Nestled on the east coasts of both the North and South Islands of New Zealand are world-renowned wine regions. Providing the perfect climate conditions for viticulture, these areas are internationally acclaimed for their delectable wines, particularly sauvignon blanc and pinot noir. The dynamic topography of New Zealand's East Coast, encompassing extensive coastline, gentle hills, and sun-drenched plains, gives each wine varietal its unique and complex characteristics.
The East Coast of the North Island houses the esteemed Hawkes Bay and Gisborne wine regions, known for producing exceptional Chardonnay, Cabernet Sauvignon, and sumptuous Syrah. The area’s maritime climate allows the grapes to mature over a longer period, enhancing the intensity of their flavours. Moreover, the unique fusion of alluvial soils and abundant sunshine makes Hawkes Bay an ideal place for Bordeaux-style red varieties.
The South Island’s Marlborough region, on the north-eastern tip, is the largest wine-producing region in New Zealand and the birthplace of what is now world-famous Sauvignon Blanc. The terroir of this region imparts a unique range of flavours in the grape, resulting in aromatic, full-bodied wines with high acidity and notes of passionfruit, gooseberry, and capsicum.
Further down the South Island, the Canterbury and Central Otago wine regions produce some of the finest Pinot Noir wines outside of Burgundy. These sub-regions have cooler climates and distinctive schist-laden soils that stress the vines, producing grapes with concentrated, intense flavours.
Exploring the East Coast of New Zealand’s wine trail, enables wine enthusiasts to discover the passion and ingenuity of the winemakers, set amidst a backdrop of breathtaking landscapes. The diversity and quality of East Coast New Zealand wines, as well as their deep-rooted connection to the soil and climate, make them truly stand out, embodying an authentic taste of Aotearoa – the Land of the Long White Cloud.
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