NEW ZEALAND

New Zealand wine is largely produced in ten major wine growing regions spanning latitudes 36° to 45° South and extending 990 mi. The regions are from north to south; Northland, Auckland, Waikato/Bay of Plenty, Gisborne, Hawke's Bay, Wellington, Nelson, Marlborough, Canterbury/Waipara and Central Otago. New Zealand red wines are typically made from a blend of varietals (Cabernet Sauvignon, Merlot, and much less often Cabernet Franc, Petit Verdot and Malbec), or Pinot Noir. Recently, in Hawkes Bay, there have been wines made from Syrah, either solely or blends, as well as Tempranillo, Montepulciano and Sangiovese. In white wines Chardonnay and Sauvignon Blanc predominate in plantings and production. Individual wine makers and the particular qualities of a vintage are more likely to determine factors such as malolactic fermentation or the use of oak for aging.
We can't find products matching the selection.