New Zealand has thirteen distinct wine regions across both islands. Marlborough’s Sauvignon Blanc dominates by area, growing about 70 percent of the country’s vineyard plantings. The most-collected wines come from much smaller regions. Felton Road and Mt Difficulty in Central Otago, Stonyridge on Waiheke, Kumeu River in Auckland, Te Mata Estate in Hawke’s Bay (the oldest continuously-operating fine wine producer in the country, founded in 1896), and the cult Martinborough trio of Ata Rangi, Dry River and Escarpment.
This map shows all 13 wine regions plus 70 of the most significant wineries — every entry is a working vineyard that grows its own grapes (no cellar-door-only operations buying in fruit). Click a region for the climate, dominant varieties and tourism character. Click a winery for the founding story, family-friendliness and what to taste. Total NZ vineyard area shown: about 41,405 hectares.
Wine regions
13
Wineries mapped
70
Total area
41,405 ha
Oldest winery
1851
Show:
Click a region or winery on the map for the full story — climate, varieties, family-friendliness, founding history.
Marlborough
First vines
1973
Area
29,000 ha
Main varieties
Sauvignon Blanc, Pinot Noir, Chardonnay, Aromatics
Marlborough’s wine industry was effectively created in 1973 when Montana planted the first commercial Sauvignon Blanc in the Wairau Valley. By the 1990s ‘Marlborough Sauvignon’ had become a global wine category — distinctive, recognisable, and an export earner that transformed the regional economy. The Awatere Valley to the south has emerged as a cooler, more mineral sub-region. Pinot Noir, Chardonnay and aromatic whites (Pinot Gris, Riesling, Gewürztraminer) make up the rest. Cellar doors mostly along Rapaura Road; Blenheim is the wine-tour base.
- Villa MariaVilla Maria was founded in 1961 by George Fistonich (Croatian-NZ heritage, like much of the Auckland industry) at the family Mangere site. Across six decades Fistonich grew it into NZ’s largest family-owned wine company before its 2021 sale to Indevin. Vineyards across Marlborough, Hawke’s Bay and Auckland. The Marlborough cellar door near Renwick is the main visitor centre.
- Brancott Estate (Montana)Montana Wines (now Brancott Estate) planted Marlborough’s first commercial Sauvignon Blanc on the Brancott vineyard in 1973 — the moment the region’s wine industry began. The visitor centre on the hill above the original vineyard tells the regional story. Owned by Pernod Ricard. Family-friendly with restaurant. Combines well with the WW1 history at the nearby Omaka Aviation Heritage Centre.
- Hunter’s WinesHunter’s was founded in 1979 by Ernie and Jane Hunter — among the first independent Marlborough wineries after Montana started the industry. Ernie Hunter died in 1987; Jane has run the winery ever since and become one of NZ wine’s most-respected figures (CNZM 2009). Pioneer of sustainable viticulture in Marlborough; the wines have a quiet long-standing reputation rather than chasing cult status.
- Cloudy BayCloudy Bay was founded in 1985 by David Hohnen of Cape Mentelle (Western Australia) and quickly became the global face of Marlborough Sauvignon Blanc. The original Sauvignon’s combination of intense fruit, distinct minerality and the green-pyrazine-driven ‘gooseberry’ character became the template for the Marlborough style. Now owned by LVMH. Cellar door at Jacksons Road for tastings; the Te Wahi single-vineyard Pinot from Central Otago is a separate flagship.
- Nautilus EstateNautilus Estate was founded in 1985, in the first wave of Marlborough’s expansion, and is owned by Australia’s Hill-Smith family — fifth-generation vignerons behind Yalumba. The first release was a 1985 Sauvignon Blanc. Nautilus has deliberately stayed mid-sized, and the Cuvée Marlborough méthode traditionnelle is regularly ranked among NZ’s best sparkling wines. The cellar door on Rapaura Road sits in the heart of the wine-tour circuit.
- Seresin EstateSeresin Estate was founded by film cinematographer Michael Seresin in 1992 as a boutique organic and biodynamic operation. Most production is sold internationally. Pinot Noir is the flagship; Sauvignon Blanc has a distinctive worked, oak-aged style. Cellar door is by appointment only.
- FrommFromm was established in January 1992 by Swiss winemakers Georg Fromm and Hätsch Kalberer, who had planted Pinot Noir in 1990 when the region was almost entirely given over to Sauvignon Blanc. The 1994 Reserve Pinot Noir showed Marlborough could make serious red wine, and the region’s Pinot industry grew in its wake. Fromm was the first Marlborough producer to focus on single-vineyard expressions — the Clayvin vineyard wines are the flagships — and the vineyards are BioGro certified organic. Cellar door on Godfrey Road.
