New Zealand is well known as wine producing country, but unfortunately it’s recognized exclusively for sauvignon blanc. The electric gooseberry style of sauvignon blanc, originally from the Loire region in France, was popularized first by wineries of Marlborough in the north of south island. New Zealand is composed on many islands but the north and south islands are the largest, and referred to as such.

Marlborough has been a boon to New Zealand’s wine culture and wine industry, but has overshadowed the grand wines produced from other varieties

From north to south, New Zealand’s unique terroir, which features well-draining, stony soils in climates ranging near-tropical to sub-Alpine has proven ideal for a wide range of grape varieties, including pinot noir, pinot gris, riesling, chardonnay, viognier and, many others.

New Zealand lcoat6ed in the southern hemisphere between latitudes 36 and 45 south consists of two major islands, with a cool climates and produces fine, mouth-watering wines. The country has carved out a distinct identity in the global scene with zealous commitment to premium quality.

First it was sauvignon banc that captured the imagination of millions all over the world, but now pinot noir, riesling, chardonnay, viognier, merlot, Bordeaux blends, and even sparkling wines are capturing awards in prestigious wine competitions in London, Paris, Burssels, Bordeaux, Vinitaly in Verona and other European capitals.

New Zealand wineries succeed by carefully matching grape varieties to ”terroir”.

In the north island, the regions from north to south are: Northland, Waiheke Island, Bay of Plenty, Gisborne, Hawkes Bay, and Wairarepa.

In the south island – Nelson, Marlborough, Canterbury, and Central Otago make up the viticultural pallete

Sauvignon blanc may be the original superstar of Marlborough, but today over 100 wineries successfully produce pinot noir, chardonnay, riesling, pinot gris, and gewürztraminer.

In this relatively large region summers are warm, the soil poor, well-drained, and stony, but grapes thrive and develop appealing aromatics.

Marlborough chardonnays may be barrel aged or marked un-oaked and are always refreshing, and well with light foods.

Pinot noir grows best in Central Otago and most wineries age their wines in French oak barrels to refine them. Of late some wineries are also producing barrel-aged chardonnays with creamy textures.

In early 1980’s there were less than 10 wineries in Otago, now the number has doubled and by the time you read this article there may be even many more.

In Hawkes Bay there are now well over 80 wineries that are supplied by 4600 hectares of vineyards on gravely soils with merlot, cabernet sauvignon, and syrah.

Hawkes Bay wineries are garnering international praise and taste closer to European wines than New World products.

Pinot noir is the leading red grape variety of New Zealand responsible for 18 per cent of all vineyard acreage, whereas merlot covers ( 6 per cent), cabernet sauvignon ( two per cent) and syrah (one)

Central Otago, the southernmost wine region is sheltered by mountains and enjoys a continental climate. Hot dry summers are followed with short, cool fall seasons, and cold winters. Pinot noir thrives in the steep and rocky terrain, achieving perfect ripeness.

Otago pinot noir wines are high in alcohol, dark in colour, brimming with berry (strawberry in particular), nuanced to please even the most discriminating palates.

In Ontario the L C B O carries a few New Zealand wines in the general list, but often features this country’s wines in its bi-monthly releases.

The following wineries are known for their consistent quality:

Seifried

Seresin

Gunn Estate

Sacred Hill

Cooper’s Creek

Jackson Estate

Spy Valley

Gravitas

Culley

Lowburn

Waitiri Creek

Kim Crawford

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Modern New Zealand wines enjoy a n excellent reputation world wide.

Despite the remote location of the country in the Pacific Ocean, the 400 plus wineries manage to export as far as the United Kingdom, the U.S.A, Canada and most European Union countries.

Japan, Hong Kong, China and Singapore are also good markets for refreshing New Zealand wines.

Only a few years ago (beginning 1990’s), there were only 150 wineries, and two decades before that were only a handful. Clearly the New Zealand wine industry is in a phenomenal expansion mode, and this conceivably could go on for sometime.

New Zealand’s contrasting geography, climate and tremendous human skill have enables the production of highly distinct, premium quality wines.

Marlborough, located on the northern end of the South Island, is justly famous for its refreshing, fruity sauvignon blancs, and now also other grapes including chardonnay, riesling, and pinot noir.

Other regions – Auckland/Northland, Waikato, Bay of Plenty, Gisborne, Hawkes Bay, Wairarapa/Wellington, Nelson, Canterbury and Otago produce fine varietal wines using cool climate grapes, i.e. pinot noir, chardonnay, riesling, gewürztraminer just to name a few.

The country is moderately sunny, and thus canopy management in vineyards must be exercised judiciously to obtain ripe fruit. The quality of the fruit tends to reflect not only the terroir, but also yield and canopy management. Presently approximately 16 000 hectares are under vines, and sauvignon blanc along with chardonnay occupy more than half of the vineyards.

Unlike warm climate regions high alcohol, low acidity wines, New Zealand’s moderately alcoholic, fragrant, and medium bodied, tend to be more acid-driven than fruit-driven. They age well, but more importantly they complement food much better than their other New World counterparts, except Ontario and British Columbia.

