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Topic :- New Zealand Wines

Submitted by :- HRITHIK BHAGAT

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INDEX
 New Zealand Wines

Introduction
New Zealand reigns as the “Sauvignon
Blanc capital of the world” with nearly
50,000 acres planted throughout the
country. On the whole, New Zealand
produces excellent cool-climate varieties
including Sauvignon Blanc, Chardonnay,
Riesling, Pinot Noir, and Pinot Gris.

What’s interesting is New Zealand’s

unparalleled commitment to
sustainability. To date, 98% of vineyards
are above the ISO 14001 sustainability
standard and 7% operate organically.
This is no small feat, considering it’s
harder to be organic in a cool climate.

The history of wine in New Zealand

It wasn’t until around 1836 that the first
grapes were bought into New Zealand by
James Busby, New Zealand’s British
Resident and very keen ‘amateur’
winemaker. The oldest existing vineyard
was established by the Roman Catholic
Missionaries in the Hawke’s Bay, Mission
Estate. While grapes were certainly
grown and wine was produced in New
Zealand, it was mostly for religious use
or family consumption rather than as a
principle income
This changed in the 1960’s when a group
of changes took place;
 New Zealanders had become a nation
of travellers. They had experienced
the diverse cultural regions of Europe
with the wine and food harmony that
is often present and wanted to see
the same in New Zealand.
 Dalmatian immigrants who originally
migrated to New Zealand to work in
the Northland gum fields had moved
to the rural areas that surrounded
Auckland. There they set up orchards,
vineyards and wineries to supply the
local market.
  These families had created the
fledgling viticulture industry and now
started planting Vinifera table wine
vines (wine grapes such as
Chardonnay and Sauvignon Blanc).
They began planting in new areas
based on the vine’s viticulture
requirements rather than the
previous regimes of planting close to
the markets.
 New Zealand had a very strong dairy
industry so were accustomed to
managing large volumes of liquid in
sterile conditions along with the use
of refrigeration.
Young winemakers were travelling and
working in European, American and
Australian wineries and bringing back
the skills they learnt. This created a
combination of “Old World” traditional
European winemaking and science-
based “New World” winemaking that
was being developed in the USA and
Australia.
Liquor Licensing laws in New Zealand
were being changed and relaxed,
particularly around the consumption of
wine with food in restaurants. The
development of BYO restaurants had a
huge effect.
New Zealand’s can-do, number-8 wire
approach to problem solving meant lots
of little wineries were created based on
a dream to make wine and went on to
be successful businesses.
By the early 1980’s Marlborough’s
grape-growing potential had been
discovered. The previously widely
planted grape Muller Thurgau was being
replaced by Sauvignon Blanc and the UK
had discovered New Zealand Sauvignon
Blanc. One critic describing the wine as
the experience of being strapped naked
to Elle McPherson while bungy-jumping
into a bottomless pit of fresh Gooseberry
leaves!
In the last 40 years that initial success in
the UK has translated into a $1.72 billion
annual export earnings with over 37,000
hectares of vineyard of which 22,000
hectares are Sauvignon Blanc. Our
quality levels are very high and our
wines command premium prices
internationally, but we are still a tiny
industry by world standards. Australia is
5 times larger production-wise, while
Italy’s production is 24 times the size of
New Zealand’s. New Zealand is truly are
a boutique winemaking industry.
Internationally New Zealand’s wine
reputation is based around the pungent
zingy flavours and textures of Sauvignon
Blanc which has so successfully made a
home here.
We have developed a style and brand of
Sauvignon Blanc that is recognised as an
expression of our country and image
overseas that is iconic and instantly
recognisable. All of this of this has taken
place in a very short period of around 40
years, which in terms of viticulture
development is almost a blink in time.
New Zealand Pinot Noir has gained a
place on the international stage on the
coat-tails of Sauvignon Blanc’s success.
Dr Rowald Hepp makes a strong
argument that with time, the quality of
New Zealand Riesling, Pinot Gris and
Sparkling wines will also be recognised
internationally.

