The best wines from New-Zealand

The history of wines from New Zealand

The origins of winemaking in New Zealand can be traced back to the mid 1800s when British oenologist James Busby kickstarted wine production on the North Island in 1836. A significant milestone was the establishment of Mission Estate Winery in 1851, which remains as the oldest vineyard in the country.

The introduction of Pinot Noir and Syrah in Masterton around 1881 marked a period of diversification further enriched by the expertise brought by immigrants.

For much of the 20th century New Zealands wine industry primarily focused on serving local markets. However a notable shift took place in the 1960s when economic policies started favoring exports of profitable goods. This shift steered the nation towards viticulture away from sectors like dairy and wool. The abolishment of the 'six o'clock swill' law, which limited bar opening hours to an hour per day played a role in facilitating this transition. At the same time an increasing global interest, in wine helped elevate New Zealand into a wine producing country.

The grapes of wines from New Zealand

New Zealand is well known for its range of grape varieties. In the past Muller Thurgau was the most widely used grape, until 1984, when the government encouraged growers to shift towards more modern varieties like Sauvignon Blanc and Chardonnay. Currently Sauvignon Blanc is the most planted grape, followed by Chardonnay, Pinot Gris and Riesling. When it comes to red wines Pinot Noir is prominent along with Bordeaux varieties such as Merlot and Cabernet Sauvignon well as Syrah.

Following a trend seen in New World wine regions New Zealand mainly uses labeling for their wines indicating that they are made from a single grape variety.

The country also produces Rosé and sparkling wines with the latter made using traditional methods. A special initiative called Méthode Marlborough was introduced in 2013 to showcase the regions own traditional method for producing sparkling wines even though sparkling wine makes up less than 1% of New Zealands wine production.

The terroir of wines from New Zealand

New Zealand's wine regions have alluvial soils in most cases that facilitate excellent drainage, except for Waiheke Island and Central Otago. The prevalent local greywacke, a type of sandstone, makes the soil and terroir somehow unique. In Hawke’s Bay, the Gimblett Gravels, composed of rocky former riverbeds, offer low fertility soils, and create warmer microclimates, beneficial for viticulture. Additionally, limestone deposits, enhancing the terroir complexity, are found in areas such as Canterbury and the Waitaki Valley.

The country's wine regions are largely influenced by a maritime climate, with exceptions like Central Otago experiencing more continental conditions. Spanning latitudes from 36 to 45 degrees south, New Zealand's wine regions enjoy a climate diversity comparable to renowned wine regions like Spain's Jerez and France's Bordeaux.

Positioned primarily on the eastern sides of the islands, these regions benefit from drier conditions and cool nights, crucial for maintaining the acidity and flavour profile of various grape varieties.

Marlborough is New Zealand's top wine region, situated in the northeast of the South Island. It is famous for its Sauvignon Blanc, including vineyards like Cloudy Bay. Central Otago is known for its beautiful landscapes and cool climate Pinot Noir. Hawkes Bay, the wine region on the east coast of the North Island produces Bordeaux style wines along with Chardonnay and Syrah varieties. The Wairarapa region, particularly Martinborough stands out for its Pinot Noir production due to its cool climate and stony soils. Nelson at the tip of the South Island offers a range of boutique wineries.

The classification of wines from New Zealand

New Zealand has introduced an official appellation system, adopting Geographical Indication (GI) classifications, aligning with Europe's PGI and America's AVA systems, initially establishing 18 appellations. Concurrently, The Real Review Wine Classification emerged for evaluating premier wines from New Zealand and Australia, emphasizing those with a distinguished track record of a decade or more. This system, distinct for its thorough, independent assessment based purely on quality via blind tastings over ten years, evaluates individual wines rather than the wineries or vineyards themselves. Classified wines retain their status for at least four years, safeguarding their recognized quality.

The classification is structured into three tiers:

• 3 Merit (MMM) for iconic wines with a strong provenance and proven track record, representing less than 0.5% of production.
• 2 Merit (MM) for wines consistently awarded gold and silver, with top vintages scoring 96 points or more.
• 1 Merit (M) for wines achieving gold and silver ribbons with top vintages scoring at least 95 points.

Additionally, The Great New Zealand Pinot Noir Classification offers a rolling assessment, updating yearly based on the average of the five most recent vintages.