This week I had the good fortune to attend the Tasmania Unbottled Masterclass on sparkling wine. Moderated by wine critic Huon Hooke, the session provided some wonderful insights into how Tasmania’s leading winemakers create their signature sparkling styles.
Non Vintage is really Multi Vintage
Jansz’s head winemaker Natalie Fryar opened her remarks by stating that the term “non vintage” (NV) is a bit of a misnomer. She believes that “multi vintage” is a better adjective for describing a winery’s house style. Non vintage sparklings are typically the product of the current vintage with the addition of reserve wines from previous vintages to preserve a consistent style from year to year.
Because most sparkling wines are made in cool climates where the weather is often unpredictable, consistency of fruit quality and quantity from one vintage to the next is never guaranteed. Fryar referred to cool climate as a high risk/high return proposition. In other words, when the weather cooperates, the results in the vineyard can be spectacular, but when it doesn’t you need a back up plan!
Cork closure helps the tertiary characters in sparkling to develop
One of the most interesting aspects of the session was a discussion about the influence of cork on the development of a sparkling wine. Acclaimed veteran winemaker Ed Carr of the House of Arras talked about the wine’s primary, secondary and tertiary characters to illustrate his point about the importance of cork.
As you may expect, primary characters in the wine like purity of flavours, citrus elements and vibrant acidity are created by the fruit, which is why so much emphasis is placed on bringing out the best in the fruit in the vineyard. The development of secondary characters like toasty aromas of brioche and almond biscuits, for example, are typically the result of the length of time the wine spends on lees… [Read More]