Wines of New Zealand
The first recorded vines were planted in New Zealand in the first decades of the 19th century by European missionaries. While vineyards expanded and winery techniques developed over time, it wasn’t until the second half of the 20th century that New Zealand vignerons began to make their mark internationally. Travel and exposure to the practices in Old World wine regions inspired a generation of New Zealanders. When they returned home, they created their own version of wine culture applying considerable skills garnered from other agricultural industries to help vineyards flourish. The grape that has had the most success is Sauvignon Blanc. Today, the country is world-renowned for its elegant, yet fruity wines made from this grape.
New Zealand has two main islands, the North Island and the South Island, both of which enjoy long hours of sunshine. The climate is mostly maritime with the South Island a little cooler than the North Island. This variation in temperature influences which grapes are grown across the country. Marlborough on the South Island is famed for its Sauvignon Blanc while Bordeaux blends of Cabernet Sauvignon and Merlot are some of the signature wines from the North Island. Pinot Noir is produced in both parts of the country with Central Otago on the South Island producing some of the most concentrated examples, thanks to hot summer days and cool nights.
Other black grapes that do well in New Zealand include Syrah. White varieties include Riesling, Pinot Gris, and Gewurztraminer.
New Zealand has recently introduced regional appellations to protect its quality wine regions’ identities.