Regions
The major grape growing regions of New
Zealand’s North Island are Northland,
Auckland, Gisborne, Hawke’s Bay, and
Wairarapa. Northland is the closest
region to the equator, with just 64
hectares under vine. Auckland’s 300+
hectares are mainly dedicated to
Chardonnay and Bordeaux varieties,
spread around the country’s largest city.
These vineyards are also located within
Auckland’s smaller subregions of
Waiheke Island, Kumeu, and Matakana.
Gisborne is the country’s most easterly
producing region, with 1300+ hectares
planted mainly to Chardonnay,
Gewurztraminer, and other white
varieties. Hawke’s Bay, New Zealand’s
oldest wine producing region, represents
about 10% of the country’s entire
production, known for its Merlot based
‘Bordeaux blends,’ Syrah, and
Chardonnay. Hawke’s Bay is also known
for its signature soil, Gimblett Gravels,
which is one of the world’s few GIs
designated by soil type. Wairarapa
incorporates the subzones of Gladstone
and Martinborough, known for its Pinot
Noir, Pinot Gris, Chardonnay, and Syrah
production.

The South Island’s main growing regions

are Nelson, Marlborough, Canterbury,
the Waitaki Valley, and Central Otago.
Nelson is New Zealand’s sunniest
growing region and is relatively small,
often overshadowed by neighboring
Marlborough. With 24K+ hectares
dedicated to Sauvignon Blanc,
Marlborough holds over 75% of the
country’s entire vineyard plantings.
Canterbury is known for its Pinot Noir
and white varieties (Chardonnay,
Riesling, Pinot Gris, and Sauvignon
Blanc), while the limestone, alluvial soils
of the Waitaki Valley, wedged between
Otago and Canterbury, is best known for
its Pinot Noir, Pinot Gris, and Riesling.
Central Otago is the country’s most
southerly and highest (in altitude) wine
region, characterized by a continental
climate. Here, Pinot Noir is a key player.
Terroir
Most of New Zealand’s wine regions are
characterized by well-draining alluvial
soils, with Waiheke Island and Central
Otago being the two main exceptions.
Local greywacke soil is also common,
mostly made up of sandstone. In
Hawke’s Bay, Gimblett Gravels are
formed from rocky ex-river beds,
creating low fertility soils and warmer
microclimates. Limestone deposits are
also found across the country,
particularly in Canterbury and the
Waitaki Valley.
Most of the country experiences a
maritime climate, though cooler regions,
like Central Otago, experience more
continental influences. In total, New
Zealand’s wine regions span from 36-45
degrees south latitude, similar to Spain’s
Jerez (36 degrees) and France’s
Bordeaux (45 degrees) regions, creating
massive climate diversity across the
country. Most of New Zealand’s wine
regions are located on the eastern sides
of the islands, where the weather is
drier, and the majority of regions
experience cool nights, imperative for
preserving acidity within the variety of
grapes.
Grape Varieties
And on the topic of grapes, New Zealand
grows a ton. In the 20th century, Muller-
Thurgau was actually the country’s most
planted variety, though beginning in
1984, growers were paid by the
government to rip up their vines and
replace them with trendier varieties,
particularly Sauvignon Blanc and
Chardonnay. Today, Sauvignon Blanc is
by far the country’s most planted
variety, with Chardonnay, Pinot Gris, and
Riesling also playing a significant role.
For reds, Pinot Noir, Bordeaux varieties
(Merlot and Cabernet Sauvignon), and
Syrah dominate the vineyards.
As with many New World regions, most
wines in New Zealand are bottled and
labeled varietally, meaning that only one
grape variety is used in each bottle. Rosé
and sparkling wines are also produced,
the latter of which are generally made
via the méthode traditionelle. In 2013,
the Méthode Marlborough was
established, with ambitions to put the
region’s traditional method style
sparklers on consumers’ radar, though
sparkling wine still comprises less than
1% of the country’s total production.

Industry structure and production

methods

New Zealand’s winemakers employ a

variety of production techniques. The
traditional concept of a vineyard, where
grapes are grown on the land
surrounding a central simply owned or
family-owned estate with its own
discrete viticultural and winemaking
equipment and storage, is only one
model. While the European cooperative
model (where district or AOC village
winemaking takes place in a centralized
production facility) is uncommon,
contract growing of fruit for winemakers
has been a feature of the New Zealand
industry since the start of the
winemaking boom in the 1970s. Indeed,
many well-known producers began as
contract growers.

