New Zealand wine

Winemaking and viticulture date back to New Zealand's colonial era. New Zealand's first vineyard was planted in 1819 by missionary Samuel Marsden in Kerikeri. James Busby, New Zealand's governing British Resident in the 1830s, planted vineyards on his land near Waitangi, In 1851, French Marist missionaries established a vineyard in Hawke's Bay for making Communion wine. Now part of the Mission Estate Winery, it is the oldest commercial vineyard in New Zealand. After tasting Beetham's Hermitage, he concluded that New Zealand and the Wairarapa in particular were "pre-eminently suited to viticulture." His French wife, Marie Zelie Hermance Frere Beetham, supported Beetham in his endeavours. Their partnership and innovation to pursue winemaking helped form the basis of modern New Zealand's viticulture practices. In 1896, Joseph Soler, a Tarragonan winemaker settling in Whanganui, published a Māori language pamphlet entitled ("Instructions for propagating grapevine cuttings") for educating local Māori on viticulture. Dalmatian immigrants arriving in New Zealand in the late 19th and early 20th centuries brought with them viticultural knowledge and planted vineyards For the first half of the 20th century, winemaking in New Zealand was a marginal economic activity. Land use during this period was primarily animal agriculture, and the exports of dairy, meat, and wool dominated the economy. Most New Zealanders were of British descent, and favoured beer and spirits; the temperance movement further reduced the national appreciation for wine. That year, superior quality wines of Müller-Thurgau, Riesling and Pinotage were also produced. Good Cabernet Sauvignon wine from Auckland and Hawke's Bay bolstered the industry with ever-increasing investment, vineyard plantings, rising land prices and greater local interest and pride. The result of this boom was over-planting, particularly in hybrids and less well regarded but high yield varietals such as Müller-Thurgau. Hoping to address this issue, a 1984 government initiative paid growers to pull up vines, but many growers used the grants to swap these varieties with more fashionable ones, particularly Chardonnay and Sauvignon Blanc, often keeping the old rootstock. New Zealand's reputation is now well established; Oz Clarke wrote New Zealand Sauvignon Blanc was "arguably the best in the world", and Mark Oldman wrote "New Zealand Sauvignon Blanc is like a child who inherits the best of both parents—exotic aromas found in ... the New World and the pungency and limy acidity of an Old World Sauvignon Blanc like Sancerre." == Climate and soil ==

Wine regions are located mostly in free draining alluvial valleys—Hawke's Bay, Martinborough, Nelson, the Wairau and Awatere valleys of Marlborough, and Canterbury—with the notable exceptions of Waiheke Island, Kawarau Gorge in Central Otago. The alluvial deposits are typically the local sandstone called greywacke, which makes up much of the mountainous spine of New Zealand. Sometimes the alluvial nature of the soil is important, as in Hawke's Bay where the deposits known as the Gimblett Gravels represent such quality characteristics that they are often mentioned on the wine label. The Gimblett Gravels is a former riverbed with very stony soils. The effect of the stones is to lower fertility, lower the water table, and act as a heat store that tempers the cool sea breezes that Hawke's Bay experiences. This creates a significantly warmer mesoclimate. Waipara, in Canterbury, represents another soil type. The Omihi Hills, part of the Torlesse group of limestone deposits, are located here. Viticulturists have planted Pinot Noir here because of the French experience of the affinity between the grape type and the chalky soil on the Côte-d'Or. Even the greywacke alluvial soils in the Waipara valley floor have a higher calcium carbonate concentration than the Côte-d'Or, indicated by the milky water that flows in the Waipara River. The Kawarau valley has a thin and patchy topsoil over a bedrock that is schist. Early growers blasted holes into the bare rock of north-facing slopes with miners' caps to provide planting holes for the vines. These conditions necessitate irrigation and make the vines work hard for nutrients. Irrigation, low cropping techniques, and the thermal effect of the rock produces great intensity for the grapes and subsequent wine. The wine regions in New Zealand stretch from latitudes 36°S in the north (Northland) (comparable in latitude to Jerez, Spain), to 45°S (Central Otago) in the south (comparable in latitude to Bordeaux, France). New Zealand's climate is maritime, meaning that the sea moderates the weather, producing cooler summers and milder winters than would be expected at similar latitudes in Europe and North America. Maritime climates tend to demonstrate higher variability with cold snaps possible at any time of the year and warm periods even in the depth of winter. The climate is typically wetter, but wine regions have developed in rain shadows and in the east, on the opposite coast from the prevailing moisture-laden wind. The wine regions of New Zealand tend to experience cool nights even in the hottest of summers. The effect of consistently cool nights is to produce fruit, which is nearly always high in acidity. == Industry structure and production methods ==

