New Zealand’s rise on the international wine scene was quick & fueled almost entirely by a single grape variety & region: Sauvignon Blanc from Marlborough. The first plantings are roughly 30 years old, but they defined an entire country’s wine image. Having said that, there is far more to the Kiwi nation than this popular grape variety. New Zealand consists of two islands, each lending themselves to unique growing conditions.
There are a variety of wines that thrive, and as previously mentioned the most famous include the austere, grassy whites made from Sauvignon Blanc in Marborough. The next strong contender is Pinot Noir, as it’s proved itself well-suited for New Zealand terroir, also in Marlborough, but most famously in Central Otago.
Here they showcase more muscle, earth driven leads and dark fruit.
The more aromatic varieties including Riesling, Pinot Gris and Gewürztraminer found a niche in the cooler parts of the South Island, whereas Syrah, Cabernet, Merlot etc. thrive in the warmer parts in the North Island. A few of our favourites include, Maude, Escarpment, Unison, Felton Road, Ata Rangi, Esk Valley, Ben Hill & Te Mata.