Winemaker Notes
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
At the southern end of the North Island about an hour drive from New Zealand’s capital city of Wellington, Wairarapa’s producers are mainly small-scale, lifestyle winemakers. The region holds less than 3% of the country’s acreage under vine but nearly one tenth of its winemakers.
Considering topography, soil and climate, Wairarapa is similar to Marlborough except that it is better at producing Pinot noir. Martinborough is a main subregion.