7 Stellar New Zealand Red Wines to Try Now
Mention New Zealand to any wine lover and the first thing that comes to mind is Sauvignon Blanc, and for good reason: Of the 103,000-plus acres of wine grapes growing there, about two-thirds of them—68,702 acres total—are dedicated to that refreshing white variety. There is far more Sauvignon Blanc cultivated in New Zealand than the country’s second most populous grape, Pinot Noir, which thrives on a little more than 14,000 acres. The country’s leading red wine and second largest export after Sauvignon Blanc, Pinot Noir is made in a variety of styles in New Zealand thanks to the country’s diversity of climates and soils. Some of the best comes from the South Island, especially Central Otago, with vineyards that are among the farthest south of any wine region in the world. Just about every major red grape grows in New Zealand in some amount, including Gamay, Syrah, Cabernet Sauvignon, Merlot, Malbec, and Cabernet Franc.
Wine grapes were first planted in New Zealand in 1819. In 1836, James Busby, the Scotsman known as the Father of Australian Viticulture, brought grape cuttings here after studying winemaking and viticulture in Spain and France. Immigrants from several European nations have contributed to New Zealand’s winemaking history, including French Catholic missionaries and laborers from Italy and Croatia. Wine is made from the top of the North Island to rather far south in the South Island, with 95 percent of it bottled under screwcap. You’ve probably noticed more and more wine from New Zealand on store shelves and on wine lists; in the past 10 years exports of wine from the Land of the Long White Cloud to the United States have more than doubled. Besides Sauvignon Blanc and red wines, New Zealand is also known for its Riesling, Pinot Gris, and Pinot Blanc. As we wrote in our 2014 book, Wines of the Southern Hemisphere, “If Marlborough Sauvignon Blanc is what put this lush island nation on the world wine map, exquisite Pinot Noir, Bordeaux blends, and white aromatic varietals will keep it there.” Here are some terrific New Zealand reds to look for.
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Escarpment 2018 Kupe Single Vineyard Pinot Noir Martinborough New Zealand
Image Credit: Escarpment According to a local legend, Kupe was the great warrior and explorer who discovered New Zealand and left his three canoes on the flat tops of the Aorangi Mountain range. Known locally as Nga Waka-o-Kupe, the hills watch over and protect the vineyard where this delightful wine is produced. Kupe 2018 has aromas of black cherry, bramble, and a whiff of dried sage with flavors of dried cherry, cranberry, and pomegranate. Drink now through 2032.
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Villa Maria 2019 Ngakirikiri Cabernet Sauvignon Gimblett Gravels Hawkes Bay New Zealand
Image Credit: Villa Maria This enticing Cab from one of the country’s best areas for red grapes is inky-purple colored in the glass. Named for the Maori word that describes the gravelly soil in which the grapes are grown, this wine opens with aromas of graphite, bay leaf, purple flowers, black raspberry, and cedar. There are flavors of black olive tapenade, black raspberry, espresso bean, and black plum with generous mouthfeel and heft on the palate. The tannins are fine grained yet firm. Drink now or over the next decade.
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Felton Road 2021 Calvert Pinot Noir Central Otago New Zealand
Image Credit: Felton Road Felton Road grows grapes on four separate farms in the Bannockburn subregion of Central Otago. The Calvert vineyard is located on Felton Road and has soils comprised of heavy silt with a thin layer of topsoil at the surface. As for the team, Gareth King is the viticulturist, and Blair Walter is the winemaker. We had the pleasure of visiting Walter at his home a few years back and have been huge fans of his wines ever since. His 2021 Calvert has heady aromas of cardamom, fresh squeezed cherry juice, and pomegranate that lead to well-structured tannins and flavors of cranberry, dried cherry, and crushed violet petals.
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Burn Cottage 2021 Vineyard Pinot Noir Central Otago New Zealand
Image Credit: Burn Cottage Burn Cottage is located at the foothills of the Pisa Range in Central Otago; founders Marquis and Dianne Sauvage purchased and planted vines here about 20 years ago. They brought in consulting California winemaker Ted Lemon, and in addition to growing their grapes biodynamically, he also suggested adding chickens, cattle, and olive trees to round out the farm. Burn Cottage 2021 has aromas of red fruit confiture, brown baking spices, and cranberry juice with silky tannins and flavors of pomegranate, Bing cherry, candied orange peel, and finely ground cinnamon.
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Craggy Range 2015 Sophia Gimblett Gravels New Zealand
Image Credit: Craggy Range Terry and Mary Peabody began looking for the perfect plot of land to plant a new vineyard in 1993, and their journey took them to France, America, and Australia before they finally decided on New Zealand. They settled in the Gimblett Gravels region of Hawke’s Bay, which centers around the ancient riverbed of the Ngaruroro River. The gravelly soils offered sand, stone, and alluvial elements in which to plant Merlot, Syrah, and Cabernet Sauvignon. Craggy Range Sophia is dark-ruby colored with aromas of cedar, cardamom, red plum, and red cherry. It has balanced acidity and powdery tannins with juicy flavors of plum, cherry, and red raspberry.
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Two Paddocks 2022 Pinot Noir Central Otago New Zealand
Image Credit: Two Paddocks Well-known actor Sam Neill turned to winemaking in 1993 and planted Pinot Noir in Gibbston Valley. He doubled the size of his vineyard in 2008 by planting Pinot Noir clones 115, 953, and 5 to increase the complexity of his well-balanced wines. His Two Paddocks 2022 has aromas of Gala apple, fennel frond, red cherry, and brown baking spices. It has fine grained tannins and a strong backbone of minerality that supports flavors of red raspberry and red cherry, with just a touch of red currant.
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Pyramid Valley 2020 Angel Flower Pinot Noir New Zealand
Image Credit: Pyramid Valley Burgundy trained winemaker Mike Weersing and Claudia Elze Weersing, who was committed to farm her land using only biodynamic principles, founded Pyramid Valley in 2000. In 2017 they transferred the land to winemaker Steve Smith and his friend Brian Sheth, who were excited to take on the legacy of Pyramid Valley. Today the project is under the watchful eye of winemaker and estate manager Huw Kinch. Pyramid Valley 2020 Angel Flower is crimson red in the glass with aromas of fennel pollen, cranberry, and red cherry. It has fine grained tannins and flavors of jasmine, orange peel, strawberry, and pomegranate.
Authors
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Mike DeSimone and Jeff Jenssen
