New Zealand

While a variety of wines are made in New Zealand, Marlborough Sauvignon Blanc is by far the most well-known worldwide. The grape accounts for around 60 percent of plantings across the country and around 85 percent of New Zealand’s wine exports. However, there is much more to New Zealand than its international calling card. Pinot Noir has also proved itself well suited to New Zealand’s terroir and has made itself at home in Martinborough, Marlborough and most famously in Central Otago, where the wines are dense with strong flavours of dark fruit.

The aromatic varieties Riesling, Pinot Gris and Gewurztraminer have found a niche in the cooler parts of the South Island which, outside of Marlborough and Central Otago, include Nelson and North Canterbury. Syrah and the Bordeaux Blend varieties (Merlot, Cabernet Sauvignon and Cabernet Franc) do well in the warmer parts of the North Island, including Hawke’s Bay and Gisborne, although both of these also produce critically well-received Chardonnays and other white wines.