Alan Brady: Central Otago's Pinot Noir Pioneer at 90
Having founded three wineries, sold two, and put the 21st vintage of Wild Irishman into barrel, Central Otago winemaking pioneer Alan Brady could choose to put his feet up.
While Champagne imports have declined as prices rise, other sparkling wines of the world continue to perform strongly here, highlighting the ongoing popularity of the category among Kiwis.
For Vilaura founding director Jascha Oldham-Selak, the figures point to room for growth for New Zealand producers.
"The trend could create opportunities for regions grappling with oversupply," he says. "Traditional method bottle fermented sparkling wines are predominantly made from Chardonnay and Pinot Noir, varieties currently facing pressure in many regions of the industry."
The challenge for New Zealand producers begins with educating domestic consumers about the differences between in-line carbonated sparkling wines, tank-pressurised sparkling wines and Méthode Traditionnelle wines, Jascha says.
"Méthode Traditionnelle is the most premium style and often spends three or more years ageing in bottle before disgorgement and release to market".
