Most Red varieties of grapes will find a place in New Zealand to grow, however, as with the whites,
there have been a number of varieties that have excelled in different areas. All the classic
varieties have flourished, however, the wines are very unique to each of our regions as you will
discover. While international successes initially came with Pinot Noir, NZ has been producing many
classic style wines from Cabernet and Merlot for many years. There has recently emerged a new
star in the pack in Syrah, finding a home in the sunny Hawke's Bay.
CABERNET
Cabernet Sauvignon originated in Bordeaux and was first planted by James Busby in 1832 in Northland, but by the beginning of the 20th century it had almost been eliminated by phylloxera. It was resurrected in the mid-1960s in Hawkes Bay, and in the two decades that followed it spread to other regions. Though oak can be a major influence, it is climate that is the biggest influence. Cabernet is a late-ripening variety that is better suited to the warmer regions like Hawke's Bay and Waiheke Island although it can produce excellent wines in the better vintages elsewhere. Cabernet wines are renowned for their power, richness of colour, aroma, depth of flavour and tannic quality that makes them very long lived. More often than not, Cabernet is blended with other varieties like Merlot to soften and round off its aggressiveness. Traditionally it is put through a malolactic fermentation and barrel matured to give it a smoother, mellower texture.
Varietal characteristics: Purple red; Ruby; Garnet; Deep inky red; Brick red; Blackcurrant; Blackberry; Plum; Liquorice; Spice; Herbaceous; Leather; Tobacco; Chocolate; Coffee; Cedar; Cigar box; Toast; Vanilla.
MALBEC
Plantings of Malbec have leapt from 19 hectares in 1994 to 168. The total hectares planted in this old Bordeaux variety may not seem significant but its importance is the influence that Malbec has on Bordeaux-style reds. It is a variety that suits New Zealand's cooler climate although it is susceptible to rot in humid climates. It ripens early and shows little signs of herbaceous, characters even in poorer years. It is renowned for its deep colour and ripe fruity characters that can be very attractive in New Zealand it is used mainly as a blender but there are some straight varietals that are worth a second look.
Varietal characteristics: Dense inky red colours; Plump Olives; Pepper; Spice; Bramble; Ripe berries; Liquorice; Coffee; Leather; Prune; Rhubarb; Gamey; Meaty; Nutty; Toast.
MERLOT
Merlot was a relatively latecomer to New Zealand, arriving in the late 1980s, but it has made up for lost time and the number of plantings, now exceed those of Cabernet Sauvignon. Merlot, too, originated in Bordeaux and historically it has been blended with Cabernet. It is definitely that variety's best friend, tempering its austere nature and adding its own plummy flavours and lush texture. Merlot ripens about two weeks earlier than Cabernet and is well suited to our cool climate but is best in the warmer regions. Its lower tannin levels and riper characters are qualities that have attracted many winemakers. It is no longer seen as a mere blender to support Cabernet Sauvignon but as the dominant varietal that can produce seductive reds to rival Cabernet Sauvignon blends.
Varietal characteristics: Purple red; Ruby; Crimson, Deep red; Blackberry; Blackcurrant; Mulberry; Cherry; Black plums; Turkish delight; Coffee; Spice; Leather; Tobacco; Toast; Cedar; Vanilla.
PINOT NOIR
The great hope of many New Zealand winemakers is that Pinot Noir will do for New Zealand's red wines what Sauvignon Blanc did for the country's white wines. As can be seen from the hectares planted, it is by far the most widely planted red variety in the country. A great deal of it, however, makes up the blend of Methode Traditionnelle wines. Nonetheless, in the last decade plantings have nearly doubled and predictions are that they will double again within the next five. Regardless of the hype surrounding the variety, there is real potential for Pinot Noir in this country. The variety, which gained fame in Burgundy, is well suited to New Zealand's cooler growing regions. It is a frustrating variety - it ripens early, is prone to frosts and is a shy cropper. The attraction despite these difficulties is that is can produce incomparable wines of alluring quality.
Varietal characteristics: Pale ruby; Crimson; Deep garnet; Strawberry; Raspberry; Blackberry; Wild berries; Plum; Cherry; Violets; Chocolate; Coffee beans; Spice; Cloves; Liquorice; Pepper; Mushroom; Leather; Vanilla; Cedar; Cigar box; Toast; Earthy; Tobacco.
SYRAH
Syrah (Shiraz in Australia) originally from the Rhone, is not a new variety to New Zealand. It was being grown more than 100 years ago but the variety needs a warm situation to prosper. Since 1995 plantings have risen to 183 hectares restricted mainly to the warmer districts of Hawkes Bay. The variety by comparison to Cabernet Sauvignon and Pinot Noir is relatively easy to grow and is a better cropper. It responds well to oak and has the ability to age gracefully for long periods. Varietal characteristics: Blue crimson; Crimson; Inky; Brick red; Blackberry; Cherry; Currant; Black pepper; Spice; Clove; Cinnamon; Plum; Coffee; Chocolate; Leather; Bacon; Cedar; Smoke; toast; Tobacco.
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