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Why aren’t there any wineries in the Bay of Plenty in New Zealand when it has great climate for wine growing?

Don’t understand why there aren’t masses of wineries in the Bay of Plenty in New Zealand when it’s one of the sunniest spots in NZ and places like Gisborne, Hawkes Bay, Marlborough are stuffed with wineries? Any one have any ideas? Thanks

The plain fact is that the climate for grape growing is better in the South Island.

The (short) history of wine growing in NZ has been one of moving south – from Auckland to Hawkes Bay to Martinborough in the north, then down to Nelson and Marlborough. Many of the Auckland wineries are now growing their grapes on the South Island and shipping the grapes north to make into wine.

And even on the south island, winemaking is moving south. There’s been huge expansion in the past few years down into totally new areas in Otago.

NZs top varities currently are Sauvignon Blanc and Pinot Noir. The Marlborough SB is a world beater and distinct from North Island SB. Pinot Noir makes its best wines in cool climates — hence South Island.

An upcoming variety is Syrah/Shiraz — there is very little grown now — but maybe that’ll find a home in the North Island.

www.BKWineTours.com *Come on a Wine Tour with us!* — Interview with Christine Saurel of Domaine Montirius vineyards. Domaine Montirius is located in the southern Rhone valley, in Gigondas and in Vacqueyras. The winery is owned and run by Christine and Eric Saurel, a young couple who have moved the vineyards to biodynamic culture. It is 58 hectares of vineyard in appellation controllee Gigondas, Vacqueyras and Cotes du Rhone, and some Vin de Pays. Eric and Christine have a fascinating story to tell – moving from traditional farming to organic to biodynamic; choosing to leave a long time relationship with the cooperative and start out as an independent winegrower… Christine tells the story of how Montirius came to work with first organic farming and then the biodynamic principles (based on Rudolf Steiner’s theories). She explains some of the things it means how you do it what kind of treatments you do, what difference it makes etc. PART 7: HOW DOES A VINE FUNCTION? Montirius cuts the vines very little during the growing season. They believe that if you do cut the vines (to make straight well tended rows) you give the wrong signals to the vines. The vines spend their energy on growing new shoots and new leaves. The vines may also use more water than what they otherwise would, which can be difficult in a place where water is scarce. Christine also explains why they don’t have weed or grass between the rows which you often see at biodynamic vineyards. And then it is time …

Today’s episode is about family. Keith Saarloos joins us to share his family passion and business of winemaking. Far from dry, Keith pours on the personality and shares about the spirit of winemaking over some of his own family stock with plenty of laughs along the way. We hope you enjoy the show. GUEST BIO Keith Sarloos is the son of Larry and Linda Saarloos. In 1997 Larry and Linda purchased 100 acres in Santa Ynez. They gave growing grapes a try by planting a 17 acre parcel with Syrah. Their grapes were purchased year after year and as the quality continued to increase so did the enticement to hold them back and do something with the grapes themselves. Here we are 15 years later, the vineyard has been expanded, it now covers 30 acres. Keith, is the winemaker. However, all the other family members are involved, one way or another, in the business. Their motto is “Live to Honor those that have come before us, and Prepare the way for those yet to come!” ADDITIONAL LINKS, ETC. www.saarloosandsons.com www.casadumetzwines.com www.cornellwinery.com www.oldplacecornell.com

www.BKWineTours.com *Come on a Wine & Food Tour with us!* — Interview with Christine Saurel of Domaine Montirius vineyards. Domaine Montirius is located in the southern Rhone valley, in Gigondas and in Vacqueyras. The winery is owned and run by Christine and Eric Saurel, a young couple who have moved the vineyards to biodynamic culture. It is 58 hectares of vineyard in appellation controllee Gigondas, Vacqueyras and Cotes du Rhone, and some Vin de Pays. Eric and Christine have a fascinating story to tell – moving from traditional farming to organic to biodynamic; choosing to leave a long time relationship with the cooperative and start out as an independent winegrower. . . Christine tells the story of how Montirius came to work with first organic farming and then the biodynamic principles (based on Rudolf Steiner’s theories). She explains some of the things it means how you do it what kind of treatments you do, what difference it makes etc. PART 6: HERBAL PREPARATIONS Some preparations are infusions made with various herbs and plants. Nettles, camomile and others that are mixed with boiling water to make an infusion (in a “dynamiser” / “dynamiseur”). Each plant and preparation has a specific purpose and a different effect, so it is important to know what to use, how to use it and when to use it. For example: Nettles with a small quantity of copper are used against mildew. Preparation “500″ can help the plants to grow quickly when they are young to make them more …