One of New Zealand’s pioneer winemaking regions, Hawkes Bay has retained its traditional importance. The summers and autumns are generally dry and the soils fertile and free draining. This is one of our best areas for producing fine wines such as sauvignon blanc, chardonnay, cabernet sauvignon and merlot. The second largest grape growing area in the country.

This area (originally known as Martinborough or Wairarapa) has emerged in a remarkably short space of time as one of New Zealand’s most prestigious winegrowing regions. It is the coolest of the North Island’s winegrowing regions but it is also the driest and escapes some of the late summer and autumn rains that cause problems in Gisborne and Hawkes Bay. The first modern era Wellington wines were bottled in 1984; since then the flow of chardonnays, rieslings, pinot noirs and other varieties has been of exciting quality. It arguably produces some of New Zealand’s finest red wines.

The advantages of this area’s warm summers and high sunshine hours are slightly reduced by the risk of damaging autumn rains as harvest approaches. In this respect Nelson parallels most North Island wine districts more closely than other South Island regions. Although only producing a small amount of New Zealand’s wines it still has a good reputation for some excellent rieslings and chardonnays.

The emergence of Marlborough as the country’s most heavily planted wine region rates among the most crucial developments of the last 30 years. It accounts for an impressive 52% of the countries total wine production. It is also home to the internationally acclaimed 'Marlborough Sauvignon Blanc' that has been instrumental in helping put Marlborough in the global spotlight. Its current planted area is made up of over 7 million vines, producing (in a good year) about 40,000 tonnes of grapes or 23.3 million litres. The main varietals under production are Sauvignon Blanc, Chardonnay, Pinot Noir and Riesling. Other popular varietals grown in smaller quantities include Pinot Gris, Gewurztraminer, Merlot and Cabernet Sauvignon. It produces New Zealand's finest methode champenoise wines. Marlborough is the sunniest part of New Zealand and has a low autumn rainfall.

This relatively new viticultural area lying 45k to the north of Christchurch was first planted in vines in the early 1980’s. The low rainfall and long, hot, dry days (sheltered from the Pacific’s cool easterly breezes) aid the ripening of the principal grapes grown - Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc and Pinot Noir. The soil, predominantly of limestone origin, is excellent for these varieties.

The vineyards of Canterbury are concentrated mainly on the plains south-west of Christchurch with a token presence on Banks Peninsula. The temperatures are significantly cooler than Marlborough, with a high risk of spring and autumn frosts. However, the region's saving grace is the low rainfall, with particularly long dry autumns, allowing the grapes to ripen slowly and maintain good levels of acidity. Late-ripening grapes do not fare so well, while current plantings prove the potential for pinot noir, chardonnay and riesling along with pinot gris.

Here are to be found what are probably the southernmost commercial vineyards in the world. There is a steadily increasing amount of land being planted in grapes, with over 250ha now in production. The vines are grown in Central Otago which is a region of climatic extremes. Summer is typically hot, autumn short and winter icy-cold. Only the most carefully selected sites have enabled winemakers to succeed here. Pinot noir and riesling are two varieties which have done particularly well as well as some chardonnay.