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In New Zealand, like elsewhere in the New World, we name wines for the variety they’re made from. What is different is the kind of grape varieties that flourish here in New Zealand and the flavours they develop.
With our country being at the cool end of the grape-growing spectrum, the varieties that yield the best results here are those such as Sauvignon Blanc, Riesling and Pinot Noir that prefer cooler climates. An adaptable variety like Chardonnay grows well in New Zealand, where it yields different flavours than in hotter countries. In recent years, improved vineyard techniques have also led to good results with varieties such as Cabernet Sauvignon, which would normally be associated with warmer climates.
New Zealand winemaking is very young compared to most and new discoveries are being made every year. Pinot Gris, Viognier and Syrah are varieties that have only started coming to the fore in New Zealand in the last few years.
Our Grape Varieties  |
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Savignon Blanc |
Say so-vin-yawng blong. |
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| New Zealand’s most famous variety. |
| Grown almost everywhere in New Zealand, but it’s in Marlborough that this variety finds its finest expression anywhere in the world. Winemaking influences are kept to a minimum. Slow, cool fermentation in stainless steel retains the crisp fruit flavours. Cellaring is normally avoided to retain the youthful freshness of the wine. Tastes like cut grass, capsicum, gooseberry/bell pepper, with riper styles displaying melon, nectarine or passionfruit. Enjoy with tangy food – avocado, oysters, trout, salmon, mussels, crayfish or salads. |
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Chardonnay |
Say shar-don-nay. |
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For many connoisseurs, this is the greatest of all aromatic white varieties. |
Grown in all areas of New Zealand, but the region most associated with this variety is Gisborne. Hawke’s Bay is gaining a growing reputation for Chardonnay. Winemaking varies tremendously, as Chardonnay lends itself to many styles of wine – from fruity, unoaked wines to complex barrel-fermented or soft, creamy wines made with malolactic fermentation. Cellaring is only recommended for more complex styles. Tastes like crisp citrus and apple in cooler areas such as Marlborough; melon, pineapple and peach in warmer areas such as Gisborne. Winemaking can add vanillin, nuttiness, butter, cream, yeast, oatmeal and honey flavours. Enjoy with seafood, light cheeses, chicken or veal – depending on the style of the wine. |
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Riesling |
Say reece-ling.. |
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For many connoisseurs, this is the greatest of all aromatic white varieties. |
Grown mainly in Marlborough and Waipara. Winemaking is kept to a minimum, with slow, cool ferments. Sometimes fermentation is stopped to retain some sugar in the wine. Cellaring isn’t necessary, but can work wonders with good Riesling, even for up to five or six years. Tastes like honey, citrus, apple and flowers. As Riesling ages, toasted honey flavours come more to the fore. Enjoy with roast pork, seafood, chicken, fish and lightly spiced dishes, especially Asian food. |
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Gewürztraminer |
Say ge-vurts-trum-in-er. |
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| With its strong floral notes, this is the easiest variety for novices to recognise and much loved by connoisseurs. |
Grown mainly in Gisborne. Winemaking this variety presents a challenge, as it contains unusually high levels of protein that could render the wine unstable if it’s not treated properly. Cellaring shouldn’t last more than two years. Tastes like rose petals, lychee and allspice, and sometimes apricot or tropical fruit. Enjoy with spicy food as long as it’s not too hot. Also goes well with cinnamon and apple desserts. |
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Pinot Gris |
Say pee-no gree. |
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| An increasingly fashionable alternative to Chardonnay, available in a variety of styles. |
Grown mainly in Marlborough, Otago and Hawke’s Bay. Winemaking is gentle, partially to avoid colour from the pink grape skins. Cellaring is not recommended for long periods. Tastes like pears, apples and stone fruit, and often apricot in warmer regions. Enjoy with creamy pasta, seafood or delicate fish. |
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Pinot Noir |
Say pee-no nwah. |
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| A fickle variety, hard to grow, but New Zealand’s most acclaimed red wine. |
Grown mainly in Marlborough, Otago, Waipara and Wairarapa. Winemaking tends to follow a very different path to most reds, as the grapes have less tannin. Bunches are usually destemmed and then left to cold soak for days before fermentation. Open-top fermenters are the norm. Cellaring is recommended for up to five or six years. Tastes like strawberries, raspberries, cherries and plums. With age, it develops mushroom and earthy characters. Enjoy with salmon, turkey and veal for the lighter styles, lamb, duck and venison for the more full-bodied versions. |
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Merlot |
Say mer-low. |
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| Famous as a blending partner for Cabernet Sauvignon, Merlot also makes lush varietal wines. |
Grown in Hawke’s Bay, Gisborne and even Marlborough. Winemaking tends to follow typical Bordeaux pattern, including warm fermentation, long maceration and maturation in oak. Cellaring can soften the tannins and meld the flavours. The best examples can be cellared under good conditions for seven years or more. Tastes like plummy fruit, dark berries, chocolate and a hint of spice. Enjoy with lamb, venison, pork, veal, duck and hearty Mediterranean dishes. |
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Cabernet Sauvignon |
Say cab-er-nay so-vin-yawng. |
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| Arguably, the most famous of red wines, backbone of Bordeaux blends. |
Grown mainly in Hawke’s Bay. Winemaking tends to follow typical Bordeaux pattern, including warm fermentation, long maceration and maturation in oak. Cellaring can soften the tannins and meld the flavours. The best examples can be cellared under good conditions for ten years or more. Tastes like blackberries, blackcurrants, cedar and oak. In cooler climates, it may display mint and chocolate flavours. Some are savoury, earthy and smoky. Enjoy with red meat, goat, venison, strong cheeses, pizza, casseroles and stews. |
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