In the second of our winemaker interviews, we have one of the movers and shakers of the New Zealand wine industry talking exclusively to Curious Wines - Brent Marris of The Ned. If you’re still playing catch up, click here for a little about the man himself.

1. Apart from Sauvignon Blanc, which grapes excite you to work with? Are you experimenting with any new varietals at the Ned?

For me the search for the “holy grail” is all about Pinot Noir. It would have to be the most exciting variety to work with, dream about and drink!! It is often considered the prince of all the classic varieties. It is a transparent variety to turn into wine - get it wrong and it will always remind you!  It is notoriously fickle and that is half the challenge. Marlborough produce some of the worlds best Pinot Noirs and I am pleased to be part of that success.

We will be harvesting our first Viognier this year….that will be exciting!

2. What is your opinion on the use of oak in the production of Sauvignon Blanc?

I believe a little barrel fermentation in Sauvignon Blanc can be a good thing as long as you do not know it is there.

The 3 to 4% oak gives lovely mouth feel without deterring anything away from the fruit of the wine.

I have chosen however not to do this for The Ned as I love the way the site express’ the clean bright characters and the mouth feel that is already there due to the lighter crop we harvest from our vines.

3. What is the highlight of making your own wine? What part of the process do you most enjoy?

The highlight of making my own wine is seeing it being enjoyed by everyday consumers in restaurants and cafes. To take land, plant vines, grow a crop, turn it into wine and then brand and sell it is an extremely satisfying job. But to then be at a restaurant and watch people getting enjoyment from all those hours of input is fantastic!

The part of the process I enjoy most is walking through the vineyards just prior to harvest and determining what block is to be harvested. Watching the fruit change over the days leading up to harvest is very exciting.

The next great enjoyment is blending. Taking all the different parcels of fruit, making them into wine, keeping them separate through fermentation and then finally bringing them together for the final blend. It makes you feel like a real creator!

4. If you couldn’t make any more wine in New Zealand, where would you go to make it?

Italy. Part of winemaking is also about the culture. Making wine in Italy would be so cool as the food, language and sense of family seem very strong. I have loved visiting the wine growing regions and feel they have become more innovative over the years. Couple this with the food and culture and you have a great winemaking opportunity and life style.

5. What do you feel is the long-term outlook for the New Zealand wine industry?

Very exciting! We are going through growing pains presently with the volume of Marlborough Sauvignon Blanc on the market, but I see this as being somewhat sorted over the next two years.

We have a wonderful climate through out NZ and have proven we can make regionally distinctive world class wines. I believe with the level of winery innovation, vineyard development and dedicated focus on doing our best, the industry is in for an exciting time.

Big thanks to Brent Marris, and to our readers for your contribution.

Our range from Brent and John Marris.

“Blue skies, green grass and cold water”. That was the vision of Brent Marris, head winemaker at The Ned. His aim was to produce a Sauvignon Blanc that would reflect what New Zealand is all about. Well Brent… job done!

To view product page and for more details, click on The Ned Sauvignon Blanc.

Thanks to the wonderful feedback on Ben Glaetzer’s recent appearance on the Curious Blog, we’ve managed to attract yet another world-class winemaker, this time from New Zealand, and again, we need your help to ask the questions!

So what do you want to know about one of New Zealand’s most respected winemakers? Whether it’s about the business, the market, the vineyards, the winemaking process, we want to hear from you. The top 5 questions will be used. We’ll also be asking on Twitter and our Facebook page. Feel free to leave a comment below, or email me at matt@curiouswines.ie

Marlborough born and raised, it is not surprising that Brent Marris has devoted his life to viticulture. Brent became the region’s first born and raised qualified winemaker, graduating from Roseworthy Agricultural College (South Australia) in 1983, with a Bachelor of Applied Science in Oenology (winemaking).

With more than twenty years grape growing, winemaking and marketing experience, his history of crafting wines for the world are testament to his skill and passion. Brent is one of New Zealand’s most respected winemakers and has been at the forefront of New Zealand’s viticultural development. His outstanding ability to blend varietals in a manner that best represents regional style and character is renowned.

Brent’s passion for wine spills over into his busy family life - he and his wife Rosemary are encouraging their four daughters - who are developing a keen nose and are working on their palates.

The Ned Sauvignon Blanc

The Ned Pinot Grigio

Included in December’s edition of Decanter magazine, Dr Richard Smart, an Australian viticultural scientist, explains how advanced the father of evolution was in evolutionary principles - especially when it came to the vine.

This year marks the 200th anniversary of Darwin’s birth and the 150th year since his earth- shattering publication ‘The Origin of Species’. That you may know, but did you also know that Darwin was one of the first Europeans to taste New Zealand wine? He did so on board HMS Beagle in December 1835, during a stopover in New Zealand’s Bay of Islands.

According to Darwin, the vine is the perfect example of evolutionary principles. Whilst studying climbing plants, he observed that grapevines produce either tendrils (for climbing) or bunches of grapes (for reproduction) opposite each leaf, helping him realise that grapevines evolved in a forested habitat, now believed to have been around 60 million years ago. They adapted to the shaded areas, literally developing arms to pull themselves up and into the sunlight, where they would bare fruit.

