Industry Structure and Production Methods
New Zealand's winemakers employ a variety of production techniques. The traditional concept of a vineyard, where grapes are grown on the land surrounding a central simply owned or family-owned estate with its own discrete viticultural and winemaking equipment and storage, is only one model. While the European cooperative model (where district or AOC village wine-making takes place in a centralized production facility) is uncommon, contract growing of fruit for winemakers has been a feature of the New Zealand industry since the start of the winemaking boom in the 1970s. Indeed a number of well known producers started out as contract growers.
Many fledgling producers started out using contract fruit while waiting for their own vines to mature enough to produce production-quality fruit. Some producers use contract fruit to supplement the range of varieties they market, even using fruit from other geographical regions. It is common to see, for example, an Auckland producer market a "Marlborough Sauvignon blanc" or a Marlborough producer market a "Gisborne Chardonnay". Contract growing is an example of the use of indigenous agro-industrial methods that predate the New Zealand wine industry.
Another example of the adaptation of NZ methods toward the new industry was the universal use of stainless steel in winemaking adapted from the norms and standards of the New Zealand dairy industry. There was an existing small-scale industrial infrastructure ready for winemakers to economically employ. It should be remembered that while current winemaking technology is almost universally sterile and hygienic worldwide, the natural antibiotic properties of alcohol production were more heavily relied upon in the 1970s when the New Zealand wine industry started.
This pervasive use of stainless steel almost certainly had a distinctive effect on both New Zealand wine styles and the domestic palate. The early wines which made a stir internationally were lauded for the intensity and purity of the fruit in the wine. Indeed, the strength of flavor in the wine favored very dry styles despite intense acidity. While stainless steel did not produce the intensity of fruit, it allowed for its exploitation. Even today, New Zealand white wines tend toward the drier end of the spectrum.
Read more about this topic: New Zealand Wine
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