- Spy ValleySpy Valley began in 1993 when Bryan and Jan Johnson planted the first vineyard in the Waihopai Valley — land then considered too hard and dry for grapes. The family sold grapes and bottled under the Johnson Estate name before daughter Amanda Johnson launched the Spy Valley brand in 2003, named for the GCSB Waihopai satellite communications station just down the road. It remains one of the larger wineries still 100 percent NZ family owned. Cellar door and architecturally awarded winery on Waihopai Valley Road.
- Saint Clair Family EstateSaint Clair was founded in 1994 by Neal and Judy Ibbotson and grew rapidly through the late 1990s and 2000s into one of Marlborough’s biggest family-owned operations. After Villa Maria’s 2021 sale, Saint Clair became NZ’s largest family-owned wine company. The Pioneer Block range — single-vineyard expressions from across the Wairau Valley — defined the premium Marlborough Sauvignon category. Cellar door at Rapaura Road.
- Wither HillsWither Hills was founded in 1994 by Brent Marris (now of Marisco Vineyards). The winery was sold to Lion (Lion Nathan brewing) in 2002 — one of the early major corporate acquisitions in the Marlborough industry. The hilltop cellar door is among Marlborough’s most architecturally striking with 360-degree Wairau Valley views. Sauvignon and Pinot Noir are the strengths; the wines occupy the premium-mainstream tier.
- Dog Point VineyardDog Point was founded in 2002 by Ivan Sutherland (ex-Cloudy Bay vineyard manager) and James Healy (ex-Cloudy Bay winemaker). Estate-grown only — unusual for Marlborough where most premium wineries supplement with bought-in fruit. The Section 94 Sauvignon Blanc (oak-aged, wild-fermented) and the Pinot Noir are flagships. Allocation-driven retail; cellar door by appointment.
- YealandsYealands was founded by Peter Yealand in 2008 in the Awatere Valley — a single 1000-hectare vineyard on coastal hills facing Cook Strait. CarboNZero certification, integrated farming with babydoll sheep grazing the vineyards, and a strong sustainability story. The cellar door includes the White Road — a 8km gravel coastal drive open to visitors free that’s the most family-friendly part of the experience.
- GreywackeGreywacke is Kevin Judd’s own label, established in 2009 after he ended his 25-year tenure as Cloudy Bay’s founding winemaker. The Wild Sauvignon (wild-yeast fermented, oak-aged) and standard Sauvignon Blanc both reset what serious Marlborough Sauvignon could mean — pushing back against the formulaic flagship style that Marlborough had drifted into. Allocation-only; the wines sell out internationally each year. No cellar door — Judd works the vineyard and winery himself.
Hawke’s Bay
First vines
1851
Area
4,900 ha
Main varieties
Bordeaux blends, Syrah, Chardonnay, Merlot
Hawke’s Bay has been growing wine since 1851, when French Marist missionaries planted vines at Pakipaki. Mission Estate is NZ’s oldest winery in continuous production. Vineyard expansion took off in the 1980s with the discovery of the Gimblett Gravels — a ~800ha alluvial area near Hastings with stony soils that yields Bordeaux blends comparable to international benchmarks. Syrah has emerged as a regional speciality. Many cellar doors clustered around Hastings, Havelock North, Te Awanga (coastal) and the Gimblett area.
- Mission EstateMission Estate has been making wine continuously since 1851 — the longest unbroken NZ winery operation. The Marist Society still owns it. Heritage Category 1 buildings on a Taradale hillside. The Mission Estate Winery Concert (annual, summer) is one of NZ’s largest outdoor music events. Cellar door free; restaurant excellent; Sunday family Mass still held in the chapel.
- Te Mata EstateTe Mata Estate was founded in 1896 by Bernard Chambers — making it NZ’s oldest continuously-operating producer specifically of fine wine (Mission Estate, 1851, predates it as a winery but was selling sacramental and table wine for many decades before fine-wine production). Te Mata’s Coleraine (Cabernet-Merlot blend, first vintage 1982) and Awatea remain among NZ’s most-collected reds. The Bullnose Syrah — from a vineyard planted in 1990, first vintage 1992 — is among NZ’s most-awarded expressions of the variety. The Buck family has owned and run Te Mata since the 1970s. Heritage cellars on Te Mata Peak Road; cellar door open daily.
- Church RoadChurch Road traces back to McDonald’s Winery, founded in 1897 by Bartholomew Steinmetz — making it among the oldest continuously-producing NZ wineries. Tom McDonald (the founder’s nephew) drove the company through the mid-20th century. Now owned by Pernod Ricard but the heritage cellar tours retain the founder’s story. Family-friendly with a strong restaurant.