Dr. Smart goes on to explain Darwin’s most important contribution to vine and wine. The root louse of Phylloxera wiped out countless vines in Europe from the 1860s onwards and nobody had any idea what to do when it came to finding a way to control this little yellow insect, until French scientists Planchon and Millardet of Montpellier, and Riley and Munson in America came up with the solution using Darwin’s theory of evolution.

Phylloxera had been imported from America, where the vines there had become resistant. The idea was to graft the sensitive European rootstocks derived from American species. This principle of grafting on to Phylloxera resistant rootstocks is still used today to resist pests, and has been one of the biggest advancements in agriculture to date.

Next time I’m drinking a Kiwi Sauvignon Blanc, Charles, I’ll be thinking of you. Thank you.

For the full article and much more, check out December’s issue of Decanter.

“I knew immediately it had enormous potential”, claimed Brent Marris, founder and former chief at Wither Hills, as he looked back on his search in 2003 for a special vineyard property that could become the iconic hub of a future winery. Relying on a vast knowledge of the area built up as a youngster exploring the landscape that is Marlborough, he discovered an exceptional 268 hectare property on the banks of Waihopai River.

He continued, “Tucked between the Delta hills and the Waihopai River the property flows over three distinct terraces of clays and ancient river shingles providing the fruit variation and complexity that a winemaker can normally only dream of from a single vineyard site.”

Brent’s vision is to produce a Sauvignon Blanc that reflects what New Zealand is all about - blue skies, green grass and cold water. He wanted to go back to what Marlborough is famous for, which is wine full of sharp citrus, gooseberry and herbaceous flavours. Opposite, of course, to some of the current overripe tropical fruit juice wines that may have been creeping their way into our weekly shop.

Named after one of the tallest rugged peaks to the south-east of the vineyard, the Ned is a deeply personal project for Marris. “I grew up in Marlborough and I spent countless hours hiking and biking in this area. The summit of the Ned, with its views across to the North Island and out to the Pacific Ocean, is a place I remember very clearly. I wanted to celebrate my Marlborough heritage by using a local icon as the symbol for my new brand.”

Brent Marris is one of the movers and shakers of the New Zealand wine industry. His father, John, was one of the first to plant Sauvignon Blanc vines in Marlborough, so his love and passion for the area and the wines it can produce runs deeply.

Matthew Jukes (Daily Mail) described the 2007 vintage as “the purest expression of Sauvignon Blanc I have ever tasted”. I would say that Matthew is not too far off the mark.

Click here to view the Ned Sauvignon Blanc, which is a particular favourite of @conoro

For us, and indeed some of the attendees, it was the best possible appetiser in the run up to what is sure to be one of Ireland’s best wine shows of the year. Last Friday’s New Zealand wine tasting in Dublin, exactly a week before the Good Wine Show, went without a hitch as 50 lively Dubliners got to taste our best New Zealand sellers in our long awaited Dublin launch.

A big thanks to Joyce Austin who put on another unforgettable show, and to Lar Veale at sourgrapes.ie, who “projuiced” the attached video and managed to set up a live feed, so our Twitter and Facebook friends could tune in. Isn’t technology just wonderful!?

Joyce took the audience through an evening of 11 world class wines. Four were served blind to showcase New Zealand’s best rising stars - a richly textured Pinot Gris, two salivating Rieslings and a voluptuous Gewurtztraminer. Outside that we had Sauvignon Blancs, Pinot Noirs and the surprise of the night a show stopping Pinotage.

Our full tasting line up, all of which have 15% off until the end of December (discounted prices below).

Tussock 2008 Sauvignon Blanc (€11.05)
Waipara Springs 2008 Sauvignon Blanc (€12.75)
Greenhough 2008 Sauvignon Blanc (€13.60)
Waipara Springs 2008 Riesling (€11.05)
Muddy Water 2008 James Hardwick Riesling (€15.30)
Bilancia 2007 Reserve Pinot Grigio (€17.00)
Waipara Springs 2007 Chardonnay (€12.75)
Greenhough 2008 Gewurtztraminer (€14.45)
Waipara Springs 2008 Premo Pinot Noir (€17.00)
Greenhough 2006 Pinot Noir (€15.00)
Muddy Water 2006 Pinotage (€17.00)

And on top of our 15% off deal, every case order from now until next Thursday is in the pot to win a mixed selection of 24 glorious New Zealand wines.

See our full New Zealand selection here – also 15% off

It’s not unusual for sheep to be meandering through vineyards during the cooler months when vines are dormant, as I (right) found out myself in Marlborough last year. They help keep the vineyard clean, preventing the vegetation around the vines overgrowing, and some vintners may even make a little extra cash selling the wool.

A new star in the making, currently rising through the ranks of the global wine industry, is the Babydoll sheep. Miniature in size, this old and rare English breed have been taking over from the regulars in vineyards throughout California and New Zealand.

