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WINEMAKING Unconstrained
by long-standing traditions, New Zealand’s winemakers have embraced the
latest innovations in every aspect of the winemaking process.Mechanical harvesters. Growers make extensive use of mechanical harvesters. The practice of hand-picking grapes continues only in vineyards that are dedicated to the highest possible quality – and those that are too hilly or too isolated for mechanization. Stainless steel. New Zealand’s well-established dairy industry already made extensive use of stainless steel tanks. So the country’s winemakers quickly adapted stainless steel to protect cleanliness and enhance varietal character. Cold fermentation. Winemakers use refrigerated steel fermentation tanks to control the fermentation of white wines at a temperature of around 54º to 59º F. This slows the fermentation process and retains more of the fragile aromas and flavors of the grapes.
Small oak barrels. For wines that benefit from oak aging, New Zealand winemakers tend to favor small 60 gallon barrels that are made of French, German, or American oak. Winemakers are able to add character and complexity without letting the oak dominate the fruit flavors. |
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