Wine Countries & Regions
New Zealand
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New Zealand
In under a century, New Zealand has emerged as one of the world’s most dynamic wine-producing nations, with styles recognised on wine lists and bottles on shelves across the globe.
While Marlborough Sauvignon Blanc has become the country’s signature, New Zealand’s wine story goes far beyond this iconic style. From elegant, fruit-driven Pinot Noirs that rival the best of both the Old and New Worlds, to distinctive expressions of Chardonnay, Syrah, and aromatic whites, the diversity is remarkable for a country that produces just 1% of the world’s wine.
Most vineyards lie along the eastern coastlines of the North and South Islands, sheltered in the rain shadow of mountain ranges. Each region offers its own combination of soils, microclimates, and growing conditions, giving rise to distinctive regional and even subregional identities.
Regions
North Island
Auckland
Once the heart of New Zealand’s wine industry, Auckland has seen most large-scale production shift to Marlborough and Hawke’s Bay. The greater Auckland region is divided into three subregions: Waiheke Island, West Auckland, and Matakana. Chardonnay is the most planted variety, followed by Syrah and Merlot, with Bordeaux-style red blends being a common speciality.
Gisborne
Regularly recording some of the country’s highest sunshine hours and warmest temperatures, Gisborne is often the first region to begin harvest. Most vineyards are planted on flat floodplains with clay, loam, and silt soils. Chardonnay dominates plantings, followed by Sauvignon Blanc.
Hawke’s Bay
The oldest and second-largest wine region in New Zealand, Hawke’s Bay is centred around the cities of Napier and Hastings. Its moderate maritime climate is similar to Bordeaux, and the region is renowned for Merlot-based Bordeaux blends. The inland subregions of Gimblett Gravels and Bridge Pa, both on alluvial terraces with gravelly soils, are particularly prized. Hawke’s Bay also produces outstanding Syrah and Chardonnay.
Wairarapa
Home to numerous boutique producers, Wairarapa focuses on premium, small-scale wines from lower-yielding vines. The most renowned subregion is Martinborough, with a climate and soil profile similar to Burgundy. Here, producers craft elegant, premium Pinot Noirs and intensely aromatic Sauvignon Blancs. The freshness and refinement of the wines are attributed to the region’s silt loam and loess soils.
South Island
Marlborough
New Zealand’s largest and most famous wine region, Marlborough saw its modern industry take shape in 1973 when Montana Wines (now Brancott Estate) planted 1,000 hectares of vines. International acclaim for its Sauvignon Blancs in the 1980s sparked rapid growth, and demand has remained strong ever since. It is now the home for some of the most recognisable New Zealand wineries, such as Cloudy Bay Vineyards. Pinot Noir also thrives here, ranging from light, juicy styles to more concentrated examples from the Awatere Valley.
Nelson
On the north-west tip of the South Island, Nelson is more exposed to winds and rain from the Tasman Sea. It produces more restrained, less herbaceous Sauvignon Blancs alongside excellent Pinot Noirs, Chardonnay, and aromatic whites.
Canterbury
Stretching over 200 km on the South Island’s east coast, Canterbury is best known for its North Canterbury subregions, including Waipara and Waikari. These areas produce expressive Pinot Noirs, vibrant Sauvignon Blancs, and some of New Zealand’s finest Rieslings.
Central Otago
The world’s southernmost wine region and New Zealand’s only true semi-continental climate, Central Otago is sheltered by the Southern Alps, with very low rainfall and high sunshine hours. This makes it a hotspot for biodynamic viticulture. Its Pinot Noirs are renowned worldwide for their intensity, purity, and ageing potential, thanks to high UV levels, hot summers, and cool nights.
History
A Brief History of New Zealand Wine
The roots were planted
New Zealand’s winemaking story began in 1819, when Samuel Marsden, an English-born Anglican missionary based in Australia, planted the first vines in the Bay of Islands. The country’s first recorded wine was made in 1840 by James Busby, a British resident who had also been instrumental in establishing vineyards in Australia.
For more than a century, wine remained a small-scale pursuit. The predominantly British settler population favoured beer and whisky, while the strong temperance movement imposed strict limits on alcohol sales, making it difficult for the wine trade to grow. Through the first half of the 20th century, most local production focused on fortified styles such as “sherry” and “port,” with little interest in dry table wines.