- Esk Valley EstateEsk Valley was founded in 1933 by Robert Bird in the Bay View hills north of Napier. Now part of the Villa Maria group but operates as a distinct brand with its own winemaking team. The Terraces (Malbec-Merlot-Cabernet Franc-Syrah from a single steep north-facing vineyard) is the flagship and frequently rated among NZ’s top reds. Cellar door open daily.
- StonecroftStonecroft was founded in 1982 by soil scientist Dr Alan Limmer and his wife Glennice on stony Gimblett land the wider industry had written off as worthless. In 1984 Limmer rescued 100 Syrah cuttings from the Te Kauwhata research station just before the block was bulldozed; the 1989 release became New Zealand’s first commercial Syrah of the modern era, and nearly every Hawke’s Bay Syrah programme since traces back to Stonecroft material. Dermot McCollum and Andria Monin bought the estate in 2010 and completed certified-organic conversion from the 2013 vintage. The cellar door is small-scale — check opening days ahead.
- Clearview EstateClearview Estate was established in 1989 by Tim Turvey and Helma van den Berg, who bought the neglected coastal property at Te Awanga in 1986 and hand-grafted the first replanting in 1988. The land’s wine history goes back further — Spanish-born pioneer Anthony Joseph Vidal planted it from 1916. The first Reserve Chardonnay took the trophy for top wine at the Royal Easter Show on debut and it remains the flagship. The cellar door and vine-shaded restaurant, added in 1992, are a Hawke’s Bay coastal fixture, and Turvey still works the vineyard.
- Trinity HillTrinity Hill was established by veteran NZ winemaker John Hancock in 1996 in the heart of the Gimblett Gravels. Specialises in the Bordeaux varieties and Syrah that the gravels suit best. The Homage Syrah (single-vineyard, top tier) consistently scores in the international 95-96 point range — among NZ’s most-rated single wines. Cellar door open daily for tastings.
- Sileni EstatesSileni Estates was founded in 1997 by Graeme Avery. Vineyard holdings include sites in the Gimblett Gravels and Maraekakaho. The cellar door at the winery has an integrated education focus — masterclasses, food-matching workshops, tutored tastings. The wines run from accessible mainstream tiers up to the Exceptional Vintage and EV Cellar Selection at the top.
- Craggy RangeCraggy Range was founded by Terry Peabody in 1998 with a deliberately premium positioning — single-vineyard expressions of Bordeaux varieties and Syrah from Gimblett Gravels and Sophia Vineyard. The Havelock North cellar door (designed by John Blair) is among the most-photographed NZ winery sites. Family-friendly visiting; the restaurant is nationally rated.
- Elephant HillElephant Hill was founded in 2003 by German couple Roger and Reydan Weiss, who fell for the Te Awanga coastline near Cape Kidnappers on a 2001 holiday. The copper-clad winery, restaurant and cellar door opened in 2008 and quickly became one of Hawke’s Bay’s most-photographed wine buildings. Syrah and Chardonnay lead the range, organised under labels named for the estate’s Sea, Stone and Earth vineyard areas. The terrace restaurant looking across vines to the Pacific is among the region’s best lunch stops.
Central Otago
First vines
1864
Area
2,000 ha
Main varieties
Pinot Noir, Pinot Gris, Riesling, Chardonnay
Central Otago’s commercial wine era began with Alan Brady’s Gibbston Valley plantings in 1981 (though the region’s first vines were planted by French goldminer Jean Désiré Feraud in 1864). The cold, dry climate at 45° south and the schist-derived soils give Pinot Noir the kind of intensity and acidity it shows nowhere else in the southern hemisphere. The Pinot has built a global cult; pricing reflects this. Cellar doors in Bannockburn, Bendigo, Cromwell, Queenstown’s Gibbston Valley, plus Wanaka.
- Gibbston ValleyGibbston Valley Winery was the first commercial vineyard in modern Central Otago — Alan Brady began planting in 1981. The wine cave (200m tunnel cut into the schist hillside in 1996) is genuinely impressive and a key tourist draw. Family restaurant, cheese-making operation, and a strong tour-bus circuit from Queenstown.
- Rippon VineyardRippon’s Lake Wanaka location is genuinely extraordinary — vines descending to the lake shore with the Buchanan Range behind. Founded in 1984 by Rolfe and Lois Mills. Now run by Nick Mills. The vineyard’s mature schist-and-loess soils produce some of Central Otago’s most distinctive Pinot Noir. Cellar door open summer; views are part of the value proposition.
