In early June, New Zealand Winegrowers hosted a wine forum in Austin, Texas for a core group of industry buyers and influencers from across the United States. The two-day event offered a snapshot of some of New Zealand’s key topics in the wine industry and gave guests an authentic taste for the heart and soul of the country—in more ways than one.
As a festive icebreaker, attendees were welcomed at a private residence in the scenic Hill Country, just west of Austin, for a New Zealand-inspired barbecue cooked up by Kiwi-native Chef Matt Lambert of New York’s Michelin-star rated The Musket Room, who spent two days preparing the great feast.
The meal included a wide selection of still table wines comprised of New Zealand’s top regions and grape varieties and accompanying the evening was a selection of sparkling and dessert wines to commemorate the evening.
On the following day, participants met at the urban-chic South Congress Hotel for a more intensive introduction to New Zealand Wine. Among the presenters included winemakers Warren Gibson of Trinity Hill Winery, Clive Jones of Nautilus Estate, and Rudi Bauer of Quartz Reef along with New Zealand wine experts Ryan Woodhouse of K&L Fine Wine Merchants and Master Sommelier Laura Williamson.
As a general overview, the seminar-focused event gave attendees foundational statistics about New Zealand wine, but also dove deeper into lesser-known areas as well.
“We are so often presented with widely-distributed brands from New Zealand, but rarely the stories or perspectives of the people who make it,” said Peter Plaehn, beverage director for nineTwentyfive restaurant near Minneapolis, Minnesota. “Hearing about the wines, the regions, and the wine growing successes and challenges from the winemakers themselves was a tremendous experience.”
Throughout the day, guests tasted their way through the diversity of the country’s top grape varieties. Among the many points presented, one stuck out as a clear point of distinction, the overall purity of wines.
“These wines are fresh and verve-oriented,” said Ryan Woodhouse. “They have this grace and elegance in a range of grape varieties. It’s fascinating to see how these styles can vary in the different regions.”
While many American wine professionals are familiar with this vibrancy, particularly in Sauvignon Blanc and Pinot Noir, many in attendance were impressed with the strength of varieties such as Chardonnay and Syrah.
“I’m a sucker for Gimblett Gravels Syrah,” said Christy Frank of Copake Wines in New York’s Hudson Valley. “The best have an elegance and savory character that’s almost old world, but with the vibrant purity that’s clearly a New Zealand hallmark. But I was really impressed with the bracing purity of the fruit from the Chardonnays.”
Gregory Schwab of Bern’s Steakhouse in Tampa, already a proponent of New Zealand Sauvignon Blanc and Pinot Noir, lamented the limited availability of some of the country’s other star varieties.
“Syrah and Bordeaux Blends from Hawke’s Bay have been well received by guests when I can get ahold of them,” said Schwab. “The key will be in getting more support from importers to help build momentum in a highly competitive, yet lucrative sales category. The trick is leveraging New Zealand’s well-established value wine reputation in order to get consumers to try the next step up. My dream of dreams however, is to lead the charge for North Island Syrah.”
At the end of the intensive crash course in wine, attendees savored a final farewell four-course meal from Chef Lambert complete with fresh oysters, New Zealand lamb, classic berry pavlova, and a broad selection of red and white wines including a handful of older vintages.
“My hope is that smaller producers will get a seat at the table as several new importers work to bring them into the U.S,” said Plaehn.
“I look forward to it because it means a more dynamic cross-section of wines from which to choose. I get the impression that the best of New Zealand is yet to be discovered by American consumers.”
