New Zealand is one country with no shortage of stunning scenery. And as in other wine producing countries, its vineyards have managed to take root amongst some of the most beautiful of those landscapes. A visit to Central Otago, Waiheke Island, Wairarapa and Nelson confirms the sheer beauty of the place. However, there's only one viticultural area that can boast spectacular natural beauty and lay claim to having put New Zealand firmly on the world map of wine. That one area is Marlborough.

Since Marlborough burst onto the world wine scene consumers and connoisseurs alike have developed a seemingly insatiable thirst for its fresh, racy, aromatic Sauvignon Blanc. So much so that Marlborough's particular wine style now sets a benchmark for the Sauvignon Blanc variety. But the Kiwis are not resting on their laurels. Marlborough's regional acclaim has only prodded producers to eagerly show the world that all Sauvignon Blancs are not, in fact, created equal.

Marlborough's meteoric rise to fame really began with the release of Cloudy Bay's Sauvignon Blanc in 1985, which managed to eclipse the fact that Montana had planted the first commercial vineyards in 1973. Some three decades later Marlborough produces 53.8% of New Zealand's total wine production and is the home to approximately 20% of its wineries.

By geography the region can be roughly divided into two main areas - the first being the Wairau Valley with rugged hillsides but whose plains around the towns of Blenheim and Renwick are the home to established wine names like Cloudy Bay, Mount Riley and Saint Clair; the second cooler southern area is the Awatere Valley where, amongst other producers, The Crossings and Vavasour are to be found.

What makes Marlborough such an ideal viticultural site? In a word...location. Situated at the northern end of the South Island, Marlborough experiences abundant sunshine with warm, dry days yet also benefits from very cool nights over a prolonged growing season. Although the majority of Sauvignon Blanc vineyards haven't moved far from the original plantings on the Wairau Plains, producers have now moved in all directions. The Rapaura district with its own sub-regions of Waihopai, Brancott and Omaka as well as the Awatere Valley further to the south are but some examples. A broader spectrum of locations has undoubtedly given rise to a more varied aromatic and flavour profile.

There is also an expansion in the number of single vineyard offerings, for example the O:TU Single Vineyard Sauvignon Blanc. Add to this the full range of winemaking with producers experimenting with different styles such as the inclusion of small amounts of barrel fermentation, malolactic fermentation and some lees contact. Undoubtedly it is the freshness and varietal intensity of Sauvignon Blanc that has fuelled its popularity, yet the evolving range of styles allows winemakers to skillfully add an extra dimension to their wines. As consumer's tastes inevitably develop and the competitive arena intensifies, it is imperative that the wine styles also diversify.

Aside from efforts to evolve Sauvignon Blanc styles, many winemakers are now taking advantage of the region's optimal growing conditions to skillfully make other aromatic white varieties as well as some particularly supple Pinot Noirs. Marlborough now produces racy Rieslings, aromatic Pinot Gris and quite crisp, yet fruit driven Chardonnays, and has also established itself as the home of most of New Zealand's premium sparkling wines (Deutz, Cellier Le Brun and Pelorus).

With such an enviable reputation to maintain, Marlborough is clearly embracing the challenge of proving that it is not just a one trick pony! 

Tasted Wines