- Chard FarmChard Farm was established in 1987 by Rob Hay, a German-trained winemaker regarded as the first formally trained winemaker to settle in Central Otago, together with his brother Greg. The vineyard sits on river terraces above the Kawarau Gorge, and the narrow cliff-hugging access road — directly opposite the Kawarau bungy bridge — is one of NZ wine’s more memorable driveways. Pinot Noir leads, and the Hay family still owns and runs the operation. Cellar door open daily.
- Felton RoadFelton Road in Bannockburn is the NZ Pinot Noir producer that international wine writers reach for first when explaining what Central Otago can do. Founded in 1991. Single-vineyard wines (Block 3, Block 5, Cornish Point) trade well above general Central Otago pricing. Biodynamically farmed. Cellar door visits require booking; allocation drives most sales.
- Mt Difficulty WinesMt Difficulty was founded in 1992 by a syndicate of Central Otago growers. Now operates as a major premium producer of Bannockburn Pinot Noir alongside Felton Road. Single-vineyard releases (Pipeclay Terrace, Long Gully, Target Gully) compete at the top of the Central Otago tier. Hilltop cellar door with restaurant has Bannockburn-vines view.
- Two PaddocksTwo Paddocks was founded in 1993 by actor Sam Neill, who has stayed personally involved in the winery for over three decades. The original Gibbston Valley vineyard has expanded to include sites at Alexandra (the Last Chance vineyard, the southernmost commercial vineyard in NZ) and Bannockburn. Pinot Noir is the focus; allocation-driven retail. Visitors are welcome by appointment but the winery deliberately avoids the destination-cellar-door model.
- CarrickCarrick planted its first vines at Bannockburn in 1994 and has become one of Central Otago’s standard-bearers for organic farming — the estate is fully certified and the wines are estate-grown and wild-fermented. Pinot Noir leads, with Chardonnay and Riesling in support. The winery restaurant and cellar door sit above the Bannockburn inlet of Lake Dunstan, an easy pairing with neighbouring Felton Road and Mt Difficulty on a Bannockburn day.
- Quartz ReefQuartz Reef was founded in 1996 by Rudi Bauer (Austrian winemaker who came to NZ in the 1980s). Biodynamic certification from 1998 — among the earliest in NZ. The Bendigo Pinot Noir is the flagship; Quartz Reef’s méthode-traditionnelle sparkling wines are also among NZ’s most-respected fizz. Smaller cellar door than Felton Road but visitors get to meet Rudi or his team.
- AkaruaAkarua was founded in 1996 by Dunedin businessman Sir Clifford Skeggs, who bought the Bannockburn land in 1995 and planted the following year. The Pinot Noir and the Akarua sparkling programme both built strong national reputations. In October 2022 the Skeggs family sold the brand and 34.5 hectares of Bannockburn vineyard to Edmond de Rothschild Heritage, giving the French group its first New Zealand estate.
- Mount EdwardMount Edward was founded in 1997 by Alan Brady (founder of Gibbston Valley) and is now run by Duncan Forsyth. Sources fruit from some of Central Otago’s oldest commercial vines — 1980s plantings — plus newer single-vineyard sites. Pinot Noir is the focus with a cult following among NZ collectors. Cellar door by appointment.
- PeregrinePeregrine was co-founded in 1998 by Greg Hay, with the McLachlan family involved from the early days and sole owners since Hay sold his stake in 2013. The winery building, completed in 2003 with a roof designed to evoke the rotation of a falcon’s wing in flight, won national architecture awards and is a Gibbston Valley landmark. Peregrine is the largest organic vineyard holder in Central Otago; Pinot Noir leads with Riesling and Pinot Gris in support. Cellar door open daily.
- AmisfieldAmisfield was founded in 1999 by John Darby and Sandra Walker. Estate-grown Pinot Noir, Pinot Gris, Sauvignon Blanc and Chardonnay from Lake Hayes vineyards (Cromwell Basin). The Amisfield Bistro is among the highest-rated winery restaurants in NZ — frequent feature on regional Top-50 dining lists. Easy 15-minute drive from Queenstown.
- Burn Cottage VineyardBurn Cottage was established in 2003 by Marquis and Tracy Sauvage from the US wine industry, who deliberately built the vineyard to biodynamic principles from day one. Multiple Central Otago vineyards including Lowburn home block and Cornish Point. The Pinot Noir has built a strong international reputation, particularly in the US market. Allocation-driven retail; cellar door by appointment only.
