Most white varieties of grapes will find a place in New Zealand to grow, however, 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 the initial successes internationally were with Sauvignon Blanc other white varieties have excelled.
NZ has been producing many classic style wines from Chardonnay and Reisling for many years. There has
recently emerged new stars in the pack such as Pinot Gris and Viognier, finding a homes throughout the
country.
CHARDONNAY
Originally from France, Chardonnay has become the world's most sought-after white variety. In its homeland it is responsible for the legendary white wines of Burgundy and is one of the major components of Champagne. It was introduced into New Zealand in the mid-19th century but by the end of that century it had disappeared, a victim of phylloxera. It was reintroduced in the 1970s and is now the most widely planted variety in the country. It is planted in all the major wine regions and is responsible for a wide diversity of styles. Climate, soil, vinification techniques, the use of oak and maturation are the important factors which determine the flavour and character of Chardonnay.
Varietal characteristics: Very light greenish; Straw; Rich golden; Mineral; Apple; Apricot; Peach; Melon; Tropical fruit; Pineapple; Lime; Grapefruit; Lemon; Almond; Butterscotch; Nuttiness; Toast; Cedar; Spice; Yeast; Creamy; Buttery; Biscuity.
GEWURZTRAMINER
After a sharp decline in the mid-1990s this variety has regained some ground, and since 1998 plantings have risen from 85 to 210 hectares. Gew?rztraminer origins are a little obscure but nowadays it is generally accepted that it is in the Alsace region of France where it gained its prominence. The variety is pink skinned and produces deep coloured and highly aromatic wines. Its distinctive aroma makes it, along with Sauvignon Blanc, one of the easier varieties to identify but the wines are quite different in character. In New Zealand it has been made both as dry and slightly sweet styles, with the latter being the more popular among producers.
Varietal characteristics: Yellow; Straw; Golden; Floral; Passionfruit; Lychee; Ginger; Cloves; Cinnamon; Turkish delight.
OTHER WHITE
We have small plots of other varieties scattered throughout the regions. Such as the reds Cabernet Franc Cabernet Sauvignons shy cousin, invariably in its shadow and rarely shining on its own. Some Temperanillo is grown as will be seen occaisionally.
In the whites there are also Semillons and Chenin Blancs grown.
PINOT GRIS
Heralded as "The Great White Hope", plantings of Pinot Gris have leapt from a mere 19 hectares in 1994 to 381, and more are in the pipeline. The bulk of the plantings are in Marlborough and Central Otago with pockets in Canterbury, Martinborough, Hawkes Bay and Gisborne. A distinctive looking variety, the grape skins can vary from blue-black to grey to pink.
The surge of interest by winemakers can be attributed to the variety's ability to produce quality wines that display spicy flavours, good mouth weight and have the ability to cellar well. It is largely fermented in stainless steel but, like Chardonnay, can cope with oak fermentation and maturation and is particularly good with a variety of foods. Varietal characteristics: Pinkish tinge; Straw; Golden; Apple; Peach; Grapefruit; Lemon; Spice; Tropical fruit; Almond; Clove; Cinnamon.
RIESLING
Riesling has been present in New Zealand for a considerable time, but it was only in the late 1970s that it started to gather momentum and in the last decade plantings have more than doubled. Of German origin, Riesling is considered Chardonnay's greatest rival. A classic cool climate variety, it does particularly well in the South Island. About half of the country's plantings are located in Marlborough where it is traditionally cool fermented without malolactic fermentation or oak influence. Like Semillon, Riesling can produce impeccable, long-lived wines with intense aromatic qualities that range in style from bone dry to luscious dessert wines. Unlike many other white wines it can by high in fruit with refreshing acidity and low alcohol.
Varietal characteristics: Pale straw; Light golden; Golden; Floral; Mineral; Apple; Pear; Nectarine; Apricot Peach; Lemon; Lime; Peel; Tropical Fruit; Pineapple; Lychee; Honey; Spice.
SAUVIGNON BLANC
This variety originated in France where it is responsible for the famous white wines of Sancerre and Pouilly-Fume. It is an important blending variety in white Bordeaux. It did not appear in New Zealand until the 1970s, initially in Auckland and later with spectacular success in Marlborough. It is the country's most widely planted variety, and has established itself as New Zealand's flagship wine the world over. Three-quarters of all Sauvignon Blanc is planted in Marlborough, followed by Hawkes Bay and Gisborne. There are also significant plantings in the South Island regions of Nelson and Canterbury and in the North Island's Martinborough. Most sauvignons are fermented in stainless steel tanks but a good portion is either oak fermented or oak aged. This together with climate and soils will affect the flavour and climate of the wine. The key factor however is ripeness and there is a marked style difference between the northern and southern Sauvignons.
Varietal characteristics; Very pale; Greenish; Light straw; Light golden; Herbaceous; Cut grass; Gooseberry; Capsicum; Lemon; Lime; Passionfruit; Pineapple; Tropical fruits; Smoky.
VIOGNIER
This once obscure Rhone variety is making an appearance in New Zealand and some exciting new styles are slowly coming onto the market. The cooler climate dictates less of the apricot and burnt flavours as in other warmer countries instead a very delicate aromatic wine is being produced by some of our talented winemakers.
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