Many fledgling producers started out

using contract fruit while waiting for
their own vines to mature enough to
produce production-quality fruit. Some
producers use contract fruit to
supplement the range of varieties they
market, even using fruit from other
geographical regions. For example, it is
common to see an Auckland producer
market a “Marlborough Sauvignon
Blanc” or a Marlborough producer
market a “Gisborne Chardonnay”.
Contract growing is an example of the
use of indigenous agro-industrial
methods that predate the New Zealand
wine industry.

Popular New Zealand Wine Styles

1. New Zealand Red Wines

 Pinot Noir: New Zealand Pinot Noir

combines old-world winemaking
techniques with modern innovations
that result in a vibrant and restrained
wine. The unique terroir and climate
of the vineyards provide greater
depth and complexity to the wine

 Syrah: The Syrah wine style from

New Zealand has two expressions:
The elegant cool terroir wine from
the South Island region
IiThe savory, Northern Rhone-style
wine from warmer wine-growing
districts of Northern New Zealand
 Cabernet blend: Merlot, Malbec,
Cabernet Franc, and Sauvignon are
the leading grape varietals used in
New Zealand’s red blends.
The Cabernet Sauvignon-Merlot
blend is the most popular and is well-
structured with excellent aging
potential.
Enjoy the broad spectrum of flavors
of this blend with red meats, roast
lamb, burgers, portobello
mushrooms, and cheese.

2. White New Zealand Wine

  Sauvignon Blanc: New Zealand
Sauvignon Blanc is the country’s most
famous wine with a distinctive flavor
profile. The southern location and
maritime climate of New Zealand
produce exceptional wines with crisp
acidity.
Complement the refreshing notes of a
Sauvignon Blanc with green vegetables,
oysters, seafood, and Asian cuisine.

Pinot Gris: New Zealand’s Pinot Gris is

the country’s third most popular wine. It
boasts of gentle acidity and a fruity
palate. It is best enjoyed with seafood,
creamy sauces, veal, roast chicken, and
foie gras.

Chardonnay: Inspired by the Burgundy

style Chardonnay, New Zealand
produces age-worthy delicate
expressions of this white wine. The
warmer regions like Hawkes Bay have
smooth-textured Chardonnays with
mineral undertones.

Riesling: The Riesling wine style is

predominantly produced in New
Zealand’s South Island in different
expressions ranging from dry to
deliciously sweet.
The varied Riesling styles work great
with Asian cuisine, seafood, pasta,
mushroom, fish, and chocolate desserts.

3. New Zealand Rose Wines

New Zealand produces light-bodied,
balanced, fruity Rose wines in both still
and sparkling styles. Most New Zealand
Rose is made as a single varietal Pinot
Noir or a blend of Pinot Noir, Malbec,
Merlot, and Syrah.
They present refreshing acidity and are
available in colors ranging from salmon
pink to ruby coral.
These wines are excellent companions to
pizza, pasta, steak, salmon, cheese, and
charcuterie meats.

4. New Zealand Sparkling Wines

 Sparkling wine is produced

throughout New Zealand, with the
majority made in the Marlborough
region. The country is best known for
its classic sparkling Pinot Noir,
Chardonnay, and Sauvignon Blanc
styles.

 The bubbly is made using the

Methode Traditionally winemaking
technique. In this process, the
 winemaker puts the wine through a
secondary fermentation in the bottle
to produce delicate bubbles.

The 6 Key New Zealand Wine Regions

The wine regions of New Zealand extend

over 700 miles from the subtropical
Northland to Central Otago in the south.
Most of the vineyards are located in the
rain shadow region of the North and
South Islands’ mountains.
The primary wine regions are:

1. Marlborough Wine Region

Marlborough produces 77% of New
Zealand’s wine and is best known for its
signature Sauvignon Blanc. Located in
the north-eastern corner of the South
Island, the region also has substantial
Pinot Noir and Chardonnay plantations.
The area’s lowland valleys have a
temperate climate ideal for growing
concentrated red and white grape
varieties.

