Is New Zealand Sauvignon Blanc Dry
In general, yes, though its famously exuberant fruit flavorsgrapefruit, occasional stone fruit, and more tropical notes in hotter vintagesbalance out the grapes inherently mouthwatering acidity to make for a dry yet generous option thats appropriate year-round and with an extensive range of foods.
Structured Powerful Approachable The Structure And Finesse Of New Zealand Cabernet Sauvignon Meets The Vibrant Fruit Expression Of Our Merlot
New Zealand winemakers craft elegant, yet powerfully intense, red wine blends by augmenting the structure and finesse of Cabernet Sauvignon with the full, ripe fruit of Merlot.
Increasingly Merlot dominant and notable for their purity of fruit expression, these blends are exciting and approachable when enjoyed young, but are also worth holding onto, as they acquire complexity with age.
Cabernet Sauvignon and Merlot blends have a long history in New Zealand, dating back to the mid-1800s.
Today almost 90% of plantings are found in Hawkes Bay and Auckland.
The best of these wines offer the complexity developed over life-spans of a decade or more and the plush tannins for near-immediate gratification.
Joe Czerwinski, Wine Enthusiast, USA
What Are The Wine
New Zealand is divided into two islands, the North Island and the South Island, and the grape-growing conditions from the north of the North Islandwhere the landscape looks classically like the South Pacificto the south of the South Island, which resembles Switzerland in many important ways, are remarkably different. The main regions in the North Island, from north to south, include Northland, Auckland, Waikato / Bay of Plenty, Gisborne, Hawkes Bay, and Martinborough. Going north to south on the South Island, the main wine-growing regions are Nelson, Marlborough, Canterbury / Waipara, and, the southernmost wine region, Central Otago , which is one of the most exciting wine regions in the world right now.
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Fast Facts About New Zealand Sauvignon Blanc
Sauvignon Blanc: a quick introduction
Almost certainly named after the French word for wild , Sauvignon Blanc originated in Bordeaux and initially gained recognition as an integral part of the world-famous white Bordeaux wines. Sav then travelled from its home en France to New Zealand where in 1969, Kiwi winemaker Ross Spence planted the first vines in Waimauku, West Auckland. Marlborough cottoned on in 1973, and New Zealand quickly rose to worldwide wine glory with its punchy, zesty, never-before-seen Sauvignon Blanc style.
Like any wine, Sauvignon Blanc takes on different aromas, flavours, and qualities depending on the climate of its growing area, the desires of a given winemaker, and the particular techniques that winemaker uses from harvest through to bottling. As a general rule, Sauvignon Blanc is fermented and aged in stainless steel, giving it that crisp, clean, refreshing, summery vibe. But oaked versions do exist and offer richer, creamier alternatives that resemble Chardonnay.
Fast facts:
Climate Is A Major Factor In Defining Regional Styles
Northern wine regions have warmer, milder growing conditions result in riper and richer styles, with melon, nectarine and other stonefruit flavours.
Southern regions have longer, cooler growing conditions that promote stronger, more vibrant fruit flavours and higher acidity levels. The resulting wines are more pungent, and crisper, with passionfruit and other tropical fruit flavours, red pepper and gooseberry characters.
New Zealands largest Sauvignon Blanc region has low rainfall and consistantly high sunshine hours, large diurnal temperature shifts during the ripening period which helps build flavour and lock them in. There are more herbaceous and mineral styles from the Awatere Valley and the riper, tropical, more pungent style from the main Wairau Valley.
The temperate, warmer climate of Hawkes Bay produces a riper, rounder style with lower acidity and rich tropical flavours. However, given the diversity of sites and soil types in the region some areas produce Sauvignon Blanc with higher acidity and crispness.
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The Best Pinot Noirs Syrahs And Other Red Wines From New Zealand
Sauvignon Blanc may be New Zealands calling card, but a slew of red wines add to the diversity this pair of sea swept islands has to offer.
