stress in meeting high maturity targets
Viticulture ‐ How We Are Growing Pinot Gris
Crop Loading
Things to think about:
• Hand thinning, shoot thinning and timing
• Shoulder removal
• Is Pinot gris a prime candidate for mechanical• Is Pinot gris a prime candidate for mechanical thinning?
• Pruning Strategies
• Planting Densities
• Canopy density and size
Viticulture ‐ How We Are Growing Pinot Gris
Site Selection and Density
Site selection is an area that could be improved.
• Vigorous vs devigourating
• Old stony terraces and shallow hillside soils
• Clay soil Hillsides
• Where are the next best soils?
• Optimum Density
Viticulture ‐ How We Are Growing Pinot Gris
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Site Selection and Density
Alsace quality is 100% linked to terroir
• Volcanic soils – Rangen
• Marl lime soils – Florimont
• Limestone ‐ FurstentumLimestone ‐ Furstentum
• Granite – Brand, Sommerberg
• Marly, lime sandstone – Pfersigberg, Kaefferkopf, Mambourg
• Loess and Loam soils are generally lower quality due to the density of the soils and WHC.
Viticulture ‐ How We Are Growing Pinot Gris
Irrigation
One of the key areas that a difference can be made;
Two trends are emerging
1. Stressing
2 Keeping it green2. Keeping it green
Depends on stylistic choice
Excellent tool to reduce bunch/berry size and BBR
Viticulture ‐ How We Are Growing Pinot Gris
Leaf Removal
Leaf Plucking Strategies and there effect on wine outcomes:
• Potential to pluck early
• Intensive leaf removal may be beneficial for
Viticulture ‐ How We Are Growing Pinot Gris
Intensive leaf removal may be beneficial for light exposure and elevated berry temperatures for promotion of phenolic development and grape berry constituents.
• Limited leaf plucking ‐ dappled light (common in Alsace)
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Vine Age
The great hope of all winemakers
• Will it make the difference?
• Will vines we have just
need to settle down?
• Majority of plantings in the last 10 years means vine stock considered juvenile
• Vine Age vs. Better Understanding
Viticulture ‐ How We Are Growing Pinot Gris
Harvesting
• Machine vs. Hand
• Picking Decisions – Restraint over flavour
• Botrytis influence
Viticulture ‐ How We Are Growing Pinot Gris
Having Fun!
• Experimentation
• Field blending other varieties –Gewürztraminer, Riesling, Muscat, Pinot noir
i S i• Pruning Strategies
• Picking Decisions
• Phenolic management
Viticulture ‐ How We Are Growing Pinot Gris
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The Future
DRONES!!
COOL!
Viticulture ‐ How We Are Growing Pinot Gris
The Future
• Clones – the next big thing in quality, will it be an incremental or paradigm shift?
• Improved harvesting methods
h h i h h?• More research – where is the cash?
• Creating a New Zealand Pinot Gris brand
Viticulture ‐ How We Are Growing Pinot Gris
The Future
Quality
• More thought in site selection
• Higher planting density – land utilisation
• New clonal selection
Commodity
• Improved machine harvesting
• Move to lower cost, more vigorous sites
• Increased planting densities –• New clonal selection
• Reliance on hand labour
• Treat it like Pinot noir or Chardonnay
• Experimentation
• Concerted consumer awareness program
• Increased planting densities –increased yield/ha
• Mechanised thinning
• Split canopy to ensure maximum leaf area to ripen large crop
• Low expectation of end product competing against bulk producers
Viticulture ‐ How We Are Growing Pinot Gris
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 27 of 56
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Conclusion
• It’s all about attitude
• Passion vs. commodity
• Is it time to reassess where we have planted Pinot grisand be more selective of planting sites and material
l• It is time to get real
• We need greater definition on the quality levels we want to attain in our vineyards
• Need to use the tools we have to bring the best out
• Lets get excited about it
Viticulture ‐ How We Are Growing Pinot Gris
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 28 of 56
1
What Style of are you?Helping consumers understand the styles of wine made from Pinot Grigio and Pinot Gris
Peter GoddenGroup Manager – Industry Applications & WinemakerThe Australian Wine Research Institute
made from Pinot Grigio and Pinot Gris
Acknowledgements
Daniel Cozzolino – Research scientist
Ella Robinson - Project Manager
Leigh Francis – Sensory evaluation scientistg y
The AWRI sensory team and sensory panel
Industry partner companies and winemakers for supplying wine and participating on the sensory panels
This project was supported by Australia’s Grapegrowers and winemakers through their investment agency the Grape and Wine Research and Development Corporation, with matching funds from the Australian Government
In October 2007, I received a call from Kevin McCarthy of T’Gallant wines
Kevin, with his wife Kathleen Quealy, and Brown Brothers, were the first wine producersto fully embrace the Pinot G variety in Australia
The starting point of our project
to fully embrace the Pinot G variety in Australia at their Mornington Peninsula-basedT’Gallant winery
Kevin wanted to know if the AWRI could helpsolve the confusion that exists in the market place regarding ‘What is Grigio and what is Gris?’
