New Zealand

Often unfairly lumped together with Australia as the 'Antipodes', or worse 'Australasia', New Zealand's finely-tuned wine industry might only be 13% the size of its neighbour (22,000 ha plays 165,000ha in 2006) but what it lacks in girth, it certainly makes up for in wine quality.

Indeed it continues to command the highest average price across UK supermarkets, New Zealand's single biggest market after its own. And to protect this integrity the industry took the bold decision of adopting the Stelvin screwcap closure, almost unanimously, in 2001, a step that has only consolidated consumer confidence.

While the country's viticultural heritage dates back to Englishman James Busby making wine in the North Island circa 1840, it wasn't until 1973 that New Zealand winemaking took the giant step forward by planting Sauvignon Blanc vines on Marlborough's Wairau Valley. Up till then the nascent New Zealand wine industry was initially focused on the North Island, particularly around Hawkes Bay and Gisborne. However here the humid climate and fertile soils were essentially unsuitable for premium white wine production.

So the brisk maritime climate, constantly refreshed by Antarctic south-easterlies, long sunshine hours and free draining soils of South Island's Marlborough provided the perfect creche for the country's future star: Sauvignon Blanc. And within fifteen years, Marlborough Sauvignon Blanc had surpassed its older-established North Island competitors. Assisted by techonological advances in refridgeration New Zealand was soon exporting its brand of new world Sauvignon Blanc.

It wasn't long before the industry sought to replicate this success with a red varietal. Pinot Noir, planted initially as a blending component of the country's sparkling wine industry (based in Marlborough), found its way to Central Otago during the 1980s. Where, despite being the world's most southerly vineyard, the surrounding Southern Alps created a continental mesoclimate benign enough to enable Pinot Noir to take root. The region is now producing world class examples.

Free draining ancient river beds are still the basis of most New Zealand vineyards, facilitating mechanisation. However as the industry evolves, and space runs out, vineyard owners are being forced to the hills; ironically the source of superior fruit. 

Consequently some of the best sites are only just being discovered: the Southern Valleys sub-region of Marlborough; Martinborough's limestone terraces; N.Otago's Waitaki Valley with its limestone escarpment. Little surprise then that the New Zealand industry is in the process of formally identifying particular terroirs and delineating sub-regions (Hawke's Bay and Central.Otago complete, Marlborough to follow).

Other varieties and regions to be aware of include the meteoric rise of Pinot Gris plantings (especially in the South Island), and sales to the Australian and Californian markets; Hawke's Bay's recent success with Syrah (made in a cool black pepper Northern Rhone style) alongside that of its Cabernet Sauvignon blends; Riesling's continued love-affair with parts of Nelson and Central Otago; the appearance of some exceptional Pinot Noirs from the South Island's east coast, notably North.Otago and Waipara.

In 2006 Sauvignon Blanc accounted for 40% of New Zealand vineyards (Marlborough, Hawke's Bay, Nelson, Martinborough);
Pinot Noir 18% (Marlborough, Central.Otago, Martinborough, Nelson);
Chardonnay 16.5% (Gisborne, Hawke's Bay, Marlborough);
Merlot 6.5% (Hawke's Bay); Riesling 3.8% (Marlborough, Nelson, Central.Otago);
Pinot Gris 3.5% (Central Otago); Cabernet Sauvignon 2.5% (Hawke's Bay).
Others include Gewurztraminer, Syrah, Semillon, Cabernet Franc, Malbec.