TERROIR
New Zealand has a long, narrow shape stretching from north to south, and its greatest appeal is the diversity of different climates and soils by each region. The South Island known for its cool-climate and also the North Island are dotted with excellent wine-producing regions, where not only Sauvignon Blanc but also Pinot Noir, Chardonnay, and even Bordeaux varieties are flourishing. The complex interplay of sunshine, marine influences, and soil structures create diverse and distinctive wine styles.
HAWKE'S BAY
The remarkable red wine region
Hawke's Bay is located on the east coast of the North Island and one of New Zealand's oldest wine-producing regions dating back to 1850s. It boasts the second-largest wine production volume in the country and was ranked the 12th among the "Great Wine Capitals of the World" in 2023. With warm temperatures, abundant sunshine under the mild maritime climate, red wine varieties such as Cabernet Sauvignon, Merlot, Cabernet Franc, and Syrah are particularly successful. It is internationally renowned for producing high-quality Bordeaux blends.
GEOLOGY
Depth and structure produced from gravelly soils
Hawke's Bay's soils are characterized by diverse layers of gravel, sand, and silt carried by glacial rivers. Deep gravel soils, particularly those found in the Gimlet Gravels, provide excellent drainage allowing vines to grow their roots deeply and bear concentrated fruits. Moderate water stress results in thick skins which produce red wines with structure. This is internationally acknowledged as an ideal terroir for Cabernets and Syrah.
CLIMATE
Warm and stable climate with abundant sunshine
The warm, dry, maritime climate is similar to that of Bordeaux, France. The annual sunshine hours of 2,000 is one of the longest in the country. Warm summer and a long ripening period create an ideal environment for red wine varieties allowing the grapes to fully mature.
