New Zealand (158)

Kiwi, rugby and New Zealand sauvignon blanc

Everyone has an image of New Zealand in their head. Sandy beaches, snow-covered peaks and one sheep after the other. For a good 30 years now, the Kiwis have also discovered viticulture for themselves. Fresh, cool sea breezes meet the vineyards along the green coasts, on which Antarctic and South Equatorial currents exert an equal influence. An almost maritime climate. Ideal conditions to vinify sauvignon blanc, chardonnay and even pinot noir that come close to, if not surpass, European wines. Because the Kiwis like to orientate themselves on traditional creations from the old world, but they never forget their New Zealand roots. A symbiosis of millennia-old expertise with innovative ideas. This is New Zealand wine, this is pleasure that has taken the world by storm.

The history of New Zealand viticulture

It's impossible to say for certain whether the Maori, in their culturally rich history, grew wine. They do, however, have a word for it - wāina. Perhaps they took this word from English, as the beginning of New Zealand viticulture falls into the colonial period. As early as in 1819, thus, about 170 years before the economic boom of viticulture, a missionary mentioned vines in a small settlement on the North Island of New Zealand. It became professional when James Busby, the same James Busby who also played a decisive role in the success of Australian wines, cultivated imported vines. However, the fact that New Zealand wine was not able to gain a foothold until much later resulted from religious abstinence movements, which made it almost impossible to successfully market and offer wine. The sale was forbidden, restaurants were not allowed to serve wine. Then in 1990 came the turnaround - wine became freely available. The good conditions had been known for a long time and first Müller-Thurgau was cultivated, then Chardonnay and later Sauvignon blanc. Today, viticulture in New Zealand is bigger than ever - and the trend is increasing. At the same time, the vintners never forget that they have New Zealand's nature to thank for the excellent quality. Sustainability and environmental protection are close to the Kiwis' hearts and are practiced to perfection from the vineyard to the cellar. The result of the young history of New Zealand wine can be seen. Sauvignon blanc from New Zealand is one of the best the world of white wines has to offer. Success that makes you thirst for more.

New Zealand's growing regions and grape varieties

Year after year more and more vineyards and vineyards sprout from the ground. To date, the vines stand on about 35,000 hectares of the South and North Island. The majority of these are located near the coast, although this is hardly surprising given the narrow shape of the country. Fresh sea air blows through the vineyards and gives the wines a lively freshness and naturalness that can hardly be found in the old growing areas of the world. This is a quality characteristic of New Zealand wine that has supported the rise of viticulture as an important economic factor. Initially still to be found increasingly on the North Island of New Zealand, the vineyard area has also spread to the South Island in recent years. Above all the cultivation area Marlborough, which today holds about 79% of the total area for New Zealand wine. But the noble white wine and red wine from New Zealand can be found everywhere - a small overview of the growing areas makes this clear.

The growing regions of the North Island:

• Northland - Chardonnay, Pinot Gris, Pinotage and Syrah find an almost Mediterranean climate in the northernmost growing region, which provides ideal conditions for both the vines and citrus fruits.
• Hawke's Bay - One of the oldest and largest growing areas for New Zealand wine. Mainly red wine from New Zealand from the grape varieties Merlot, Syrah and Cabernet Sauvignon is vinified here.
• Bay of Plenty - Although the name suggests otherwise, viticulture is still in its infancy here. Small areas of chardonnay and sauvignon blanc can be found here.
• Auckland - Around the largest city of New Zealand, several wineries are located, which cultivate a variety of grape varieties. Classically chardonnay and pinot noir, but stocks of merlot, pinot gris and cabernet franc can also be found in Auckland.
• Waikato - Also a newcomer among the growing regions. Here, cabernet sauvignon, sauvignon blanc and chardonnay find a fertile home.
• Wairarapa - At the southern tip of the North Island, agriculture is mainly practiced. There, vineyards for the red sorts of grape Pinot Noir and Cabernet Sauvignon ideally fit into the landscape.
• Gisborne - In the east of the country, rich sun meets the remote vineyards, stocked with Chardonnay and Gewürztraminer.

The growing regions of the South Island:

• Marlborough - The drawcard that put New Zealand wine on the sommeliers' map. Approximately 20,00 hectares of fertile soils produce excellent results for full bodied pinot noirs and tangy chardonnay and sauvignon blanc wines
• Canterbury and Waipara - Between the alpine mountains and the wide open sea, pinot noir, chardonnay, riesling and sauvignon blanc thrive in the most magnificent fashion.
• Nelson - At the northern end of the South Island, the growing region benefits from fierce sunshine and a pleasant coastal climate that typical New Zealand wines and Riesling enjoy day after day.
• Central Otago - The world's southernmost wine region is located in Central Otago, where aromatic chardonnay and sauvignon blanc grapes celebrate excellent results on partly snow-covered vineyards.
• Waitaki Valley - Between Canterbury and Otago is what is currently New Zealand's youngest wine region. Rich in water of the Waitaki River, mainly Pinot Noir, Pinot Gris, Chardonnay, Gewürztraminer and Riesling grow locally.

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