A good steptowards success!

Wine journalist, Anna Caidan, vows tenderness towards New Zealand wine
and give an account of the perilous journey from the start to an incredible desire to surprise with wine of great quality.
Wine Story

Wines of New Zealand balance our hearts and it’s all for the best!

New Zealand is a young winemaking nation that has won its first success thanks to the Sauvignon Blanc.

In this country, the wines produced by this grape variety usually show an unparalleled aromatic explosion, on notes of green gooseberry and freshly cut grass. But it would be wrong to lose sight of the Pinot Noir!

The first vines were planted in New Zealand by the missionary Samuel Marsden in 1819. Then Croatian immigrants from Dalmatia developed viticulture, especially in the region of Auckland. Some of them were founders of today's largest wine-producing farms in New Zealand, including Nobilo, synonymous with their award-winning wine. Northland, Auckland, Waikato / Bay of Plenty, Gisborne, Hawke's Bay, Wellington, Nelson, Marlborough, Canterbury and Central Otago are the main wine regions.

Since 2002, the volume of New Zealand wine exports has multiplied by nine and its value by six; domestic production has tripled. Today, New Zealand is a rising power in the world of viticulture. It took only forty years to join the elite of the producing countries. Yet nothing predicted that its two islands which stretch over 1600 kilometres from north to south, would achieve such a feat. But New Zealand is quickly closing the gap, and it would be hard to deny that it is by far the best value for money.

It is the culture of Sauvignon Blanc in Marlborough, northeast of the South Island, which propelled New Zealand into the global forefront, around the 70s/80s. At the same time, Montana, New Zealand's largest wine company, also located in the Marlborough region, has brought its marketing and financial power to the worldwide launch of this grape variety.

Pinot Noir, a cold-resistant grape variety, is now New Zealand's second-largest export crop far behind the Sauvignon Blanc.

Organic wine appeared in this area in the 1980s.New Zealand has been challenged to improve its green image which was somewhat tarnished by its consumption of agricultural chemicals.Additionally, New Zealanders have put in place a "sustainable" certification of wine related to the carbon footprint of the wine business.Between organic and sustainability, New Zealand wine improves with age,and hopefully,without moderation!

Elephant Hill, Pinot noir 2013

The domain owners Rydan and Roger Weiss planted their first vines in 2003 and entrusted the running to German oenologist Günter Thies who had performed extensive work in the Rheingau region. This is a superb Pinot Noir with a very beautiful freshness, intense aromas of little red fruits and Griottes cherry, with a very beautiful length in the mouth.

Cloudy Bay, Sauvignon Blanc 2016, Marlborough

The purest expression of the terroir of the Marlborough region, Cloudy Bay Sauvignon Blanc is made with grapes from nine different plots. The grapes are hand harvested in the evening freshness. It is a wine full of finesse and richness of fruit aromas. A yellow straw colour with highlights of green, lemon, and herbaceous notes, the mouth has a very subtle texture and a beautiful mineral and tropical fruits freshness.

Coddington Vineyard, Kumeu River, Chardonnay 2014

At a few cable’s lengths from Auckland, under maritime Pacific influence, we are in a familial domain of 30ha which has the reputation of a principal player in the renaissance of the viticulture of this region. This Chardonnay seduce with a ‘rich’ style, power and a pleasing fruit. Excellent pairing with seafood.

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