Hawke’s Bay is New Zealand’s second largest wine region.
A warm, temperate climate makes the Hawke’s Bay region ideal for fruit. Vines were first planted in 1851 by missionaries – the area is now known as Mission Winery.
Hawke’s Bay has an international reputation for producing high quality Bordeaux Blends (primarily from Cabernet and Merlot ), in addition to Syrah and Chardonnay. Pinot Noir is also grown, along with a range of aromatic white wines and dessert wines.
The changing course of the lower Ngaruroro River forged the Alluvial Plains – leaving red metal, free draining alluvial soils, with gravel and stony terraces. The Gimblett Gravels, Korokipo, Bridge Pa and Taradale form part of this subregion – where the large diurnal temperature range and free draining soils have proven ideal for plantings of Syrah, Merlot, Cabernet Sauvignon and Malbec.
Vineyards with proximity to the coast enjoy the most dramatic effects of the temperate climate and long growing season in the Hawke’s Bay region. Gravelly, free-draining soils have proven particularly suited to the production of premium Chardonnay.