[Foody In-59] New Zealand winemaker ‘Trudy Shield’ (feat. Tapshop Bar)
As a wine beginner, choosing one of the countless wines on the shelves is really difficult. It is even more difficult to make new attempts because there is no knowledge, experience, and taste to accurately capture the characteristics of wine.
In the meantime, I happened to be recommended a New Zealand wine and drank it, and I felt that it was a better daily wine than I thought. It is especially impressive in that the person who makes this wine was a salaryman and then wrote a ‘salaryman myth’ that started his own winery.
The main character is Trudy Sheild, who is making a name for herself as a female winemaker in Nelson, above the South Island of New Zealand, and her wine is SHEiLD.
사진 확대 SHIELD’S WINE. Nihon Shue Korea
James Circling also opened his eyes to riesling, which was well received.
사진 확대 Wine from SHEiLD. From left, sauvignon blanc, chardonnay, riesling, pinot nois, pinot gris. Reporter Ahn Byung-joon.
Riesling stood out the most at the place where you could try five of Shield’s Sauvignon Blanc, Chardonnay, Riesling, Pinot Noir, and Pinot Grill. This is because James Circling, one of the world’s leading wine critics, gave a very high score of 95. In general, it is rated as high from 93 points.
“This wine really shows the style of sar,” James Circling said of Shield’s riesling.
Shield Riesling 2023 is made from grapes from the Apple Valley vineyard on the southwest slope near Waimea Inlet, the largest estuary in New Zealand’s South Island. Grapes were harvested at dawn when the temperature was the lowest, and grape juice and shells came into contact during transportation to form a stronger flavor.
사진 확대 Shield Riesling 2023 and Tab Shop Bar Salmon Steak. Reporter Ahn Byung-joon.
Fermentation was carried out using yeast derived from German riesling, which is responsible for forming fresh fruit flavours and typical riesling characters. The fermentation proceeded slowly, and the aroma was preserved as much as possible by controlling the temperature.
If you are familiar with German riesling, you may feel that it is not like riesling, so the unique gasoline scent is subtly revealed. If you are a wine beginner, it would be good to choose an introductory wine to fall in love with riesling.
사진 확대 Shield Riesling 2023. Nihon Shue Korea
Shield Sauvignon Blanc 2024 was created using grapes from three vineyards in the plains of Waimaea. The harvest was carried out within 72 hours, and a method of creating various flavors by mixing grapes harvested from different vineyards was applied. Harvesting took place even before dawn, and quickly harvested grapes at low temperatures to prevent oxidation and to prioritize aroma preservation. Low-temperature fermentation was carried out in a stainless steel tank, and the fermentation was stopped by cooling with a little residue remaining during fermentation. Some wines were aged on yeast debris to enhance their texture, which was then blended and bottled.
If you drink it, you can clearly feel the refreshing and light feeling of the New Zealand Sauvignon Blanc. It has a bright and transparent light lemon-green color, and you can also feel the intense aroma of tropical fruits such as pineapples. These days, drinking wine with high acidity doesn’t make you feel good, so it’s better to drink lightly as a appetizer.
사진 확대 Shield Sauvignon Blanc 2024. Nihon Shue Korea
Shield Chardonnay 2023 has a bright golden hue and is a wine with a good mineral texture and oak ripening tendency. When I eat raw oysters, I feel that each other’s taste goes well with each other.
Chardonnay fermentation began at low temperatures in stainless steel tanks, which were then transferred to oak barrels for further ripening. Fifteen percent of all barrels used new oak for a complex flavor, and it is said to be stirred once a month with yeast debris to enhance the texture.
사진 확대 SHIELD CHARDONE 2023. Nihon Shue Korea
Shield Pinogree 2022 was a difficult kid to find the charm for a wine beginner like me. In particular, it was more difficult to capture the characteristics after children with distinct personalities such as Sauvignon Blanc, Chardonnay, and Riesling.
If you look at Shield Pinogree 2022’s tasting notes, it has a bright straw color and the first scent is rich in exotic spices, fresh pears, and nougat. It is said that the round and soft texture is felt in the mouth, and the subtle salty taste is harmonized with minerality.
