An Environment Ideal for Viticulture
A special combination of climate, soil and water has given New Zealand all the ingredients necessary to create a unique and diverse environment for wine making.
The first vines were planted in 1819 but the modern winemaking era had its roots in the late 1960’s and early 70’s. There were a number of pioneers at this time and a winemaking culture evolved rapidly throughout New Zealand to the point where a wide range of wine styles have gained recognition throughout the world for their uncompromising quality and diversity of taste.
Vineyards in New Zealand span 1,600km from the north of the North Island to the Central Otago region in the South Island. The equivalent climates in the northern hemisphere run from the Northern Rhine in Germany to Rioja in Spain.
New Zealand’s wine regions each have their own micro-climate and this results in very distinct regional variation. Areas such as Hawke’s Bay and Marlborough are alluvial coastal valleys which enjoy long sunlight hours and cool clear nights tempered by their proximity to the sea. Other areas such as Central Otago enjoy the same strong clear sunlight hours but being landlocked have a much more continental climate.
Sauvignon Blanc, Chardonnay and Pinot Noir are the classic cool climate varietals which are the production mainstays but Pinot Gris, Riesling, Merlot and Syrah are on the increase.
Overlaying this ideal natural environment is the quintessential kiwi pioneering spirit of innovation, commitment to quality and single-minded perseverance. The result is to retain and deliver the vibrant varietal flavours that make New Zealand wine so pure, intense and distinctive.