2.Hawke’s Bay Wine Region

Hawke’s Bay is New Zealand’s second-
largest wine-producing region,
specializing in Bordeaux-style red and
white blends.
The predominant grape varieties are
Merlot, Malbec, Cabernet Sauvignon,
Syrah, Sauvignon Blanc, Chardonnay,
and Pinot Gris.
Besides wine production, the region’s
fertile soil and sunny climate are also
conducive to growing fruits.

3.Central Otego Wine Region

Central Otego is a wine region known for
its plantations of the Pinot Noir grape
variety. It produces both red and Rose
style Pinot Noir wines. Before vineyards
were planted, the region was historically
famous for its apricot and cherry
orchards.
 4. Wairarapa Wine Region
Wairarapa is located near downtown
Wellington on the North Island and has
three major sub-regions –
Martinborough, Gladstone, and
Masterton.
It is a comparatively smaller wine region
with just 3% of New Zealand’s vine
plantations. The main grape varieties
grown are Pinot Noir, Syrah, and
Sauvignon Blanc. Recently, the region
has also begun producing high-quality
dessert wines

5. Nelson Wine Region

Nelson is located on New Zealand’s
South Island, close to Marlborough. It
houses one of the top New Zealand
winegrowers, the Neudorf vineyard.
The region mainly produces Sauvignon
Blanc, closely followed by Chardonnay
and Pinot Noir. Aromatic Pinot Gris,
Riesling, and Gewurztraminer are also
grown in smaller plantations in the area.
With its beautiful countryside views, the
uncrowded Nelson region is a dream
destination for any wine enthusiast.

6. Waitaki Valley Wine Region

The Waitaki Valley is a 60-hectare wine
region located in North Otago, on the
east coast of the South Island. The
principal grape varieties of the area are
Pinot Noir, Riesling, Pinot Gris, and
Chardonnay.
It has the longest growing season of all
wine regions in the country, courtesy of
the temperate summers and long
autumns in the valley. The area is home
to complex, layered wines with crisp
acidity.Wine tourism in New Zealand.