Waitaki Valley (North Otago)
First vines
2001
Area
45 ha
Main varieties
Pinot Noir, Pinot Gris, Riesling, Chardonnay
The Waitaki Valley is New Zealand’s youngest commercial wine region — the first vines went in near Kurow in 2001, on north-facing slopes where a geological fault has pushed a 38-million-year-old limestone seabed up beside the river. Limestone soils are rare in NZ viticulture and the results — savoury, mineral Pinot Noir plus Pinot Gris and Riesling — have drawn attention far out of proportion to the region’s roughly 45 planted hectares. Spring frost keeps it a marginal, hard-won place to grow. Cellar doors are at Kurow on State Highway 83, an easy stop on the Alps 2 Ocean cycle trail.
- Ostler VineyardsOstler is the Waitaki Valley’s pioneer — local doctor Jim Jerram and winemaker Jeff Sinnott identified the north-facing limestone escarpment in the late 1990s, bought land in 2001 and planted the first Pinot Noir block at Clos Ostler in August 2002. Caroline’s Pinot Noir has been the region’s benchmark wine and Audrey’s Pinot Gris has a following of its own. Tastings run from the Vintners Drop cellar door in Kurow’s old post office.
- Pasquale (Kurow Winery)Pasquale Kurow Winery is the Waitaki’s first winery — Italian-born Antonio Pasquale planted his first vines in the remote Hakataramea Valley in 2002, added a vineyard near Kurow in 2006, and opened the winery on State Highway 83 in 2007. The range runs from Pinot Noir and aromatic whites through less-expected Italian varieties, farmed with organic practices and made on site. The cellar door is a handy stop on the Alps 2 Ocean cycle route.
Wairarapa / Martinborough
First vines
1980
Area
1,100 ha
Main varieties
Pinot Noir, Sauvignon Blanc, Pinot Gris
Martinborough’s wine renaissance began in 1980 when Larry McKenna and others identified the Martinborough terraces as having potential similar to Burgundy. Ata Rangi, Martinborough Vineyard and Dry River have built reputations among NZ Pinot collectors that rival Central Otago’s top names. The compact layout (most cellar doors within a 2km radius of the village square) makes Martinborough one of the world’s better walk-and-bike wine towns. An hour from Wellington.
- Dry RiverDry River was founded in 1979 by Neil McCallum (sold to Reg Oliver in 2003 but operated under continuity). One of the three founding Martinborough wineries alongside Ata Rangi and Martinborough Vineyard. The Pinot Noir, Pinot Gris and aromatic whites have built one of NZ’s most-cult mailing-list followings — the wines sell out within hours of allocation each year. No public cellar door.
- Ata RangiAta Rangi was founded by Clive Paton in 1980 — among the first three Martinborough vineyards. The Pinot Noir is consistently rated among NZ’s very best, mentioned in the same breath as Felton Road. Cellar door tastings by booking; the small-scale dimension matters to the experience.
- Martinborough VineyardMartinborough Vineyard was founded in 1980 — same vintage as Ata Rangi and Dry River. The Te Tera Pinot Noir was the entry-level wine that put Martinborough on more dinner tables than the premium tier. Walking distance from the village, which makes it the easy first stop on a no-car wine day.
- Palliser EstatePalliser Estate has been making wine in Martinborough since 1989. Estate-grown across multiple Martinborough Terraces vineyards. Pinot Noir, Sauvignon Blanc, Chardonnay and Pinot Gris all have steady reputations. Cellar door open daily — easy walk from the village square.
- Escarpment VineyardEscarpment was founded in 1999 by Larry McKenna — the New Zealand-Australian winemaker who first identified Martinborough’s potential as a Pinot region in the 1980s while at Martinborough Vineyard. Escarpment is McKenna’s own label since leaving Martinborough Vineyard. Single-vineyard Pinot Noirs from the Te Muna terrace are the flagships. Acquired by Torbreck (Australian wine group) in 2017 but McKenna continues as winemaker.
Waiheke Island (Auckland)
First vines
1978
Area
160 ha
Main varieties
Bordeaux blends, Syrah, Chardonnay
Waiheke’s wine industry began in 1978 when Kim and Jeanette Goldwater planted the island’s first vines above Putiki Bay. Stonyridge followed in 1981 with the Onetangi Bordeaux varieties that made the island famous — Stonyridge Larose (Cabernet-based blend) became NZ’s most-cult red wine in the 1990s and remains so. Te Whau, Cable Bay, Mudbrick, Man O’ War, Te Motu and others followed. The Auckland day-trip dimension means Waiheke wineries function partly as restaurants — the wine-and-lunch model is more developed here than anywhere else in NZ.
