DRINKtech NEW ZEALAND A TASTE OF SUCCESS FOR NZ WINES New Zealand wines have triumphed at the prestigious UK-based International Wine & Spirit Competition (IWSC), scooping not only the show’s top Pinot Noir and Sauvignon Blanc trophies, but a slew of top medals that included a record number of dessert wines. The Takapoto Single Vineyard Bannockburn Central Otago Pinot Noir 2012 and the Sauvignon Blanc Trophy with the Tesco Finest North Row Vineyard Marlborough Sauvignon Blanc 2016 made by Villa Maria both took top prize, along with gold medals to Marisco Vineyards, a late harvest Sauvignon from Giesen, and a botrytised Riesling from Oyster Bay. “New Zealand’s trophy wins at this year’s competition show that the country remains at the top of its game with these varieties,” competition New Zealand panel chair Jo Burzynska says. STOLEN KISS Rockburn has released its highly anticipated 2017 Stolen Kiss, offering the #firstkissofsummer to wine lovers around the country. The iconic Central Otago winery is a Rosé pioneer in New Zealand, being one of the first wineries to take the pink tipple seriously, creating a cult-like following for its limited edition Rosé for several years now.Stolen Kiss is made from grapes ‘stolen’ from Rockburn’s highly awarded Pinot Noir. The sweetly, frivolous and fruity side of Central Otago Pinot Noir is bound up in this Rosé, evoking summertime rolling-in-the-clover frivolity and romance. 42 DRINKtech NEW ZEALAND OCTOBER 2017 ‘OFF’ FLAVOUR IN WINE TO BE TACKLED Research using bacteria in revolutionary ways could help the wine industry to naturally eliminate ‘off flavours’ in its products. A team of Lincoln University researchers are using bacteria with two unique features – they are naturally magnetic and have an unusual sulphur metabolism that allows them to derive energy from hydrogen sulphide – which means they can be controlled using magnetic fields and can be used to remove hydrogen sulphide from wine …which can be responsible for ‘off’’ flavours. Biotechnology team manager Dr Richard Weld says the hydrogen sulphide can be responsible for ‘off’ flavours in the wine industry, which will be used as an exemplar for the research. “The technology can benefit other industries where hydrogen sulphide is also an issue,” he says. Funded through an $8.3 million Ministry of Business, Innovation and Employment grant that it will share with another related project, the research involves collaboration between Lincoln Agritech, Plant and Food Research and Aix-Marseille University in France, and will take place over a two-year period. Lincoln Agritech chief executive Peter Barrowclough says the recent MBIE success is a great opportunity to build on the company’s existing biotechnology expertise, to collaborate with research partners and industry, and improve outcomes for the primary sector. “Our job is to do the over-the-horizon science to keep our primary industries competitive,” Barrowclough says. “We are very grateful to MBIE for supporting these research programmes, and we are looking forward to helping the wine, pastoral and forestry sectors keep their competitive edge on the world stage.” YOUNG MAN ON THE MOVE Bayer Young Viticulturist of the Year Tim Adams is a bit more mobile these days, after picking up his new merlotcoloured car from Hyundai.
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