Jean-Baptiste Ancelot
The views expressed in db Reader do not represent the views of the drinks business.

New Zealand – a (green) world apart

Ludo has been talking non-stop about New Zealand for two years… This is his third ‘heart’ homeland where he took some of his most beautiful visual pictures in the past.

25_nz_img_1026_edt-1024x580So I was impatient to go there. Not (only) to be left in peace, be sure.

We decided to innovate our method of transport by renting a car with an integrated tent on the roof. The concept seemed both friendly and exciting.  We could sleep wherever we wanted without the limitations inherent to the much bigger campervan. Watch in hand, the tent unfolds and installs in less than a minute. We were well on our way…

Organic and biodynamic cultures on the rise

We started our journey on the South Island, rallying Picton by ferry.

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Upon our arrival, we were struck by the preservation of nature and the will of many estates to cultivate the vineyards biodynamically.

At Seresin Estate, fully organic and biodynamic certified, we enjoyed a beautiful carriage ride through the vineyards to discover with surprise and wonder chickens, sheep, cows and even a few pigs, lounging at their own pace between rows of vines. They provide the best possible compost to the soil, while cleaning weeds. A true work of craftsmanship, 100% green!

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At Felton Road, further south, biodynamic preparations have names similar to Harry Potter’s potions : “Horn Manure”, “Horn Silica”, or “Preparation 507″. These are essential elements in soil reinforcement  which are the foundation of biodynamics », said Blair, the oenologist. Even eggshells are kept for the vigor of the vineyard, since they are full of calcium! To our delight, Blair gave us 6 freshly laid eggs. The evening’s omelet looked royal.

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As for Waimea, in Richmond, it is the grape skins which are stored for the winter compost.
A green wind breath on New Zealand and we love it. By 2020, the government would even like 20% of wineries to be certified organic.

Central Otago, a unique terroir on the 45th parallel

Ludo was right, this country is full of landscapes one more beautiful than the other. Central Otago, the only continental climate of New Zealand (as it is located along the 45th parallel south), remains for me the craziest place we visited in the country.

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Rippon Vineyard is the perfect illustration. Surrounded by the Glendhu Bay mountains and plunging into Lake Wanaka, it is undoubtedly one of the most beautiful vineyards we have visited so far. After a meeting at dawn with employees, Nick – the oenologist of the family estate – explained the terroir of the place to us from his Honda motorcycle. « Schist is the base rock of Central Otago, complemented with greywacke and clay, offering very complex soils. And to complete the picture, anabatic winds from the lake bring cool air to the vineyard, making it a more temperate environment. “Grape varieties such as Riesling and Pinot Noir seem to give the best results here. Whilst Nick spent many years studying and working in Burgundy, including a stint at DRC,” he says, “The work we do at Rippon is based on what we learn from the land itself.”

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We must however be careful and learn how to listen to the weather in Central Otago. Because in this region, the climate can be extreme, with temperatures easily reaching 38 to 40 ° C in summer, contrasted by strong frost and snow in winter, we were told at Peregrine Estate, a nearby and very talented winery.

Some coups de cœur for this first part of the trip :
MARAMA 2012, from Seresin Estate (100% Sauvignon Blanc)
« Block 3 » 2013, from Felton Road (100% Pinot Noir)
Emma’s Block 2012, from Rippon Vineyard (100% Pinot Noir)
Pinnacle 2012, from Peregrine Estate (100% Pinot Noir)
Trev’s Red 2013, from Waimea (71% Cabernet Franc, 27% Syrah, 2% Viognier)

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