Vines were first planted in New Zealand in 1819 but only in the last 30 years has the country begun to exploit the potential of its cool climate for high quality wine production.

Spanning around 10 degrees latitude, the two main islands are surrounded by vast oceans and are characterised by mountains, lakes and river systems. One thousand miles separate the northernmost wine-growing region from the farthest south. There are a wide variety of environments and mesoclimates suited to winegrowing. The climate ranges from temperate maritime to cool continental.

All noble varieties are grown with ever-increasing success as winemaking knowledge expands and traditional European techniques are mixed with New World technical innovation. Much progress is being made in matching grape varieties to terroir.

New Zealand is now firmly established on the world wine map as a classic producer of vibrant "leap-out-of-the-glass" Sauvignon Blanc, typically associated with the Marlborough region. Excellent Chardonnay, Riesling, Pinot Gris and Gewurztraminer wines are also made. Bordeaux-style reds, made principally from Cabernet Sauvignon and Merlot, are now being perfected in Hawke's Bay, a region to which they are truly suited. The earlier ripening Merlot is now favoured over Cabernet Sauvignon in Marlborough, producing elegant wines.

Pinot Noir is now the focus of many winegrowers’ efforts in a number of regions. It promises to become New Zealand's next international vinous success story. Proving itself to be very well suited to cool regions like Martinborough, Marlborough, Canterbury and Central Otago, it has become New Zealand's most planted red grape variety. Blended principally with Chardonnay, it is also used in the production of Champagne-style sparkling wine (Methode Traditionelle). These wines are also of great quality and have been very successful in export markets, typified by the huge-in-the-UK Lindauer.