Alt Varieties 3

26 November, 2006

As vineyard plantings are squeezed further and further out of traditional grape growing regions, growers are constantly on the lookout for alternative varieties that match the terrior. The below varieties, we believe, grown in respective areas in NZ and with the right viticulture and wine making treatments could become an exciting addition to the current main stream varieties.

Arneis (Pronounce: Arnay)

Origin: White grape variety from Piedmont in North West Italy.

Viticulture: Good vigour and good productivity, early maturity. Small to medium berries with small to medium cluster size. Tolerant of most fugal diseases, but slightly susceptible to powdery mildew. Ideally suited to a warm climate (1375-1500 GDD).

Typical wine characteristics: Crisp, aromatic, distinctive wine of light to medium body. Elegant and exotic fragrance of pears, stone fruit, almonds and occasionally hops, mineral and flint. Inherently low acidity levels mean it is best consumed within a year or two of vintage.

Albarino

Origin: White grape variety from Galicia in Spain. (Also known as Alvarinho in Portugal’s Vinho Verde region).

Viticulture: Early bud burst, high vigour and low to medium yield. Small bunches with thick skins. Shows sensitivity to downy mildew and water stress conditions. Best grown on large open canopy on high vigour sites, suited to cool climate.

Typical wine characteristics: High skin and pip to flesh ratio giving highly distinctive aromatic qualities of peach and citrus, almost Viognier-like in aroma and texture. Potentially high in alcohol, generally high acidity and flavour. Typically made for early drinking.

Gruner Veltliner

Origin: This white grape is the most planted variety in Austria. It is also grown in Eastern Europe.

Viticulture: High yields and relatively hardy, late ripener, very expressive of regional differences. Needs warm summers and long autumns with slow ripening. Thrives in cool climates.

Typical wine characteristics: Can produce wines that provide both perfume and substance. Fruity and floral primary aromas with notes of citrus fruits, with secondary aromas of white pepper, celery and lentils. Clear crisp un-aggressive acidity. May also be made with oak influence to develop fullness or as a dessert wine.

Barbera

Origin: Piedmont, Italy.

Viticulture: Compact bunches, medium sized berries, oval and intensely coloured with soft skin, late ripening. Tolerant of most fungal diseases. A regular and consistent producer, ideally cropped at a low level to achieve flavour and ensure acids are not over the top at harvest. Warm maritime climate (1475-1550 GDD).

Typical wine characteristics: Deep ruby in colour. High natural acidity, even when fully ripe. Light to medium body with fine tannins. Vibrant fruit flavours of plum, ripe cherry, and rose, with aromas of roasted hazelnut, spice, liquorice, and savoury earthy notes.

Nebbiolo

Origin: Nebbiolo is the grape variety of the illustrious Barbaresco and Barolo wines of Piedmont, Italy.

Viticulture: High vigour and yield, requires shelter and warm flowering as this variety is subject to fruit set problems. Early bud burst and late ripening. Expressive of region, suits warm climate (1540 GDD).

Typical Wine Characteristics: Traditionally high acid and high tannins maturing to a powdery softness. Complex nose of violets, roses, tar, cherries, leather, herbs and dried fruit, often paired with subtle new oak.

New World style: Black cherries, raspberries, plums and a Pinot Noir type note of strawberries. Complex, medium-bodied red with good tannin grip.

Montepuliciano

Origin: Central Italy. Most widely planted in Abruzzi where it is known as Montepulciano D’Abruzzo.

Viticulture: High vigour with dependable high yield, late ripening, big bunches of large berries. Suits warm to hot climate.

Typical wine characteristics: Deep colour, moderate acidity, most wines are made for drinking young with jammy, plum fruit characteristics and soft tannins. The better wines tend to be dryer more complex and aromatic with moderate to high tannins and a peppery spiciness.

Tempranillo

Origin: Rioja, Ribera del Duero and parts of Penendes, Spain’s most widely planted and important black grape.

Viticulture: Early bud burst, early maturing, large long bunches of medium sized berries, vigorous upright growing habit. Suits cool climate.

Typical wine characteristics: Lighter-bodied to fuller-bodied, well-oaked wines. When young, strawberries and cherries dominate flavours. Maturing quickly, wines are ready for bottling and drinking in the year o

f vintage. Those wines generally have low acidity, therefore make it a great accompaniment to food. An aged Tempranillo is full-bodied with dominant plum, spice, chocolate, black current, cherry, raspberry and liquorice flavours, such as those found in Rioja.