The Importance of Flavour – Marlborough Sauvignon Blanc

Transcription

The Importance of Flavour – Marlborough Sauvignon Blanc
Patrick Materman – Chief Winemaker, Pernod Ricard NZ
Session Outline
•
Quick overview of New Zealand wine and what drives New Zealand’s
wine styles
•
Marlborough – the sub-regions
•
Research work
•
Style differentiation – Understanding the consumer
•
Tasting
New Zealand Wine in World Terms
 New Zealand produces less than 0.5% of the world’s wine
New Zealand Wine
 High quality – commands highest average price
in major world markets.
 Industry total crush = 285,000 tonnes in 2012 (328,000 in 2011)
 Sauvignon Blanc makes up over 70% of total production and 84% of exports
 Producing vineyard land area = 34,000 Ha (similar size to Champagne)
 MAT April 2013 exports are 171.1 m. litres, down 4% on the previous year;
packaged exports are +6.3% for the period and other exports are down 23.1%.
 MAT March 2013 export value is $1.204 billion, up 3% on the previous year
 Created arguably the most notable new wine style
of the 20th Century – Marlborough Sauvignon Blanc.
New Zealand Topography
 Terroir
– Rugged terrain creates variety of
local climates.
– Geologically diverse soils.
Prevailing winds
– Intense sun.
– Cool Maritime breezes.
– Long, slow ripening season ‘hang-time’ builds flavour.
New Zealand Wine Regions
Wine is made throughout the length of
New Zealand.
Northland/
Auckland
The main wine regions are on east
coast plains.
Gisborne
Three regions account for 91% of the
harvest:
– Marlborough (75%)
– Hawke’s Bay (11%)
– Gisborne (5%)
Nelson
Hawkes Bay
Wellington
Marlborough
Canterbury
Otago
Marlborough
 2448 sunshine hours p.a.
 650mm rainfall p.a.
 1154 Growing Degree Days (GDD) – coolest
category for vine growth
 High diurnal range (day/night temperature
variation)
Marlborough
 Montana Wines Ltd pioneered Marlborough’s first on going vineyard
development in 1973.
 First Sauvignon Blanc in Marlborough planted by Montana Wines Ltd in 1975
with first wine released in 1979
 22,587 ha under vine (2012) – 66% of NZ vineyard
 Around 80% of Marlborough’s harvest is Sauvignon Blanc
 Key Varietals
Sauvignon Blanc, Pinot Noir, Riesling, Chardonnay, Pinot Gris and Sauvignon
Gris
Marlborough Vineyards
Marlborough Terroir: sub-regions
Rapaura
Southern Valleys
Awatere
1000
800
700
600
Marlborough Rainfall mm/ year
Marlborough Heat Summation - GDD
Annual Heat
Summation
(GDD)
1250
1300
1100
Marlborough Soils
clay based, older soils, higher elevation
riverbed stony soils, free draining, less heat or mineral retention
valley floor, more fertile, loamy soils
Rapaura District
Rapaura District
Brancott – Southern Valleys
Awatere Valley
So what’s the difference?

Rapaura




Warm
Mod. Dry
New soils
In-fertile
Stoneleigh, Stoneleigh
Latitude, Stoneleigh
Rapaura Series

Brancott




Cool
Dry
Old soils
Semi-fertile
Brancott Estate
Letter Series ‘B’
and Chosen Rows

