Chardonnay Symposium
The inaugural Aotearoa New Zealand Chardonnay Symposium traversed the practical and theoretical, writes Emma Jenkins MW in this edition.
The event will draw together industry attendees from across New Zealand and further afield to hear a stimulating collection of speakers on a wide array of topics, taste local and international Chardonnays, and enjoy Te Mata-au-Maui's hospitality.
International Wine Expert Confirmed as Keynote Speaker
This year's keynote speaker is Julia Harding MW, an astute and always-curious wine thinker, whose name will be familiar to most not only via her role as senior editor at jancisrobinson.com, but also her co-authorship and editorship of several landmark books, including Wine Grapes and The Oxford Companion to wine.
Julia began her career as an editor and publisher before wine captured her attention.
She has a particular passion for Greek wines, though her formidable knowledge and attention to detail span the full length of the wine world, attributes that will undoubtedly make her two sessions at the symposium, including one on the topic of quality, rigorous and thought provoking.
Exploring Quality and Regional Expression
Julia has visited New Zealand a number of times since her first trip in 1992, with her most recent visit in 2018.
She once cycled from Picton to Nelson, which says something about her dedicated approach to life.
"I have always rated New Zealand Chardonnay highly and thought it was a shame that for so long Sauvignon Blanc gets all the glory and all the attention - for many obvious reasons," Julia say. "However, it does seem to be coming out of the shadows and now is a great time to discover more."
Celebrating the Future of Chardonnay
She's looking forward to the Symposium, where she hopes to gain a better understanding of New Zealand Chardonnay's regional and subregional differences, and to meet the winegrowers behind them.
"Based on wines I have tasted so far, there's clearly a range of styles, often marked by winemaking choices, but the best - those that are not overworked in the cellar - seem to combine the freshness and clarity of fruit that is all about the New Zealad climate."