New Zealand's winemakers employ a variety of production techniques. The traditional concept of a vineyard, where grapes are grown on the land surrounding a central simply owned or family-owned estate with its own discrete viticultural and winemaking equipment and storage, is only one model. While the European cooperative model (where district or AOC village winemaking takes place in a centralised production facility) is uncommon, contract growing of fruit for winemakers has been a feature of the New Zealand industry since the start of the winemaking boom in the 1970s. Indeed, many well-known producers began as contract growers. Many fledgling producers started out using contract fruit while waiting for their own vines to mature enough to produce production-quality fruit. Some producers use contract fruit to supplement the range of varieties they market, even using fruit from other geographical regions. For example, it is common to see an Auckland producer market a "Marlborough Sauvignon Blanc" or a Marlborough producer market a "Gisborne Chardonnay". Contract growing is an example of the use of indigenous agro-industrial methods that predate the New Zealand wine industry. Another example of the adaptation of NZ methods toward the new industry was the universal use of stainless steel in winemaking adapted from the norms and standards of the New Zealand dairy industry. There was an existing small-scale industrial infrastructure ready for winemakers to employ economically. While current winemaking technology is almost universally sterile and hygienic worldwide, the natural antibiotic properties of alcohol production were more heavily relied upon in the 1970s when the New Zealand wine industry started. This pervasive use of stainless steel had a distinctive effect on both New Zealand wine styles and the domestic palate. The early wines, which made a stir internationally, were lauded for the intensity and purity of the fruit in the wine. Indeed, the strength of flavour in the wine accommodated very dry styles, despite intense acidity. While stainless steel did not produce the intensity of fruit, it allowed for its exploitation. Even today, New Zealand white wines tend toward the drier end of the spectrum. == Varieties, styles and directions ==

White wines Sauvignon Blanc to international attention in the 1980s; Chardonnays from Martinborough (Wairarapa) and Kumeu (Auckland) regions; a single vineyard Viognier from Gisborne; Riesling and Pinot Gris from Central Otago. Sauvignon Blanc New Zealand has long been best known for its Sauvignon Blanc, which dominates its wine industry. In 2017, its vines took up of vineyard area, a full 60% of New Zealand's total grape planting, and Sauvignon Blanc wine made up 86% of the nation's exports. Many critics regard New Zealand's Sauvignon Blanc as among the best in the world. Chardonnay Chardonnay is produced as far south as Central Otago, but plantings increase moving further north. There is little discernible difference in styles of Chardonnay between the New Zealand wine regions; individual winemakers' recipes, use of oak, and the particular qualities of a vintage have tended to blur any distinction of terroir. Almost every region is represented among the most highly rated New Zealand Chardonnays, which include wines from Kumeu River Estate (Kumeu), Millton Estate (Gisborne), Church Road, Clearview, and Te Mata Estate (Hawke's Bay), Ata Rangi (Martinborough), Fromm (Marlborough), Neudorf (Nelson), and Felton Road (Central Otago). Although Chardonnay may be less fashionable and has declined in vineyard area (losing ground largely to Pinot Gris), winemakers in 2016 reported an upswing and strong sales. It also commands higher prices than any other New Zealand white wine variety. Other white wines Other white wine varietals grown in New Zealand include (in descending order of vineyard area) Riesling, Gewürztraminer and Viognier, and less commonly Chenin Blanc, Albariño, Arneis and Sémillon. Riesling is produced predominantly in Martinborough and the South Island, as is Gewürztraminer, although it is also planted extensively in Gisborne. Red wines New Zealand's Pinot Noir has become well known internationally. Plantings of Pinot Noir grew in the early 21st century to become New Zealand's second-most planted variety after Sauvignon Blanc. Early vineyards such as Clos Ostler, planted with Pinot Noir in 2002 by regional pioneers Jim Jerram and Jeff Sinnott, helped demonstrate the area’s potential for premium winegrowing. The valley has since gained recognition for producing distinctive wines, and the establishment of an official geographical indication confirmed the region’s growing reputation and unique identity. As is the case for other New Zealand wine, New Zealand Pinot Noir is fruit-driven, forward and early maturing in the bottle. It tends to be quite full bodied (for the variety), very approachable and oak maturation tends to be restrained. High quality examples of New Zealand Pinot Noir are distinguished by savoury, earthy flavours with a greater complexity. In an article in Decanter (September 2014), Bob Campbell suggests regional styles are starting to emerge within New Zealand Pinot Noir. Marlborough, with by far the largest plantings of Pinot, produces wines that are quite aromatic, red fruit in particular red cherry, with a firm tannic structure that provides cellaring potential. Sparkling wine sparkling wine is produced in New Zealand. In 1956, Selaks in Kumeu made the first commercial sparkling wine called Champelle. In 1975, Daniel Le Brun, a Champagne maker, emigrated to New Zealand to begin producing in Marlborough. The suitability of the Marlborough terroir and success of the wines produced over the next 20 years were sufficient to attract investment from large Champagne producers, most notably Deutz and Moët & Chandon. Today, the Le Brun family continues to produce well-awarded sparkling wine, operating as No. 1 Family Estate, after Lion acquired the Daniel Le Brun name. In 2013, several Marlborough producers established Méthode Marlborough, a collaborative organisation to standardise and promote the brand both domestically and internationally. Although the majority of sparkling wines in New Zealand are made in Marlborough, there are also examples from throughout the rest of New Zealand. Quartz Reef is based in Central Otago, Church Road in Hawke's Bay, and Lindauer (originally established in Gisborne now also owned by Lion); there are makers as far north as the Auckland regions as well. Exports of New Zealand sparkling wines are chiefly to the United Kingdom, where the best-known examples there are the Pelorus from Cloudy Bay, now owned by LVMH, and the Special Reserve from Lindauer. More recently, exports of '''' have been declining, halving in volume between 2005 and 2011, and now making up less than one percent of total New Zealand exports. This is due partly to a rise in popularity and production of sparkling Sauvignon Blanc, a new style of sparkling New Zealand wine, as well as the 21st century advent and success of English sparkling wine on UK shelves. == Wine regions of New Zealand ==

