For many it years it seemed as though New Zealand had always sneaked under the radar in terms of momentous contributions to the rest of the World but perhaps its biggest secret, as the likes of film director Peter Jackson went on to prove, was that this magnificent country has an immense landscape with a variety of climates that not only make it ideal for filming a billion dollar film trilogy, but make it superb for cultivating wine.
What makes New Zealand stand out from other countries is its innovative wine making spirit. Its unspoilt landscape naturally remains one of its biggest assets, which is perhaps why its agricultural economy has gone to great lengths to protect it and develop sustainable winemaking methods.
Cabernet Sauvignon
One of New Zealand’s most popular types of wine is the Cabernet Sauvignon which was first planted in 1832 by James Busby. Whilst the wine proved to be very popular, unfortunately it wasn’t long before it would fall victim to phylloxera and it would be over one hundred years before the Cabernet Sauvignon would be revived in Hawkes Bay. For best results the sauvignon needs to be nurtured in warmer, dry and free-draining areas which make it perfect for growing in the Auckland, Northland and Hawkes Bay regions.
Pinot Noir
The Pinot Noir is widely considered to be a difficult grape variety but it is also one with which the New Zealanders have firmly got to grips. The Pinot Noir first appeared in Auckland during the 1970s but was soon adopted in the Wellington region, Hawkes Bay and most regions in the South Island, making this the most widely planted grape in the whole of New Zealand. The vine relies on cooler climates, low rainfall and harvesting precision – Hawkes Bay might attribute much of its success with Pinot Noir to its high altitudes, whilst South Island might swear by its high quality soils. The Martinborough Vineyard Pinot Noir is noted for its ‘intense nose of cherries, herbs and dark chocolate’, whilst the Villa Maria Pinot Noir 2000, Marlborough has been described as showing ‘bright cherry and berry fruit with a medicinal edge’. This is wine for a sophisticated palate, wine for the real wine lover.
Syrah/Shiraz
Just to clarify for anyone who may get confused about this particular grape, the French insist that it is called Syrah but the Australians have adapted it and renamed it Shiraz which seems to have spread to just about everywhere else from South Africa to Argentina. New Zealand wineries tend to prefer the term Syrah as acknowledgment perhaps, to the traditional Burgundian Rhône style. Hawkes Bay dominates the New Zealand production but the acreage is still relatively small in comparison to the other grapes grown in the region. With only twenty years of experience in producing Syrah, it probably comes as no great shock that New Zealand is not quite advanced yet, but then neither is it doing too badly either. The best of the wines are rich in spicy aromas with a generous hint of pepper but this is probably one variety that needs to be tried out personally before judgement is passed. Dr Limmer’s Stonecroft winery Syrah is a good place to start, as are the craggy Range, Vidal and Trinity Hill.
Merlot
The Merlot is a big contender in New Zealand and is a firm favourite amongst wine growers because of its quick ripening qualities. Hawkes Bay is the predominant grower of the Merlot but Auckland and Marlborough have produced some fine examples of it too. The Merlot is a difficult vine to cultivate, requiring well drained soil, lots of pruning and attention to ripeness levels, particularly as the Merlot can be vulnerable to over ripening in just a matter of days. Merlots tend to feel like more sophisticated wines, with soft berry flavours and an oaky blend, it makes the ideal accompaniment to any winter food. The Saint Clair Rapaura Reserve Merlot 2005 from Marlborough is perhaps not the cheapest of wines but it is still affordable at around £13 per bottle. The Coopers Creek Merlot 2004 Gisbourne New Zealand likewise seems to have caused a stir over the last couple of years.
It could be a fair argument that New Zealand has had more of an impact with its white wines, but over the last few years, there have been significant contributions to red wine production too and there are no signs of slowing down. Perhaps the best way of trying out New Zealand red wines is to visit the place yourself – consider it a research trip of fundamental importance!
