Marlborough

Situated at the tip of New Zealand’s South Island, the Marlborough region is the star of the country’s wine industry, renowned for its crisp, zesty Sauvignon Blanc.

But it’s not just about Sauvignon Blanc – this region also makes some excellent Pinot Noir, Chardonnay and Riesling thanks to its temperate sunny climate.

Despite its relative youth – commercial winemaking only really took off in the 1970s – Marlborough has quickly become a force in producing vibrant, quality wines that pair brilliantly with food.

Situated in the northeast corner of New Zealand’s South Island, Marlborough is the largest wine-producing area in the country. Neighbouring wine regions include Nelson to the west and Canterbury to the south, each with its own unique wine style.

Marlborough is surrounded by mountains to the west and the Pacific Ocean to the east. The region enjoys a sunny, dry climate, with rainy winters and warm summers – ideal for growing wine grapes. Its location allows longer daylight hours, contributing to the distinct character of its wines. In addition, the stony and well-drained soil stores heat during the day and slowly releases it at night, helping grapes ripen evenly.

Marlborough is famous not only for its wines but for its beautiful landscapes and the delicious green-lipped mussels farmed from its waters, which pair perfectly with a glass of local Sauvignon Blanc.

Marlborough is a relatively young wine region with commercial wine production dating back only to the late 1970s.

Early winemaking pioneers saw the region’s potential for the Sauvignon Blanc grape, with its sunny, temperate climate and cool ocean breeze. The unique character of the Sauvignon Blanc wines was evident from the start – the wines were bright, zesty and packed with intense fruity flavours. By the 1980s, these wines were winning international acclaim, powering a new wine style and domestic wine industry.

Today, Marlborough is the largest and best-known wine region in New Zealand. Despite its short history, it’s made a mark on the world of wine with its distinctive, world-class Sauvignon Blanc.

Three key grape varieties stand out in the Marlborough wine region:

• Sauvignon Blanc – This is the grape that made Marlborough famous. It produces dry white wines that are bright, fresh and intensely flavourful. These Sauvignon Blancs are renowned for their zesty acidity and pale, clear colour. They have notes of gooseberry, passion fruit and freshly cut grass.
• Pinot Noir – The region’s cooler, more sheltered areas are ideal for growing Pinot Noir. Marlborough Pinot Noirs are typically elegant and easy-drinking, with vibrant cherry, plum and earthy flavours along with excellent ageing potential.
• Chardonnay – This versatile grape is found throughout Marlborough. Marlborough Chardonnay wines range from crisp and citrusy to rich and buttery, depending on their production. They often have a good balance of fruit flavours and acidity.

Other grape varieties grown in Marlborough include Pinot Gris, Riesling, Gewürztraminer and Merlot, although these are produced in smaller amounts.

Marlborough wines are renowned for their distinct style and character, but Sauvignon Blanc and Pinot Noir are the most notable.

Sauvignon Blanc is grown across the region, but the biggest concentrations are in the Wairau and Awatere valleys. The dry white wines produced here have a vibrant acidity and typically moderate alcohol content. They’re known for their intense, expressive fruit flavours, including passion fruit, gooseberry, fresh herbs and a unique, flinty minerality. The wines are typically enjoyed young, while their zesty fruit notes are the most exciting.

Pinot Noir, often planted in the cooler southern parts of the region, produces elegant, finely structured wines. They’re typically medium-bodied with silky tannins and moderate alcohol content. The wines have a mix of red and dark fruit flavours, including cherry and plum, with some earthy undertones. Thanks to their balanced acidity, Marlborough Pinot Noirs have the potential to age and develop more complex, savoury characteristics over time.

Marlborough Sauvignon Blanc and Pinot Noir offer wine lovers consistent styles that reflect the region’s unique climate and soils. These wines have played a significant role in establishing Marlborough’s global wine reputation.

Marlborough wines are incredibly versatile for food pairings.

Think fresh seafood when pairing dishes with Marlborough’s flagship white wine, Sauvignon Blanc. Mussels, oysters and clams are all good – but, frankly, anything from the sea works well. It’s also a good match with light poultry dishes and green salads smothered in tangy, citrusy dressings, thanks to the wine’s vibrant fruit flavours and bright acidity.

If you’re in the mood for red wine, try a glass of Marlborough Pinot Noir with roasted poultry, grilled salmon and dishes centred around mushrooms or earthy vegetables. It can also pair well with mildly spiced dishes.

Marlborough Chardonnay can range from crisp to buttery. The drier, crisper style complements seafood and chicken, while a richer, oak-aged Chardonnay can stand up to creamy sauces and rich poultry or fish dishes.

Although less common in Marlborough due to its cooler climate, Cabernet Sauvignon from warmer regions can be outstanding when paired with red meat dishes such as steak, roast lamb or hearty stews, as well as hard cheeses.