World Spirits

New Zealand Wine

New Zealand

The gooseberry bomb that conquered the world: Marlborough Sauvignon Blanc — from the first vines (1973, Montana) and Cloudy Bay's 1985 thunderclap, the Wairau Valley's stony soils made the world's most recognisable white wine style — plus Central Otago Pinot Noir, the world's southernmost fine reds.

What it is

The gooseberry bomb that conquered the world: Marlborough Sauvignon Blanc — from the first vines (1973, Montana) and Cloudy Bay's 1985 thunderclap, the Wairau Valley's stony soils made the world's most recognisable white wine style — plus Central Otago Pinot Noir, the world's southernmost fine reds. Origins: NZ wine is 19th-century but the modern era is 1970s+ (after the 1986 vine-pull of Müller-Thurgau); Sauvignon is now ~70% of production. Made from: Sauvignon Blanc (Marlborough), Pinot Noir (Otago, Martinborough), plus Hawke's Bay Bordeaux blends and Gisborne Chardonnay. How it's made: 1) Grow cool, high-UV, on old riverbeds. 2) Pick aromatic; ferment cold in stainless steel (Sauvignon). 3) Serve young and electric. Served: with green-lipped mussels and Bluff oysters. Flavor: passionfruit, gooseberry, nettle, sea air. Strength: 12.5-13.5%. Culture: Sauvignon Blanc is NZ's $2bn vinous flag — a style so distinct it is a place name in itself. See also: New Zealand Craft Gin.

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