New Zealand Wines

For so small a country (about the landmass of Colorado), New Zealand certainly has made a splash in the world's wine glasses. Its Sauvignon Blancs, especially, turn the heads of such august producers of that grape as Sancerre and Bordeaux.

New Zealand's vineyards grow along the entire length of its two islands, about 1,000 miles top to bottom. The equivalent in the northern hemisphere would be a belt of vineyards running from the Loire Valley to the very south of Spain.

This means that the country's grapes grow in a far-reaching array of climates and therefore produce a range of diverse styles. For example, in the northern and more humid areas of Northland, Auckland and Gisborne, Chardonnay may be harvested in late February and early March (note: vintages in the southern hemisphere best those in the northern by six months). The Chardonnays from these areas are riper, fatter.

In Central Otago, on the other hand, the world's most southerly-and, consequently, very cool-grape-growing district, Chardonnay can be picked from mid- to late April-a difference from Auckland of a month and a half or more. Otago Chardonnay tends to be crisper, more citrus-y.

Overall, though, New Zealand's climate is temperately maritime and the vineyards, by and large arrayed along the coasts, are washed by full, clear sunlight in the day and cool, stiff sea breezes at night. The summer growing period is long and slow and helps develop the intense flavors for which New Zealand wines have become well recognized.

Plantings commenced as late as 1973 in Marlborough, what would become the country's most recognized winemaking area. The daily warm-cool climatic swings and free-draining alluvial soils are perfect for the Sauvignon Blanc grown here. Chardonnay, Riesling and Pinot Noir also thrive, as does a healthy production of ‘méthode champenoise’ sparkling wine.

While but a mere 17% of overall wine grape production, New Zealand Pinot Noir is making quite a name for itself. Martinborough's Pinots show strong, ripe plum flavors and good concentration. Those from Marlborough and Nelson tend to display aromas and flavors of red cherry and plum. Otago Pinot Noir is particularly long-lived, yet elegant and full of the flavor of black cherry.

Of course, it is Sauvignon Blanc (29% of overall production) that more people seek than any other variety. New Zealand Sauvignon Blanc is broadly of two regional styles: Northern (Hawkes Bay and further north) and Southern (the South Island and Wellington regions). From the north, Sauvignon Blanc is ripe and rich, with melon, nectarine and other stone fruit flavors.

Southern Sauvignon Blanc styles are typically light and crisp with tastes of passion fruit, other pungent fruit flavors (such as grapefruit or lime), and with hints of red pepper, gooseberry and crisp asparagus. More than two-thirds of all the country's Sauvignon is grown in Marlborough, due to its low rainfall (Sauvignon Blanc is particularly susceptible to rot at harvest time) and stone-rich, alluvial soil (which controls the vigor of this prolific vine).