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 29 of 56
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Pinot Grigio and Pinot Gris
Two names for the same grape variety
What’s the problem?
But is there a difference in the wines?
What is the difference?
Does it matter?
The problem
Trentino /Alto Adige
‘A distinctive, flavoursome white wine with Pale greenish yellow. Full-bodied, but fine, with typical Pinot Grigio characters- mineral/flinty, brown pear, honey and lemon.
and it has great persistence of flavour’
dry,clean acid finish.
The palate is fresh and clean,
Classical Italian Pinot Grigio
The problem
Alsace
Classical Alsace Pinot Gris
‘A rich, slightly smokey, leads to a palate that is, with good depth. This wine shows lovely balance and is really appealing.
honeyed nose rich and full,
thick textured
Weighs in at 15.5% alcohol’
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 30 of 56
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The problem
In characteristic fashion, winemakers in Australia and New Zealand have mastered this variety - not only the classical French
and Italian styles but every possibleand Italian styles, but every possible combination of the two
We see a continuum or ‘spectrum’ of styles
And consumers are confused!
Sensory evaluation: Could tasters agree on what constitutesa Grigio vs. a Gris?
Laboratory analysis: If differences were consistently identified by sensory evaluation, could they be explained and quantified using laboratory analysis?
The key questions
quantified using laboratory analysis?
Could wine style be accurately measured, and then predicted, using laboratory analytical techniques?
Communication: And if so, could the differences in the spectrum of Grigioto Gris wine styles be communicated to consumers in a simple way?
To combine the AWRI’s expertise in various disciplines;
Sensory analysis
Chemical analysis
Spectral analysis
Chemometrics
Our approach to solving this problem
Chemometrics
In order to;
Attempt to correlate results obtained from the laboratory analysis of a cross-section of Pinot Grigio and Pinot Gris wines, with sensory ratings of their Grigio-ness to Gris-ness and;
Then explore the possibility of using any correlations to build a spectral calibration (a mathematical model) which might be used to predict the Grigio-ness to Gris-ness of other wines without having to taste them
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 31 of 56
4
The Dom (UV-VIS-MIR)
Mid infrared (MIR)Near infrared (NIR)
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 32 of 56
5
Plot of 2005-2007 vintage wines
With a spectral scan, what we are doing is analogous to taking a fingerprint of the wine – looking at all components of
the wine at oncethe wine at once
Just as when we taste a wine, we taste the whole wine, and not the
individual components such as the acids, sugars, alcohol or pH
Which wavelengths are important in distinguishing between style of PinotG?
0 2
0.3
0.4
0.5X-loadings
Sugars, ethanol
Phenolic compounds
-0.4
-0.3
-0.2
-0.1
0
0.1
0.2
998.99518cm-1 1.14171e+03cm-1 1.28442e+03cm-1 1.42714e+03cm-1 RESULT29, PC(X-expl): 1(94%) 2(5%)
X-variables
Organic acids, esters, phenolic compounds
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 33 of 56
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How do we measure How do we measure
things with this things with this
technology?technology?
Building a spectral calibration
Analyse by the
Prepare your sample
Apply chemometricsto the two sets of data
1392 1521 1650 1779 1908 2037 21660.0231
0.2547
0.4863
0.7179
0.9495
Wavelength
Ab
so
rba
nc
e
With the aim of finding a correlative calibration
reference laboratory method (collect ‘reference data’) And scan on a
spectrophotometer
But what if……..
Our reference data was obtainedfrom sensory evaluation ratings of wine style, rather than laboratory chemical analysis?
