New Zealand’s wine industry, though only 23 percent the size of Australia’s, has garnered global acclaim for its exceptional quality.

While viticulture dates back to the 1840s, the industry truly began to thrive in 1973 with the planting of Sauvignon Blanc in Marlborough’s Wairau Valley.

This success was followed in the 1980s by the rise of Pinot Noir in Central Otago, both regions now renowned for producing world-class examples of these varietals.

Other standout regions include Hawke’s Bay, known for Merlot and Syrah, and Waipara Valley, which produces aromatic Riesling and Pinot Gris.

With a strong commitment to sustainability, many New Zealand wineries embrace organic and biodynamic practices.