Stage 3
Wines by Region
New Zealand
New Zealand is made up of 2 islands, which have a maritime climate and are relatively cool in comparison to Australia, which is 1000 miles away. Spring frost is a hazard in places and there is abundant rainfall.
The most important grape variety in New Zealand is Sauvignon Blanc, which is ideally suited to the cool climate and a large range of styles are produced here. The classic style is a dry, medium bodied wine with high acidity, no oak, intensely pungent and clean with flavours of passion fruit, gooseberry and green peppers. Marlborough in the South Island, which is home to Cloudy Bay, is the most famous region in New Zealand for Sauvignon Blanc and has become known as the new classic wine region for expressive wines.
Although Sauvignon Blanc is probably the most important white grape Chardonnay is also grown in small quantities and sold at fairly high prices. The key region for Chardonnay is Gisborne and Hawkes Bay on the North Island and Marlborough on the South Island.
Hawkes Bay also produces good Cabernet Sauvignon that has medium to high tannins and acidity with herbal aromas. Some very good quality Riesling wines are made mainly in the South Island. They are usually dry but some sweet, late harvest wines are also available.
New Zealand is one of the few areas where Pinot Noir is grown successfully and the country shows the greatest promise as a source of fine Pinot Noir to rival Burgundy. The best wines come from the South Island especially Central Otago, which is a mountainous area in the south. The Pinot Noir from New Zealand is fuller bodied, lower acidity and has intense fruit with spicy notes to accompany them. Marlborough in the north of the South Island produces a lighter style and much of this fruit is used for sparkling wines blended with Chardonnay.