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 34 of 56
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We wanted to know if there were only the two classic styles, or was there a ‘continuum’ of ‘spectrum’ of styles
2008 Industry panel tasting
6
7
8
9
10
sc
ore
0
1
2
3
4
5
Alta
Grig
io
Yal
umba
Y G
rigio
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h G
ve G
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low
tail
Grig
io
Pip
ers
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ris
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race
Grig
io
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io
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rigio
Mt
Diff
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ris
Red
bank
Gris
Mor
ning
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Gris
War
burn
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Grig
io
Cor
te G
rigio
Bor
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ann
Grig
io
Nau
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Dom
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eyer
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el G
ris
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all T
rib G
ris
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um G
ris
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lum
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Wine
Gri
gio
-Gri
s
Regression between mid infrared (MIR) and sensory data - 2008
6
8
10Elements:Slope:Offset:Correlation:RMSEP:SEP:Bias:
460.9256310.3401670.9248370.8767060.886227
-0.016965
Predicted Y Gris
ris
-ne
ss
or
Gri
gio
-ne
ss
0
2
4
6
0 2 4 6 8 10 CALPGpg, (Y-var, PC): (Griggio/Gris,11)
Measured Y
Grigio
Ac
tua
l se
ns
ory
pa
ne
l sc
ore
fo
r G
r
Measured MIR ‘fingerprints’
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 35 of 56
8
2009 AWRI panel tasting
5
6
7
8
9
is s
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0
1
2
3
4
DE
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IGIO
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IGIO
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IGIO
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OW
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IO
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IE S
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IS
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IS
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NS
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IS
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IS
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IGIO
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AN
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IGIO
FR
AN
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AA
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IO
VIL
MA
RIA
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IS
JOS
ME
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R G
RIS
200
7
T'G
AL
TR
IB G
RIS
ALB
ER
TM
AN
N G
RIS
JOS
ME
YE
R G
RIS
200
5
Wine
Gri
gio
-Gr
Regression between mid infrared (MIR) and sensory data - 2009
7
8
9Elements:Slope:Offset:Correlation:RMSEP:SEP:Bias:
380.9065340.5017790.9181360.5440260.5512830.006997
Predicted Y Gris
ris
-ne
ss
or
Gri
gio
-ne
ss
)
2
3
4
5
6
2 3 4 5 6 7 8 9 PLSgrisVAL, (Y-var, PC): (Grigio/Gris Sensory,15)
Measured Y
Grigio
Ac
tua
l sen
so
ry p
an
el s
co
re f
or
Gr
Measured MIR ‘fingerprints’
The scale is cut at 10 g/L of sugar
The current scale has been truncated at wines with 10 g/L of sugar
This has been done because in the calibration as it stood when a decision was made to go ‘live’, only two Australian wines had more than that concentrationconcentration
Additional sugar pushes wines to the right on the
Which in turn pushes everything else to the left
This meant that the majority of wines were compressed on the left-handpart of the scale, for the sake of a few wines occupying the remainder of the available space
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 36 of 56
9
However, the was conceived as a device to give visual differentiation of wine styles to consumers
And its purpose was defeated by compressing the majority of wines into a smaller space where there was no visual discrimination
But we think that the scale probably remains linear as sugar increases, so there is no reason why there shouldn’t be another version from, say, 10 g/L to 30 g/L
And another from 30g/L to 150 g/L
Communication:
Could the differences in the
The key questions
Could the differences in the spectrum of Grigio to Gris style be communicated to consumers in a simple way?
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 37 of 56
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The was
successfully trialed in 2010
by Treasury Wine Estates and Cellarmaster Wines
In February 2011 theIn February 2011 theStyle Spectrum
went ‘live’, and since then has been available to all wine producers
in Australia and overseas
Well over 100 wines have been classified, representing several million bottles in the marketplace
Media coverage
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 38 of 56
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The is used under license from the AWRI, which holds the IP on behalf of the Australian wine industry
The license fee is 2c per unit (bottle or cask of any size)
There is a fee of $290 per wine which covers testing, preparation of license agreements and license schedules, and supply of the art files for printing
The must be used according to the terms of the
Style Guide
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 39 of 56
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Key issues resolved:
Will wine producers in other countries be allowed to use a label which includes the word ‘Australian’?
Would it be legal to import wine labelled in such a way into Australia?Would it be legal to import wine labelled in such a way into Australia?
Will the USA authorities (the TTB) accept labels containing the words ‘crisp’ and ‘luscious’ ?
