SOILS
Soils on the Heretaunga Plains & adjacent hillsides are derived from gravel & silt left behind by three rivers
as they changed their courses over the centuries. Over twenty-five distinct soil types exist, from heavy clay loams & limestone to sandy free-draining gravels
, providing the region with a broad range of wine styles.
CLIMATE
Hawke's Bay's climate is influenced by two main factors - the central North Island mountains to the west, sheltering the region from prevailing westerly weather & creating a dry zone across the Heretaunga Plains, while to the east the maritime influence of the Pacific Ocean moderates the region's heat.
VARIETALS
Cabernet Sauvignon, Merlot & Syrah are planted on the stoniest soils, more silty areas are used for Chardonnay, while cooler hillsides & valleys are planted with Pinot Noir, Pinot Gris & Sauvignon Blanc - new varietals showing promise include Viognier & TempranilloSpanish red, a primary Rioja varietal: grows best in cool climates with moderated heat (tem-prah-NEE-yoh). The majority of NZ's full-bodied red wines come from this region.
Gimblett Gravels Sub-Region
Gimblett Gravels
, covering 800ha of gravelly soil in an old river bed exposed after a major flood in 1867, is one of the first New World appellations where ultimate boundaries are strictly defined by a distinct soil type. The gravels mean reduced fertility & a lower water table, whilst acting as a heat-store to moderate cool sea breezes, creating a significantly warmer mesoclimate.
With some of Hawke's Bay's highest summer temperatures, Gimblett Gravels is specifically suited to growing Red Bordeaux grapes & Syrah.
NZ's 'Big Reds'
- Bordeaux-style Cabernet Blends -
The 'Bordeaux Blend' is a combination of two or more Bordeaux grapes, with the aim of highlighting positive qualities & diminishing less desirable attributes - a balance between acidity & tannin. Adjusting blend percentages is also an opportunity to compensate for seasonal vagaries.
« The Noble Grapes of Bordeaux »
• Cabernet SauvignonUsed for power, structure & aging potential - Strong intensity - Ripe dark fruit, blackcurrants & mint - High acidity - Very tannic
• MerlotA smoothing agent with rich fruit flavours - Medium to strong intensity - Ripe fleshy fruit, plums, cherries - Medium acidity - Moderate tannins
• Cabernet FrancUsed for smoothing texture & adding earthiness - Medium intensity - Red berryfruit, blueberries & red plum - High acidity - Low to moderate tannins •
- Primary Bordeaux Varieties -
• MalbecUsed for dark rich colour - Medium intensity - Red plum, earth & spice notes - High acidity - Low tannins
• Petit VerdotUsed for stucture & body - Medium intensity - Dark berries, earth flavours - Moderate acidity - Moderate tannins •
- Secondary Varieties -
« Evolution of a NZ style »
Historic Te Mata Vineyard in Hawke's Bay was purchased in 1974 with the goal of making a wine in the Bordeaux, & more specifically Medoc, style. Read more here...
Beyond Hawke's Bay: Wine pioneers began planting on Waiheke Island in the late '70's. Initial vintages were modest, but from the 1987 vintage on, wines totally in a Bordeaux mould appeared from both Stonyridge
& Goldwater.
Geoff Kelly: NZ, like Bordeaux, is a marginal climate for quality red wines, so variation year to year is to be expected. That is one reason why our best years are so good, when compared with the wines of more uniform warmer climates.
