New Zealand

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 cooler regions of Marlborough, Nelson, and Wairarapa make Sauvignon Blanc with passionfruit aromas and such high acidity, that it’s not uncommon to see some residual sugar, even if you can’t taste it. Marlborough’s Pinot Noir is restrained and herbaceous, and Riesling and Pinot Gris are quite the find.

Despite the southerly latitude of Central Otago, the region is sunny and dry and produces great Pinot Noir. You’ll find these wines typically have sweet dark berry notes supported by a gravelly minerality, and clove-like spice. Yum!

On the North Island, from Hawke’s Bay north, there are surprising red wines including elegant and plummy Syrah and Merlot. Gisborne is known for rich and creamy Chardonnay which, when made well, has enough acidity to age for 5-10 years. Surprising finds here include Gewürztraminer and Chenin Blanc.