Hawkes Bay is situated on the east coast of New Zealand’s North Island, right on the 40° South parallel.
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It is a temperate, maritime climate distinctly influenced by the Pacific Ocean to the east and protected from the west by a mountain range, giving low rainfall with the predominantly westerly weather pattern.
There are a number of different soil types and microclimates yielding many and varying wine styles – making it a versatile and unique region.
With 4800 hectares under vine out of a New Zealand total of 27,400 hectares, it is the second largest grape growing area after Marlborough. |
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Soils are very young and derived from the gravels, silts and sands left behind as the 3 main rivers of Hawkes Bay changed courses over thousands of years. The best red wines are made on the most gravelly soils, with the whites doing better in the areas with some sand and silt overlying the gravel.
This is New Zealand’s warmest grape-growing area, producing outstanding wines, particularly Syrah and Bordeaux-style Reds. It has also consistently produced the nation’s best Chardonnays. Specifically the Gimblett Gravels Winegrowing Region defines a particular “terroir,” with long ripening seasons, concentrated fruit flavours and a certain minerality to some wines.
Cooler areas in the hills to the south of the Heretaunga Plains are now the sites for Pinot Noir, Pinot Gris, Sauvignon Blanc and cooler-climate varieties. |
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