Hawke's Bay Wine

Hawke’s Bay, in New Zealand’s North Island, has the longest wine-making history in the country. Vineyards have been planted since the early 1800s, with various up and down swings as natural and governmental factors have evolved. Today, Hawke’s Bay is the country’s second largest wine region. It’s at the forefront of modern wine-making, with a mix of boutique and commercial wineries throughout the region. 

The region is renown for producing Bordeaux grapes such as Cabernet Sauvignon, Cabernet Franc and Merlot, as well as Shiraz. Chardonnay and Sauvignon Blanc are also cultivated. The Gimblett Gravels district has a distinctly warmer climate, with gravel soil that covered the area after the Ngaruroro River flooded it in 1867. These conditions are particularly well suited to producing the varietals for which Hawke’s Bay has been acclaimed. 
 
The districts of Hawke’s Bay are:
 
*Te Mata/Havelock North
*Taradale/Meanee/Brookfields
*Haumoana/Te Awanga
*Fernhill/Ngatarawa/Ohiti
*Mangatahi/Maraekakaho
*Esk Valley/Bay View
*Dartmoor/Puketapu
 
– Description from Amanda Schuster

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