The wealth and diversity of New Zealand wines styles is attributable to the unique characteristics of the 10 major regions as listed above. If the country’s elongated shape were transposed to European latitudes, New Zealand would stretch from the Rhine Valley, through Alsace, Champagne, Burgundy, Bordeaux into southern Spain.

With such wide climatic and geographical variation differences may be illustrated by the variation in the harvesting date of chardonnay. In the warmer and more humid regions of Northland, Auckland, and Gisborne, chardonnay may be harvested late February or early March, while in Central Otago in the south Island, the world’s most southerly chardonnay may be first picked mid-to late April – a difference of six to seven weeks.

New Zealand offers a wide portfolio of wines derived from 25 grape varieties, the most important of which has been already mentioned.

New Zealand’s climate is ideal for producing aromatic, “juicy”, and mid-weight wines, much in demand in world markets today. Wine drinkers prefer

“succulent” wines over heavy and flat wines that need acidification to make them appealing.

New Zealand sauvignon blanc has managed to surpass the subtlety of Loire wines (Sancerre and Pouilly Fume) by offering more appealing, intense and ripe flavour profiles

When it comes to pinot noir, New Zealand young winemakers put their minds to producing fine enough wines to compete with Burgundy, the birthplace of the fabled pinot noir and there are signs they have already succeeded to a large extent.

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Long celebrated for its fine sauvignon blanc, chardonnay, and pinot gris, New Zealand is now turning heads with its pinot noir, merlot and blends.

Standing apart from most New World wine regions, the climate is cooler and winemakers approach the craft definitively with 21st century technology and mentality. They create red wines that harmonize traditional elegance with contemporary tastes, and wine enthusiasts the worlds over have decided to enjoy them.

New Zealand vineyards get plenty of sunshine but are considerably cooler than those in Australia due to the ocean surrounding both islands. Vineyards are scientifically planted, and managed to yield the best quality fruit possible.

Winemakers aim to produce high quality, because the output is small and must offer an incentive to consumers to buy. Prices are reasonable.

New Zeeland’s pinot noir wines are closer in style to Burgundy red than elsewhere in the world. The cool maritime climate imparts bright acidity, with cherry, berry, plum and pomegranate flavours.

Central Otago in the south island has a short time, become the centre of New Zealand pinot noir production, but central Otago is not the only region that excels in pinot noir. Nelson, adjacent to Marlborough, also produces fine pinot noir wines.
Merlot from Hawkes Bay in the north island is full-bodied, always well balanced, fruit-driven and elegant. They are very approachable in their youth, but can also be cellared for a few years.

Syrah is the “new” red grape of New Zealand, and Hawkes Bay has already been recognized to produce some of the best in the land. Elephant Hill, a German-owned and managed winery, produced northern Cotes du Rhone style syrah that is remarkable.

Here are the red wines of this year’s New Zealand tasting in Toronto:

Pinot Noir, 2006, Carrick, Central Otago
Complex aromas of dark fruit flavours with bitter chocolate overtones. The finish is long an satisfying.
$ 35.95 available at Vintages

Pinot Noir, 2006, Schubert, Martinborough
This small, family-operates winery’s pinot noir can be favourably compared to any Cote de Beaune 1er cru. It is brilliant in colour, smells of strawberries, tastes “juicy” and in the mouth reveals a layered texture.
92/100

Merlot, 2007, Ngatarawa Stables, Hawkes Bay
Easy drinking, mid-weight crimson-coloured, smells of berries, and displays spicy flavours.
90/100
Available at Vintages

Merlot, 2007, Coopers Creek, Hawkes Bay
This brilliant wine includes 12 per cent malbec, is fruity (raspberry and plum) and complex, with fine tannins.
89/100

Syrah, 2008, Elephant Hills, Hawkes Bay
From a new German-owned and managed winery, this syrah seduces the nose with pepper and fruit aromas, buttressed with refined tannins and pleasant acidity.
91/100
$ 28.95
Agency HHD Imports info”hhdimprots.com

Soultaker Pinot Noir, 2007, Gibbotson Highgate Estate, Central Otago
An excellent example of a fine pinot noir. Smells of strawberries dominate. Full bodied, dark, nuanced and long in the finish.
90é100
$ 45.00
Agent : laura.higgins”simpatico.ca

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Felton Road Pinot Noir 2007.

Felton Road is one of New Zealand`s best producers. Located in Bannockburn, Central Otago, its vineyards nestle on a gentle north-facing slope between 200m and 335m and overshadowed by 2,000m mountains, their micro-climate benefits from low humidity, wide diurnal temperature variation and high sunshine hours.

This wine is among the 50 best new world pinot noir and the palate displays a plush, cushioned silkiness, with interplay of juicy, mouthwatering acid and ripe, rich raspberry and boysenberry fruit, offset with dusty bramble leaf. The finish is long and relatively complex for such a youthful wine, displaying minerals with dusty tannin and a kick of mocha and we absolutely love it!

Have you tasted this or another wine, you are welcome to add a dice/review in our wine guide
Winesworld.

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