Sauvignon blanc is the primary grape in the New Zealand vineyards. But several other grapes do very well in the country. If you travel around the different regions, you realise that the variety in wine styles is more significant than you would have thought.
Sauvignon blanc leads the way with around 27,000 hectares (a touch smaller than the Champagne region), much of it in Marlborough in the northern part of the South Island.
Pinot noir comes in second place with about 5600 ha. A lot of it is in Central Otago, but there are excellent pinot noir wines in Wairarapa in the North Island, too.
In third place will be chardonnay, with just over 3,000 hectares in the various regions.
Pinot gris is increasing and is now in fourth place with around 2800 ha. Central Otago is the region best known for its pinot gris. Merlot in fifth place with approx. 1000 ha is often used for Bordeaux blends. Riesling in sixth place has dropped slightly to just under 600 ha. It thrives well in Central Otago, where autumn is long and sunny.
We have had fantastic syrah wines from Hawke’s Bay on the North Island. Syrah has 430 ha and is in seventh place. With just under 300 hectares, cabernet sauvignon is used for some highly sought-after Bordeaux blends, several from small picturesque Waiheke Island close to Auckland. Last on the top ten list are gewurztraminer and malbec.
Read more: nzwine
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