New Zealand Wine Guide

You might be asking yourself, why the heck is Lutine writing a New Zealand region guide before their guide on the US? Austria? Chile? Spain? Portugal? Australia, even?!

Their history of grape growing is only about 200 years old, which is several hundred years less than other New World regions. They only have 0.5% of the world’s vineyards (ranking 31st in total production). And they are globally renowned for only one style of wine. And local prohibition laws made the production and sale of wine incredibly difficult (even domestically) into the 1980s.

Well, here at Lutine we love an under dog. These days, vigneron in New Zealand are growing and producing some of the most thoughtful wine in the world. We can’t wait to talk to you about some of these beautiful places and the incredible wines getting made there.

Expect us to talk a bit about history, geography, and geology a bit before diving further into the specifics of place and the grapes grown therein.

Some History:

New Zealand, home to the world’s southernmost vineyards, is extremely isolated in the middle of the Pacific Ocean. Its nearest neighbor, Australia, is located 4000km to the West. Fittingly, it was one of the last places to be inhabited by humans on Earth. The Maori, New Zealand’s earliest human inhabitants, arrived in the early 14th Century, only 300 years before Europeans colonists. The nation’s first vines were planted at the country’s northern most tip in 1819. However, vine growing didn’t gain traction for decades, as the young country was predominantly colonized by the British, who favored beer and whisky. Wine was continued to be seen as a novelty until French colonists arrived in the later half of the 19th Century. The French started growing grapes further south, near Hawke’s Bay, before establishing vines on the high elevation hills of the arid South Island, where most grape growing is done today.

As the 20th Century began, winemaking continued to experience , a strong prohibitionist movement developed throughout the country. While complete nationwide prohibitions never got voted into existence, licensing laws remained incredibly strict throughout much of the 20th Century (a minimum 2 gallon purchase of wine was required until 1955, when single bottle sales were finally allowed, for example). These attitudes and laws made the establishment of a local wine-drinking culture difficult. It wasn’t until the late 1980s, when international sales finally started taking off, that many laws were adjusted to allow for local sale. Even still, there is a fledgling wine culture in New Zealand, their production is still aimed towards the world and the international market.

Even living in the US, it’s hard to realize just now recent the winemaking culture has developed in New Zealand. Marlborough, now the country’s largest growing region, was thought to be far too cold for grape growing as recent as 50 years ago, with large swaths of land selling for a pittance. And Sauvignon Blanc, which is now so closely associated with Marlborough, was first planted there in 1974, with bottles only first released in 1979! For winemaking, which has millennia of history behind it, these are rapid changes!

This sense of discovery and newness allows for a sense of freedom and experimentation that isn’t found elsewhere in the world. Predominantly shipping wines in screw cap-sealed bottles or in bulk leans into the country’s push for more sustainable and immediately enjoyable.

Wine Law & Regulations:

Like many New World wine regions, New Zealand doesn’t have strict requirements when it comes to the style of wines made, grapes grown, or techniques employed. There is a certain liberation to be found, as growers are free to plant whatever varietals fit their fancy and vinify/age them in whatever manner they see fit.

Like much of the New World, New Zealand adheres to the 85% rule. This dictates that a wine with a stated vintage, origin, and varietal is stated on the bottle, at least 85% of the grapes used for its production must accurately reflect that information (a 2024 Marlborough Sauvignon Blanc would need to be at least 85% composed of all those things). We get it, the last sentence can definitely be alarming to realize! Many bulk producers stretch the lower limits of this, however, smaller reputable producers (like the ones you’ll find at Lutine) are accurately labeling and fully transparent in their processes.

Climate and Geography basics:

New Zealand is predominantly made up of two young, large islands - North Island and South Island - surrounded by wide swaths of ocean to either side. The islands themselves emerged from the ocean relatively recently (in geologic terms), and many of the soils are fine loamy sands less than 15,000 years in age (compare this to the Jurassic soils of Burgundy….)The country has long cool growing seasons, with the chilly ocean winds sweeping across the mountainous islands. However, the Southern Alps stand along the western coast of South Island, acting as a wind and vapor barrier to guard the bulk of New Zealand’s vines. Additionally, New Zealand sits relatively close to the large southern hole in the Earth’s ozone, which leads to a higher-than-average transmission of UV light, meaning that vine’s canopy management is incredibly important to protect the growing grapes.

It's also worth noting that New Zealand is in the Southern Hemisphere. Many instincts about this island-nation's climate run counter to our own. As we move south across New Zealand, the climate gets cooler, as we near Antarctica. Similarly, their north-facing slopes get the most sun exposure and are the ripest areas on the islanSeasons are inverted from what we in the Northern hemisphere are used to, too. Growing seasons begin in the fall, with harvest happening from February to April each year. So, when you see bottles vintage dated for the current year, don't freak out! 