Wine tourism in New Zealand

1. Wine Regions and Trails:
 New Zealand boasts several
renowned wine regions, each
 offering a distinct wine
experience. Some of the
prominent regions include
Marlborough, Central Otago,
Hawke's Bay, Wairarapa, Nelson,
and Auckland.
 Wine trails and routes have been
developed in many of these
regions, guiding visitors through a
selection of wineries, cellar
doors, and tasting rooms.
 Marlborough, known for its
Sauvignon Blanc, features the
Marlborough Wine Trail, which
offers a self-guided tour through
the region's iconic wineries.
2. Cellar Doors and Vineyard Visits:
 Cellar doors are an integral part
of wine tourism in New Zealand.
These are tasting rooms or sales
outlets located at wineries,
allowing visitors to sample and
purchase wines directly from the
producers.
 Many wineries offer guided tours,
providing insights into the
winemaking process, vineyard
management, and the history of
the winery.
 Vineyard visits provide an
opportunity to explore the
stunning landscapes, enjoy
 vineyard walks, and learn about
the specific terroirs that
contribute to the unique flavors
of New Zealand wines.
3. Wine Events and Festivals:
 New Zealand hosts various wine
events and festivals throughout
the year, attracting both locals
and international visitors.
 The Marlborough Wine & Food
Festival, held annually, is one of
the country's most significant
wine events, showcasing the
region's wines, local cuisine, and
live entertainment.
  Other notable events include the
Hawke's Bay Wine Auction, the
Martinborough Toast Wine and
Food Festival, and the Pinot Noir
Celebration in Central Otago.
4. Wine and Food Pairing
Experiences:
 New Zealand's wine tourism
often incorporates the country's
culinary delights, as wine and
food pairing experiences have
gained popularity.
 Many wineries offer on-site
restaurants, where visitors can
savor local produce and dishes
paired with the winery's own
 wines, enhancing the overall
tasting experience.
5. Wine Education and Workshops:
 Wine enthusiasts can expand
their knowledge through
educational programs and
workshops offered by wineries
and industry professionals.
 These sessions cover topics such
as wine tasting techniques, wine
and food pairing, and vineyard
management practices, providing
visitors with a deeper
understanding of New Zealand's
wines.
6. Accommodation and Lodging:
  Wine regions in New Zealand
offer a range of accommodation
options, including luxury lodges,
boutique hotels, and bed and
breakfast establishments.
 Some wineries even provide on-
site accommodation, allowing
visitors to stay amidst the
vineyards and experience the
winery lifestyle firsthand.
7. Sustainability and Organic Wine
Tourism:
 New Zealand's commitment to
sustainability extends to wine
tourism, with an increasing
 number of wineries adopting
organic and biodynamic practices.
 Visitors can explore certified
organic vineyards, learn about
sustainable viticulture methods,
and gain insights into the eco-
friendly initiatives implemented
by wineries.
Wine tourism in New Zealand provides
a unique opportunity to appreciate the
country's diverse wine offerings,
stunning landscapes, and warm
hospitality. Whether it's a leisurely
wine trail, a cellar door visit, or an
immersive wine and food experience,
visitors can indulge in the world-class
wines and scenic beauty that make New
Zealand a sought-after destination for
wine lovers.
Challenges and the future outlook for
New Zealand's wine industry
1. Climate Change:
 Climate change poses significant
challenges for New Zealand's wine
industry. Rising temperatures,
changing rainfall patterns, and
extreme weather events can
impact grape growing and wine
production.
 Wineries are adopting strategies
to mitigate the effects of climate
change, such as altering vineyard
management practices, exploring
new grape varieties better suited
to changing conditions, and
 investing in climate monitoring
technologies.
2. Export Market Competition:
 New Zealand's wine industry faces
fierce competition in the global
export market. Other wine-
producing countries, such as
Australia, Chile, and France, offer
similar grape varieties and often at
lower price points.
 To maintain a competitive edge,
New Zealand wineries focus on
promoting the country's unique
wine styles, premium quality, and
sustainability practices. Market
diversification and targeting niche
 markets also play a crucial role in
the industry's future success.
3. Industry Sustainability:
 While New Zealand has made
significant strides in sustainable
wine production, the industry
continually strives to improve its
sustainability practices.
 Wineries are investing in organic
and biodynamic vineyard
management, reducing water and
energy usage, minimizing chemical
inputs, and adopting sustainable
packaging solutions.
 The future outlook emphasizes
the need for ongoing innovation
 and collaboration to achieve even
higher levels of sustainability
throughout the supply chain.
4. Skilled Labor and Workforce:
 The wine industry relies on skilled
labor for vineyard management,
winemaking, marketing, and
hospitality.
 Ensuring a skilled workforce is
crucial for the industry's growth.
This involves providing training
opportunities, attracting young
talent, and retaining experienced
professionals.
 Collaboration between industry
bodies, educational institutions,
 and government agencies can help
address workforce challenges and
ensure a sustainable pipeline of
skilled individuals.
5. Emerging Markets and Consumer
Trends:
 New Zealand's wine industry is
exploring emerging markets
beyond traditional export
destinations. Markets in Asia, such
as China and South Korea, present
significant growth opportunities.
 Understanding evolving consumer
preferences, including the
demand for sustainable and
organic wines, low-alcohol
 options, and experiential wine
tourism, will shape the future
