The land most Americans came to know via The Lord of the Rings is home to some great wines as well as spectacular scenery. Sauvignon Blanc is grown in most New Zealand wine regions, but is especially notable in Marlborough, where it makes wines that set the New World standard for that variety. Other grape varieties commonly grown in New Zealand include Chardonnay, Pinot Gris, Riesling, Pinot Noir, Syrah and Merlot.
Wine Enthusiast’s New Zealand wine guide features thousands of New Zealand wine reviews from all over the country, including Hawkes Bay and Martinborough on the North Island and Marlborough, Nelson, Waipara and Central Otago on the South Island. Search our Buying Guide to find New Zealand wine ratings from all of your favorite producers.
This is a rich, sumptuous red wine. It looks, smells and tastes opulent. Ripe, forward berry flavors, wrapped in considerable oak, taste full and long, and the wine flatters with thick, velvety but fine tannins. The finish is a wonder, long and intricate. The aftertaste lasts for a full minute. It’s wonderful now, but should age effortlessly for many years. A blend…
— S.H.
(11/15/2002)
Based on old (20–25-year-old) plantings of Pommard clone, this fabulous wine blends savory, spicy scents with floral elements on the nose, then delves deep into black cherries in the mouth. Rich and velvety on the palate, with powerful fruit and the structure to age. One of the best New World Pinots I’ve ever tasted.
— J.C.
(12/1/2005)
Here’s a fruity Chard that smacks of terroir. Not a lot of oak, but the perfectly ripe grapes suggest green apple, peach, smoke and Asian spices. Hard to find a tastier Chard anywhere. Such ripeness, and a stony, mineral note. High acidity makes it refreshing. Worth a search.
— S.H.
(8/1/1999)
This winery is widely regarded as New Zealand’s finest Pinot Noir producer, and its Chards are exceptional, too. Smells young, fresh and oaky. One sip is all it takes: You’ll love the flinty, mineral flavors accompanied by young tropical fruit and the ripest peaches. A superb wine, and an education for fruit-forward fans. Needs time.
— S.H.
(8/1/1999)
Intense dried-apricot aromas and flavors indicate a high degree of botrytis, which would be overwhelming except for the trademark New Zealand acidity. Despite the heavy botrytis and sweet mango fruit, a sharp lime-citrus edge cuts through the richness, suggesting that cellaring 3–5 years is possible.
— J.C.
(5/1/2001)
Simply gorgeous. This honeyed, apricot-laden, rich, plush dessert wine is balanced by zippy acidity and leaves the palate fresh, clean and satiated. Peach, orange and nectarine flavors add interest. Complex.
— J.M.
(12/1/2002)
Here you have a massively constituted wine joined to well-charred oak that results in an enormously rich, satisfying and, more importantly, balanced sip. The fruit and berry flavors are hugely extracted, the tannins gentle but complex, the acidity near perfect. It all adds up to a young bruiser. If you must drink it now, have with rich foods like well-marbled beef…
— S.H.
(11/15/2002)
Hard to believe there’s no oak aging or lees contact, it’s so incredibly rich and creamy. Offers ripe, fruity flavors of peaches and sweet apples, although the wine is bone-dry, with excellent acidity. Concentrated, dense and opulent, it’s a real treat to the palate.
— S.H.
(11/15/2002)