사진 확대 SHIELD PINOGRY 2022. Nihon Shue Korea
Shield Pinot Noir 2021 was the only red wine prepared for the day. It is said that it has been aged in French oak (25% new oak) for 15 months and has formed a soft tannin and structure through stirring with yeast residue twice during aging. However, it was a difficult child for me, who did not accept the tannins of red wine well. Fortunately, when I ate it with grilled pork belly, it caught the spiciness and the tannin feeling that slightly dried up my mouth, so it was not too much to enjoy.
If you look at the tasting notes, it has a deep ruby color and is dominated by black cherry and plum scents, and the subtle spice and ripe fruit scent harmonize in the mouth.
사진 확대 Shield Pinot Noir 2021. Nihon Shue Korea
Although it didn’t come out on this day, Shield Albariño 2024 is a wine that stimulates the mouth greatly beyond freshness to the extent that if you don’t know the wine, you’ll almost feel like you’re drinking lemon juice.
If you look at the tasting note, it has a bright lemon color and combines lime and honey scents, giving a light minerality that wraps around your mouth.
If you’re weak in sourness, you’d better stay away from albariño.
The price of six shield wines ranges from 20,000 won to 30,000 won, which is somewhat more expensive than convenience store cost-effective wines, but it is perfect for daily wines.
사진 확대 SHIELD ALBARINO 2024. Nihon Shue Korea
Salary to winemaker… “Salary Man Shinhwa.”
사진 확대 Trudy Sheild, who is making a name for herself as a female winemaker in Nelson, located at the top of New Zealand’s South Island.
Trudy Shield was born in Hawke’s Bay on the North Island of New Zealand and grew up on a sheep farm. Her father used to ride his horses through the Hawks Bay area looking after the livestock. At the time, she often followed her father through the Gimblett Graves area in the Hawks Bay.
“At the time, I used to say that the land was really useless when I saw Kimblet Graves, but if I knew that it would grow into a representative wine producer in New Zealand, I would have bought it.”
Gimblett Gravels is an area that has recently been considered a premium grape cultivation area as the land was raised and the soil was formed due to the earthquake. The gravel-covered soil is evaluated not only for good drainage but also for maintaining warmth to attract good growth of vine. Given that she didn’t buy the land, her genius with wine seems to have yet to be displayed as a child.
Trudy was sent to boarding school at the age of 11 because his family judged him to be “too assertive,” and in 1989 he studied medical microbiology while taking a bachelor’s degree in applied science at the University of Lincoln in New Zealand. However, I became increasingly less interested in laboratory research, especially when I tried to find a job related to water management, but I failed repeatedly, and I found another way.
What caught my eye at that time was wine.
She returned to Lincoln University in 2001 and entered the wine industry in earnest, majoring in grape cultivation and wine brewing. The following year, in 2002, I experienced wine production for six months at Man O’ War Vineyard on the island of Waiheke in New Zealand, where I learned my practical skills.
“During this time, I ate a huge amount of oysters thanks to a friend who works at an oyster farm.”
사진 확대 SHIELD Vineyard. Nihon Shue Korea.
From 2001 to 2004, we experienced several vintage items overseas, including Australia, France, and Italy. In Mornington, Australia, Peninsula focused on brewing pinot noir, while in Alsace, France, increased understanding of fragrant white wines such as riesling. I also learned the technique of brewing Gebürztraminer wine in the Tramin region of Italy.
Back in New Zealand, she joined the wine production team in 2003 at the waimea estates in the Nelson region. And in 2010, he became the chief winemaker and oversaw wine production in Waimaea for seven years.
After leaving Waimaea, Trudy wanted to establish an independent winery with Blair Gibbs. In the process, we launched Shield Wine based on our philosophy of producing eco-friendly wine and putting sustainability first. She wanted to make the most of the Nelson Terua, represented by Tasman Bay’s marine climate and various soils such as gravel, clay, and limestone, while creating wine that made use of nature’s personality.
“Wine is not just a product, it’s a work of art created by nature and humans, and it will continue to contribute to further elevating the status of wine in the Nelson region.”