North Island:

Northland, located at the Northern tip of the country is New Zealand’s oldest winemaking region, with winemaking going back to the early 1820s. The area lacking mountainous protection from the ocean, is warm and humid with an abundance of rainfall. These damp conditions making vine growing incredibly difficult. There are just 73 hectares of Northisland’s  clay-rich soils under vine, and it is one of New Zealand’s smallest growing areas. With a mild and balmy climate, Northisland is one of New Zealand’s premier tourist destinations and many of the tiny producers have tasting rooms, restaurants, and hotels to cater to this influx of tourists. With the small scale and difficult conditions, prices are typically higher for these wines. As such, most of their sales happen locally, and in the US we definitely don’t see much of the Chardonnay, Syrah, and Cabernet Sauvignon that’s predominantly grown here here.

Auckland’s wine country is spread over several subregions, including Waiheke Island and Kumeu. The maritime climate brings humidity, but well-drained volcanic and clay soils help balance ripeness. Chardonnay and Bordeaux varieties (Cabernet Sauvignon, Merlot) are standouts, with Syrah also gaining traction. Many of New Zealand’s longest-lived wineries started here in the early 20th century. Waiheke Island has made a name for itself with high-end reds. Auckland is home to some of New Zealands top, most historic producers including Kumeu River, Stonyridge, and Man O’ War.

Waikato has a climate that is cooler and wetter than other regions in New Zealand. The region is best known for making elegant, food-friendly versions of Pinot Noir and Chardonnay from its low, rolling hills and limestone-rich soils. In the early part of the 20th Century, Waikato was considered a more prominent wine area, but as international demand from other regions has spurred rapid growth from other parts of New Zealand, the area has scaled back production. The few wineries remaining focus on boutique quality over quantity and selling bottles locally.

Gisborne is our favorite place in New Zealand for textured whites, due to its warm, sunny climate and fertile alluvial soils. Meanwhile, the region’s coastal influence helps maintain acidity in its wines, giving them freshness and balance. Traditionally, Chardonnay, Gewürztraminer, and Viognier have perform well in Gisborne, producing wines full of character, but the Chenin Blanc of Gisborne is what we’re most excited about as it can produce some of the most vibrant, age-worthy expressions of Chenin outside of the Loire Valley. The region is home to innovative biodynamic producers, with Millton Vineyards leading the charge towards ethical, regenerative and sustainable farming.

Hawke’s Bay is a red wine stronghold, with Bordeaux blends and Syrah leading the way. The warm climate and varied soils, from alluvial river terraces to the famed Gimblett Gravels, provide ideal ripening conditions. Gimblett Gravels’, an old riverbed, has free-draining soils with ample heat retention that produce concentrated, structured wines. Chardonnay is also exceptional here, with full-bodied, complex styles that rival the reds in prestige. Winemaking here dates back to the 1850s, and today it’s home to some of the country’s most prestigious wineries. The region’s diversity means wineries can experiment with varieties like Tempranillo and Sangiovese, which are gaining traction. Sustainable viticulture is a strong focus, with many estates converting to organic and biodynamic practices. Top producers include Craggy Range, Te Mata, and Trinity Hill.

Wairarapa is a small but mighty region, Wairarapa is best known for its world-class Pinot Noir. The cool, dry climate and rocky soils create elegant, complex wines. Martinborough, the most famous subregion, was one of the first areas to plant Pinot Noir in the 1980s. Small-scale, quality-driven winemaking defines the area. Sauvignon Blanc and Syrah also show promise here. Leading producers include Ata Rangi, Dry River, and Palliser Estate.

South Island:

Nelson sits at the top of the South Island, basking in high sunshine hours and coastal breezes. The mix of clay and gravel soils supports top-tier aromatic whites—Sauvignon Blanc, Pinot Gris, and Riesling. Pinot Noir also performs well, with bright fruit and spice. The region’s wine history is relatively young but has quickly gained recognition. Many boutique, family-run wineries make up the scene. Standouts include Neudorf, Seifried Estate, and Greenhough.

Marlborough put New Zealand wine on the global map with its explosive Sauvignon Blanc. The cool climate, abundant sunshine, and gravelly soils create intensely aromatic, zesty wines. Pinot Noir and Chardonnay are also gaining attention, showing finesse and balance. The first commercial plantings appeared in the 1970s, and the region has since become New Zealand’s largest wine producer. While Sauvignon Blanc dominates, subregions like the Southern Valleys and Awatere Valley are proving excellent for Pinot Noir and aromatic whites. Large-scale producers and boutique wineries coexist, offering a range of styles from crisp and vibrant to textured and complex. Sustainability initiatives are widespread, with many estates practicing organic and regenerative farming. Top wineries include Cloudy Bay, Greywacke, and Dog Point.

Canterbury is a rising star, with a cool climate and diverse soils from gravelly plains to limestone-rich hillsides. Pinot Noir and Chardonnay are the stars, producing elegant, refined wines. The Waipara subregion, north of Christchurch, is particularly well-regarded for Riesling. Winemaking here took off in the late 20th century, and its reputation continues to grow. Top producers include Pegasus Bay, Bell Hill, and Greystone.

Central Otago is New Zealand’s Pinot Noir paradise, with dramatic landscapes and extreme continental climate. Hot summers and frigid winters create wines with deep concentration and bright acidity. The region’s schist soils add minerality, enhancing Pinot Noir’s complexity. Winemaking here started in the 1860s, but it wasn’t until the 1990s that it became world-famous. Small, quality-driven wineries define the region. Top names include Felton Road, Rippon, and Mount Difficulty.