The country of New Zealand is comprised of two large islands. It has a maritime climate with cool summers and mild winters. Thanks to the relatively cool growing conditions wines grown here typically have distinctly intense & zingy acidity. The soil in New Zealand varies significantly by region but expect to find heavy clay loam, dry sand, limestone, schist, and various igneous and sedimentary rock in most vineyards. While the biggest export from New Zealand is Sauvignon Blanc from Marlborough, the country also produces terrific Pinot Noir and even some Bordeaux and Rhone varietals. New Zealand has emerged as one of the most consistently old-world styled new-world wine regions and is a darling of both wine critics and budget drinkers alike.
Pungent gooseberry, wild dandelion, grapefruit juice. Lime zest, cool fog, tart kiwi…
Intense gooseberry, sour grass, grapefruit peel. Underripe green pear, new garden hose, pure lemon juice…
Orange peel, spring flowers, juicy grapefruit. Peeled green apple, chopped chives, lemon-lime zest…