The turning point
The real shift came in 1989, when the Sale of Liquor Act allowed supermarkets to sell wine for the first time. Combined with greater overseas travel, a growing dining culture, and the global exposure of New Zealand’s scenic landscapes, this change fuelled domestic wine consumption and investment in vineyards. The country’s strong agricultural foundation, especially its advanced dairy industry, provided both the technical expertise and rigorous hygiene standards needed to produce high-quality wines on a larger scale.
Today and beyond
By the late 20th century, New Zealand Sauvignon Blanc, particularly from Marlborough, had captured international attention with its vibrant, aromatic style. This breakthrough not only established the country as a serious player on the world wine stage but also paved the way for other varieties, including Pinot Noir, Chardonnay, and aromatic whites, to shine.
Today, New Zealand produces only 1% of the world’s wine, but it has been gradually recognised as one of the world’s important wine-producing countries for its quality and a strong sense of place.
Grape Varieties
Top Grape Varieties
1. Sauvignon Blanc
New Zealand’s flagship variety accounts for around 78% of total wine production. Its intensely aromatic, crisp, and vibrant style put the country on the global wine map. While grown in almost every region, Marlborough remains the undisputed leader, with notable examples also from Wairarapa, Nelson, and Canterbury.
2. Pinot Noir
A star of New Zealand’s premium wine scene, Pinot Noir thrives from north to south. Central Otago produces deeply concentrated, powerful expressions, while Marlborough and Nelson offer more elegant, floral styles.
3. Chardonnay
Made in styles ranging from fresh and fruit-driven to rich and barrel-aged, New Zealand Chardonnay consistently delivers quality. Marlborough, Gisborne and Hawke’s Bay are standout regions, producing some of the country’s most expressive examples.
4. Pinot Gris
Often crafted in dry to medium-dry styles, New Zealand Pinot Gris is fresh and full-flavoured, with notes of apple, pear, honeysuckle, spice and bread. It is more akin to Alsace in style than the drier Pinot Grigio. Lees stirring is common in local wineries, which build depth, texture, mouthfeel and complexity.
5. Riesling
A darling of South Island’s cooler regions such as North Canterbury and Central Otago, Riesling in New Zealand ranges from bone-dry to lusciously sweet. Expect vibrant acidity, purity of fruit, and flavours from citrus and apple to honey and spice with age.
Sustainability in Wine
1. Sustainable Winegrowing New Zealand™
Sustainable Winegrowing New Zealand™ (SWNZ) is recognised globally as a leader in wine industry sustainability. Launched in 1995, it was one of the first dedicated sustainability programmes in the international wine world, built on continuous improvement and strict adherence to environmental standards in both vineyard and winery.
SWNZ covers every stage of production, from vineyards, wineries, bottling facilities, and brands, ensuring a consistent and transparent approach to sustainability.
Wines made from grapes grown in 100% SWNZ-certified vineyards and produced in 100% SWNZ-certified winemaking facilities can display the SWNZ logo on the bottle. It is a guarantee of sustainable production from grape to glass.
2. How the Industry is Performing Today
New Zealand’s wine industry has embraced sustainability as a central pillar of its identity:
- 98% of New Zealand’s vineyard producing area is SWNZ-certified, and over 90% of the nation’s wine is processed in certified facilities.
- 63% use lightweight glass bottles to reduce carbon emissions from packaging.
- 94% of vineyards optimise irrigation to minimise water use.
- 50% of wineries recover and recycle cleaning water.
Read more on New Zealand Winegrowers Sustainability Report
These efforts not only reduce the industry’s environmental footprint but also resonate strongly with global consumers who value transparency and responsible production.
3. Roadmap to Net Zero 2050
The New Zealand wine industry has set an ambitious target to achieve net-zero emissions by 2050. Key milestones on this path include:
- Energy & Fuel Efficiency:
- 30% improvement in fuel and electricity efficiency from 2022 levels.
- 45% of fuel demand is supplied by green hydrogen.
- Packaging Goals:
- 50% reduction in the carbon intensity of glass production.
- 60% of wine bottled in-market to reduce shipping emissions.
Read more on New Zealand Roadmap To Net Zero 2050
This roadmap positions New Zealand not just as a pioneer in sustainable winegrowing, but as a global leader in shaping a low-carbon future for the wine industry.
