Marlborough

Marlborough is New Zealand’s most famous wine region, located at the northeastern tip of the South Island. Known worldwide as the birthplace of New Zealand Sauvignon Blanc, Marlborough’s vineyards benefit from a unique combination of cool nights, sunny days, and stony, well-draining soils. These conditions create wines with intense aromas, vibrant acidity, and a distinctive zesty character.

While Sauvignon Blanc is the star, Marlborough also produces excellent Pinot Noir, Chardonnay, and aromatic whites like Riesling and Pinot Gris. The region is divided into sub-regions like Wairau Valley and Awatere Valley, each offering subtle differences in flavor profiles. Wairau tends to produce more tropical notes, while Awatere leans towards herbaceous and citrus-driven wines.

Marlborough’s modern wine industry began in the 1970s, and it quickly gained acclaim for its pioneering techniques and bold flavor profiles. Today, it accounts for over 70% of New Zealand’s wine production and remains a global symbol of innovation and quality, drawing wine enthusiasts and tourists alike.

Here are the wines from Marlborough I’ve tried: