When the first growers planted grapes in Marlborough in the 1970s (there is evidence of plantings as early as 1870s), it is unlikely they would have foreseen the extent of the growth and fame that the region's wine industry would achieve, based upon a single varietal called Sauvignon Blanc.  The distinctive pungency and zesty fruit flavours of the first Marlborough wines, in particular Sauvignon Blanc, captured the imagination of the country's winemakers as well as international wine commentators and consumers and sparked an unparalleled boom in vineyard development.

 

The continued worldwide interest and demand for Marlborough wines fuels an ongoing growth of plantings.  The region is estimated to reach 11,153 producing hectares by 2008, making it the largest wine producing region in the country.  These plantings are primarily located within the Wairau Valley. Over the last decade, viticulture has also spread southeast into the smaller, slightly cooler Awatere Valley.  More recently the southern side valleys of the Wairau - Fairhall, Hawkesbury and Waihopai - have gathered a collection of vines.

 

 

 

 

 

Climate

 

Located on the east coast with mountains to the west, Marlborough is one of New Zealand's sunniest and driest areas. In these relatively ‘cool' climate conditions, the grapes have the advantage of a long slow, flavour-intensifying ripening period.  The average daily temperature during summer is nearly 24 degrees C but clear cool nights keep acid levels high in the grapes.

 

Marked diurnal (day/night) temperature variations are a key factor behind the ability of Marlborough grapes to retain both fresh, vibrant fruit and crisp, herbaceous characters.  The contrast between day and night also helps to enhance the colour development in the skins of Pinot Noir.

  

  

  

Soils

 

Within the region, viticulture has been developed primarily on sites with moderate-low fertility and a noticeably stony, sandy loam top soil overlying deep layers of free-draining shingle, as found in the viticulturally-developed areas of the Wairau and Awatere Valleys.  These shallow, fast draining, low fertility soils help to produce a lush, aromatic ripe wine because they reduce the vines' vigour.  Where a more herbaceous style is desired, sites with greater water retentive soils and moderate fertility are chosen.