Although New Zealand may only produce a small percentage of the world's wine, it certainly makes up for this in terms of quality. Its archetypal green, tangy Sauvignon Blanc has become a benchmark for the grape, just as much as its historical home in the Loire Valley. New Zealand Sauvignon is fruitier than French versions, with tropical fruits like passion fruit and guava, but it still has a razor-sharp acidity that makes it so refreshing. It also has a hallmark of gooseberry and lime zest fruit. The best examples come from Marlborough, particularly from the leader of the pack - Cloudy Bay.
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Grapes
- Red:
Cabernet Sauvignon, Merlot, Pinot Noir, Cabernet Franc and
Syrah
- White: Chardonnay, Riesling, Sauvignon Blanc, Semillon,
Chenin Blanc and
Gewürztraminer
Look Out For
- Cloudy Bay (Marlborough)
- Felton Road (Central Otago)
- Hunter's (Marlborough)
- Marsden (Northland)
- Montana (Gisborne and Marlborough)
- Mystery Creek (Waikato)
- Palliser (Martinborough)
- Palliser Estate (Marlborough)
- Sacred Hills (Hawke's Bay)
- Seifried (Nelson)
- St Helena (Canterbury)
- Stonyridge (Auckland)
- Te Mata (Hawke's Bay)
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Climate is the key to what grows where in New Zealand; it varies from the north of the North Island (35° S), where it's very warm, to the south of the South Island (45° S), where it can be really quite cold.
In general, New Zealand makes cool-climate New World styles that are leaner and lighter than Australian wines. A good example is the subtle, mellow Pinot Noir from Central Otago and Martinborough.
There's also some good nutty Chardonnay from all the regions, floral Riesling from Martinborough, and some excellent Champagne-style sparkling wine Marlborough. Reds can do well here, too, especially in Hawke's Bay, with its lush, fruity Cabernet Sauvignon and Merlot.
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