New Zealand may be 20th in terms of global wine production, but what it lacks in volume it makes up for with quality and value for money.
The country is best known for its sauvignon blanc. In 1985 the iconic brand Cloudy Bay launched New Zealand's association with the grape to worldwide acclaim. It is still produced and key wine regions, including classic Sancerre in France, are trying to imitate it. The climate of New Zealand plays an important role, with cool evenings, intense sunlight in the day and an extended ripening season, all allowing grapes to reach their optimum. The wines have a purity and vibrancy of fruit flavours, and a crisp acidity.
Aside from sauvignon blanc, pinot noir is also establishing a reputation. Other varieties to look out for include chardonnay, pinot gris and riesling, for whites. For reds, syrah and cabernet sauvignon are steadily improving in quality.
Hawkes Bay
South of Auckland, this wine region is gaining fame for its chardonnay, syrah and cabernet sauvignon. The Gimblett Gravels subregion is showing potential to produce some high-quality wines. The soil's high gravel content has been compared to that of Graves in Bordeaux.
The syrah are peppery, leaner and more elegant - similar to a Rhone syrah in flavour and structure. In fact, syrah from Hawkes Bay, the Barossa Valley and the northern Rhone Valley make for an interesting comparison. Bordeaux blends made from cabernet sauvignon and merlot are improving in quality and ripeness.
Gisbourne