New law came into force in New Zealand in 2017 that established a Geographical Indication (GI) classification for New Zealand wine, equivalent to the European Protected Geographical Indication (PGI) classification and the American Viticultural Areas in the United States. In 2017, a total of 18 applications were lodged with the GI register at the Intellectual Property Office of New Zealand, and registrations were complete by early 2019. Northland Northland is the most northerly wine region in New Zealand, and thus closest to the equator. A Geographical Indication since October 2017, it is also the smallest GI, producing 269 tonnes in 2020 from an area of under vines. The combination of high summer temperatures and high rainfall can be challenging for viticulture; although irrigation is not needed, the humidity can encourage some pests and diseases. The fertile soils and Northland climate also results in high vine productivity, requiring good vineyard management to limit yields in order to ensure better quality wines. Consequently, Northland tends to produce ripe wines, with low acidity. Auckland The Auckland Geographical Indication is a small region covering the greater Auckland Region, with a total vineyard area in 2022 of . Nelson Nelson has the sunniest climate in New Zealand, with an annual average sunshine total of over 2400 hours, approximately equivalent to Tuscany. The long autumns permit the production of fine late-harvest wines. There are two sub-regions in Nelson: Waimea and Moutere Valley. Notable wineries from the region include Neudorf Vineyards, awarded Raymond Chan's 2012 Winery of the Year and Seifried Estate Winery, who have won Champion Open White Wine, Champion Sauvignon Blanc and Best Wine - Nelson at the New Zealand Wine Awards in 2019. Marlborough Marlborough is by far the largest wine region in New Zealand, accounting for three-quarters of the country's total wine production and 70% of its planted vineyard area. Internationally it is also the most recognised, its wines accounting for 85% of New Zealand's 2019 wine exports. Marlborough is well known internationally for its Sauvignon Blanc, and its Pinot Noir is also attracting attention. Canterbury The Canterbury Geographical Indication covers wine made anywhere within the Canterbury Region of New Zealand, a very large area of some . The North Canterbury GI is a subregion established in 2020 and is simply the top half of the larger Canterbury GI, north of the Rakaia River. In practice most Canterbury vineyards are concentrated in the Waipara Valley GI, a small subregion of North Canterbury with a warm microclimate and limestone soils about north of the city of Christchurch. Waitaki Valley New Zealand's newest winegrowing region is on the border of Otago and Canterbury, a narrow strip of approximately on the southern bank of the Waitaki River. The area contains north-facing limestone hillsides and escarpments, and Burgundy-like limestone alluvial soils. In a good year, the warm summer and long dry autumn in the Waitaki Valley can produce one of the longest growing seasons in New Zealand. The first plantings in the early 2000s were followed by the 2008 Great Recession, just as initial interest in the area was growing. The region's wines, mainly from Pinot Noir, Riesling, Pinot Gris, and Chardonnay are gaining reputation, in particular a distinct terroir of delicate Pinot Noir. Central Otago , Central Otago Central Otago is home to the world's most southerly wine region. The vineyards are the highest in New Zealand – at above sea level – on the steep slopes of lakesides and the edges of deep river gorges, often in glacial soils. Central Otago is a sheltered inland area with a continental microclimate characterised by hot dry summers, short cool autumns, and crisp cold winters. It is divided into several subregions around Bannockburn, Bendigo, Gibbston and Queenstown, Wānaka, the Kawarau Gorge, the Alexandra Basin, and the Cromwell Basin. Bannockburn Bannockburn is a small Geographical Indication and sub-region of the Central Otago GI, located within the larger Cromwell Basin and defined by the Kawarau River and Lake Dunstan to the north and the high mountains of the Southern Alps, specifically the Cairnmuir and Carrick Ranges, to the east, south and west. == Trends in production and export ==