What is the best way to protect the term to ensure that it is only used for wines made from Pinot Grigio / Pinot Gris?
What’s in a name?
The has nothing to do with telling wine producers which varietal name to use on their labels
In fact, the varietal name becomes less important – it is the style of the winein the bottle that counts
So could the names Pinot Grigio and Pinot Gris become redundant?, and be replaced with………………………
Trademarks for the
are in place in Australia, the EU (UK, France and Italy) and New Zealand, and are pending in the USAand New Zealand, and are pending in the USA
And we have established a Style Spectrum
website
www.pinotg.com.au
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 40 of 56
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Thank you for your attention
We now have time for questions
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 41 of 56
Where does your wine sit? What Style of Pinot G are You Making? And do your Consumers Know?
The Pinot G Style Spectrum is an innovative labelling device developed by the Australian Wine Research
Institute, to help remove confusion in the marketplace regarding the style of Pinot Grigio and Pinot Gris
wines.
The purpose is to inform consumers of the style of wines inside the bottle before they purchase, by way
of a simple visual prompt.
The rating of wines on the Pinot G Style Spectrum scale is achieved using state-of-the-art spectral
fingerprinting technology, which has been calibrated against winemakers’ and experienced tasters’
ratings of Grigio and Gris wine styles. Wines are classified on a scale from ‘crisp’ to ‘luscious’, regardless
of whether they are labelled as Grigio or Gris.
With the Pinot G Style Spectrum, the varietal name on the label becomes less important, hence Pinot G.
It is the style of wine which is classified, regardless of how is it labelled. So the Pinot G Style Spectrum is
not concerned with ‘correctness’ of labelling with the wine style; it’s all about telling your consumers
what they should expect when they open the bottle.
The Pinot G Style Spectrum has been successfully used by wine producers in Australia for over three
years. It is expected that, by the end of 2014, over 1 million bottles will be labelled with the PinotG Style
Spectrum. A small cost per bottle is applied to use the PinotG Style Spectrum on commercially available
wines.
If you would like your wine tested and rated using the Pinot G Style Spectrum scale, please send to the
AWRI laboratories in South Australia (Hartley Grove, Urrbrae, Adelaide, SA, 5064). The cost of
classification is $290 per wine.
For more information, visit www.PinotG.com.au or to enquire about having your wine rated on the
Spectrum, contact AWRI Commercial Services at +61 8 8313 6600 or at
commercialservices@awri.com.au.
NZSVO 2014 Pinot Gris workshop Peter Godden - The Pinot G Project - Part 2 - The Pinot G Scale
Wine Region Producer pH TA r.s. Alc v/v Malic (g/l) Spectrum
1 Waipara 2013 Greystone Sand Dollar Pinot Gris 3.44 6 3.5 13.6 5.7
2 Mornington 2013 t'Gallant Grace Grigio 3.12 7.1 0.8 12.7 3.5
3 Central Otago 2013 Mt Difficulty Pinot Gris 3.41 5.9 5.3 13.6 7.1
4 Marlborough 2013 Astrolabe Provinces Pinot Gris 3.3 6 4 13.3 4.6
5 Marlborough 2013 Wither Hills Pinot Gris 3.56 5.4 8.7 13.8 8.7 2013 Greystone Sand Dollar Pinot Gris http://www.greystonewines.co.nz/shop.php?productid=77
2013 t'Gallant Grace Grigio http://www.tgallant.com.au/resources.ashx/SystemRadControlAssets/144/Name/E0D407B4E56343746464EEB34DFCE57A/TN_TGal_Grace-Pinot-Gris_2009.pdf
2013 Mt Difficulty Pinot Gris http://www.mtdifficulty.co.nz/wines/Mt-Difficulty-Bannockburn/Mt-Difficulty-Pinot-Gris-2013-p1686.html
2013 Astrolabe Provinces Pinot Gris http://www.astrolabewines.co.nz/#tasting-note
2013 Wither Hills Pinot Gris http://www.witherhills.co.nz/Range/Wither-Hills-Wairau-Valley-Marlborough-Pinot-Gris-750ml
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 42 of 56
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Pinot GrisPinot GrisClonal selectionClonal selection
NZSVO Workshop 2014
Nick Hoskins
Frank BerryFrank Berry‐‐SmithSmithViticulturistViticulturist
Quote from Department of Agriculture Bulletin No 354,
1958
“Pinot Gris has lost favour with most growers because of inconsistent bearing. It is still grown in the Hawkes bay and produces poor to medium crops according to the season. The bunches are typically Pinot type in appearance-small and compact – and the berries are a characteristic brown and ripen early. Pinot Gris produces high-quality white wine. The vine is a fairly vigorous grower and should be planted only on high ground. In humid fertile positions very little fruit sets.”