When it comes to Kiwi reds, Pinot Noir is king. The country has earned itself a formidable reputation for mostly premium bottlings of the variety, which flourishes at the bottom of North Island in the Wairarapa region. There, the wines offer dense, dark and tightly wound expressions. On the South Island, Central Otago yields complex wines from varying subregions that express exotic spices, dried flowers and an abundance of fruit. Other regions that produce the variety include Marlborough, Nelson, North Canterbury and Waipara, which craft softly spiced, fruit-led expressions.
Syrah has emerged as a force to be reckoned with, particularly for collectors and those who favor powerful, bold reds. While some elegant, cool climate expressions of Syrah pop up in the South Island, the vast majority come from the warmer North Island, in the clay-dominant soils of Auckland, but primarily in Hawkes Bay, where the variety has a nearly 200-year history. There are several mineral driven, muscular, laser-focused Syrahs from the unique soils of the regions most visible district, Gimblett Gravels.
Recommended New Zealand red wines
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What Are Popular Brands Of New Zealand Wine
There are many excellent brands of New Zealand wine worth considering. Among the most well-known and respected are Kim Crawford, Governors Bay, Kia Ora, Oyster Bay, Cottesbrook, Whitehaven, Grey Rock, Nobilo, Cloudy Bay, Cupcake Sauvignon Blanc, Marlborough, Framingham, and Villa Maria New Zealand.
Browse our full selection of New Zealand wine online or check out our selection of highly-rated New Zealand wine for a great new New Zealand wine to try this week!
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Best New Zealand Red Wines Of 2022
Crack into 22 of the best red wines NZ has to offer from the New World Wine Awards 2022 Gold Winners. Pinot Noir, Shiraz & more. Affordable & delicious – ready for summer.
The New World Wine Awards judges some of the best red wines from across New Zealand and around the world. Its incredible to see some local Kiwi vineyards hold their own against some well-established wineries from Australia, Europe and South America.
So if youre looking for a bold, punchy Syrah, an intensely rich Cabernet Sauvignon or a gentle, fruity Pinot Noir, you cant look past these 2022 gold medal winners.
Other New World Producers
Since the end of apartheid, the South African wine industry has been working to reestablish itself in the world’s wine markets with many regions actively promoting their Cabernet Sauvignon. Today it is the most widely planted red wine grape in South Africa. It is produced in both varietal and blended styles some producers favor a Bordeaux blend, while others follow the Australian example of blending with Syrah. Early examples of South African Cabernet Sauvignon were produced by grapes planted in vineyard locations that were cooler than ideal, creating very herbaceous wines with the distinctive “green bell pepper” notes. In the mid-1990s, there was more emphasis on harvesting at fuller ripeness, and new clones were introduced that produced riper, sweeter fruit. As the vines age, and better vineyards locations are identified, regional styles are starting to emerge among South African Cabernet Sauvignons: the Stellenbosch region is noted for heavy, full bodied wines while Constantia‘s wines are characterized by their herbal and minty flavors.
Canada produces cabernet sauvignon varietals and “Bordeaux blends”, and some of its cabernet sauvignon is used to create ice wine.
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Trends In Production And Export
The initial focus for the industry’s export efforts was the United Kingdom. The late 1970s and early 1980s were not only pioneering times for production but also for marketing. As with many New Zealand products, wine was only really taken seriously at home when it was noticed and praised overseas, and in particular by British wine commentators and critics. For much of the history of New Zealand’s wine exports, the United Kingdom market, with its lack of indigenous production, great demand, and sophisticated wine palate, has been either the principal or only market. More recently, this UK dominance has eroded. In 2000, the UK market represented half of New Zealand’s total exports of NZ$168 million. By 2017, the export value had risen to NZ$1.66 billion. UK exports had dropped to second place at 23% of total exports behind the United States at 31%, with Australia accounting for 22% in third place. Other countries include Canada , the Netherlands , and China . Wine exports to China, whilst still only a small proportion of export revenue, are remarkable for having grown more than tenfold in the decade since 2008. Some wineries and industry pundits view the Chinese market as having a large untapped potential.
New Zealand Sauvignon Blanc
Unique, exuberant, intense. The explosive varietal that awoke the world to New Zealand wine.
