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New Zealand Wine

Marlborough Sauvignon Blanc reinvented the grape, and Central Otago and Martinborough Pinot Noir are close behind. Bright, pure, cool-climate wines.

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18 wines in stock · $6.99 – $25.99

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The New Zealand style

Long, cool growing seasons and intense southern sunlight give New Zealand wines an unusual combination of ripeness and acidity. Marlborough Sauvignon Blanc is the calling card — passion fruit, grapefruit and cut grass at full volume. Pinot Noir from Central Otago is darker and more powerful; from Martinborough, more savory. Hawke's Bay on the North Island is the source of the country's Bordeaux-style reds and Syrah.

Serving New Zealand wine

Marlborough Sauvignon Blanc is at its best young and cold, 45–50°F, with goat cheese, oysters, asparagus and Thai food. New Zealand Pinot Noir should be served slightly cool and pairs with salmon, duck and lamb.

Frequently asked questions

Why does New Zealand Sauvignon Blanc taste so intense?
Cool nights preserve the grape's aromatic compounds while strong sunlight ripens the fruit, giving the pungent tropical-and-herbal style Marlborough is known for.

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