NEW ZEALAND

Sauvignon Blanc may be New Zealand’s calling card, but a slew of red wines add to the diversity this pair of sea swept islands has to offer.

When it comes to Kiwi reds, Pinot Noir is king. The country has earned itself a formidable reputation for mostly premium bottlings of the variety, which flourishes at the bottom of North Island in the Wairarapa region. There, the wines offer dense, dark and tightly wound expressions. On the South Island, Central Otago yields complex wines from varying subregions that express exotic spices, dried flowers and an abundance of fruit. Other regions that produce the variety include Marlborough, Nelson, North Canterbury and Waipara, which craft softly spiced, fruit-led expressions.

Syrah has emerged as a force to be reckoned with, particularly for collectors and those who favor powerful, bold reds.

Syrah has emerged as a force to be reckoned with, particularly for collectors and those who favor powerful, bold reds. While some elegant, cool climate expressions of Syrah pop up in the South Island, the vast majority come from the warmer North Island, in the clay-dominant soils of Auckland, but primarily in Hawke’s Bay, where the variety has a nearly 200-year history. There are several mineral driven, muscular, laser-focused Syrahs from the unique soils of the region’s most visible district, Gimblett Gravels.

Varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec are longstanding players in the North Island, as well. They are often blended into Bordeaux-style red wines that show an intensity of flavor and a supple tannin structure.

You can also look to lesser-known varieties like Gamay Noir to perform well in New Zealand. One of the