Pungently aromatic, New Zealand Sauvignon Blanc assails the senses with red capsicum and gooseberry characters, lush passionfruit and tropical fruit overtones. Other notes include fresh cut grass, tomato stalks, grapefruit or lime.
In 1975, when Marlboroughs first Sauvignon Blanc vines were planted, no one could have predicted the superstar status that this variety would attain within a couple of decades.
Sauvignon Blanc was commercially produced on our shores for the first time in the 1970s and is now New Zealands most widely planted variety.
There is increasing diversity of styles achieved through the use of wild ferments, degrees of lees contact, as well as fermentation and/or ageing in oak, both old and new.
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The Green Bell Pepper Flavor
There are a couple of noted Cabernet Sauvignon flavors that are intimately tied to viticultural and climate influences. The most widely recognized is the herbaceous or green bell pepper flavor caused by pyrazines, which are more prevalent in underripened grapes. Pyrazine compounds are present in all Cabernet Sauvignon grapes and are gradually destroyed by sunlight as the grape continues to ripen. To the human palate this compound is detectable in wines with pyrazine levels as low as 2 nanograms per liter. At the time of veraison, when the grapes first start to fully ripen, there is the equivalent pyrazine level of 30 ng/L. In cooler climates, it is difficult to get Cabernet Sauvignon grapes to ripen fully to the point where pyrazine is not detected. The green bell pepper flavor is not considered a wine fault but it may not be desirable to all consumers’ tastes. The California wine region of Monterey was noted in the late 20th century for its very vegetal Cabernet Sauvignon with pronounced green pepper flavor, earning the nickname of “Monterey veggies”. In addition to its cool climate, Monterey is also prone to being very windy, which can have the effect of shutting down the grape vines and further inhibiting ripeness.
What Is The Best New Zealand Red Wine
Red wine in New Zealand runs the gamut from fresh yet complex Pinot Noir to more profound, denser expressions of grape varieties like Syrah, Cabernet Sauvignon, and more. Many critics love the reds of Felton Road, but there are too many great ones to possibly consider them all in one place. And in general, sommeliers and critics have recently fallen in love with Central Otago Pinot Noir, which can go toe to toe with the best of anywhere in the world.
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Black Label Marlborough Sauvignon Blanc
Babich Black Label Marlborough Sauvignon Blanc is exclusive to restaurants and bars and is developed to complement food. We have blended a Black Label wine from Babich estate-owned vineyards which, while displaying the pungent and crisp characteristics that set Marlborough sourced fruit apart, also shows greater depth and complexity on the palate.
Other Old World Producers
The introduction of Cabernet Sauvignon to Spain occurred in the Rioja region when the planted cuttings from Bordeaux in the nineteenth century. It was not until the 1960s, however, before cultivation took off. By 2015, it was the sixth most widely planted red wine grape in Spain. Today it is permitted in about half of the Spanish DOPs . The grape is most prominent in the Catalan wine region of Penedès, where its use was revived by the estates of Bodegas Torres and Jean León. There the grape is often blended with Tempranillo. It is also primarily a blending grape in the Ribera del Duero, but producers in Navarra have found some international acclaim for their varietal wines.
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New Zealand Wine Week: Top
While Sauvignon Blanc is New Zealands calling card, its become clear that New Zealand produces a diverse range of grape varieties and wine styles, with red wines vying for attention.
Pinot Noir is a kiwi benchmark, but Syrah is quickly gaining traction evident at the 2021 .
These varieties impressed with all three of New Zealands Platinum medals awarded to red wines, including two Syrahs from Marlborough and Hawkes Bay, and a Pinot Noir from Central Otago.
Scroll Down To See New Zealands Top
In addition to top-scoring Syrahs and Pinot Noirs, Cabernet Sauvignon and Merlot blends from the North Island also saw success, with the judges tasting notes highlighting complex herbal, violet and spice notes alongside long finishes.
This week is New ZealandWine Week and themed to Bring New Zealand Wine to You, below discover a selection of 18 top-scoring red wines worth discovering
Learn more about New Zealand Wine Weeks digital programme on the New Zealand Winegrowers website here.
