New Zealand wine
The viticulture in New Zealand has a relatively young history, but secured with the varieties Sauvignon Blanc, Pinot Noir and Chardonnay is the place than eight largest export industry in the country.
History
The viticulture in New Zealand dates back to the colonial period in the country. At least 1819, even if the origins of the wine industry in New Zealand are not clearly determine, shall be deemed first mention of the cultivation of wine as certain as Samuel Marsden, an Anglican missionary, according to his diary entry of the cultivation of 100 vines in the settlement of the Church Missionary Society in Kerikeri documented on his second voyage to New Zealand. However, it is believed that Charles Gordon, Superintendent of Agriculture, had in 1817 introduced viticulture in Rangihoua and Waitangi.
The beginning of the professional wine production is, however, associated with James Busby, who trained in the wine trade in Bordeaux, 1833 vines from the vineyard his family from Hunter Valley, New South Wales took advantage of in order to grow on his land in Waitangi wine. Busby had published in the other two books on the subject of viticulture.
Temperance movements and a curious legislation initially prevented the emergence of a significant viticulture in New Zealand. From 1908 on the sale of alcoholic beverages was banned in some areas, and from 1917 on could no longer be sold in restaurants wine. In hotels, the acquisition of wine was sometimes still possible but limited to no more than twelve bottles per customer. The serving of wine in restaurants was not until 1960 that released, and as of 1990 was followed and the free sale of wine in supermarkets.
For the production of wine suitable for Vines were imported from Europe in 1970, comprises largely still came for planting Müller- Thurgau. From 1992 Chardonnay took its place; since 2005 at the latest, it is the Sauvignon Blanc. Initially, in parts almost subtropical North Island was the main growing region of New Zealand wine, wine from 1990 was also increasingly in the South Island with its moderately warm summers and mild winters grown.
In New Zealand, experimental viticulture with great success was recently started in some regions: ecologists, climatologists and geologists search for specific regions where until now the wine is unknown, however, provide the best conditions for wine growing soils and their Kleinklimate. With the aim to produce internationally competitive world-class wines, new vineyards were founded then by scientific analysis.
Wine as an economic factor
The viticulture in New Zealand plays a more important role in the economic life of the country, the export orientation of the wine industry here is dominated and 2011 the wine industry rose to eight major export industry in the country.
In the year 2012 269.000 tons of wine grapes were harvested on a working vineyard area of 34 269 ha. Due to the weather, these were 18% less than the year before, in which 328,000 tons were down, but rising every year in the trend.
Most of the wine produced was exported, also rising. Was it in 1982 for 0.5 million liters were exported, the amount increased in 1992 to over 7 million liters, followed by 57 million in 2006. 2011 New Zealand exported nearly 179 million liters, or 70 % of its wine, with an increase of 16 % the previous year. Revenue from the export made it in 2011 1.18 billion from NZ $, 8% more than last year.
Since 1981, the share of exports in the New Zealand wine industry from 2% to 12 % in 1991, 35 % in 2001, increased to 70 % in 2011. Preferred exporting countries were the United Kingdom with 24%, Australia 20 %, the United States and Canada with 15% with 3% export share. Only 8% of exports went to the rest of the world.
The number of New Zealand wine producers can only be estimated. In the New Zealand Winegrowers, which was founded in March 2002 Association of Independent grape and wine producers, stand around 1,000 wine and nearly 700 wineries were organized in 2013 in any case. The majority of the wineries, 609 in total, numbered 2013, each with less than 200,000 liters of wine per year to small producers, whereas the 15 largest wine producers were with their annual wine output at about 4 million liters in the same period. Only 68 wineries were in the midfield.
Vine varieties cultivated area
Source: New Zealand Wine 2013
Growing areas
North Island
- Northland
In Northland, with its almost Mediterranean climate, Chardonnay, Pinot Gris and Viognier are grown than whites preferred. In red wines, we find Syrah, Pinotage and the new breed of red Chambourcin. The Northland Wine Growers Association, which had been founded in 2007, counted 2013 more than 50 members and designated viticulture in Northland as a fast-growing industry.
The classic growing regions Henderson, Kumeu and Huapai around Auckland were supplemented by Waiheke Iceland, Matakana and Clevedon. From them comes mainly Chardonnay, Merlot, Cabernet Sauvignon on the market, but also Pinot Gris, Pinot Noir and Cabernet Franc can be found in the wine fields.
- Bay of Plenty and Waikato
Both not so much as a wine growing regions, hang out there again Cabernet Sauvignon, Sauvignon Blanc and Chardonnay.
- Gisborne
Gisborne is one of the wine regions in which preferred Chardonnay is grown and is also known for the Gewurztraminer. Recently, one also finds acreage Viognier, Pinot Gris and Chenin Blanc and as wines Merlot, Malbec and Pinotage.
- Hawke 's Bay
After the decline of the Müller -Thurgau is no longer the main wine growing region of New Zealand, Hawke's Bay is still today is one of the oldest and the second largest wine region of New Zealand. With over 80 % of the red wine produced in New Zealand, the region has an exceptional position in the wine market. You can find these red varieties Cabernet Sauvignon, Merlot and Syrah and Chardonnay as a white wine.
- Wairarapa
In the main wine growing areas around the towns of Masterton, Gladstone and Martinborough, the cultivation of Cabernet Sauvignon and Pinot Noir is preferred, the latter in a greater proportion.
South Island
- Marlborough
With around 79 % of total wine production and 23,600 hectares of land, is the Marlborough region today by far the largest wine -growing region of New Zealand dar. main wine growing region was and is the Wairau Valley, but arrived in recent years Fairhall, Hawkesbury and Waihopai it. Attached is mainly Sauvignon Blanc, Pinot Noir is at home but also in the region.
- Nelson
With 813 hectares of land and around 2.5 % of New Zealand's wine production, the cultivation area in the region around Nelson is quite small. Preferred here are Sauvignon Blanc, Pinot Noir, Chardonnay, Pinot Gris and Riesling to find.
- Canterbury
From this area are mainly the varieties Sauvignon Blanc and Pinot Noir, which is grown in the region since 1982. Canterbury is the fourth- largest wine-growing region of New Zealand.
- Waipara Valley
With around 80 vineyards and 1,200 ha of cultivated area represents the Waipara Valley in 2013 the fastest growing growing region of New Zealand dar. to find here are Pinot Noir and Riesling as a regional specialty and also Pinot Gris, Chardonnay and Sauvignon Blanc, of course.
- Waitaki Valley
The Waitaki Valley in 2001 was New Zealand's newest wine region. It is located in the border region between North Otago and South Canterbury. Crops grown since then mainly Pinot Noir, Pinot Gris, Riesling and Gewurztraminer.
- Central Otago
Central Otago is New Zealand's highest and the world's südlichstgelegene wine region in the world. About 80 % of the acreage is used for Pinot Noir, the rest is divided between Riesling, Pinot Gris and Chardonnay.