New Zealand Wine

Although New Zealand’s winemaking history dates back to the colonial era, it wasn’t until the 1980s when international recognition of New Zealand’s premium Sauvignon Blanc catapulted the country onto the global stage.

But it isn’t just Sauvignon Blanc that grows here. Across New Zealand’s wine regions, other white varieties like Chardonnay, Pinot Gris and Riesling thrive, along with some noteworthy reds, such as Pinot Noir and Syrah.

Benefiting from cool breezes and long sunny days, New Zealand is a winemaker’s paradise. Its vineyards are split between the warm North Island and the cool South Island—and the variety of microclimates and soils means winemakers can grow a wide range of grape varieties.

In 2022, New Zealand produced over 383 million liters (about 101 million gallons) of wine. While that’s not enough to break into the world’s top 10 most prominent wine-producing countries, New Zealand winemakers have garnered global attention by crafting exceptional wines.

There are several New Zealand wine regions spread across the North and South Islands. Marlborough is the most prolific, responsible for 75% of the country’s output. This region, located on the South Island, is synonymous with world-class Sauvignon Blanc. Its maritime climate and diverse soils create an unmistakable flavor profile marked by zesty citrus and herbaceous notes.

Also on the South Island is Central Otago. Known for its dramatic landscapes, this region is a Pinot Noir haven. The cool climate imparts rich, concentrated flavors to the grapes, yielding complex wines with a velvety texture.

On the North Island, on the outskirts of New Zealand’s largest city—Auckland—you’ll find a small wine-growing region of the same name. The warmest wine-growing region in New Zealand, it’s home to boutique wineries specializing in Chardonnay, Syrah and Bordeaux-style blends.

To the southeast of Auckland is Hawke’s Bay—the oldest and second-largest wine region in the country. Diverse microclimates make this region a playground for winemakers. Cabernet Sauvignon and Merlot thrive here, producing Bordeaux-style reds of depth and character.

Known for its ample sunshine hours, Gisborne is a haven for Chardonnay grapes. The warm climate results in ripe, full-bodied whites with notes of stone fruits and tropical flavors.

Travel south to the bottom of the Tararua Range, and you’ll encounter Wairarapa. Nestled among the nearby mountains and native bush, these vineyards are protected from cooler sea breezes, creating a warmer climate with relatively little rainfall. As much as half of this region is devoted to growing Pinot Noir—ideally suited to the climate and soil type. Sauvignon Blanc, Pinot Gris and Riesling are also grown here in smaller quantities.

New Zealand’s signature wine is Sauvignon Blanc. Celebrated for its vibrant flavors and distinctive character, this single variety is of such exceptional quality that it has secured the country’s reputation as a wine producer.

New Zealand Sauvignon Blanc is considered one of the best wine styles in the world, thanks to its mouthwatering acidity and deceptively complex character. Instantly recognizable with its tart gooseberry and grapefruit flavors, mingled with fresh pea and lime, it’s an easy-drinking, light- to medium-bodied wine.

While most of the country’s Sauvignon Blanc is grown in Marlborough, it’s also cultivated on the North Island in Hawke’s Bay and Wairarapa. There are slight differences in style between the two, with South Island Sauvignon Blanc typically being more vibrant and crisp, whereas the South Island varieties are milder and fruitier.

With its acidity and light green flavors, New Zealand Sauvignon Blanc pairs well with shellfish, chicken, turkey, pork and white fish. It’s also excellent served with green vegetable-based dishes, like asparagus risotto, cucumber salad and fried zucchini, or soft, flavorful cheeses like burrata, feta and goat’s cheese.

New Zealand Chardonnay is highly sought-after, with grapes grown along the east coast of the North Island—predominantly in Hawke’s Bay and Wairarapa, but they can also be found in the Gisborne region. The grapes’ balance between fruit and acidity creates wines with elegance, ranging from crisp and unoaked to rich and buttery.

From bone-dry to lusciously sweet, New Zealand Rieslings reflect the diversity of the country’s regions. Aromas of citrus and stone fruits dominate, with a remarkable acidity that makes them age-worthy. Another white wine, Pinot Gris, showcases notes of pear, apple and spice. New Zealand Pinot Gris wines are often off-dry, striking a perfect balance between sweetness and acidity.

When it comes to New Zealand red wine, the French influence is obvious. Traditional French varieties like Cabernet Sauvignon, Merlot and Pinot Noir are grown throughout the country.

Pinot Noir is New Zealand’s most planted red variety, found thriving in the Central Otago region of the South Island. It’s medium-bodied, vibrant and fruit-forward, with a characteristic earthiness and complex flavors of plum, dark cherry and raspberry.

Hawke’s Bay excels in crafting Bordeaux-style blends using a mix of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot. These reds offer a harmonious interplay of dark fruits, a touch of spice and plenty of tannins that linger on the tongue.