The best New Zealand wines: beyond Marlborough Sauvignon Blanc

New Zealand changed the way the world thinks about Sauvignon Blanc. In the 1980s, wineries in Marlborough started making a zingy, intensely aromatic style that tasted like nothing else, and wine lovers fell for it. Today Kiwi Sauvignon is one of the UK’s favourite wines. But there’s much more to New Zealand than one grape.

Why New Zealand wine tastes the way it does

New Zealand is long, thin and surrounded by ocean. Its vineyards enjoy bright sunshine, cool nights and long ripening seasons. That combination keeps acidity high and fruit flavours pure and vivid, which is exactly what makes its wines so recognisable.

Marlborough Sauvignon Blanc

Marlborough, at the top of the South Island, is New Zealand’s biggest wine region and the home of its famous Sauvignon. Expect explosive aromas of passion fruit, gooseberry, lime and freshly cut grass, with mouth-watering acidity.

Brancott Estate Marlborough Sauvignon Blanc is the original pioneer and still a brilliant, great-value pick. Nautilus Estate Sauvignon Blanc is more refined and mineral, and Cloudy Bay Sauvignon Blanc is the cult classic that put Marlborough on the map.

Great-value everyday Sauvignon

New Zealand Sauvignon is a dependable crowd-pleaser, perfect for parties or a midweek glass. All (good) things Marlborough Sauvignon Blanc and Our Selection Marlborough Sauvignon Blanc are excellent value, while Lobster Reef and Tinpot Hut are both a step up in character.

Pinot Noir: New Zealand’s star red

New Zealand’s cool climate is perfect for Pinot Noir. The best come from Central Otago, Marlborough and Martinborough. Kiwi Pinot is ripe and silky, with red cherry, raspberry and gentle spice.

Nautilus Estate Marlborough Pinot Noir is elegant and great with salmon or duck, and Cloudy Bay Pinot Noir is a beautifully polished treat.

Chardonnay and other whites

New Zealand Chardonnay is often fresher and more restrained than Australian styles. Cloudy Bay Chardonnay is a great example. Pinot Gris, Riesling and aromatic whites from cooler regions are also well worth exploring.

Hawke’s Bay reds

On the North Island, warmer Hawke’s Bay makes excellent Syrah and Bordeaux-style blends. Te Mata Estate Syrah is peppery and elegant, and Mission Estate Reserve Cabernet Sauvignon shows how good Kiwi Cabernet can be.

What to eat with New Zealand wine

• Sauvignon Blanc: goat’s cheese, asparagus, seafood, Thai green curry and anything with fresh herbs.
• Pinot Noir: salmon, duck, lamb and mushroom dishes.
• Syrah: lamb chops, sausages and barbecue.

FAQs

Why is Marlborough Sauvignon Blanc so popular?

Its intense, fruity aromas and zesty freshness are instantly appealing and very easy to enjoy.

Is New Zealand Pinot Noir worth trying?

Absolutely. It’s one of the best-value alternatives to red Burgundy.

How long does New Zealand Sauvignon Blanc keep?

It’s best drunk young, within a year or two, while the fruit is at its freshest.

Browse more on our white wine list, or compare with Chile in our South American wine guide.