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Question: Which wine regions and grape varieties dominate in New Zealand?

Answer: Presently Marlborough dominates with 70% of the producing vineyard area followed next by Hawke’s Bay and then Central Otago, Canterbury, Gisborne, Nelson and Wairarapa. As everyone knows the main grape variety is Sauvignon Blanc with over 60% of the planted vines followed by Pinot Noir, Chardonnay, Pinot Gris, Merlot, Riesling and Syrah.

Question: I am drinking some white CNP with several grape varieties in the blend including some Bourboulenc. Where might I get a chance to discover the best expression of that grape by itself?

Answer: Interesting thought. Yes the Bourboulenc (using many other names too) is a late ripening grape with lower pH & fair acidity that is being used more recently in popular Cotes du Rhone blanc mixes as well for better structured wines. However probably the best expression of it can be found in the newer La Clape AOC (starting with vintage 2015) in Languedoc reaching from Narbonne to the Mediterranean over 17 kilometers (ironically 80% out of the total 768 hectares is red) where there now is so much more planted by 25 Estates & 3 Co-ops often used as the majority varietal in their white blends. Do you notice some maritime salty notes from the sea breezes in that wine? Recommend you search out a good example from say from Chateau d’Angles, Chateau de la Negly, or Gerard Bertrand among others. Enjoy the unique experience!

Question: Where does the Tramontane wind affect grape growing?

Answer: In some grape growing regions of Southern France. Tramontane is the locally named wind from the north particularly in the lower north western part of Languedoc & Roussillon. There is also there a moister warm Marin wind coming from the Mediterranean Sea in the south. The more widely known Mistral wind brings somewhat the same influences to the Rhone Valley extending to the more north eastern parts of Languedoc (and even Provence) as the Tramontane does.

Question: I have been enjoying some pinot noirs coming from both Russian River & Sonoma Coast. Would you kindly tell me the main difference?

Answer: Boy that is tough one to give you a helpful simple answer. Both Russian River Valley (RRV) & Sonoma Coast (SC) are in Sonoma County California under the influence of foggy conditions. Both are a large AVA (American Viticultural Area) with lots of producers showing different styles. Soils are becoming a big factor with lots of alluvial types in RRV but both regions continue to seek out those special Goldridge sandy loam on a sandstone base from decomposed sea beds to terroir advantage. SC is closer to the Pacific Ocean often at higher elevation and generally is cooler, wetter & more windy – resulting in a key difference of lower night-time temperatures. Not really fair because of the wide style variations to summarize the resulting wines from the 2 AVA regions. However I will try to help you a little bit nonetheless. IMHO a simple explanation of the wines from the 2 regions might be summarized briefly as follows:

RRV tends to be riper richer deeper in colour of black cherry & cola notes with a lush velvety texture.

SC often shows more herbal varietal fruit of brighter acidity with a lively structure all with a mouth feel of silky tannin grip.  

What do others think?

Question: I am a long time collector of pinot noirs from Central Otago but I am noticing a change in the style. Why is this?

Answer: Not quite sure what you mean by your question as to how they have changed in style – to a more preferred one for you or not? . Most vineyards around the world are experiencing some changes in climate. Believe Central Otago (a drier colder southern region of New Zealand) so far has been less affected than many other wine regions. However their future weather projections show a continuing warming trend with more extremes of rainfall. Presently one of their biggest wine changes has resulted from carefully determining the very best single vineyard sites for growing pinot noir plus the maturing of the vines over the past two decades. This has brought more complexity. Another important development has been the backing off on extraction techniques during fermentation resulting in less dark deep colour but most attractive floral aromatics in a balanced elegant pinot noir with a unique terroir. The future looks bright indeed.