Wines of NEW ZEALAND
| With its unique geographical characteristics, New Zealand produces a diverse array of wine styles. Warmed during the day and cooled at night by sea breezes, the grapes have a long ripening period, which helps retain their vibrant varietal flavors that make these wines so distinctive. They range from bright and zesty to complex and mellow. Known for its unique, intense style of Sauvignon Blanc, it is interesting to note that the Northern styles tend to be riper and richer with melon, nectarine and other stone fruit flavors, while the Southern styles are typically lighter and crisper with pungent fruit flavors – with pepper, ‘gooseberry’, herbs and higher acidity levels. Because of its cool climate, low rainfall and long sunshine hours, New Zealand is also beginning to produce Pinot Noir of world-renowned quality. These grapes can develop appropriate acidity levels and make wines with startling depth and complexity; reminiscent of their Old World counterparts. The country also produces some excellent crisp Chardonnays, Rieslings, Pinot Gris and Gewurztraminers. The most important areas for wine production are: Sauvignon Blanc (Marlborough); Chardonnay (Gisborne, Hawkes Bay, Marlborough); Pinot Noir (Martinborough, Marlborough, Central Otago); Cabernet Sauvignon and Merlot (Hawkes Bay). | |||||||||
North Island |
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Auckland/ Hawkes Bay/ Martinborough/ Wairarapa |
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| Cabernet Sauvignon and Merlot perform best in New Zealand’s warmer Northern wine regions. New Zealand Cabernet Sauvignon boasts structure and elegance, while a richness and warmth exude from New Zealand Merlot. They can be vibrant or richly mellow; powerful or subtly elegant. Hawke’s Bay, with its warmer climate has a history of success with reds that are full bodied and redolent of lush, ripe berry flavors… as well as with some rich whites. Martinborough, at the Southernmost tip, is a small region which has seen success with mainly white grapes, such as Chardonnay – but also produces some wonderful Pinot Noir that has strong, ripe plum flavors and great concentration. | |||||||||
| Key Red Grape Varieties
Most commonly labeled as… |
Key White Grape Varieties
Most commonly labeled as… |
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| Cabernet Sauvignon Merlot Syrah Pinot Noir |
Chardonnay Gewürztraminer Sauvignon Blanc |
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South Island |
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Marlborough/ Nelson/ Central Otago |
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| In Marlborough, it is the combination of good ripening conditions combined with cool nights that help the grapes maintain their natural acidity, which has in turn made Sauvignon Blanc production so successful. (Opt for the youngest vintage available, as most Sauvignon Blanc will be better drunk young rather than aged.) The South Island also has the perfect climate for growing other whites that benefit from good acidity: such as Riesling, with vibrant fruit flavors of a spicy, citrus style, which retain that wonderful acidity in the grapes. And you can find flavorful Pinot Gris that has great structure and texture giving them generous mouth feel and ability to age well; with classic aromas of peach and nectarine with a spicy ginger nuance. The Pinot Noirs produced here are also vibrant and fruit focused with strong cherry and plum flavors. A significant percentage of the Pinot Noir crop in the Northernmost tip adds richness and body to the sparkling wines as well. Further South is Central Otago, where the Pinot Noir is of increasing quality, and worth looking out for. | |||||||||
| Key Red Grape Varieties
Most commonly labeled as… |
Key White Grape Varieties
Most commonly labeled as… |
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| Pinot Noir | Chardonnay Riesling Sauvignon Blanc Gewurztraminer |
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