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New Zealand
> Agriculture > Wine >
Wine regions
By Allan Campbell
Northland
Winemaking in Northland has undergone
rapid expansion in recent years after nearly dying
out, although it still rates as the country's
smallest region. Overall, this region experiences the
warmest ripening conditions, very suitable for
Cabernet Sauvignon, Merlot and Chardonnay. The
vineyards are sited mainly on gentle slopes or flats
on a variety of soils ranging from shallow clay to
free draining volcanic soils.
Auckland
Auckland has several of the oldest
wineries in the country. A flourishing Dalmation
community was responsible for setting up some of the
first commercial wineries in New Zealand. This area
is good for ripening grapes as the area is warm with
high degree days. High autumn rains can be a problem
in some areas. Cabernet sauvignon based reds are very
important here.
Waikato
One of the earliest wine-producing
areas, but with the southwards drift in viticulture,
the area planted in vines has plummeted. Less than 3%
of the nations vineyards remain here. Grape yields
are lower in the Waikato’s clay soils than in
the fertile Gisborne plains and although temperatures
and sunshine are high, the average rainfall and
humidity is a decided handicap. The outlook is bleak
for Waikato’s viticultural future. Principal
grapes grown include chardonnay, riesling and
cabernet sauvignon.
GisborneGisborne
is the wine industry’s ‘bread basket’,
the primary source of bulk grapes for the cask
production lines. Here the climate is roughly between
that of Auckland and Hawkes Bay. The autumn rains are
a little high. It is a good growing area for muller
thurgau but chardonnay and gewurztraminer do well
also. In fact this region produces about one third of
the national crop of chardonnay grapes and has
developed a reputation as "Chardonnay Capital of
New Zealand."
Hawkes Bay
One
of New Zealand’s pioneer winemaking regions, Hawkes Bay has retained its traditional importance.
The summers and autumns are generally dry and the
soils fertile and free draining. This is one of our
best areas for producing fine wines such as sauvignon
blanc, chardonnay, cabernet sauvignon and merlot. The
second largest grape growing area in the country.
Wellington
This area (originally known as
Martinborough or Wairarapa) has emerged in a
remarkably short space of time as one of New
Zealand’s most prestigious winegrowing regions.
It is the coolest of the North Island’s
winegrowing regions but it is also the driest and
escapes some of the late summer and autumn rains that
cause problems in Gisborne and Hawkes Bay. The first
modern era Wellington wines were bottled in 1984;
since then the flow of chardonnays, rieslings, pinot
noirs and other varieties has been of exciting
quality. It arguably produces some of New
Zealand’s finest red wines.
Nelson
The
advantages of this area’s warm summers and high
sunshine hours are slightly reduced by the risk of
damaging autumn rains as harvest approaches. In this
respect Nelson parallels most North Island wine
districts more closely than other South Island
regions. Although only producing a small amount of
New Zealand’s wines it still has a good
reputation for some excellent rieslings and
chardonnays.
Marlborough
The
emergence of Marlborough as the country’s most
heavily planted wine region rates among the most
crucial developments of the last 30 years. From its
endless rows of vines, marching across the pebbly
Wairau Plains, have flowed the deeply-flavoured,
scented white wines which have awakened the world to
the beauty of New Zealand’s wines. Marlborough
is the sunniest part of New Zealand and has a low
autumn rainfall. It is a ‘cooler’ area and
sauvignon blanc and riesling do extremely well here.
Chardonnay, pinot noir and gewurtztraminer are also
starting to feature. It also produces New Zealand's
finest methode champenoise wines.
Waipara
This
relatively new viticultural area lying 45k to the
north of Christchurch was first planted in vines in
the early 1980’s. The low rainfall and long,
hot, dry days (sheltered from the Pacific’s cool
easterly breezes) aid the ripening of the principal
grapes grown - Pinot Noir, Chardonnay, Riesling,
Sauvignon Blanc and Pinot Noir. The soil,
predominantly of limestone origin, is excellent for
these varieties.
Canterbury
The vineyards of Canterbury are
concentrated mainly on the plains south-west of
Christchurch with a token presence on Banks
Peninsula. The temperatures are significantly cooler
than Marlborough, with a high risk of spring and
autumn frosts. However, the region's saving grace is
the low rainfall, with particularly long dry autumns,
allowing the grapes to ripen slowly and maintain good
levels of acidity. Late-ripening grapes do not fare
so well, while current plantings prove the potential
for pinot noir, chardonnay and riesling along with
pinot gris.
Otago
Here are to be found what are probably
the southernmost commercial vineyards in the world.
There is a steadily increasing amount of land being
planted in grapes, with over 250ha now in production.
The vines are grown in Central Otago which is a
region of climatic extremes. Summer is typically hot,
autumn short and winter icy-cold. Only the most
carefully selected sites have enabled winemakers to
succeed here. Pinot noir and riesling are two
varieties which have done particularly well as well
as some chardonnay.
Article courtesy of author
Allan Campbell
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