- Goldie Estate (Goldwater)Goldie Estate (formerly Goldwater Estate) is where Waiheke wine began — Kim and Jeanette Goldwater planted the island’s first vines above Putiki Bay in 1978, sailing over from Auckland each weekend with posts and plants. Their 1982 Cabernet Sauvignon was the island’s first vintage, and the Goldwater Bordeaux blends that followed built Waiheke’s premium-red reputation. The family gifted the estate to the University of Auckland in 2011; it is now home to the university’s Wine Science Centre alongside a working cellar door and deli overlooking the bay.
- StonyridgeStonyridge was founded by Stephen White in 1981, three years after the Goldwaters planted Waiheke’s first vines. Larose — a Cabernet Sauvignon-led Bordeaux blend — established Waiheke’s reputation for premium reds. Allocation-only retail; cellar door visits packaged with the restaurant. Booking required well ahead in summer.
- Te MotuTe Motu was founded in 1989 by the Dunleavy family — among Waiheke Island’s earliest commercial wineries alongside Stonyridge. Specialises exclusively in a single Cabernet Sauvignon-led Bordeaux blend. Wines age 5+ years in oak before release — unusual long-aging discipline. Tiny production; allocation-only mailing-list retail. By-appointment cellar door.
- MudbrickMudbrick’s location — a ridgeline above Oneroa with Auckland city visible across the gulf — has made it Waiheke’s destination wedding and restaurant venue as much as a winery. Founded 1992. The Bordeaux blends and Syrah are good; the Auckland-skyline lunch experience is what fills the bookings. Day-trip-from-Auckland staple.
- Man O’ WarMan O’ War sits on the eastern coast of Waiheke (longer drive from the ferry) — the upside is a private beach next to the cellar door. Founded 1993. Premium Bordeaux blends, Syrah and a particularly well-regarded Chardonnay. Family-friendly with beach-and-wine days; the drive across Waiheke is part of the experience.
- Obsidian VineyardObsidian was established in 1993 on the Onetangi flats, Waiheke. Estate-grown Bordeaux varieties and Syrah are the focus. Cellar door open daily for tastings; the visitor experience is smaller-scale and quieter than Mudbrick or Cable Bay’s restaurant-driven model. Combines well with neighbouring Te Motu and Stonyridge for a serious-wine Waiheke day.
- Cable Bay VineyardsCable Bay Vineyards has operated since 1998 on Waiheke’s western flank near Oneroa. Estate-grown wines (Bordeaux varieties, Syrah, Chardonnay). The cellar-door restaurant with Auckland skyline views fills the Auckland weekend day-trip role alongside Mudbrick. Booking essential in summer.
Matakana / North Auckland
First vines
1980
Area
75 ha
Main varieties
Bordeaux blends, Syrah, Pinot Gris, Chardonnay
Matakana’s wine industry began in 1980 with Antipodean Wines and developed through the 1990s as a deliberately premium boutique region. Like Waiheke (its maritime cousin across the Hauraki Gulf), Matakana’s warm humid climate suits Bordeaux varieties and Syrah more than the cool-climate whites that built Marlborough. Small scale — most operations are 5-15 hectares — and an established weekend cellar-door-and-art-gallery culture has developed around the Matakana village Saturday market. Easy day-trip or weekend from Auckland CBD.
- Brick BayBrick Bay was established in 1989 by Richard and Christine Didsbury. The vineyard sits on north-facing clay soils suited to Bordeaux varieties; the wines (especially the Pharos Cabernet-Merlot) have built a loyal following. The Sculpture Trail — a 2 km walking track through native bush with around 60 NZ contemporary sculptures installed along it — has become as much a destination as the wine. Family restaurant; expect to spend 2-3 hours. Booking advisable.
- Heron’s FlightHeron’s Flight was among the first Matakana wineries to plant Italian varieties at a time when NZ was almost exclusively focused on French. The Sangiovese plantings (1990s) were among the first commercial ones in the country. Co-founder David Hoskins remains active in the operation. The on-site trattoria serves Italian-style food matched to the Italian-variety wines — a coherent regional positioning that has worked.
- Matakana EstateMatakana Estate has operated since 1992 — among the second wave of Matakana wineries that established the regional character. Estate-grown wines from a relatively small vineyard. Restaurant on site. The wines have built a steady reputation in the NZ trade without chasing international visibility.
- Hyperion WinesHyperion is among the smallest Matakana producers — about 4 hectares of estate vines. Bordeaux varieties only (Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec). By-appointment cellar door visits. Cult following among NZ collectors of Bordeaux-style reds; production is too small for retail outside Auckland.
