Marlborough is New Zealand's biggest and most famous wine region, thanks largely to the phenomenal success of its Sauvignon Blanc. Marlborough redefined a style of Sauvignon Blanc associated with the Loire Valley in France, in particular Sancerre, adding new dimensions and giving New Zealand its own classic wine style. Marlborough Sauvignon Blanc, with its signature zesty, herbaceous gooseberry and tropical fruit flavours, is well established as a firm favourite in the crucial British market. My own experience working in the English trade confirms this - these wines would sell as fast as you could put them on a shelf.

In their fascinating book The Art and Science of Wine, Hugh Johnson and James Halliday point out that Marlborough is one of the few New World regions that has "a homogeneous terroir and climate, which are ideally suited to a particular variety - Sauvignon Blanc". They believe the region has the attributes to fulfill requirements for the French Appellation Controlee system.

Situated in an alluvial valley, the best soils are stony and free-draining. A classic cool climate with warm days and cool evenings ensures flavour retention in grapes. Irrigation is common, given the free-draining soils and dry summers. Sub-regions are the Wairau Valley and the more recently developed Awatere Valley.

Chardonnay is second to Sauvignon Blanc by area planted, a portion being diverted to production of Methode Traditionelle sparkling wine along with Pinot Noir, which also exhibits great promise as a single varietal. Beautiful steely Rieslings and excellent botrytised sweet wines are made also. Top producers: Cloudy Bay, Framingham, Fromm, Huia, Hunter's, Isabel, Lawson's Dry Hills, Nautilus, St Clair, Seresin, Vavasour, Villa Maria, Wither Hills.

2001 was an extremely dry season that saw Marlborough producing more of the classic Sauvignon Blanc. Some very good reds were produced. Production was up 40% on 2000, and with poor yields in North Island regions, Marlborough contributed over half of the grapes to the annual national harvest. Generally 2001 is seen as an excellent vintage with grapes harvested in top condition.

Marlborough experienced a warm and wet spring and summer, producing a huge crop in 2002. High yields in some vineyards resulted in Sauvignon Blanc with diluted flavours. Other vineyards produced crops with low sugar levels resulting in overtly grassy wines. However, many excellent, stylish wines were made from carefully managed vineyards on good sites. Chardonnay, Riesling, Gewurztraminer and Pinot Noir wines are of very good to excellent quality. 47% of the national crop came from Marlborough.