NEW-ZEALAND

Initiated at the turn of the XIXth century, NZ vineyards have been developed at the current scale since the 1970s. Their “wines of fesh climate” have gained world fame.

Surface: 37 000 ha

Production: 2,35 Mhl

Consumption: 0,4 Mhl

Terroir

soils: vineyards are usually cultivated on former river beds with a great proportion of cobbles. Clayey is found on the island of Waihekeles and powdered silt in Central Orago.
climate: mostly temperate, oceanic, with temperatures ranging from 0°C to 30°C. Very humid climate in the South Island, semi arid in the Mackenzie basin and subtropical up in the Norh Island
main grape varieties: Sauvignon Blanc is the dominant variety as it represents some 50% of surface and 66% of the production of grapes. Chardonnay is the second for white grapes. For red grapes, Pinot noir is dominant followed by Merlot.

Main wine regions

Marlborough: at the North of South Island (58% of the total planted area), dry and sunny climate with moderate temperatures, renown for its high quality Sauvignon blancs (Clos Henry, Cloudy Bay)
Hawkes Bay : on the eastern coast of North Island, its sun exposure enables to grow later ripening red varieties such as Cabernet Sauvignon, Syrah, Merlot, or Cabernet Franc. (Te Awa Farm)
Gisborne : located on the eastern coast of North island , just above Hawkes Bay, it is recognized for its chardonnays which represent half of planted surfaces

Sites :

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