Peter Yealand, owner and founder at Yealands, New Zealand, believes it’s environmentally and economically sensible: “Mowing the lawns at a 1,000 hectare vineyard uses a fair bit of fuel so we’re looking to these miniature sheep to help out.” Yealand previously experimented with Guinea Pigs, which were doing a fantastic job until the Hawkes discovered them to be an easy catch.

In California, the Navarro Vineyards and Winery have also enjoyed the benefits. Winemaker Sarah Cahn Bennett claims “They not only get rid of the weeds and grass between the rows, but they also eat the suckers at the bottom of the vines [referring to green shoots that come up on the plants in the spring] and we’d have to get rid of those anyway.”

View original article from reuters.com here.

Prawns and asparagus. Not the cheapest dish in Niall’s armoury, but it’s as quick and easy as you’ll find. I’m mad for my carbs, so the last time I made this I also prepared some rice noodles. With or without noodles, it’s super tasty and very healthy.

Asparagus can be a tricky enough ingredient to match with wine, but a good Loire Valley or New Zealand Sauvignon Blanc may well bring aromas or flavours of asparagus of their own to the fore. A cool climate Sauvignon Blanc should also possess good acidity, so it will handle the acidity of this dish, which would be fairly high, particularly after the addition of the cherry tomatoes.

My favourite Touraine is the Domaine du Pre Baron, a superb food wine which was recommended on BBC’s Saturday Morning Kitchen. Stepping it up, you could head to Sancerre, but I think the best match would be the Tohu Sauvignon Blanc from New Zealand’s only Maori winery. Although I would consider it dry, it’s not bone dry, so the sweetness from the fruit matches well with the prawns, whilst the acidity compliments that of the tomatoes and asparagus.

And with 15% off all New Zealand wine until the end of December, it really is a no-brainer.

Video courtesy of Look and Taste.

It was only a matter of time before New Zealand started being taken seriously for world-class Syrah, and all the experts are now saying that they belong on the same table as Bordeaux. New Zealand’s premium Syrah producing region is Hawkes Bay in the North Island, and more specifically, Gimblett Gravels, which is a tiny 800 hectare appellation considered to be among the country’s best terroir.

John O’Connor, Chairman of the Gimblett Gravels Winegrowers’ Association (GGWA), was in high spirits after another outstanding performance by Gimblett Gravels wines in San Francisco. “This just confirms that the results of our Masterclasses in Taupo and London were not one-off’s – now Gimblett Gravels wines from 3 different vintages (2005-2007) have outranked top Bordeaux wines from 2005/6”.

O’Connor goes on to assure people that “…whilst the top wines are made in relatively small volumes at present, the Gimblett Gravels has the capacity to produce more of these ultra-premium quality wines.” Meanwhile, at Liquorland Top 100, Gimblett Gravels 2007 vintage wines dominated the fuller bodied reds categories, securing 2 trophies and 6 gold medals.

Within the Gimblett Gravels district, one best vineyards is La Collina (pictured), which is planted on a steep, terraced hillside facing Roy’s Hill, to the west of Hastings. Here’s what the experts had to say about Bilancia’s La Collina Syrah:

“Produced from grapes grown on a steep, terraced hillside in the Gimblett Gravels district of Hawke’s Bay. The wine is dense with ripe, spice and berry fruit flavours. Like the wines of the northern Rhone it is more about texture and complexity than intense fruit flavours. Good food wine with great potential. A very sophisticated Syrah.” Bob Campbell MW

“La collina is the greatest Syrah to ever come out of New Zealand, and it single-handedly positions this country, for the first time among the great Shiraz producers of the world.” Matthew Jukes and Tyson Stelzer, Taste Food and Wine 2008

Alternatively, there’s the 2007 Bilancia Syrah, which made using grapes from both Gimblett Gravels (85%) and La Collina (15%).

“The Syrah/Viognier (just 3% of the latter) is simply outstanding. Very focused and pure on the silky finish, this is a complete wine, one that rivals some of the best Northern Rhone”. Robert Parkers Buying Guide: 92 points.

We’re hitting the road for Dublin, a year after our first, much lauded public tasting in Cork. As a result of being inundated with requests from our loyal customers in our nation’s great capital, we just had to bring the party north - and believe me, you’re going to love it.

We’re delighted to welcome back Joyce Austin of New Zealand Boutique Wines, all the way from Auckland, to host a seated tasting of New Zealand’s most exciting new wines. Our followers here in Cork will tell you how relaxed, informal and enjoyable our tastings are, and Joyce is sure to work the crowd whilst serving up some of the world’s top Sauvignon Blancs, Pinot Noirs and the rest!

Our last tasting with Joyce was a sell out. Don’t miss it – join us for what promises to be a wonderful night.

Places are limited to 40 people, on a first come, first served basis. Tickets are €15.00.

Date: Friday 6th November 2009 - 7:30 PM

Location: Clarion Hotel Dublin IFSC - Quote Curious Wines and enjoy bed and breakfast at the Clarion for €130 single occupancy or €145 double occupancy.

Ticket Price: €15 - click here to book on-line, call us on 023 884 3898 or email us at curious@curiouswines.ie.

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