20014
15000
20000
25000
ARES
Vineyard area increase of the four major varieties Vineyard area increase of the four major varieties
20032003‐‐20132013
3983
2370
3552
284
5487
32022402
0
5000
10000
Sauvignon Blanc Pinot Noir Chardonnay Pinot Gris
HECTA
2003 2013
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 43 of 56
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2
400000
500000
600000
700000
Riversun Pinot Gris Riversun Pinot Gris
Sales 2004Sales 2004‐‐20132013
0
100000
200000
300000
400000
2004 2005 2006 2007 2008 2009 2010 2011 2012 2013
15 0%
20.0%
25.0%
30.0%
35.0%
40.0%
Riversun sales 2004 Riversun sales 2004 ‐‐20132013
% Pinot Gris clones% Pinot Gris clones
0.0%
5.0%
10.0%
15.0%
GEISENHEIM CLONES GEISENHEIM CLONES GM 2‐15 GM 2‐16 GM2‐21
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 44 of 56
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New Zealand Selections New Zealand Selections Barrie Lincoln Berry‐
SmithPN00141
Clones from South Africa and Switzerland
KWV 7A KWV 40A SelectionOvaille
Recent Imports France and ItalyENTAV‐INRA 52 ENTAV‐INRA 457 M2
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 45 of 56
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GM 2‐15SelectionOvaille
ENTAV‐INRA 457
M2ENTAV‐INRA 52
PINOTGRIS CLONAL TASTING
Microvins Riversun 2014Microvins Riversun 2014Harvest Date Brix pH TA Bottled pH TA RS Alcohol
Pinot Gris 52 ENTAV‐INRA® 22/03/2014 21.5 3.46 6.4 23/05/2014 3.5 5.5 1.6 14%
Pinot Gris 457 ENTAV‐INRA® 22/03/2014 21.7 3.46 6.6 23/05/2014 3.45 5.2 1.4 14%
Pinot Grigio M2 Premium Import 22/03/2014 22.4 3.29 5.9 23/05/2014 3.22 6 1.6 14%
Pinot Gris GM 2‐15 22/03/2014 21.9 3.41 5.4 23/05/2014 3.35 5.3 1.2 14%
Pinot Gris Ovaille Selection 22/03/2014 20.2 3.26 9.2 23/05/2014 3.24 7.3 1.2 14%
Many Thanks toMany Thanks to• Riversun and Geoff Thorpe, sponsorship and microvins
• Brent Laidlaw (Wine making)
• Riversun Crew; Janey, Amy and Rochelle
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 46 of 56
NZSVO 2014 Pinot Gris workshop
Nick Hoskins - Clonal diversity - Microvin tasting of 5 clones
Flight 1 pH TA r.s. Alc v/v Spectrum
1 Gisborne M2 Microvin 3.22 6 1.6 14
3 Gisborne 457 - ENTAV-INRA Microvin 3.45 5.2 1.4 14
5 Gisborne 52- ENTAV-INRA Microvin 3.5 5.5 1.6 14
6 Gisborne GM 2-15 Microvin 3.35 5.3 1.2 14
7 Gisborne Ovaille Selection Microvin 3.24 7.3 1.2 14
Flight 1
2 (compare with wine 1) Gisborne 2013 HiHi Gisborne Pinot Gris (M2) 3.1 6.8 14.2 13.5
4 (compare with wine 3) Waitaki 2013 Ostler Lakeside Pinot Gris (457) 3.42 6.6 10.9 14.3 1.8 2013 HiHi Gisborne Pinot Gris (M2)
2013 Ostler Lakeside Pinot Gris (457) http://www.ostlerwine.co.nz/product-16-page-1.html
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 47 of 56
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NZSVO
Pinot Gris Seminar 2014
Glenn Thomas
Pinot GrisWhat we are doing in the cellar
Fruit Thinning• Clumping• Colour Thin
Harvest Parameters• Brix/TA/pHBrix/TA/pH• Flavour Development• Condition
Alcohol/RS• Alcohol < 13.5%• RS – 4‐7 g/L
Wine Style• Crisp and Dry through to Rich and Luscious• Market Requirements
Harvest
Machine• Logistics
• Style
Handpick• Style‐elegant
• Phenolics
Field Additions• No PMS
• Colour Stability
• No Ascorbic Acid Additions
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 48 of 56
