New Zealand Pinot Noir combines Old World earthiness and elegance with New World ripe fruit. The leading regions are Martinborough and Marlborough, which make bright, red-fruited wines with vibrant acidity, and Central Otago, whose Pinot Noir is deeper and more savory.
New Zealand is best known for Sauvignon Blanc, but red wine lovers should take note: this coastal country has steadily mastered Pinot Noir too.
At a glance
New Zealand's cool climate, mild rainfall and free-draining soils give its vintners ideal places to grow Pinot Noir. The wines offer a yin and yang of Old World earth and elegance and New World ripe fruit. New Zealand Pinot Noir is unmistakably Pinot Noir, with pure fruit and elegant structure.
Martinborough lies at the southern tip of the North Island, and Marlborough at the northern tip of the South Island. These coastal regions make Pinot Noir full of bright red fruit and vibrant acidity.
Central Otago, in the southern hills of the South Island, is the country's only region with a continental climate. Here Pinot Noir takes on deeper flavor, a savory texture and layers of complexity. These wines can be enjoyed now or aged in your cellar.
Keep an eye on Hawke's Bay and Canterbury as well: Pinot Noir from these regions continues to grow.
As a whole, New Zealand Pinot Noir is made for the dinner table. Its good acidity and gentle structure suit a wide range of dishes. Once Pinot Noir lovers discover these wines, they are drawn back by their quality and value.
Pure fruit and elegant structure, combining Old World earthiness with New World ripeness. Coastal regions give bright red fruit; Central Otago gives deeper, savory wines.
The most successful regions are Martinborough, Marlborough and Central Otago, with Hawke's Bay and Canterbury growing.
Deeper in flavor, with a savory texture and layers of complexity. It can be enjoyed young or aged.
Its good acidity and gentle structure make it a versatile partner for many dishes.