Ripe peach, melon and stonefruit flavours are complemented by a subtle and creamy oak influence. The palate is full flavoured, soft and long.
Food Match: Salads, seafood, poultry, pasta and risotto dishes, creamy cheeses and dried fruits.
Villa Maria Winery
The Villa Maria story is one of absolute passion. Each wine is crafted in the unique, fruit-driven style of New Zealand, showcasing the very best of the country’s distinct wine regions. Villa Maria sources grapes from New Zealand’s premium grape growing regions, including Marlborough and Hawkes Bay, and produces wines in state-of-the-art winemaking facilities in Auckland and Marlborough. The winery Sir George Fistonich started in 1961 is still family owned and stands as an icon of superior quality and innovation in New Zealand winemaking. Villa Maria was also the first wine company in New Zealand to declare the winery a “cork-free zone,” sealing all wines from the 2001 vintage onwards with a screw cap to ensure quality in every bottle. Dedicated to minimizing environmental impact, Villa Maria has pioneered sustainable viticulture and winemaking since the 1990s, and is one of the very few wineries that have acquired four certifications as proof of the on-going commitment. In 2015, Drinks International named Villa Maria the most admired wine brand in New Zealand and fourth most admired wine brand in the word.
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A few other New Zealand areas include the region of Auckland, high up on the North Island, Nelson, sitting to the west of Marlborough, and Canterbury, just under Waipara on the South Island. Most wines in New Zealand will come from a designated area and say so on the label.
Auckland was one of the first wine growing regions of the country, but now produces very little of New Zealand's wine. It's pretty wet up there so vineyards are planted in the driest spots possible – reds are most popular here. Nelson is the only region along the west coast of the country, producing Sauvignon Blanc, Chardonnay and Pinot Noir. Canterbury's chilly climate is best suited for Chardonnay and Pinot Noir.
The country of New Zealand is about 1000 miles from the coast of Australia. It consists of two long islands, end to end, that are approximately the same length as California. Most of the country's climate is maritime due to the abundant coastline. The northern island is warmer and wetter, while the southern island is cooler and dryer. The most popular grapes of New Zealand are Sauvignon Blanc (made most famous by the bright, crisp wines coming out of Marlborough), Chardonnay and the ever-growing Pinot Noir.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.