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Juicing
Whole Bunch Press
Crush
Pectolytic Enzymes• Not preferred ‐machine pick use bentoniteNot preferred machine pick use bentonite
Skin Contact• Not preferred
• Machine pick provides enough phenolics
Press Cuts – at 0.5 bar• Ferment separately, possibly in oak
• Fine and return to blend if required
Fermentation
Solids Level• 150‐300 NTU approximately
Yeast Selection• Good choices available, use one that works for you 53W3, QA23 and indigenous, etc
TemperatureTemperature• Not too cold• Yeast dependent, prefer 15°C, warmer at the end
Residual Sugar• Balance
Lees Aging• ‘Creamy’ Palate
Balance
Style Decisions• RS/ Alcohol
TA and pH v RS• Low pH leads to ‘leanness’
• RS for palate weight but preferably want a dry finishp g p y y
Phenolics/Fining• Enough phenolics for texture and to keep balance with RS
• Try PVPP, Polylact, Milk Proteins, Isinglass – good for polish
• Bottle Aging
Colour• Straw‐yellow
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 49 of 56
NZSVO 2014 Pinot Gris workshop
Glenn Thomas - Winemaking techniques - What we're doing in the cellar
Wine pH TA r.s. Alc v/v Malic (g/l) Spectrum
1 Marlborough 2013 Tupari Pinot Gris 3.5 5.2 7.4 12.9
2 Marlborough 2013 Framingham Pinot Gris 3.55 5.2 9 14
3 Marlborough 2013 Astrolabe Kekerengu Pinot Gris 3.2 6 6 13.1
4 Marlborough 2014 Marlborough tank sample 3.42 5.92 4 13.6 2.1
5 Marlborough 2014 Marlborough old oak sample 3.4 6.16 1.25 13.3 2.1 2013 Tupari Pinot Gris http://www.tupari.co.nz/ckfinder/userfiles/files/2013-Tupari-Pinot-Gris-Tasting-Note.pdf
2013 Framingham Pinot Gris http://www.framingham.co.nz/selectProduct.asp?RangeID=Framingham&ProductID=Pinot%20Gris
2013 Astrolabe Kekerengu Pinot Gris http://www.astrolabewines.co.nz/store/doc/VAL-KEK-PIG-13-tasting.pdf
2014 Marlborough tank sample
2014 Marlborough old oak sample
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 50 of 56
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Commercial Examples of Pinot Gris
from NZ RegionsJeff Sinnott
A Versatile Grape
Widely planted in NZ from Northland to Otago
Clonally diverse – 9 Clones + many Selections
Stylistically diverse – range of techniques
Compositionally diverse – range of alcohol, r.s., TA.
Diverse market – offered at wide price point range
Metrics 2411 Ha in NZ
6.8 % of national Vineyard
23,880 tonnes produced in 2014
5.6% of national crush
Growing 1.5 % annually by area
8% by volume, expected to plateau by 2016
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 51 of 56
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Major RegionsRegion Ha. Tonnes 2014
Marlborough 953 10670 45%
Hawke's Bay 449 4667 20%
Gisborne 332 3930 17%
Waipara 186 1556 7%
Nelson 140 1244 5%
Minor regionsRegion Ha Tonnes 2014
Otago 228 880 4%
Wairarapa 62 286 1%
Auckland 31 219 1%
Northland 3.3 25 0.1%
Canterbury 25 23 0.1%
Waikato 1.6 4 0.02%
We’ve already looked at the big 3
Marlborough
Central Otago
Waipara
(OK Gisborne you’ll get your turn later)
AND the Mornington Peninsula in Vic, Australia, soon to be annexed as NZ’s West Island
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 52 of 56
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So now we’re going to look at wines from
