New Zealand Wines: A Rising Star in Global Viticulture

• Posted on 30 October 2024
• Posted in New Zealand, pinot gris/pinot grigio, pinot noir, Sauvignon Blanc
• 0

At first glance, New Zealand’s wine offerings might seem fairly limited, particularly dominated by the Sauvignon Blanc varietal. Despite producing just about 1% of the world’s wine, New Zealand has made an iconic impact with names like "Kim Crawford" and "Cloudy Bay." Sauvignon Blanc has become synonymous with New Zealand, much as Malbec has with Argentina, leaving France to say, “But it was here first!”

New Zealand is geographically close to Australia, separated by 1,200 miles of the Tasman Sea. With a land area slightly smaller than Colorado (around 103,483 square miles), New Zealand’s available land for vineyards is limited. After accounting for mountainous regions, urban areas, and agricultural industries like dairy, only a small portion remains for wine production. Nearly two-thirds of the vineyards are clustered in Marlborough, while the remaining third is scattered across both islands.

New Zealand’s wine production is dominated by white wines (85%), with 70% being Sauvignon Blanc. Other whites include Chardonnay, Riesling, Pinot Gris, and Gewurztraminer. “The Ned” Pinot Gris, available in-store, is a unique choice, made with some skin contact for added texture and complexity.

The remaining 15% of production consists primarily of reds—though there’s also rosé, sparkling, and even port-style wine, most of which never leave New Zealand. Pinot Noir is the most widely grown red, followed by Cabernet Sauvignon, Merlot, and Syrah.

A bit of trivia: The northern Gisborne region, closest to the international date line, is the world’s first wine region to greet each new day. Marlborough and Rome share the same distance from the equator, while the sunny city of Nelson is one of New Zealand’s sunniest spots. Central Otago, at 45 degrees south latitude, is the world’s southernmost wine-producing region, even further south than Cape Town.

New Zealand’s wine history dates back to 1300, when the Maori, guided by the legendary navigator Kupe, arrived in what is now Golden Bay. The Dutch explorer Abel Tasman later arrived in 1642, though his initial encounter with the Maori prevented further exploration. Captain James Cook claimed the land for Britain in 1796, and in 1819, Anglican missionary Samuel Marsden planted the first grapes, mainly in warmer regions of North Island.

The country’s wine industry began in earnest with European settlers in the 1830s, though fortified wines like port and sherry were initially popular. Mission Winery, founded in 1851 by French missionaries in Hawke’s Bay, is New Zealand’s oldest winery, focusing on varietals like Chardonnay, Merlot, and Syrah. Croatian immigrants later brought winemaking traditions from the Dalmatian coast, some of which persist to this day.

The 20th Century brought challenges and triumphs. Phylloxera decimated vineyards in the 1920s, and restrictive laws initially limited wine consumption. Pioneers like Nikola Nobilo promoted Sauvignon Blanc and Pinot Noir, while American and Australian investment in the 1960s and 70s modernized production. In 1985, market deregulation spurred winemakers to focus on exports. Villa Maria, started by Croatian George Fistonich, emerged as a leader, and today New Zealand exports to over 50 countries.

New Zealand's wine industry is thriving, now home to over 670 wineries across the North and South Islands. With a dynamic range of varietals and an ever-growing lineup of innovative labels, New Zealand continues to captivate wine enthusiasts around the world.