Sauvignon blanc workshop

But it is highly appropriate that their 2016 workshop, just prior to the International Sauvignon Blanc Celebration, will once again be shining the light on it.

Executive Officer, Nick Sage says since the NZSVO was formed back in the 1980s, they have been responsible for organising two International Cool Climate Symposiums, (and are bidding for the 2020 event as well), and arranging a number of practitioner workshops. From Pinot Noir, to Chardonnay, Pinot Gris to wine finishing, he says the time is now right to revisit Sauvignon Blanc.

While the workshops are technical, Sage says they are targeted at the people on the ground, whether that person is a grape grower or a winemaker. One of the major features is the number of tastings on offer and next year's event on January 31 and February 1 will be no exception.

"As we have evolved," Sage says, "we have concentrated less on material within the programme and more on tastings. We are looking to help people improve what we are doing, by sharing knowledge. Much of that comes through tastings."

The one and a half day programme is full of comparisons and knowledge of Sauvignon Blanc, not only here in New Zealand, but also internationally.

Well-known British author Jamie Goode will open the workshop by defining exactly what Sauvignon Blanc is, in the international sense.

This will be followed by sessions headed by winemakers who have made the variety in both New Zealand and another country. Nikolai St George will discuss the comparison with Chile, Kim Crawford will compare with South Africa and Jean-Christophe Bourgeois will discuss the differences between making Sauvignon Blanc in Loire and Marlborough.

"We aim to look at the similarities between each country as well as the differences," Sage says.

Those differences will extend into clonal choices, with microvinifications of six different clones, (five imported) produced by Riversun.

"It will give people the chance to look at those different clones and what they produce in terms of flavour, texture and mouth feel. I think that will probably be one of the interesting parts of the programme."

For New Zealand growers who face the prospect of another dry season, Sage says a session looking at water stress should be an eye opener.

"Bala and Michael Ivicevich from Delegat's will speak on the effect of water stress on yield and quality, both in the vineyard and from a winemaker's perspective. How do you handle fruit from water stressed grapes to get the best quality wine? They have made wine from fruit grown under water stress and fruit that wasn't. We will be tasting both of them and seeing what the differences are. A lot of people say, oh there is no difference – but when you taste them, there are some profound differences."

A number of other sessions covering alternative wine styles, in particular barrel fermented Sauvignon Blanc, low alcohol wine and fermented on skins wine will finish off day one.

The following morning session will focus on Sauvignon Blanc in Marlborough's sub regions, covering upper, middle and lower Wairau, along with upper and lower Awatere. Then the similarities versus the differences between regional New Zealand will complete the morning of tasting.

Sage says while the workshop is aimed at New Zealand growers and winemakers, they are hoping to also attract a number of the international delegates attending the ISBC 2016.

Registrations are now open, with options to attend the entire workshop, or just one of the days. To find out more, visit; www.nzsvo.org.nz.