New Zealand 3 products.

New Zealand produces wines across two islands of distinct climatic profile: the North Island, warmer and wetter, with Hawke's Bay (Cabernet Sauvignon and Syrah reds on Gimblett Gravels) and Gisborne (Chardonnay); and the South Island, cooler, with Marlborough — more than 70% of national production —, Central Otago and Nelson. The maritime climate, with pronounced diurnal temperature variation in the inland valleys, is the common denominator of the finest wine zones.

Sauvignon Blanc from Marlborough is the varietal that has defined New Zealand on the international market: a profile of passionfruit, grass, guava and white pepper, very high acidity and a clean finish. Pinot Noir in Central Otago — on schists and loess at 300–450 m, in the world's most southerly zone of commercial viticulture — and in Marlborough and Martinborough is the benchmark for elegant reds. Riesling and Chardonnay complete the varieties of greatest qualitative interest.