direction of the industry.
6. Technology and Innovation:
 Embracing technological
advancements and innovation can
enhance productivity, efficiency,
and quality in the wine industry.
 Precision viticulture techniques,
remote sensing, data analytics,
and artificial intelligence
applications are being utilized to
optimize vineyard management,
grape quality assessment, and
winemaking processes.
  Ongoing investment in research
and development, coupled with
industry collaboration, will drive
innovation and propel the industry
forward.
7. Industry Collaboration and
Promotion:
 Collaboration among wineries,
industry organizations, and
government bodies is crucial to
address common challenges and
leverage collective strengths.
 Joint marketing initiatives,
promoting regional identities, and
highlighting New Zealand's wine
diversity can enhance brand
 recognition and market
positioning.
The future outlook for New Zealand's
wine industry remains positive, driven by
a commitment to quality, sustainability,
innovation, and consumer-centric
approaches. By addressing challenges
effectively, the industry can continue to
thrive and maintain its reputation as a
producer of exceptional wines in the
global market.
Sustainable Wine Production
Sustainable wine production is a key
focus for New Zealand's wine industry.
The country is committed to
environmental stewardship, social
responsibility, and economic viability in
the production of its wines. Here are
some key aspects of sustainable wine
production in New Zealand:
1. Organic and Biodynamic
Practices:
 Many New Zealand wineries
embrace organic and biodynamic
farming practices to minimize
chemical inputs, protect
 biodiversity, and enhance soil
health.
 Organic viticulture avoids the use
of synthetic pesticides, herbicides,
and fertilizers, relying instead on
natural and organic alternatives.
 Biodynamic principles incorporate
holistic approaches, such as using
specific preparations and
following lunar cycles, to improve
soil vitality and vine health.
2. Sustainable Vineyard
Management:
 New Zealand wineries prioritize
sustainable vineyard management
 practices to reduce their
environmental impact.
 Techniques include soil
conservation, erosion control,
water management strategies,
and the use of cover crops to
promote biodiversity and maintain
soil health.
 Precision viticulture technologies,
such as soil mapping, remote
sensing, and real-time data
monitoring, enable targeted and
efficient resource utilization.
3. Water Conservation:
 Water conservation is a crucial
component of sustainable wine
 production in New Zealand,
particularly in regions with limited
water resources.
 Wineries employ strategies like
drip irrigation, water monitoring
systems, and water-efficient
practices to minimize water usage
in vineyards.
 Some wineries have implemented
rainwater harvesting and recycling
systems to further reduce water
consumption.
4. Energy Efficiency:
 New Zealand wineries strive to
minimize energy consumption and
 embrace renewable energy
sources.
 Energy-efficient practices include
using solar panels, energy-efficient
lighting, insulation, and
temperature control measures in
winery operations.
 Some wineries have invested in
biomass boilers, geothermal
systems, or wind energy to power
their operations.
5. Waste Management and
Recycling:
 Wineries prioritize waste
reduction, recycling, and
responsible waste management.
  Efforts include composting grape
marc (pomace), reusing and
recycling packaging materials, and
implementing efficient waste
water treatment systems.
 Some wineries actively participate
in sustainability certification
programs, which set standards for
waste management and recycling
practices.
6. Sustainable Certification
Programs:
 Several certification programs in
New Zealand, such as Sustainable
Winegrowing New Zealand
(SWNZ) and Organic Winegrowers
 New Zealand (OWNZ), provide
guidelines and standards for
sustainable wine production.
 These programs ensure
compliance with sustainable
practices and provide consumers
with assurance of the wine's
sustainability credentials.
 Wineries undergo audits and
assessments to achieve and
maintain certification.
7. Community and Social
Responsibility:
 New Zealand wineries engage in
social responsibility initiatives,
supporting local communities and
 promoting responsible
consumption of their products.
 This includes involvement in
community projects, promoting
ethical labor practices, and
supporting initiatives that benefit
local economies and societies.
The commitment to sustainable wine
production in New Zealand reflects the
industry's long-term vision for
environmental and social sustainability.
By implementing practices that minimize
environmental impact, preserve natural
resources, and support local
communities, New Zealand's wineries
aim to produce exceptional wines while
safeguarding the future of the industry
and the surrounding ecosystems.

Who Are The Leading Wine Producers

of New Zealand?

The diverse wine regions of New Zealand

are home to proficient winemakers who
have perfected traditional and modern
winemaking practices. The leading wine
producers of the country are:

 Brancott Estate, Marlborough

 Church Road, Hawke’s Bay
 Palliser Estate, Martinborough
 Te Mata Estate, Hawke’s Bay
 Stonyridge Vineyard, Waiheke Island
 Mission Estate, Hawke’s Bay
 Rippon Vineyard, Central Otago
 Wairapa Hills, Canterbury
 Neudorf Vineyard, Nelson
 Kim Crawford Wines, Marlborough
and Hawke’s Bay
 Bibliography

https://en.m.wikipedia.org/wiki/
New_Zealand_wine
https://www.vinovest.co/blog/new-
zealand-wine
https://www.newzealand.com/int/
wine-regions-and-vineyards/
https://winefolly.com/wine-regions/
new-zealand/
https://shop.winefolly.com/en-au/
products/new-zealand-wine-map
https://thelandingwine.co.nz/blogs/
news/wine-folly-new-zealand-
chardonnay-jewel-of-the-south-pacific