Marlborough: Grapes and wines

Pungently aromatic, vividly pure fruit, herbaceous and exotically tropical, plus mineral depths, Marlborough Sauvignon Blanc is an international brand in its own right.

New Zealand’s largest Sauvignon Blanc region has low rainfall and consistently 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.

Food pairing: The 'zing' of Sauvignon Blanc is a delightful complement to the fresh flavours of seafood, shellfish and white fish, and enhances citrus or garlic-based sauces. Crunchy summer salads and capsicums resonate with the flavours of Sauvignon Blanc, with both the wine and dish being complimented by the match. Tangy foods, such as tomatoes and vinegar-based dressings, are also ideal food matches. On its own, Sauvignon Blanc is a mouth-watering aperitif, especially on a bright summer's day.

Plantation: 25 157 ha

Going from strength to strength as committed growers refine both clones and sites. Red fruit spectrum aromatically and bright raspberry, cherry and plums on the palate. Wines typically have freshness from subtle acidity that is complemented by their linear structure and even tannin backbone. The Southern Valleys tend to produce fuller-bodied wines.

Food pairing: Pinot Noir is light enough for salmon or chicken, but complex enough to complement richer red or game meats. Try it alongside game birds such as quail, turkey, and duck; with a fillet of New Zealand salmon; or equally with pork, veal, lamb or venison. 

Plantation: 2 491 ha

Barrel ageing, fermenting with native, wild yeasts, and lees stirring are common winemaking practices in New Zealand to build texture, mouthfeel and complexity.

Breaking on to the New Zealand scene in the early 1990s, Pinot Gris has enjoyed a dramatic rise to fame and is now our third most popular white variety.

The cooler South Island produces tighter wines with great structure, and persistence with a focus on pristine, pure aromatics and flavours of white peach, red apple skin and cinnamon.

Food pairing: The gentle acidity and marked fruitiness of a well-balanced Pinot Gris perfectly complements roast pork with a stewed pear sauce, or match with creamy pastas, poultry and seafood. Look for apples, pears, honeysuckle, spice and bread flavours.

Plantation: 1 258 ha

From all the bells and whistles to unoaked styles, Marlborough produces well-structured Chardonnay with excellent intensity and complexity. Typically produces zesty Chardonnay with good acidity and strong nectarine, grapefruit and other citrus fruit flavours, which work well with or without oak.

Food pairing: A young or unoaked Chardonnay is fabulous with seafood. Mature New Zealand Chardonnays are richer and more complex with stronger toast and nut flavour. Chardonnay complements full flavoured savoury dishes such as chicken, veal and rabbit with creamy, garlic or lemon flavoured sauces or a dessert of apple and pear crumble.

Plantation: 1 077 ha

Riesling and Gewurztraminer reflect the region’s purity and vivacity. Styles range from dry to sweet, taut to lush, including late harvest and botrytised wines.

Grüner Veltliner shows promise, Viognier and Syrah have their champions too; everything from Arneis to Tempranillo is being explored as Marlborough continues to push its boundaries. Production of high-quality Méthode Traditionelle wines is small but critically renowned. Bright citrus fruit with fine body and acidity; excellent value for the first-rate quality.