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University Wine Club New Zealand Chardonnay Tasting

University Wine Club New Zealand Chardonnay Tasting. Friday 11 th September 2009. 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:

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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

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