In October, the World Wine Travelers are heading to the North Island of New Zealand to explore wine regions other than Martinborough. Why not Martinborough? Been there, done that! We delved into that region’s wines last month.
New Zealand has 10 major wine-growing regions spread across two islands and extending 700 miles from subtropical Northland on North Island to Central Otago on South Island. The northern hemisphere equivalent would span from Bordeaux (between the latitudes of 44 and 46 degrees) to southern Spain.
Remember that we’re south of the equator, so North Island is warmer than South Island.
Most wine regions are found on the eastern coastlines of the two islands. In the rain shadow of the mountains, the growing season is long and relatively dry. Combined with a cool maritime climate – no vineyard is more than 80 miles from the ocean – conditions are ideal for grape growing and winemaking.
So where are we going?
Northland – Its northern location and close proximity to the sea give the Northland region an almost subtropical climate – humid, sunny and warm. Grapes ripen early and produce full-bodied wines. Chardonnay, Pinot Gris and Viognier lead the whites; reds include Syrah, Cab and Merlot blends, Pinotage and Chambourcin.
Auckland – Auckland is one of New Zealand’s oldest wine regions, established in the early 1900s by Croatian, Lebanese and English winemakers. Home to mostly red blends and Chardonnay, the Auckland wine region encompasses three subregions: the island of Waiheke (known for its Syrah), historic West Auckland and the coastal enclave of Matakana.
Waikato/Bay of Plenty – The Waikato and Bay of Plenty regions south of Auckland have small pockets of vineyard plantings scattered amidst rolling farmland. The region enjoys a moderately warm climate by New Zealand standards. Waikato soils are made up of heavy loams over clay subsoils. Bay of Plenty has a coastal influence. Pinot Noir, Pinot Gris and Sauvignon Blanc dominate the varieties.
Gisborne – Gisborne claims Captain Cook’s first landfall, and it’s the first place in New Zealand to see the sunrise. Chardonnay is the dominant variety, though a wide range of reds and whites are also grown here.
Hawke’s Bay – New Zealand’s second largest wine region, sunny Hawke’s Bay is best known for its red blends and Chardonnay. Syrah and aromatic whites also get raves.
Also OK for this month are the two Wairarapa subregions we didn’t cover in September:
Masterton – The largest town in Wairarapa, Masterton was the first area where grapes were planted in the region over a century ago. Shadowed by the Tararua ranges, the valley gets early morning frosts. Summer days are incredibly hot. This diurnal shift produces complex Sauvignon Blanc and Pinot Noir.
Gladstone – Just south of Masterton is the subregion of Gladstone, home to free-draining river terraces and a cooler climate with plenty of sunshine. Clay amongst the stony silt loams suits the Pinot Noir grapes grown here. Sauvignon Blanc is another common variety.
Bonus points if you can find a wine from the North Island’s newest wine region, Ōhau.
Ōhau (pictured above) is located on the west coast of the lower North Island. The region is well known for its produce. Over time, the Ōhau River has deposited gravel that results in a stony yet fertile soil. There is currently only one wine producer in the region. Pinot Gris and Sauvignon Blanc are the two varieties.
Source: New Zealand Wine
Ready to get hopping?
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Easy peasy, right? Let’s see if we can find wines representing several of these North Island wine regions for the Twitter chat on Saturday, 10/22. starting at 8 am PT/11 am ET. Even if you’re not posting to a blog, hope you will join in the conversation!