New Zealand Pinot Noir

Pinot Noir over the past decade has become New Zealand’s most acclaimed red wine style. Pinot Noir is now the second most commonly vine in New Zealand, well ahead of Chardonnay and second only to Sauvignon Blanc.

40% of New Zealand Pinot Noir vines are planted in Marlbotough, with the variety also well established in Central Otago, Canterbury, the Wairarapa, Hawke’s Bay, Gisborne and Nelson.

Martinborough (initially) and Central Otago have enjoyed the highest profile for Pinot Noir over the past 15 years. As their output has increased, average prices have fallen, reflecting the arrival of many ‘entry-level’ drink young Pinot Noirs.

Of the other small regions, Nelson and Waipara in North Canterbury are producing some great examples. While Marlborough is starting to produce some outstanding (if underrated) Pinot Noir in enough volume to supply the international market.

New Zealand Pinot Noir and New Zealand lamb is a classic combination but New Zealand Pinot Noir also suits a wide range of other dishes with its rich flavours and soft tannins. Not always an obvious choice but lean meats such as venison or turkey, are a good match with Pinot Noir. Particularly if you’re looking for a red with your Christmas lunch the vibrant cherry flavours of Pinot Noir from the more Southern New Zealand regionssuit turkey a similar to cranbery sauce.

Our suggestion for a good place to start if you’ve not had a Pinot Noir from New Zealand before is the Villa Maria Cellar Selection Pinot Noir 2007 Marlborough. This wine is medium bodied with beautifully poised red fruit and very well integrated oak flavours, the fine grained tannins provide a delightfully clean long finish – This is a benchmark example of Marlborough Pinot Noir.

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