Auckland is one of New Zealand’s oldest wine regions, established in the early 1900s by passionate Croatian, Lebanese and English winemakers.

Spread across a large, geographically diverse area, the Auckland wine region encompasses three distinctive subregions, the island of Waiheke, historic West Auckland and stretches north to the coastal enclave of Matakana.

Home to powerful, intense reds – red blends in the north and on Waiheke Island (which also has thrilling Syrah) – plus world class Chardonnay and fine aromatics; the modern Auckland wine industry continues to shine.

Auckland’s sub-regions are united by their volcanic, clay-rich soils, temperate maritime climate and proximity to New Zealand’s largest city.

Waiheke Island

This picturesque island defines the boundaries of the Auckland region and contributes to its unique terroir. The warm, dry maritime climate promotes intensity, varietal depth, and purity of fruit. Long renowned for its exciting Cabernet blends, the Island has more recently been applauded for gutsy Syrah, elegant Chardonnay, deep, fruit-filled Montepulciano and Petit Verdot, and fragrant Viognier and Pinot Gris wines.

West Auckland

Many of New Zealand’s oldest wine families still calling this warm and fertile region home, after settling here nearly 100 years ago. The sub-region’s old Chardonnay and Merlot vines produce fruit that is used to create stylish wines, which have gained much international acclaim.


Clevedon is a small wine district located just south of Auckland city. This hilly, rural area – just 40 minutes from downtown Auckland, produces some exquisite Bordeaux Blends.


An hour north of Auckland are the pretty rolling hills of Matakana, a welcoming destination for wine tourists. Vines are relatively young, but produce fruit-filled Pinot Gris, Syrah and Cabernet-based wines. The climate is balmy, but careful site selection produces wines with good body and texture.

You can read more about the Auckland wine region here.

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