The initial focus for the industry's export efforts was the United Kingdom. The late 1970s and early 1980s were not only pioneering times for production but also for marketing. As with many New Zealand products, wine was only really taken seriously at home when it was noticed and praised overseas, and in particular by British wine commentators and critics. For much of the history of New Zealand's wine exports, the United Kingdom market, with its lack of indigenous production, great demand, and sophisticated wine palate, has been either the principal or only market. More recently, this UK dominance has eroded. In 2000, the UK market represented half of New Zealand's total exports of NZ$168 million. By 2017, the export value had risen to NZ$1.66 billion. UK exports had dropped to second place at 23% of total exports behind the United States at 31%, with Australia accounting for 22% in third place. Other countries include Canada (six per cent), the Netherlands (three per cent), and China (two per cent). Wine exports to China, whilst still only a small proportion of export revenue, are remarkable for having grown more than tenfold in the decade since 2008. Today, New Zealand's wine industry is highly successful in the international market. New Zealand Winegrowers reported in 2020 that export sales had risen to a record NZ$1.92 billion, with a goal to achieve NZ$2 billion and become a top five export industry. To meet the increasing demand for its wines, the entire country's vineyard plantings grew from in 1997 to in 2017. As in many places in the world, an emerging trend in New Zealand wine is an increased recognition for high quality wines coming from small boutique wineries. In 2020, these smaller producers, with a vineyard area of no more than , represented over three-quarters of New Zealand's wineries. They are located fairly evenly throughout all wine regions, with the larger producers predominantly in Marlborough, Hawke's Bay, Gisborne, and Waipara. == Praise and criticism ==

Cloudy Bay Vineyards set a new standard for New World Sauvignon Blanc and was arguably responsible for the huge increase in interest in it, particularly in the United Kingdom. Louis Vuitton Moët Hennessy, a French luxury brand conglomerate, now owns a controlling interest in Cloudy Bay. Following on from the early success of Sauvignon Blanc, New Zealand has been building a strong reputation with other styles—Pinot Noir, Chardonnay, Cabernet/Merlot blends, Pinot Gris and Syrah to name a few. UK wine writer Paul Howard praised New Zealand Pinot Noir in 2006, writing that "comparisons with Burgundy are inevitable" and that New Zealand Pinot Noir is: : "rapidly developing its own distinctive style, often with deeper colour, purer fruit and higher alcohol. While regional differences are apparent, the best wines do have Burgundy's elusive complexity, texture and 'pinosity' and are capable of ageing. It is a testament to the skill and craft of New Zealand producers that poor examples are infrequently encountered." In that same year, Pinot Noir overtook Chardonnay as New Zealand's second most-planted variety, after Sauvignon Blanc. In the decade since, its international reputation has "gone from strength to strength" and has performed very well in reviews and competitions; wine from Marlborough has won the Champion Pinot Noir Trophy three times at the International Wine and Spirit Competition – in 2006, 2007, and by Giesen Wines most recently in 2016. A New Zealand wine also won the 2014 Decanter International Trophy for Best in Show Pinot Noir, up against Burgundy Gevrey-Chambertin Premier Cru and other top wines from around the world. However, many of the top producers in France do not submit their wines to international competitions. In recent years, the Waitaki Valley wine region on the boundary of North Otago and Canterbury has begun to gain international recognition for its cool‑climate Pinot Noir. Early vineyards such as Clos Ostler, first planted with Pinot Noir in 2002, have been cited as important in establishing the region’s viticultural profile, with deep limestone‑influenced soils and a cool growing season contributing to distinctive structure and complexity in the wines. At the 2025 International Wine Challenge, Clos Ostler’s Caroline’s Pinot Noir 2021 was awarded the New Zealand Red Trophy, the New Zealand Pinot Noir Trophy, and the North Otago Pinot Noir Trophy, underscoring the quality of Waitaki’s Pinot Noir on the global stage. In 2023, the Hawkes Bay region was officially declared a Great Wine Capital of the World, alongside Bordeaux, Napa Valley and Verona.{{cite news |url=https://www.newshub.co.nz/home/lifestyle/2023/05/hawke-s-bay-named-one-of-12-great-wine-capitals-in-the-world-alongside-bordeaux-verona-napa-valley.html |archive-url=https://web.archive.org/web/20230526094934/https://www.newshub.co.nz/home/lifestyle/2023/05/hawke-s-bay-named-one-of-12-great-wine-capitals-in-the-world-alongside-bordeaux-verona-napa-valley.html |url-status=dead |archive-date=26 May 2023 |title=Hawke's Bay named one of 12 great wine capitals in the world, alongside Bordeaux, Verona, Napa Valley == Statistics ==