Awatere




Very cool
Very dry
Recent soils
Semi-fertile
Triplebank
Diversity between sub regions – Sauvignon Blanc
Tropical
Cut Grass / Herbal
Tomato Leaf
Brancott
Rapaura
Capsicum / Gooseberry
Awatere
Sensory
<0.05
ns
Passion
Tropical
65
60
55
Mineral
Stonefruit
50
ns
ns
45
40
35
30
Boxwood
Grapefruit/
citrus
25
ns
ns
Herbaceous
Leafy
<0.01
<0.001
Squire
Grassy
Capsicum
Oyster Bay
<0.001
<0.001
Brancott
Villa
Awatere
Descriptive flavour analysis
Orthonasal (by nose)
Research - The NZ Sauvignon Blanc Programme
-
1.Yeast genomics and breeding
- thiol and general flavour/aroma enhancement
- Mouthfeel characteristics
- Low temperature tolerant yeast strains
-
2. Analytical Chemistry
- Identifying key aroma compounds and their relationship to sensory attributes of NZ SBL
-
3. Sensory evaluation of flavour
- Developing common descriptive terminology
- Identifying flavours unique to NZ
-
4. Plant genomics
- Understanding biochemical pathways.
- Assigning gene function to physiological processes of importance to grape production
systems
-
5. Viticulture and Vineyard Management
- Regional and Subregional differences
- Effect of management practices on aroma and flavour expression
GCMS analysis of key aroma
compounds in Sauvignon Blanc
Primary Sauvignon Blanc Aroma Compounds
Methoxypyrazines
Methoxy-3-isobutyl pyrazine (MIBP or IBMP)
(Capsicum/bellpepper)
3-Mercaptohexan-1-ol (3MH)
Volatile thiols
(Grapefruit)
3-Mercaptohexan-1-ol acetate (3MHA)
(Passionfruit)
4-Mercapto-4-methylpenta-2-one (4MMP)
(Boxwood/Broom)
C6 Alcohols
Hexanol
(Grassy/Green)
Laura Nicolau et al. Range of 3MH and 3MHA values
.
Learning about yeast behavior can help us select yeast to use
Aroma-less
precursors
in juice
4MMP-cys
Uptake
4MMP-cys
Losses
Final aroma
compounds
in wine
3MH-cys
3MH-cys
Cleavage
4MMP
Acetylation
3MHA
3MH
4MMP
3MH
3MHA
Brancott Reserve Sauvignon Blanc
3MH levels - all analysed Jan 2009
ng/L
4500
4000
3500
3000
2500
2000
1500
1000
500
0
0
1
2008
2
3
2006
4
5
2004
6
7
2002
8
9
2000
10
11
year
There is a linear drop in 3MH levels over time – due to bottle ageing or
changed viticulture or winemaking technology
Brancott Reserve Sauvignon Blanc
3MHA levels - all analysed Jan 2009
ng/L
600
500
400
300
200
100
0
0
2008
2
2006
4
2004
6
2002
8
2000
10
year
3MHA drops exponentially through conversion to 3MH
3MHA better preserved at lower Temperatures
Storage temperature effect on 3MH and 3MHA
(3 months)
4,000
800
0°C
5°C
10°C
15°C
0°C
2,000
5°C
500
10°C
15°C
400
300
1,000
3MH
600
200
3MHA ng/L
3MH ng/L
3,000
700
3MHA
Linear
(3MHA)
Linear (3MH)
100
0
0
Current trial work indicates lower temperature storage preserves thiols - after three months
at 15 degrees, loss of 3MHA of around 20% compared with 0 degree
Hexanol
ug/L
4000
3500
3000
2500
2000
1500
1000
500
0
commercial wines, n=6
icon wines, n=19
Hexanol: Machine Harvest vs. Handpick
ug/L
3500
3000
2500
2000
1500
1000
500
perception threshold in model wine: 1100 ug/L
0
2008
2007
2006
2005
2004
year
2003
2002
2001
Stability of hexanol in Brancott SBL
2000
Phenylethanol
OAV 20
mg/L
300
250
200
OAV 9.4
150
100
OAV 2
50
0
commercial wines, B404, wild ferment B406, wild ferment
n=6
mg/L
40
35
30
25
20
15
10
perception threshold in model wine: 14 mg/L
5
0
2008
2007
2006
2005
2004
year
2003
2002
2001
2000
Stability of phenylethanol in Brancott SB
Vintage GDD comparisons
Figure 1: Growing degree days for Blenheim: days ahead (+) or behind (-) average. Growing Degree Day
summation starting from 1 September (N.B. 12/13 vintage up till 28th March 2013)
Sauvignon Blanc Expressions

Style - Fresh/ Aperitif/ Crisp/ Lower winemaker influence
- Concentrated/ Food wine/ Greater texture and structure
- Age-worthy – wines that will improve with bottle age

Terroir - Rapaura – Ripe, Tropical yet Flinty and crisp
- Brancott – More herbaceous yet textural and richer
- Awatere – Nettles, Pungent yet ripe and refreshing