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New Zealand Cabernet Sauvignon
Cabernet SauvignonNew Zealand
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Central To The Success Of New Zealand Wine Is Our Temperate Maritime Climate The Unwavering Passion Of Our Wine Producers And The Highly Distinctive Nature Of Our Wine Styles
Sauvignon Blanc was the first wine to put New Zealand on the map, and it developed a cult following with millions around the globe.
Four varieties – Sauvignon Blanc, Pinot Noir, Pinot Gris and Chardonnay – account for over 90% of wine production, but New Zealand also excels in the production of an increasing range of popular styles and varieties with Riesling, Syrah, and Bordeaux Blends leading the way, and everything from Albariño to Zinfandel also being explored across New Zealands diverse wine regions.
The production of sparkling wines from New Zealand is small but critically renowned. High-quality Méthode Traditionelle wines display nutty, biscuity aromas that are often balanced with fresh acidity and fruit undertones, delivering complex and elegant wines.
In addition, New Zealand produces Rosé which exhibits fresh red berry aromas with gentle acidity and a luscious creamy texture on the palate. Made with Merlot and Cabernets in the north, and Pinot Noir in the south, the varietal character shines through in these wines.
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Best Pinot Noir Under $25
Pair our favourite pinot noirs with these foods:
Pinot Noir is lighter in colour and richness than some reds but does not lack in power to enhance a wide range of dishes. Fabulous with duck confit with duck fat roasted potatoes, rack of lamb with herb crust and meltingly delicious slow-cooked pork belly. It can partner poultry as well as beefy casseroles, and the iconic pizza margherita is absolutely yummy with Pinot.
Style: Medium Bodied Red Wine
Price: $20 – $25
Key flavours: black cherry, plum
Special features: Sustainable wine growing, vegan friendly
Judges comments: RUA from Akarua in Central Otago is a stunning wine that delivers fun in a serious way. Sourced from vineyards in Bannockburn and Pisa, this Pinot Noir is perfumed and seductive with black cherry and plum fruit complementing a plush palate that is juicy and approachable. Brilliant with lamb shank slow cooked in Rua Pinot Noir served with kumara and parsnip.
Style: Medium Bodied Red Wine
Price: $20 – $25
Key flavours: dark fruit, spice
Special features: Sustainable wine growing, vegan friendly
Judges comments: Chief Winemaker Matt Murphy consistently makes wines of excellent character, complexity and value so its no surprise to see this Pinot Noir in the Top 50. Deeply concentrated with an incredible silky texture and rich dark fruit, lifted spice and a lovely fresh finish. Sip by the fire, take to a friends BBQ or enjoy with red wine braised beef brisket decadent and delicious!
Price: $20 – $25
Offspring And White Cabernet
While not as prolific in mutating as Pinot noir, nor as widely used in production of offspring, Cabernet Sauvignon has been linked to other grape varieties. In 1961, a cross of Cabernet Sauvignon and Grenache produced the French wine grape .Cygne blanc is a white-berried seedling of Cabernet Sauvignon that was discovered in 1989 growing in a garden in Swan Valley, Western Australia. Cabernet blanc is a crossing of Cabernet Sauvignon and an unknown hybrid grape variety that was discovered in Switzerland in the late 20th century.
In 1977 a vine producing ‘bronze’ grapes was found in the vineyards of Cleggett Wines in Australia. They propagated this mutant, registered it under the name of Malian, and sold pale red wines under that name. In 1991 one of the Bronze Cabernet vines started producing white grapes. Cleggett registered this “White Cabernet” under the name of Shalistin. Compared to its Cabernet parent, Malian appears to lack anthocyanins in the subepidermal cells but retains them in the epidermis, whereas Shalistin has no anthocyanins in either layer. The team that went on to discover the VvMYBA1 and VvMYBA2 genes that control grape color have suggested that a gene involved in anthocyanin production has been deleted in the subepidermis of Malian, and then subepidermal cells invaded the epidermis to produce Shalistin.
In 1983, Cabernet Sauvignon was crossed with the white German wine grape Bronner to create the white wine grape Souvignier gris.
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