Although wine making is a relatively new venture in New Zealand, they have well and truly made their mark on the New World wine map with their exceptional selection of reds. The cooler climate in the south island of New Zealand is ideal for Pinot Noir, and some of the award winning produce has been voted best in the world. The best thing about reds from New Zealand is the enthusiasm that goes into making them. Winemaking only began on the south island in 1970, and it is now the pioneering spirit of family businesses which is bringing some of the best red wine to our supermarket shelves. It’s this refreshing spirit which makes New Zealand a cut above the rest in the corporate dominated New World wine market.
As a result, the New Zealand wine industry is flourishing and the number of wineries has pretty much doubled in the last ten years from 600 to more than 1000 today. The vast tracts of fertile land and great weather gives rise to some of the best boutique reds on the market. The Gimblett Gravels area of Hawke’s Bay has become synonymous with fine reds, and is where the best Cabernet, Merlot and Malbec come from.