Northland
Hawke’s Bay
Wairarapa
N l Nelson
Waitaki
See if you can pick the region
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 53 of 56
NZSVO 2014 Pinot Gris workshop
Jeff Sinnott - Commercial examples - Pinot Gris from various regions
Wine Region Wine pH TA r.s. Alc v/v Malic (g/l) Spectrum
1 Wairarapa 2013 Escarpment The Edge Pinot Gris 3.18 5.8 4.5 12.8 5.7
2 Nelson 2013 Brightwater Pinot Gris 3.05 6 16 12.5
3 Hawke's Bay 2013 Church Rd Pinot Gris 3.71 4.1 12.4 14.3 11.2 !
4 Northland 2013 Brick Bay Pinot Gris 3.4 6.5 13
5 Gisborne 2013 Huntaway 3.61 4.2 9.8 13 2013 Escarpment The Edge Pinot Gris http://www.escarpment.co.nz/wp-content/uploads/2013/08/edge_pinotgris13.pdf
2013 Brightwater Pinot Gris http://www.brightwaterwine.co.nz/vintage.php?vintage_id=14
2013 Church Rd Pinot Gris http://extranet.premium-wine-brands.com/Brands/Church-Road/_vti_bin/PWB.Extranet/RelatedFiles/Open/WineVintages(162)/1243%20-%20Church%20Road%20Hawke's%20Bay%20Pinot%20Gris%202013.pdf
2013 Brick Bay Pinot Gris http://www.brickbay.co.nz/Cellar-Door/White-Wine/Brick-Bay-Pinot-Gris-2013.aspx
2013 Huntaway http://www.huntaway.co.nz/Range/Huntaway-Reserve-Gisborne-Pinot-Gris-750ml
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 54 of 56
NZSVO 2014 Pinot Gris workshop
Michael Brajkovich & Peter Godden - International Benchmarks
Wine Region Wine pH TA r.s. Alc v/v
Malic (g/l) Spectrum
1 Trentino, NE Italy 2012 Corte Giara Pinot Grigio 3.28 5.3 4.6 12.3
2 Adelaide Hills, SA 2010 Henschke Littlehampton Innes Pinot Gris 3.08 6.8 13.5
3 Alsace 2009 Hugel Pinot Gris Tradition 3.36 5.48 7.7 14.35
4 Mornington, Vic 2008 T’Gallant Imogen Pinot Gris This wine did not arrive in time
5 Alsace 2011 Weinbach Altenbourg 3.44 6.19 37.75 14.12 2012 Corte Giara Pinot Grigio http://www.cortegiara.com/en/download/2013_Pinot_Grigio_Eng.pdf
2010 Henschke Littlehampton Innes Pinot Gris http://henschke.com.au/downloads/dl/file/id/197/2010_tasting_note.pdf
2009 Hugel Pinot Gris Tradition http://www.hugel.com/en/desc.php?N=N33T0E
2008 T’Gallant Imogen Pinot Gris http://www.tgallant.com.au/wines_range_pinot-g.aspx
2011 Weinbach Altenbourg http://www.domaineweinbach.com/en/wines/tokay.htm
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 55 of 56
NZSVO 2014 Pinot Gris workshop
Jeff Sinnott – Canapes
Wine Region Wine pH TA r.s. Alc v/v Malic (g/l) Spectrum Canape
1 Marlborough 2013 Fromm La Strada Pinot Gris 3.27 6.2 5.7 13.6 Dry Blue Cheese Mousse
2 Marlborough 2013 Nautilus Pinot Gris 3.32 5.3 3.77 13.5 Fruity Scallop
3 Central 2013 Amisfield Pinot Gris 3.33 5.3 8.8 13.4 Rich Duck
4 Marlborough 2013 Villa Maria Seddon Pinot Gris 3.6 5.7 7.1 13 Luscious Pork Rillette 2013 Fromm La Strada Pinot Gris http://frommwinery.nagoya.interway.ch/assets/downloads/tn_l_pg_2012.pdf
2013 Nautilus Pinot Gris http://www.negociantsnz.com/library/NAUPIG13.pdf
2013 Amisfield Pinot Gris http://www.amisfield.co.nz/sites/amisfield.co.nz/images/PDF/tasting%20notes%202012/Amisfield%20-%20Pinot%20Gris%202013.pdf
2013 Villa Maria Seddon Pinot Gris http://www.villamaria.co.nz/our-wines/product-details/_prod_/Villa-Maria-Single-Vineyard-Seddon-Pinot-Gris?productlistPCMID=28062
2014 NZSVO Workshop Proceedings Copyright NZSVO 2014 Page 56 of 56
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