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The king of whites in New Zealand is unquestionably Sauvignon Blanc; when it comes to the reds, their Pinot Noir has quickly built a remarkable reputation of having world-class quality in the recent decade too! Native in Burgundy, the Pinot Noir grape has found a perfect new home in New Zealand, giving rise to a wide range of wine styles thanks to the great diversity in climates and terroir of the country.
Where to find them and what styles to expect?
Pinot Noir can be predominantly found in the cooler southerly regions of New Zealand, such as Central Otago, Wairarapa (famous for the Martinborough sub-region), Marlborough, Nelson, North Canterbury, and so on.
These wine-producing regions have different regional styles influenced by their unique climate. Yet, they are generally intense, expressive, and fruit-driven, showing great structure and elegance.
Top New Zealand Pinot Noir Regions
When asked about the top Pinot Noir region in New Zealand, the popular vote likely goes to Central Otago. As the world’s most southerly wine region, Central Otago has distinct seasons from some of the hottest temperatures in New Zealand over summer to the coolest in Winter. It is also the driest part of New Zealand, characterised by very low rainfall and plenty of sunshine. These are ideal for growing quality Pinot Noirs.
The region covers a large area of diverse soils, resulting in different Pinot Noir styles. Two of the characteristic features of Central Otago Pinot Noirs when compared to other regions are their impressive fruit intensity and silken texture. Some would also mention the signature notes of “wild thyme,” which is covering all over the hills, particularly common in Pinots from Alexandra.
For wines of more intense fruit flavour, we may choose from the ‘three Bs’: Bannockburn, Bendigo, and Cromwell Basin, which produce fuller, more tannic wines with cherries and dark fruit. The cooler sub-regions, such as Gibbston and Alexandra, produce more vibrant wines with sweet, soft fruitiness and flavours of raspberry, strawberries, and fresh herbs.
Wairarapa (meaning glistening waters in Māori) is a wine region located in the Southern corner of the New Zealand North Island, near the capital Wellington. Because of the similar names, some may easily confuse it with Waipara (which means muddy water), another region in the South Island that also produces Pinot Noir. While the region’s name may not be easily memorised by foreigners, its sub-regions are more recognizable, namely Martinborough, Gladstone, and Masterton.
Martinborough is particularly a name we should remember. It is a picturesque small village of only around 1,500 residents, but world-renowned for its outstanding Pinot Noir and home to the country’s most respected wineries. With a climate and soil profile similar to that of Burgundy, it produces acclaimed Pinot Noir that excites the wine world.
Overall, the Wairarapa’s Pinot Noir style focuses on the darker fruit aromas, often with a savoury component. Rich, full, sweet fruit on the entry followed by dark plum and chocolate flavours. The structure of the wine is based on long, fine tannins.
Marlborough is a truly unique and blessed land from a grape-growing perspective. One of the keys is its geographical positioning – it is located at 41.3 degrees latitude, the antipodean equivalent of central France, only with a deep oceanic influence. The surrounding mountains and hills have also blocked the rain and cold breeze from impacting the grape’s growth, and there is sufficient sunshine to allow the grapes to ripen. No wonder it is producing grapes of superb quality.
While Marlborough may be best known for its signature Sauvignon Blanc, it is also an emerging region of quality Pinot Noir, planted with nearly 50% of the Pinot Noir vines of the whole country. The resulting wines showcase the region’s pristine fruit, minerality, and exotic spices. The best examples are typically multi-layered and deeply concentrated without being heavy, a perfect reflection of the region’s exceptional terroir. They display bright red fruits and perfumed rose petal and violet notes, followed by smoky, truffle, earthy undertones and stony minerality. Spices like clove, liquorice often appear as well.
The major sub-regions offer site-specific expressions of wines. For example, the clay-soiled Southern Valleys produce lush, fleshy Pinot Noir with spicy notes, while vibrant, savoury, and herbal styles are found in Awatere Valley where gravels are abundant, and the climate is slightly cooler.