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New Zealand New Zealand has made a remarkable entry into the wine industry. Its early history gave way to nondescript port, sherry and off-dry white wines to compete with imports from Germany. Müller-Thurgau was the grape of choice in the 70s and 80s, which led to overproduction. It wasn’t until the mid-80s that a man named John Buck pioneered his first Cabernet Sauvignon, and New Zealand’s wine industry caught the attention of the international scene as well as local growers. Now there is a long list of quality wineries on both North and South islands.
| Primary Grapes: |
Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot |
| Secondary Grapes: |
Riesling, Cabernet Sauvignon and Semillon |
| Production: |
35 million gallons annually |
Primary Wine
Region(s): |
Ten, but divided by north and south islands, primarily: North: Auckland, Kumeu, Gisborne, & Hawke’s Bay South: Marlborough, Nelson, Canterbury & Otago |
| Premium Labels: |
Brancott, Church Road, Clowdy Bay, Cooper’s Creek, Craggy Range, Gem, Gisborne, Kumeu River, Martinborough, Matua Valley, Stonyridge |
| Best Values: |
Brancott, Elstree, Framingham, Giesen, Hunter, Lawson’s, Neudorf Nelson, Nobilo, Rippon, Sacred Hill, Sherwood, Shepards Ridge, Villa Maria |
More on Wines and Wineries of New Zealand |
