New Zealand is a small wine-producing nation, just 1% of the world’s wine, it still reigns as the Sauvignon Blanc capital of the world, that also makes a range of critically well-regarded, cool-climate wines, from Pinot Noir, Riesling and Chardonnay, to Bordeaux blends (Merlot, Cabernet Sauvignon and Cabernet Franc) and Syrah also do well in the the warmer parts of the North Island.
Most of New Zealand’s wine regions have a maritime climate. The long, thin shape of the country means that vineyards are never more than 100km from the coast. A spine of mountains that runs through the middle of the country protects most of the main wine regions from the strong westerly winds from the Tasman Sea.
The most important and the main growing area in all of New Zealand is the Marlborough Region which delivers the benchmark style Sauvignon Blanc. Wines have intense aromatics of passion fruit, gooseberry, flowers along with grassy-lemongrass flavors and high acidity.