WINE TERMS
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Marlborough New Zealand’s most important winegrowing region, located around Cloudy Bay on the north end of the South Island right across Cook’s Strait from New Zealand’s capital city Wellington. It was named Cloudy Bay in 1770, by Captain Cook because of its murky look (caused by silt from the Wairau River). Vines were first planted in this area in the 1870s, but it took over a hundred years before the region truly blossomed. This occurred in 1973, when Montana (New Zealand’s largest wine company) planted vines at their Brancott Estate vineyard. Additional wineries were slow to come, and it wasn’t until the 1980s and 1990s that this region took off like a rocket because of one grape—SAUVIGNON BLANC. There were many who thought this cool maritime climate would be unsuitable for premium grape varieties. But for Sauvignon Blanc, the moderately warm days, cool nights, light rainfall, and plentiful sunshine have proven magical. In 2002, Marlborough was New Zealand’s largest growing area with nearly 13,000 acres, about 40 percent of the country’s total vineyards. Marlborough Sauvignon Blancs, especially those from Cloudy Bay Vineyards, have received worldwide recognition. Because of this, Sauvignon Blanc is now planted in about half the vineyards. Also planted here are CHARDONNAY, PINOT NOIR, RIESLING, and CABERNET SAUVIGNON. This cool climate lends itself to producing high-quality SPARKLING WINES—a large amount of Pinot Noir and some Chardonnay is used for such wines. There are also high hopes for Pinot Noir (for which this region may yet develop a reputation) to be used in STILL WINES. Riesling also produces very good wines here. Related Links: Auckland, Sauvignon Blanc, Chardonnay, sparkling wine
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION, by Ron Herbst and Sharon Tyler Herbst. |
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