New Zealand winemakers tease an array of distinctive regional and terroir-driven Pinot Noir styles from the land.
Pinot Noir is predominantly grown in the cooler southerly regions: the Wairarapa, Marlborough, Nelson, Canterbury & Waipara, and Central Otago.
The huge diversity in climates and soils enables a wide range of styles from these main Pinot Noir producing regions. Common to all, however, is structure and elegance overlaid by power and fruit-driven intensity.
Since the 1990s, plantings have expanded throughout all regions in the South Island and select sites in the North Island.
Old World structure and elegance overlaying New World power and fruit-driven intensity.
New Zealand Pinot Noir has seen impressive growth in export sales in the last five years, with 1.5 million cases exported in the 12 months to June year-end 2018. It is now second only to Sauvignon Blanc in production volume.
The supple richness of New Zealand Pinot Noir complements a range of savoury dishes. Try it alongside game birds such as quail, turkey, and duck; with a fillet of New Zealand salmon; or equally with pork, veal, lamb or venison.