Wijnvereniging FG Ganymedes Amsterdam organiseert iedere maand een wijnproeverij. Dit keer is het thema Nieuw Zeeland. Mocht je een keer interesse hebben om deel te nemen aan een wijnproeverij, mail ons dan via fgganymedes@gmail.com voor de data of kijk op Facebook.com/fgganymedes

1. Nieuw Zeeland
Wijnvereniging
FG Ganymedes
Amsterdam

2. Twee methoden voor
het kweken van
druiven die onderste
boven groeien.

3. Methodiek 1
Geïnspireerd door de teelt van
hangaardbeien. Een
veelbelovende methode waarbij al
de eerste resultaten zijn bereikt.
Deze methode bevind zich in een
experimentele fase.
Met behulp van crowdfunding
worden financiers gezocht om
deze methodiek verder te
ontwikkelen.

4. Methodiek 2
Plant precies aan
de andere kant
van de aardbol
druivenstruiken.
Nederland
Nieuw Zeeland

5. Nieuw Zeeland

8. Marlborough

9. Villa Maria, Sauvignon Blanc, 2014
Marlborough,
 Fruit for this wine was sourced from vineyards
across the Marlborough region in the Wairau
and Awatere valleys spanning a range of
different meso-climates. Careful attention was
paid to vine health and cropping levels to give
the vine the best chance to optimise the
season and develop strong, clean flavours.
This intense Sauvignon Blanc is alive with a
myriad of flavours dominated by gooseberry,
passionfruit, fresh citrus, melon and herbaceous
aromas. The wine has an enticing palate with a
juicy flavour profile, purity and concentration,
finishing crisp and clean with an interwoven
thread of acidity.

10. Fernway, Sauvignon Blanc, 2014
Marlborough,
 Vintage Notes
Een frisse, knisperende wijn met tropische aromas
van mango en passievrucht. Deze komen terug
in de smaak. Goede balans tussen frisheid en
zuren.
Te serveren bij: Frisse salades, geitenkaas en
asperges.

11. Villa Maria, Pinot Grigio, 2014
East Coast 2014
 The fruit for this wine was grown in the
Marlborough, Gisborne and Waipara
winegrowing regions. Vineyards across these
regions offer a diversity of soil types ranging
from free draining gravelly soils to silty clay,
contributing to the complexity of aromatics
and flavour in the finished wine. To ensure
excellent intensity of flavour and ripeness levels,
low yields are maintained with sufficient fruit
exposure.
This Pinot Gris has fresh and intense aromatics
of pear, red apple and honeysuckle , leading
to a rich and textured mouthfeel with a
delicious off - dry finish

12. Jules Taylor, Gruner Veltliner, 2014
Marlborough
 Vintage Notes
One thing that will be remembered about the 2014 vintage is
that it was a “game of two halves”. The spring started off
with loads of sunshine and good dollops of rain, resulting
in strong spring growth and early flower set. As the warm
days rolled in and the flowers started to develop into
berries, it became apparent that we were in for a very
large potential crop and an early vintage.
With that in mind we focused all our efforts on manipulating
the cropping levels of the vines by careful shoot & fruit
thinning. The weather then cooled down in February,
slowing down the ripening of the fruit and postponing the
start of harvest by a couple of weeks. This was a blessing
in disguise as it allowed for optimum hang time with a
“textbook example” ripening window in early autumn.
The harvest was a very orderly affair this year with fruit
ripening in the “normal” variety order, and most
importantly early enough to be harvested before the
unseasonable severe rains hit the region.

13. Jules Taylor, Gruner Veltliner, 2014
Marlborough
 Colour:
Pale yellow in colour.
 Nose
A delicately perfumed nose showing green
apple, white fleshed nectarine and orange
blossom notes with hints of spice.
 Palate
This wine is soft and elegant on the palate with
flavours of stonefruit and hints of white pepper
on the finish, all resting on a backbone of crisp
acidity.

14. Villa Maria, Chardonnay, 2011
Marlborough 2014
 This wine is produced from a mix of top
Chardonnay clones grown on select premium
vineyards in the gentle north facing clay soils of
the Southern valleys and additional vineyards
on the gravels of the Wairau Valley floor. A
range of viticulture techniques, including low
crop loading and a measured approach to
nutrition are employed to ensure balance and
health is achieved. This allows the vine the best
chance to express site and fruit concentration.

15. MT.Difficulty,impressie

16. MT. Difficulty, Pinot Noir 2011
Central Otago
 A very warm vintage has produced a Pinot Noir
displaying perfumed ripeness with piercing clarity; dark
fruits of the forest dominate the aroma and these are
underpinned by lifted floral and spice notes. The wine
has an aromatic front palate, which displays these same
characters in abundance. The mid palate is elegant and
precise, and the wine flows beautifully into a textural
finish, framing fine-grained tannin, fruit and acidity.
 Cellaring Potential
Mt Difficulty Estate Pinot Noir will improve for 7-10 years
given optimal vintage and cellaring conditions.
 Vintage 2011
Proper care at all times in the vineyard and winery was
the making of vintage 2011. Conditions were difficult but
the quality of fruit was very good, provided the right
decisions were made.

17. Astrolabe, Pinot Noir, 2010
Marlborough, magnum
 Vintage Notes
In the province of Marlborough high sunshine hours
are moderated by a mild sea, while steep
mountains keep moist and chilly winds at bay.
A long cool growing season leads to gorgeous
flavours.
The goal of the winemaker is to make the
Province wines in a classic Marlborough vein,
emphasising the varietal intensity created by
leafy vineyards, ripe fruit and cool-climate
growing.
– Simon Waghorn, Winemaker

18. Astrolabe, Pinot Noir, 2010
Marlborough, magnum
 Colour/Appearance
Bright deep garnet
 Aroma/Bouquet
Savoury ripe plum and dark cherry, with a hint
of smoky oak
 Palate
Full bodied wine with round, mouth filling
flavours of plum, brambly fruit and dark cherry.
The oak integrates nicely with the fruit, and
combines well with the silky tannin structure
https://www.youtube.com/watch?
v=Ja6X8qTtu7w#action=share

19. Jules Taylor, Sauvignon Blanc, 2014
Marlborough, late harvest
 Vintage Notes
The rain event in late April allowed us to achieve a
very high level of botrytis infection in the
grapes, around 95%. This led to some
wonderfully dehydrated berries that provided
us with intensely flavoured viscous juice.
We hand picked the grapes one cold morning in
late April 2014. The raisined berries were
crushed and pressed a first time. The juice from
the initial pressing was chilled and returned to
the press, allowing the skins to “soak up”, thus
obtaining a little more of the precious nectar.
The viscous juice was settled then fermented in
a small tank, a slow affair due to the high
concentration of sugars in the juice. We finally
bottled in August of 2014.