Tucked away in a remote corner of the globe is a place of glorious unspoiled landscapes, exotic flora and fauna, and a culture renowned for its spirit of youthful innovation. There's no shortage of good wine in New Zealand, and with over 40 varieties across 10 regions, there's something for every palate.
Read on for some fast facts about the New Zealand wine industry.
New Zealand wine regions
New Zealand produces 1% of total world wine production (by volume)
New Zealand is about 1,600 km (1,000 miles) long, with a population outweighed by sheep (Human - 4.8 million / Sheep - 27 million)
The furthest point inland is just 130km from the sea, meaning no matter where you are in New Zealand you will experience a maritime climate.
The North Island is considered subtropical, with a more continental climate in the South Island
In the south the Southern Alps provide a barrier from Australian weather extremes
Sustainability is an integral part of the New Zealand wine industry - 96% of New Zealand’s vineyard area operates under independently audited sustainability programmes (read more about Sustainability focus here)
Organics is a growing community, with 10% of New Zealand wineries holding organic certification
New Zealand has no nuclear power stations, over 80% of its electricity is from renewable sources, with a goal of 90% by 2025
Significant plantings of vines only began in the 1970s and in 2022, there are over 700 wineries, over 80% of which export to international markets
Wine regions span latitudes of 36 and 46 degrees
Youth of the land means New Zealand has an enormous variety of soils, still in the throes of being weathered by climate and vegetation
Soils are young and volcanic
Wine regions mainly established on young soils (most are less than 10,000 years old) of silt, sand, gravel and stonier alluvial soils, deposited by flowing water across the coastal flood plains
HISTORY OF NEW ZEALAND WINEMAKING
1819
First vines planted in Northland
1840
James Busby produces New Zealand’s first wine at Waitangi
1840s
New immigrants from Europe arrive and set up vineyards in Canterbury and Nelson
1895
New Zealand government commissions a report on the prospects of winegrowing in New Zealand encouraging a rush to plant vines
1900s
New Zealand government invests in research, viticulture and phylloxera-resistant vines
Total area under vine is 387 hectares, producing 4.1 million litres
1950s
New immigrants from Europe arrive and enthusiasm for food and wine increases
1970s
The demand for quality wine increases and many hybrid vines are replaced with classical varieties that are grafted to phylloxera-resistant rootstock
1973
Montana sets up in Marlborough and this region becomes the largest grape-growing area of New Zealand with Sauvignon Blanc as a premium variety
1980s
The New Zealand wine industry begins to promote itself overseas
1990s
130 registered wineries with total vineyard area of 6,000 hectares and total production of 57.7 million litres. New Zealand wines achieve export success in Europe, the USA and Asia
1994
64% of all wine exports are to the UK
1997
First wine industry to establish a nationwide sustainability programme
2000s
358 registered wineries, area under vine has doubled within 10 years
2001
Screwcap initiative launched to promote and educate producers on the benefits of screwcap closure as a quality alternative to cork
2002
New Zealand exports to the UK, the USA and Australia reach over NZ$200 million
2010
New Zealand Wine exports exceed NZ $1 billion in value
2020
716 registered wineries with the total production 297 million litres and exports at NZ$1.8billion in value
