New Zealand's Terroir

The viticulture in New Zealand was born thanks to 3 men: Samuel Mardsen, James Busby and the bishop Pompallier, who started to plant vineyards (Vitis vinifera, around 1820 and 1840).

The rise of the New Zealand's wine began with the World War II. The government had reduced the wine importation by 50% and increased the taxes by 50% on them, the inhabitants had to live on their own resources. The surface of the New Zealand's vineyards doubled during the WWII.

Surface of the New Zealand's vineyards: 29,000 hectares.

The New Zealand's wines are coming from two areas:

• South Island: with Auckland’s region (New Zealand viticulture’s homeland), Waikato, Waiheke Island, Gisborne, Hawke’s Bay (where you can find the best red wines of the country) and Wairarapa.
• North Island: Nelson’s region, Marlborough (where you can find Cloudy Bay’s exploitation which provides one of the best Sauvignon Blanc in the world), Canterbury and Otago.

Focus On The Pinot Noir

The Pinot is one of the grapes that gives the best wines. It gives us the fabulous red wines from Burgundy, and even a lot of the characteristics of the Champagne. This grape has not a high yield, however it produces splendid wines with the appropriate soil and climate such as in Burgundy or in New Zealand.