New Zealand

New Zealand

New Zealand

Any grape which New Zealand winegrowers touch lately seems to turn to gold. The distinctive character of Sauvignon Blanc continues to tick all the boxes, while their Pinot Noir can arguably stand up some of the finest Burgundies. Just about every other main French grape variety grown here is making top class wines, while the Italian variety Sangiovese is also proving a success.

New Zealand though is a tale of two islands. The north island can grow Cabernet Sauvignon, but the south island just doesn’t have enough sunshine days to ripen it. Sauvignon Blanc wines from north island areas such as Hawkes Bay are quite different to those from the better-known Marlborough region in the south island.

Pinot Noir is perhaps the most interesting grape, as it produces distinctly different wines in the five major regions where it is cultivated – Wairarapa (Martinborough) in the north, and Nelson, Marlborough, Canterbury (Waipara) and Central Otago in the south. The latter is the world’s most southerly commercial vineyard where grapes are often not harvested until May. Otago Pinots are very good, but also quite pricey; the better value is to be found in Waipara and Marlborough.

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Matua was New Zealand's first ever Sauvignon Blanc and continues to lead the way in value for money quality Sauvignon Blanc.

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£7.95 / bottle(s)
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