- Ascension Wine EstateAscension was established in 1995 with a deliberately Tuscan-styled architectural and visitor experience. The estate vineyards on north-facing slopes near Matakana produce Bordeaux blends, Syrah, Pinot Gris and Chardonnay. The cellar-door restaurant has an Italian focus and the integrated wine-and-food experience is positioned at the high end of the Matakana market.
Kumeu / West Auckland
First vines
1934
Area
250 ha
Main varieties
Chardonnay, Pinot Noir, Pinot Gris, Sauvignon Blanc
Kumeu’s wine industry was created by Dalmatian (Croatian) settler families who arrived in West Auckland in the early 20th century — the Brajkovich, Soljan, Babich, Nobilo and Selak families all planted vines in the area between Henderson and Kumeu through the 1930s and 40s. The clay-and-volcanic soils and humid maritime climate suit Chardonnay particularly well — Kumeu River’s wines have been NZ’s strongest competitor on the international Chardonnay stage since the 1990s, regularly outscoring premium Burgundy in blind tastings. Many of the original Croatian-NZ families still operate their wineries (now in their third or fourth generation). Cellar doors easy day-trip from Auckland CBD.
- Babich WinesBabich Wines was founded in 1916 by Josip Babich, who arrived from Dalmatia (Croatia) in 1910 aged 16 and established the Henderson Valley winery at age 26. Six years before Mission’s Tom McDonald started his work. The winery has stayed in the Babich family across four generations and is now NZ’s oldest continuously family-owned wine company — a distinction Babich themselves are quick to claim. Substantial vineyard holdings now include Marlborough and Hawke’s Bay sites alongside the original Henderson home block. Cellar door at Henderson.
- Westbrook WineryWestbrook is among NZ’s longest continuously-operating family wineries — founded 1936 by Mick Ivicevich. Run today by his descendants. Quietly successful rather than headline-cult; the wines have a long-standing reputation among NZ trade. Vineyards in the Waimauku-Kumeu corridor.
- Soljans EstateSoljans Estate has been making wine continuously since 1937 — Bartul Soljan was a Croatian (Dalmatian) immigrant who started with table wines for the local Croatian community and gradually expanded into the commercial market. Now run by Bartul’s grandchildren and great-grandchildren, making it one of NZ’s longest unbroken family-owned wine operations. The cellar door and Italian-style restaurant on Henderson Valley Road are popular Auckland weekend destinations.
- Kumeu RiverKumeu River was founded in 1944 by Mate and Katé Brajkovich, Croatian immigrants to West Auckland. Their son Michael Brajkovich became NZ’s first Master of Wine in 1989 and has driven the winery’s reputation ever since. The Mate’s Vineyard, Hunting Hill and Coddington single-vineyard Chardonnays consistently feature in international top-100 Chardonnay lists. The clay-and-volcanic Kumeu soils give the wines a distinctive concentration that has been the closest NZ has come to producing Burgundy-equivalent Chardonnay. Family-friendly cellar door open daily.
- Coopers CreekCoopers Creek was established in 1981 by Andrew Hendry, who built the business around expressive single-vineyard wines from across NZ. The Kumeu home estate produces Chardonnay and aromatics; Coopers Creek also makes Marlborough Sauvignon and Hawke’s Bay reds. The cellar door has gardens and an established café — popular for Auckland family lunch destinations.
Nelson
First vines
1973
Area
1,100 ha
Main varieties
Pinot Noir, Sauvignon Blanc, Chardonnay, Aromatics
Nelson’s wine industry started in the early 1970s alongside Marlborough but has stayed boutique-scale. The Moutere Hills (clay over gravel) and the Waimea Plains (alluvial gravel) are the two main sub-zones. Seifried, Neudorf, Greenhough and others have built serious quality reputations. Combine cellar door visits with Abel Tasman National Park access from Mapua — natural family weekend itinerary.
- SeifriedSeifried was Nelson’s first modern commercial winery — Hermann Seifried’s Austrian wine training applied to a Waimea Plains site from 1973. Riesling, Gewürztraminer and Pinot Gris show the Austrian heritage. Family-run today by the second generation. Restaurant on site.
- NeudorfNeudorf was founded by Tim and Judy Finn in 1978 — Nelson’s first major boutique. The Moutere Hills clay-and-gravel soils give the Chardonnay a distinctive intensity. Cellar door open in season; the family-run scale is part of the value.
- Greenhough VineyardsGreenhough has been one of Nelson’s quietly-respected boutique producers since 1991. Estate-grown wines from the Hope district vineyards. Pinot Noir is the flagship; the aromatic whites (Riesling and Pinot Gris in particular) have a strong NZ trade reputation. Cellar door open daily in season.
