The Cellar: New Zealand’s World-Class Wines

This week we travel to the isolated country of New Zealand and visit some of the world’s southernmost vineyards. While production levels are fairly small, the reputation is anything but. In fact, winemakers in New Zealand are thought to be among the best producers of Pinot Noir and Sauvignon Blanc in the world. For wine purposes, New Zealand is divided into two; the North Island and the South Island. The wine region of Marlborough, located on the northeastern tip of the Southern Island, is without a doubt the most famous wine-producing area. It is responsible for more than half of the country’s total production and more than 85% of New Zealand’s Sauvignon Blanc. Despite being one of the country’s sunniest and driest regions, this area is still considered a ‘cool climate’ region when compared to other wine growing regions around the world.

Tohu (translates into ‘signature’) is New Zealand’s first Maori-owned wine operation. The Maori are strong believers in the spiritual connection between the land and all that is grown on it, and make wine following the mantra that their wines are a gift from the land. The 2009 vintage is sourced from Tohu’s Upton Downs Road Vineyard. This particular site in Marlborough experienced a wet period in late winter of the 2009 growing season, but thankfully a long dry spring ensued, so the grapes were able to reach optimum ripeness while the cool nights helped the wine keep its acidity, crispness and herbaceousness. (The growing seasons are "reversed" as this is the southern hemisphere.)

The result is a delicious Sauvignon Blanc and a great example of the style and value that has made this region’s Sauvignon Blancs famous. It is only around $15 but it brings a lot of flavor and intensity to the table. The aromas are vibrant, the flavors pop in your mouth and they are long lasting. It’s a complex wine with flavors spanning from citrus and tropical fruits, while also displaying blossom, herb and mineral notes – all deliciously balanced with mouthwatering acidity.

Pinot Noir is the most widely planted red grape in New Zealand. When at their best, Pinot Noirs from Marlborough can rival the best in world - even those of Burgundy. The style of Pinot made in New Zealand varies from producer to producer with some focusing on the more fruit-forward style, while others produce wines that are earthier with more pronounced savory flavors. Because of these variations Pinot Noir is said to be among the most versatile food wines available. Depending on the style, Pinot’s can stand up to everything from fish and poultry to other protein-rich meats and even creamy sauces and heavy seasoning.

The 2009 Pinot Noir from Framingham is a blend of several base Pinot Noirs made from grapes harvested from four different sites around Marlborough’s Wairau Valley. The winemakers appear to have been focusing on making a style of Pinot that is a bit more fruit-driven, as this is a soft and approachable wine displaying red fruit and only a touch of the game, herbs and the savory characteristics that Pinot Noir sometimes exhibits. I would go as far as to say that regardless of which style of Pinot you like this wine is sure to please because it has a little bit of everything going for it.