To follow the history of wine in New Zealand is to trace a very long and colorful trip into the past, all the way back into colonial times. As early as 1836, oenologist James Busby attempted to produce wine on his property in Waitangi. In addition, the year 1851 saw the Roman Catholic Church establish the country’s oldest existing vineyard, on land in the area of Hawke’s Bay. Through most of this period, however, winemaking was a fairly minor industry due to factors such as prohibition and the extreme prevalence of spirits and beer.
All of that changed around the turn of the century, when immigrants to the country brought with them impressive viticulture knowledge, and established major centers for the industry in the areas of North and West Auckland. Their vineyards typically produced sherry and port at that point in time, and table wines for local consumption.
The industry saw a dramatic upturn in the 1960′s and 70′s. United Kingdom joined the European Economic Community in 1973, which necessitated the termination of historic trade terms with New Zealand for their meat and dairy products. This led to a swift restructuring of New Zealand’s agricultural economy. Prior to that time, attempts at diversification towards non-meat products were fostered, and it was found that vines, known for producing best in areas of low soil fertility and moisture, were quite suitable for areas which formerly were pasture.
The closing of the 1960′s also saw the departure of the “six o’clock swill”, a government institution stating that pubs could only be open for an hour at the end of the workday, and were to be closed all day on Sundays. This move had an unprecedented effect on New Zealanders’ approach to their own wine. As well, many of the country’s youth took part in what is termed the OE (Overseas Experience), which had them temporarily living and working in Europe. This resulted in a considerable number of them experiencing European winemaking processes firsthand.
Nowadays, New Zealand produces what many critics consider to be the best Sauvignon Blanc on the planet, having overtaken France as the preeminent producer of the grape. Marlborough, in the far northeastern corner of the South Island, is particularly renowned for its production.
Wine regions in New Zealand are typically located in the country’s valleys, with a few notable exceptions. Mineral deposits carried down from the hills and mountains into the valleys have enriched the soil. Some of these deposits are so important that they are mentioned on the wine label (for instance; wines made in Hawke’s Bay typically mention deposits referred to as the Gimblett Gravels).
In addition to Sauvignon Blanc, New Zealand is also well known for producing other white wines, such as Chardonnay, Riesling, and Pinot Gris. As well, they’re known for their red wine blends, often made from Cabernet Sauvignon, Merlot, and Pinot Noir.
New Zealand’s wine industry has exploded in terms of worldwide exports over recent years. Plantings more than tripled in the years between 1996 and 2005, and sales continue to increase, with 2005 in particular boasting an extraordinary 81% annual growth in North American sales. It appears the only direction this country’s wine industry is capable of going is up.
