Comments on: New Zealand Pinot Noir

By: Ruby Andrew

Ruby Andrew — Wed, 13 Feb 2013 05:59:46 +0000

Thanks for that, Paul. Tissue culture is the way of the future for all vine importations, but, as you mention, New Zealand will only accept importations from accredited, low-risk suppliers for the shorter timeframe to importation. Otherwise, vines and/or tissue cultures have to go into a Level 3 post-entry quarantine facility, and then it’s the lengthy testing regime that adds on the time.

By: Paul

Paul — Wed, 13 Feb 2013 00:36:45 +0000

It is possible to import new vine material as I have done for St Laurent using tissue cultures rather than cuttings.
This reduces the quarantine period to 6 months, and there are many facilities to receive tissue culture such as Blue Mountain Nurseries.
The limitation is there are only three approved facilities to import material from: UC Davis, MAF Canada and Switzerland.

Regards Paul

By: Ruby Andrew

Ruby Andrew — Tue, 12 Feb 2013 20:22:13 +0000

Yes, and as Tim Atkin noted on Twitter, there are already examples of New Zealand Pinot Noir making 2 + 2 = 5 (at considerably lower prices than their Burgundy counterparts). Atkin cited the 2010 Bell Hill and Felton Calvert, but there are others – all making superb wines (despite their “clonal deficit”).

By: Ron McFarland

Ron McFarland — Tue, 12 Feb 2013 19:33:49 +0000

Would be interesting to compare prices for some of the “5″ Burgundies and compare to those “4″ wines found in New Zealand – New Zealand is leading at providing stellar value at the higher end of the market.

Kramer did a good job in saying “well done” in a subtle way and suggesting where some interesting adjustments might yield exponential results.