Waipara / North Canterbury
First vines
1981
Area
1,200 ha
Main varieties
Pinot Noir, Riesling, Pinot Gris, Sauvignon Blanc
Waipara’s wine industry began with Mountford and Pegasus Bay in the early 1980s. The ‘Glasnevin Gravels’ sub-zone has emerged as one of NZ’s most distinctive Pinot Noir terroirs — drier and warmer than Central Otago, more concentrated than Marlborough. Pegasus Bay, Black Estate, Greystone and Bell Hill (very small production, cult-followed) are the standout names. Waipara is an easy day trip from Christchurch.
- Pegasus BayPegasus Bay was established in 1986 by the Donaldson family. The Aria late-picked Riesling is among NZ’s most-awarded Rieslings. Prima Donna Pinot Noir has built a serious reputation more recently. The on-site restaurant is among NZ’s most-rated winery restaurants. Hour from Christchurch; combine with the rest of the Waipara wine valley.
- Bell Hill VineyardBell Hill is the smallest of the cult Waipara wineries — 4 hectares of vines on a single limestone outcrop above the Weka Pass. Founded 1997 by Marcel Giesen (of the Giesen family) and Sherwyn Veldhuizen. Pinot Noir and Chardonnay are the only wines made; production is tiny and allocation-driven. Wine writers internationally have rated Bell Hill among the best NZ producers; visitors are not received.
- Greystone WinesGreystone was established in 2004 in the Glasnevin Gravels sub-zone of Waipara. Organic certified; estate-grown single-vineyard wines. Pinot Noir is the flagship — particularly the Vineyard Ferment block. Cellar door open daily; the modern winery building is architecturally distinctive among Waipara producers.
- Black EstateBlack Estate is one of NZ’s most-respected biodynamic small operations. Three single-vineyard Pinot Noirs (Damsteep, Netherwood, Home) plus single-vineyard Chardonnay and Riesling. Cellar door with a small-batch restaurant is open most days. Quieter than the bigger Waipara operations.
Gisborne
First vines
1859
Area
1,200 ha
Main varieties
Chardonnay, Albariño, Gewürztraminer, Aromatics
Gisborne has grown wine since 1859 when Marist missionaries planted at Manutuke. The modern era began in the 1970s with mass plantings during the wine-grant era; the region has since shifted toward higher-quality Chardonnay and aromatic varieties. Millton Estate (1984) was NZ’s first certified-organic winery. Gisborne is also the country’s earliest-harvest region (warmer climate; harvest can start in February). Less wine-tourism infrastructure than Marlborough or Martinborough — which appeals to some visitors.
- Millton VineyardMillton Vineyard is NZ’s certification pioneer — Bio-Gro certified organic from 1984, biodynamic since the 1990s. Chardonnay, Riesling and aromatic whites; the Clos de Ste Anne single-vineyard Chardonnay set the benchmark for what Gisborne can do at the high end. Family-friendly cellar door near Manutuke.
- Wrights VineyardWrights Vineyard was founded in 1989 by Geoff Wright and Fiona Holloway in the Patutahi sub-region of Gisborne. Organic certified for many years. Riesling — particularly the late-harvest expressions — has built a serious cult following. Aromatic whites and Chardonnay round out the range. Cellar door open in season.
Northland
First vines
1819
Area
75 ha
Main varieties
Syrah, Chambourcin, Bordeaux blends
Samuel Marsden, the missionary, planted NZ’s first European grape vines at Kerikeri in 1819 — a fact that reverses the conventional ‘Marlborough is everything’ wine narrative. The Bay of Islands wine region is small (only about 75 hectares of plantings) and limited in number of cellar doors. Marsden Estate, Cottle Hill and a handful of others operate. Often combined with Bay of Islands tourism.
- Marsden EstateMarsden Estate was founded in 1993 in Kerikeri — close to where Samuel Marsden planted NZ’s first European grape vines in 1819. Family-run cellar door and restaurant. Syrah and Chambourcin (a hybrid red) suit the warm humid Northland climate where many other varieties struggle.
Canterbury (south of Waipara)
First vines
1976
Area
300 ha
Main varieties
Pinot Noir, Riesling, Pinot Gris
Christchurch’s wider Canterbury wine production (excluding Waipara) is small and scattered. Banks Peninsula vineyards near Akaroa are picturesque but tiny in scale. French Farm Vineyards (Akaroa) and a handful of smaller sites operate. Not a destination region in its own right but a satellite to Waipara for visitors.
Related tools
- NZ Hot Springs & Pools — wine and a soak makes a good combination weekend.
- NZ Great Walks Explorer — for the alternative weekend itinerary.
- NZ Conservation Areas — many wine regions sit beside marine reserves and parks.
- All Newswire data tools