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DISCOVER NEW ZEALAND

New Zealand produces less than 1% of the world's wine, yet offers an impressive array of varieties and styles. Central to this success is New Zealand's temperate, maritime climate, the unswerving passion of wine producers all along the expansive coastline and the highly distinctive nature of wine styles.

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WINE AND FOOD

With the sea all around and its vast grazing lands, New Zealand enjoys an abundance of fish, seafood and, of course, its iconic lamb. The country’s food experience is unique, shaped by its British heritage and its Pacific rim neighbors.

WHITES: THINK SAUVIGNON BLANC

It was Sauvignon Blanc that put New Zealand on the wine map. This varietal reigns supreme, accounting for 58% of hectares planted with vines and 78% of all the plantings in the Marlborough region. Famed for its ''zing'' and enchanting aromas evoking citrus and fresh-cut grass, New Zealand Sauvignon Blanc remains the country's most prized ambassador.

Other white varietals: Chardonnay, Riesling, Pinot Gris, Gewürztraminer

REDS: PINOT NOIR PREVAILS

New Zealand Pinot Noir shows the fine tannins and elegance of good Burgundy. Produced in both North Island and South Island, it embodies distinct regional styles. Full-bodied and dense in Wairarapa; Marlborough and Nelson show tight structure with bright cherry flavours; Waipara Pinot Noir display hints of pepper and spice whilst Central Otago are known for their herbal notes and firm tannins.

Other red varietals: Syrah, Merlot, Cabernet Sauvignon

BUBBLIES: ELEGANCE AND STRUCTURE

These wines are produced using the classical Champagne varieties and using Méthode Traditionelle techniques as in the renowned French region. Marlborough produces the highest volume of sparkling wine, where the cool climate creates elegance and structure with spritely natural acidity. Hawke's Bay and Gisborne produce typically weightier, richer wines.

Varietals: Chardonnay, Pinot Noir, Pinot Meunier

 
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