Let’s wine about it

A South Island vineyard guide breaking down one of New Zealand’s biggest export industries

It’s still competitive with our English-speaking counterparts, though –for example, our neighbour and closest ally, Australia has an estimated retail market of $NZ834 million compared to our $655 million.

Within the New Zealand wine scene, the South Island is full of powerhouse regions and wineries that rival some of the best in the world, boasting some of the largest and most notable wine regions in the country.

Marlborough

Home to 90 percent of New Zealand’s Sauvignon Blanc plantings, the Marlborough region accounts for by far and by large the highest producing vineyard area, as well as total wine production throughout the country. This is the flagship region that put New Zealand wine on the international stage.

For the total of 39,935 hectares of vineyards across New Zealand, Marlborough alone takes up 27,808 producing hectares – Sauvignon Blanc accounts for 25,160 hectares of all the country’s plantings. That’s 63 percent of all of our wine in just Sauvignon Blanc.

It’s no wonder when you hear about New Zealand wines abroad, the first image some people think of is a cheeky Sav on a blazing hot day.

Wineries that typically spring to mind are Cloudy Bay, Villa Maria, and Wither Hills. Oyster Bay also does well internationally, with its Pinot Gris and Pinot Noir taking home medals in both the United States and the UK.

Nelson

While Nelson’s wineries only account for three percent of New Zealand’s total wine production, the region has high-quality wines that aren’t beholden to any variety. From Pinot Noir to Chardonnay, Sauvignon Blanc to Aromatics, Nelson also has a funky mix of other varieties on offer.

If you wanted to experience the full spectrum of a Nelson’s wineries in one day, the region’s compressed size (the vineyards have a total of 1,102 producing hectares) gives you the ability to visit most of Nelson’s wineries in a day.

Himmelsfield Vineyard in particular has a rich history that echoes much of Nelson’s – the region’s vines have been cultivated by German settlers since the mid-1800s, and Himmelsfield Vineyard founder, Beth Eggers is the fifth-generation German descendant of immigrants who landed in Upper Moutere nearly 150 years ago.

North Canterbury

One of New Zealand’s newer wine regions with its first production established in 1978, the North Canterbury region still turns heads with wines regularly achieving critical acclaim.

A change from the top of the south’s Sauvignon dominance, North Canterbury’s largest variety is Pinot Noir – 423 hectares worth – closely followed behind by Sauvignon Blanc at 394 hectares, among other varieties that make up a total of 1,369 producing hectares at 2 percent of total NZ wine production.

Fiddler’s Green Vineyard & Bistro in particular, located in Waipara, is known not only for its fine wines but also for its high-class food and dining experience. Its namesake refers to 19th century maritime folklore about an afterlife for sailors with a fiddle that never stops playing and wine that never stops flowing.

When talking about North Canterbury wines, establishments such as Black Estate and Sherwood Estate are also often brought up.

North Otago

A subregion of the Waitaki Valley, North Otago still catches a lot of attention for its tiny size and young age. Only with 59 producing hectares and less than one percent of New Zealand’s total wine production, a handful of passionate and inventive producers have put it on the scene, its first plantings done in 2001.

Much like its neighbour in Central Otago, the subregion’s largest producing variety is Pinot Noir, but there’s also a good mixture of Pinot Gris, Riesling and Gewürztraminer produced, among other white varieties.

Central Otago

Queen of the Pinot Noir, Central Otago is New Zealand’s third largest producing vineyard area at 1,930 hectares. Its flagship variety accounts for over 75 percent of its plantings; Pinot Noir takes up a total of 1,555 producing hectares.

Beyond some of the world’s best Pinot Noir, Central Otago also comes up with plenty of vivid white wines, such as Pinot Gris.

It’s the lowest point in the world that is hospitable to growing grapes – beyond it, you can’t grow anything. There are plenty of subregions within the Central Otago area to cater to this fact, from Bannockburn to Cromwell, from Wanaka to Alexandra.

Each subregion has its own distinctive style and flair within it, with Gibbston producing wines typically light yet intense while Cromwell is known for its silky and rich wines.

One of the most famous wineries in the region is Two Paddocks, in no small part due to the fact that its owned by award-winning actor Sam Neill. Other well known wineries include Mt Difficulty and Valli Gibbston.

The figures referred to in this article come from New Zealand Wine’s textbook and annual reports. To view more data about New Zealand’s vineyards, vintages and more, visit www.nzwine.com.

Food pairing with South Island wine styles

Sauvignon Blanc: This fresh and zingy wine complements seafood, as well as nice citrus and vinaigrettes.

Pinot Noir: This rich and deep wine goes well with savoury dishes as well as gamier meats, like quail, duck, veal and venison.

Riesling: This fruity wine complements drier salads and light seafoods, as well as white meats like chicken.

Pinot Gris: This well-balanced wine goes well with pork and white-sauced pastas, as well as white meats and seafood.