Artefact / Winemaker influence
- Fermentation characters including complex sulphides / reductive notes
- development of thiols and other aromas
- malolactic fermentation
- lees contact
- oak usage
Style diversity - Winemaking
 Handpick - Whole bunch pressing
 Wild yeast ferment
 Barrel fermentation
 Use of large format oak vessels
 Malolactic fermentation
 Yeast lees contact and stirring
 Oak/bottle ageing
Latepick Sauvignon Blanc 2013
38
Sustainability in viticulture
40
Taste Profile – US
White Wine
Taste
Preferences
Down to
Earthers
Unsure
Socials
Considerate
Occasionals
Shy
Novices
Indifferent
Homestayers
70
68
54
66
63
56
48
34
47
52
43
52
51
38
43
30
45
60
37
55
59
45
36
38
36
35
32
25
21
Total
Confident
Connectors
Culture
Seekers
Light/crisp/fresh
65
60
70
77
Fruity
45
42
48
Sweet
45
45
Full-flavoured
38
50
Column %
Refined
Conservative
Entertainers Browsers
Light/crisp/fresh is overall the favourite white style; Sweet and Fruity appeal to younger and
less confident segments so clear opportunity to engage with accessible styles. Full flavoured
again popular with more confident segments including Confident connectors.
Base size: All white wine drinkers (Left to right 1642, 408, 202, 191, 177, 115, 169, 136, 135, 109)
Q36a White wine taste preference; Typology segmentation
Shading shows differences within each row
42
Typologies: Country of Origin preferences
Column %
Total
Indiffere
Confide
Conside
Refined Conserv
Down to Unsure
Shy
nt
nt
rate
Culture
Entertain ative
Earthers Socials Occasio Novices HomeConnec Seekers
Browsers
ers
stayers
tors
nals
USA
58
57
65
64
64
68
46
52
49
52
Italy
33
49
40
42
31
22
30
27
16
12
France
31
49
41
33
27
20
31
25
16
7
Australia
22
25
34
36
23
20
13
14
15
10
Spain
15
30
18
17
14
9
10
10
5
2
Chile
13
19
18
20
13
12
8
9
4
4
Germany
12
16
18
19
12
6
5
8
9
5
New Zealand
10
18
20
13
6
5
5
4
4
1
Argentina
10
18
15
11
6
6
8
5
3
1
South Africa
6
12
11
8
6
3
2
2
2
1
Portugal
6
11
6
7
7
4
5
2
1
1
Canada
Other European
Country
3
7
1
1
0
2
7
1
2
0
3
4
3
4
2
3
3
2
1
0
USA is the preferred COO, although old world wines from Italy, France and Spain are
popular with more discerning segments and new world wines are popular with Culture
Seekers and Refined Entertainers. Australia is overall the 4th preferred COO Drinkers %
Q39c Favourite countries of origin; Typology segmentation
Base sizes: All wine drinkers (Left to right 2247, 456, 267, 236, 239, 180, 229, 212, 221, 207)
43
Typologies: White varietal preferences
Column %
Total
Refined Conserva
Confident Culture Entertain
tive
Down to
Connectors Seekers
ers
Browsers Earthers
Consider
ate
Indifferen
Unsure Occasion
Shy
t HomeSocials
als
Novices stayers
Chardonnay
38
47
43
33
45
43
33
28
25
24
Pinot Gris/Pinot Grigio
32
32
44
36
38
40
19
26
23
20
Riesling
30
29
31
49
32
22
26
26
25
26
Sauvignon Blanc
23
31
36
24
27
19
13
16
8
8
Moscato
19
22
17
27
14
14
21
18
18
15
Chablis
13
17
11
16
14
13
9
10
10
6
Pinot Blanc
12
22
10
13
12
11
9
6
3
2
Gewurztraminer
11
11
19
20
8
10
7
4
8
7
No favourites
7
3
3
4
3
6
11
9
16
10
Chenin Blanc
5
9
7
6
4
5
2
2
2
1
Viognier
4
7
11
4
5
2
1
1
0
0
Fume Blanc
4
8
7
4
4
3
0
3
0
2
Chardonnay is the preferred white varietal, followed by Pinot Gris and Riesling. Those in
