The success of grape growing in New Zealand is due to the mild maritime climate, the enthusiasm and passion of the local winemakers, and the very distinctive characteristics of the grape varieties grown here. The Sauvignon Blanc variety helped put New Zealand on the world map of wine regions.

On the total area of ​​34,000 hectares of vineyards, 73% of the Sauvignon Blanc variety is grown. Red wine varieties are grown on the remaining 27%. New Zealand produces only 1% of the world's total wine production, yet offers a range of quality varieties.

Since 2017, a law has been in force in New Zealand that established the geographical indication of New Zealand wines. It corresponds to the classification of protected geographical indications in our country and in other European countries where vines are grown. New Zealand is divided into 13 wine regions, which are spread mainly on the east coast of the North and South Islands.

The history of grape growing in New Zealand does not appear to have a long history at first glance. Traditional European varieties such as Sauvignon Blanc or Pinot Noir have only been cultivated since the 1980s. An English missionary was behind the first planting of vines in 1819 in New Zealand, and the first mention of bottling wine dates back to 1840.

During the 1960s and 1970s, investments began to arrive from abroad, mainly from Australia and the United States. Thanks to this, the quality of the wines improved significantly and emphasis was placed on the production of light, fruity, slightly sweet white varieties. In recent decades, most New Zealanders have taken a liking to dry wines made from classic varieties such as Sauvignon Blanc, Chardonnay, Pinot Gris and Pinot Noir, which dominate local production.

30 years ago there were around 100 wineries in New Zealand. Today it is more than 670.