Marlborough lies at the north-eastern tip of New Zealand's South Island, stretching from the Pacific coast inland to St Arnaud. Recognised as a geographical indication in 2018, it is the country's largest wine region, accounting for close to three-quarters of New Zealand's planted vineyard area. It is divided into three sub-regions: the Wairau Valley, the Awatere Valley and the Southern Valleys. The soils are of glacial origin, generally shallow and free-draining: alluvial gravels and sandy loams in the Wairau Valley, wind-blown clay loess in the Southern Valleys, and papa rock cliffs mixed with marine gravels in the Awatere Valley. The climate is sunny, moderated by winds off the Pacific Ocean, with cool nights that preserve grape acidity. Sauvignon Blanc is by far the dominant variety, alongside Chardonnay, Pinot Noir and Pinot Gris.
Grape varieties: Rouges : cabernet-sauvignon ; Blancs : müller thurgau, sauvignon, chardonnay, riesling
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Marlborough is best known for Sauvignon Blanc, producing dry white wines of striking aromatic intensity, marked by passionfruit, gooseberry, citrus, grassy and green capsicum notes over a backbone of bright, crisp acidity. They are usually enjoyed young, while their fruit is at its most vivid. Pinot Gris and Chardonnay add roundness to the white wine range. Pinot Noir yields cool-climate reds with a pale colour and silky tannins, showing cherry, strawberry and a touch of spice or smoke. Traditional-method sparkling wines, made from Pinot Noir, Chardonnay and Pinot Meunier and aged on lees, round out production with toasty, brioche notes. Sauvignon Blanc pairs well with seafood, goat cheese and spiced Asian cuisine, while Pinot Noir suits salmon, duck and poultry.
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