Marlborough Wine

While wines from Marlborough, in New Zealand’s South Island, have only come into prominence recently, there is actually a wine-making history in that region that dates back to the 1870s. Meadowbank Farm Manager David Herd planted Muscatel in a parcel of land in the Fairhall/Brancott area that became very well regarded. Though he died in 1905, his vineyard continued to produce until the 1930s. A few other small wineries also began to crop up during the late 1800s into the early part of the 20th century.

 

But it wasn't until 1973, when Frank Yukich of Auckland’s Montana Wines selected Marlborough for its expansion efforts. He saw the potential of this region, with sunny days and cool nights that ensure a long growing season and well balanced grapes. The success of his endeavors prompted other wineries to follow, many of them international enterprises. One of the most notable of these is Australia’s Cape Mentelle, who established the widely successful Cloudy Bay label out of Marlborough.

 

The areas located within the Wairau River Valley subregion have warmer, more humid growing conditions while moving south-east to the Awatere Valley, conditions become cooler and drier. The pride of Marlborough is its Sauvignon Blanc, which some consider among the world’s best. Pinot Noir is also well regarded and widely planted in the region. Other popular varietals in this cool-climate region are Chardonnay, Pinot Gris (Grigio), Riesling and Gewurztraminer. Pinot Noir and Chardonnay are also cultivated for sparkling wines made in the Champagne style (Methode Traditionelle).