New Zealand Cabernet Sauvignon and Merlot
The aristocratic stable-mates, Cabernet Sauvignon and Merlot are star performers, particularly in New Zealand's warmer northern wine regions. New Zealand Cabernet Sauvignon boasts structure and elegance, whilst a richness and warmth exude from New Zealand Merlot. In partnership, New Zealand Cabernet Sauvignon and Merlot can be vibrant or richly mellow, powerful or subtly elegant.

Origins of Cabernet Sauvignon & Merlot in New Zealand
Cabernet Sauvignon was first planted by James Busby around 1832 and proved popular with the country's pioneering winemakers until phylloxera destroyed most of the vines later that century. The revival of Cabernet Sauvignon began in Hawkes Bay during the mid-1960s and within a decade or two the variety was planted in all regions. Merlot only appeared in New Zealand in the early 1980s but has since made up for lost time, with the number of plantings now approaching those of Cabernet Sauvignon.

Regional Focus
Cabernet Sauvignon produces best results in warm, dry, free-draining sites, which discourage vine vigour and facilitate improved ripening. Merlot ripens at least two weeks earlier than Cabernet Sauvignon and can tolerate cooler growing conditions. It can thrive in slightly heavier soils, particularly friable clays. Cabernet Sauvignon and Merlot are, in that order, the most widely planted red grape varieties in Auckland, Northland, Waikato and Hawkes Bay with more than half of both varieties coming from Hawkes Bay. Fine examples from specialist producers are also to be found in other regions such as Wellington, Nelson and Marlborough. It is Hawkes Bay along with Waiheke Island in the Auckland region which have perhaps contributed most to New Zealand's reputation as a serious, world-class producer of the varieties. Wines from these warmer climate regions are full-bodied and redolent of lush, ripe berry flavours.

Vineyard and Winemaking Influences
The most widely planted clones for Cabernet Sauvignon are UCD7 and UCD8 which were imported from California in 1976. Merlot is mostly based on the two Californian clones UCD3 and UCD6, the latter of which has a more reliable fruit set. Two new Bordeaux clones, released in 1992, have aroused considerable enthusiasm. In the vineyard, canopy management techniques, including leaf plucking, shoot thinning and new trellising methods are necessary to achieve good ripeness levels in Cabernet Sauvignon and Merlot. In the winery, various methods of tannin, colour and flavour extraction are used, the most popular of which is pumping the fermenting wine over the skins (regularly) during fermentation. Extended maceration on skins post-fermentation is normal. Most fermentation is started with yeast cultures although fermentation using indigenous yeast cells is also used. Fermentation mostly takes place in stainless steel tanks although large oak cuves are used by several producers. French and American oak 225 litre barriques are the most popular barrels for the maturation of red wine which typically spends between one and two years in barrel before bottling.

Cabernet Sauvignon & Merlot with Food
Blends of Cabernet Sauvignon with Merlot tend to have strong flavours and a firm tannic structure. This assertive red wine reacts strongly with food and demands an equally strong partner. Relatively high fat meats, such as lamb or duck, tend to have sufficiently strong flavours to make an excellent partnership with even the most full-flavoured Cabernet Sauvignon or Cabernet Sauvignon/Merlot blends. Merlot has less intense flavours and a softer structure. It suits a broader range of food types including leaner meats and more savoury dishes, especially stews and casseroles.