Marlborough is New Zealand’s largest wine region and accounts for nearly 75% of wine production.
A cool climate with long sunshine hours, low rainfall and well-draining, moderately fertile soils produces uniquely vivid wines.
Sauvignon Blanc put New Zealand on the world wine map in the 1980. Since then, Marlborough has become synonymous with exquisite Sauvignon Blancs, vivacious aromatics, beautiful Pinot Noirs and intense Chardonnays.
This large sub-region has a richer soil makeup. The hills and ridges shelter the valley from cold southerly winds – the area tends to be warmer during the daytime with cool temperatures overnight. Wines produced are weightier and more concentrated than those from the Wairau and Awatere Valleys.
This subregion has both cooler, drier inland sites and coastal sites moderated by sea breezes. River stone soil beds filled with gravel retain heat from the sun and drain freely. This produces wines with renowned fruit intensity and body.
This southern pocket of Marlborough was pushed up out of the ocean due to seismic activity and sculpted by ancient glaciers. Vines plunge their roots into flinty, unforgiving beds building flavour and intensity. Dryness forces vines to prioritise fruit over foliage, resulting in lower yields with thicker skins. The long, cool growing season gives wines with elegance, fantastic structure, concentration and texture.