In my last post, New Zealand Sauvignon Blanc: Top Producers Create an Exciting Alternative Style, 14 December 2010, I mentioned that our friends served the sublime Cloudy Bay Te Koko Sauvignon Blanc 2004 with a magnificent roasted prawn dish. Well, the follow-up course and wine were equally spectacular. This time they chose another New Zealand wine, the Dry River Pinot Noir 2002, to complement beautifully steamed John Dory with Asian flavourings and lightly sauteed greens.

New Zealand’s success with sauvignon blanc is in danger of being eclipsed by the Kiwi’s formidable achievements in creating superlative wines from one of the world’s most difficult noble grapes: pinot noir.

Top producers in the regions of Central Otago, Malborough and Martinborough are making an array of very fine pinot noirs at various price points.

Martinborough is the only one of the three regions on the North Island, but in terms of climate it is significantly cooler than neighbouring wine region Hawkes Bay and, according to the leading winemakers who call it home, the soil type and climate make it New Zealand’s closest approximation to Burgundy – home of the world’s most acclaimed pinot noirs.

Back in 1979 Neil and Dawn McCallum of Dry River recognised that the deep, free-draining gravelly ‘Martinborough Terrace’ was ideally suited to the pinot noir grape. They were very picky about their site selection, as within ten kilometres of where Dry River is located,  rainfall and soil quality vary enormously. Their efforts proved fruitful, and along with other pioneers like Ata Rangi, Chifney, Dry River, Martinborough Vineyard and Te Kairanga they decided they would define and demarcate the terroir they had adopted, just as such areas are described and mapped in France and Germany. From 1986, wines made from within this area were given a seal of origin … Read the rest