more knowledgeable segments are a little more adventurous than those in less
engaged segments
Drinkers %
Q37c Favourite white wine varietals; Typology segmentation
Base size: All white wine drinkers (Left to right 1642, 408, 202, 191, 177, 115, 169, 136, 135, 109)
44
Typology profile:
Premium NZ Wine Consumer
Confident Connectors
20
Culture Seekers
Refined Entertainers
Conservative Browsers
Down to Earthers
Unsure Socials
12
40
55
59
10
11
8
14
8
11
Considerate Occasionals
9
9
7
Shy Novices
11
11
Indifferent Home-stayers
9
7
2
1
PNZ wine
consumer
All US wine
consumers
12
7
5
13
6
5
9
5
9
9
2
2
1
1
0
0
PNZ wine volume PNZ wine value
Confident Connectors are the dominant segment within the PNZ Wine consumer,
accounting for 4 in 10 consumers and more than half of wine volume and value
Typology Segmentation; People%, Volume %, Value %
Base: All wine drinkers (2247); All PNZ wine drinkers (239); All wine drinking occasions of PNZ wine drinkers (411)
45
Premium NZ wine drinking Confident
Connectors are…
Males
Under 45
19
45
59%
41%
(48%)
(52%)
Target – men
(59%)
3
45-65
38
Total market
16
27
35
41
35-44
26
29
(Total market)
Higher income
Not
stated
High
Medium
44
22-34
PNZ Confident
Connectors
Target – under 45
(82%)
45
32
Total market
Low
PNZ Confident
Connectors
Target – mid-high income
(68%)
Current Premium New Zealand wine consumers within Confident Connectors are male,
under 45 and have a higher income than the average consumer.
NB. Note that regional differences are only slight
Q2 Gender; Q3 Age; Q5 income
Base: Total market (2247), Premium NZ Confident Connectors (100)
46
Brancott Estate Global Strategic Target
OLDER
Conservative
Browsers
Refined
Entertainers
Indifferent
Home-stayers
Considerate
Occasionals
Confident
Connectors
Culture
Seekers
Shy Novices
Unsure Socials
YOUNGER
47
Source: WiSe Typology segmentation across 7 markets
PASSIONATE
FUNCTIONAL
Down to
Earthers
Consumer Targets – PWB Portfolio
OLDER
Conservative
Browsers
Refined
Entertainers
Indifferent
Home-stayers
Considerate
Occasionals
Cosmos
Confident
Connectors
Culture
Seekers
Shy Novices
Unsure Socials
YOUNGER
48
Source: WiSe Typology segmentation across 7 markets
PASSIONATE
FUNCTIONAL
Down to
Earthers
8 .5
Total
Population
Sweet
Stewed Fruits
Sweet
Tropical Fruits
Mild
Jacob' s Creek Nectar Riesling+ sweet
8 .0
OV E R AL L ACCE P T ANCE 9 POINT SCAL E
7 .5
Jacob's Creek Moscato
Sutter Home Moscato
Jacob's Creek Mos& SAB blend
Barefoot Moscato
Jacob's Creek Nectar Riesling+ sweet
Barefoot Moscato
Sutter Home Moscato
7 .0
6 .5
6 .0
5 .5
5 .0
Stoneleigh Sauvignon Blanc
+ sweet
Wyndham Estate Chardonnay
+ sweet
Jacob' s Creek Sauvignon Blanc+ sweet
Jacob's Creek RIes + sweet
Stoneleigh Sauvignon Blanc+sweet
Barefoot Pinot Grigio
Jacob's Creek Sauvignon Blanc+ sweet
Conundrum White Blend
Yellow Tail Chardonnay
Chateau St Michelle Dry Riesling
Jacobs Creek Chardonnay
+ soft
Jacob's Creek Pinot Grigio+ soft
Woodbridge Sauvignon Blanc
Brancott Estate Sauvignon Blanc
Cupcake Sauvignon Blanc
Menage a Trois Chardonnay
Brancott Estate Pinot Grigio
Wyndham Estate Bin
222 Chardonnay
Stoneleigh Sauvignon Blanc Australia
Jacob's Creek Chardonnay
Crios Torrontes
Kendall Jackson Chardonnay
Chateau St Michelle Sauvignon Blanc
Oyster Bay Sauvignon Blanc
Layer Cake Chardonnay
Kim Crawford Sauvignon Blanc
Jacob' s Creek Riesling
Cavit Pinot Grigio
Jacob's Creek Mos & SAB blend
Barefoot Moscato
Jacob's Creek Ries + sweet
Wyndham Estate Chardonnay + sweet
Menage a Trois blend
Jacob's Creek Ries + sweet
Jacob's Creek Sauvignon Blanc+ sweet
Crios Torrontes
+ soft
Jacob's Creek Riesling
Wyndham Estate BinChardonnay
Cavit Pinot Grigio
4 .5
Wyndham Estate Chardonnay
+ sweet
Stoneleigh Sauvignon Blanc+ sweet
Sutter Home Moscato
Jacob's Creek Mos & SAB blend
Cavit Pinot Grigio
+ soft
Crios Torrontes
Chateau St Michelle Dry Riseling
Jacob's Creek Sauvignon Blanc
+ sweet
+ sweet
Crios Torrontes
Wyndham Estate Bin222 Chardonnay
4 .0
Cavit Pinot Grigio
Jacob' s CreekRies + sweet
Wyndam Estate Chardonnay
+ sweet
Barefoot Moscato
+ soft
Sutter Home Moscato
Wyndam Estate Bin222 Chardonnay
Total Population
(n=244)
Segment 1
(n=87)
Segment 2
(n=82)
Segment 3
(n=75)
Sensory relationships with liking results
Significant correlations with trained panel and analytical data
Total Population
(n=244)
Confectionary Fl
0.90
Sweetness
0.89
Softness
0.87
Honey Fl
0.77
Musk Fl
0.69
Honey
0.69
Viscosity
0.67
Stewed fruit Fl
0.65
Canned asp Fl
-0.53
Canned green
-0.55
Fresh green Fl
-0.56
Citrus Fl
-0.82
Hotness
-0.85
Dry/Astringent
-0.85
Acidity
-0.88
Bitterness
-0.88
Preference Segment 1
(n=87)
Sweetness
0.90
Confectionary Fl
0.90
Softness
0.87
Viscosity
0.80
Honey Fl
0.76
Stewed fruit Fl
0.73
Honey
0.66
Musk Fl
0.66
Overall Fruit Fl
0.55
Musk
0.49
Canned green
-0.55
Fresh green Fl
-0.58
Canned asp Fl
-0.59
Hotness
-0.74
Citrus Fl
-0.79
Dry/Astringent
-0.82
Bitterness
-0.83
Acidity
-0.89
(n=82)
Tropical Fl
0.67
Softness
0.64
Sweetness
0.64
Confectionary Fl
0.63
Musk Fl
0.54
Honey Fl
0.50
Yeasty
-0.50
Acidity
-0.51
Citrus Fl
-0.51
Woody Fl
-0.54
Dry/Astringent
-0.62
Bitterness
-0.64
Hotness
-0.71
Alcohol
-0.78
Alcohol
-0.69
Alcohol
-0.60
GF
0.92
GF
0.88
GF
0.67
* All 16 products analysis
Attributes in black are positive
drivers of liking, attributes in red
are negative drivers
50
(n=75)
Acidity
-0.52
Fresh green
-0.58
Canned green
-0.59
Canned asp Fl
-0.64
Overall Fruit I
-0.69
Fresh green Fl
-0.69
Green capsicum
-0.71
Lychee
-0.73
Passion fruit
-0.74
Important Attributes – Segment 2 – Sweet and Tropical
Target Profile
Sweetness (+)
Softness (+)
Tropical Fl (+)
Viscosity (-)
Dry/Astringent (-)
All wines would benefit from
reduction in ‘hotness’ and an
increase in
‘sweetness/softness’
Honey Fl (+)
Hotness (-)
Bitterness (-)
Confectionary Fl (+)
Woody Fl (-)
Citrus Fl (-)
Vanilla (-)
Stoneleigh Sauvignon Blanc + sweet
Target Low
Target High
51
Brancott Estate Flight
- taking lower alcohol into a different territory
Consumer tastings
Style Diversity in Marlborough Sauvignon Blanc
Your turn to taste!
 First pair of wines…
1. Awatere Valley Sauvignon Blanc 2013
2. Rapaura Sauvignon Blanc 2013
 Second pair of wines…
3. Brancott Estate ‘Flight’ Sauvignon Blanc 2013
4. Brancott Estate ‘Terroir Series’ Fume Blanc 2011

The Importance of Flavour – Marlborough Sauvignon Blanc

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