The secret is in the soil - Minerality explained
We often are asked about that special "characteristic" that makes our Point Bush Estates wines so unique. The secret is our South Canterbury soil profile which gives our wines what is commonly known as "minerality"
Our Winemaking Assistant Anna Morrow explains "Minerality can be perceived as flavours such as citrus, fresh zingy notes, a flinty/smoky character and a chalky note. Some people can also experience it as a saltiness."
In technical wine speak, there is a term we use to describe the conditions that make every single wine unique; terrior. "The most basic way of describing terroir would be the way the vineyard environment shaped the quality of the wine. However the inner hippie in me prefers to think of it as 'the possession by a wine of a sense of place'” Anna says.
"Each variety of grape thrives in slightly different environmental conditions. Marlborough has a climate in which Sauvignon Blanc thrives, long hot summers with adequate rainfall. Pinot Noir has ideal growing conditions in Central Otago with long, hot dry days and cooler nights."
There is great debate in the wine industry as a whole as to how minerality is displayed in wine. "The first, and most criticized theory is that minerals are taken up by the vine roots, ending up in the fruit and ultimately the wine."
"The second, and more indirect approach is that the minerals (and potentially deficiencies) in the soil, alter the levels of different flavours and compounds that are then expressed in the fruit. This can also have a significant effect on the fermentation process once fruit is in the winery."
Anna can be found during the week keeping a careful eye on our wines in the winery, tending to our vines during the year, or you can chat to her most weekends in our Wine Tasting Room!