Issue link: https://digital.copcomm.com/i/10329
Time for by Anthony Dias Blue Kiwi Burgundy beware: Peregrine makes one of New Zealand’s most stunning Pinots. 64 / the tasting panel / may 2010 Pinot Noir t THE BURGUNDIAN VARIETY HAS BECOME NEW ZEALAND’S GREAT RED HOPE he success of New Zealand in the world wine market is nothing short of astonishing. Starting from near zero 25 years ago, the Kiwis are now shipping ten million cases of wine abroad. Over 70,000 acres of vineyard and 650 wineries have made this tiny country of just four million people a serious wine power. Of course, the lead horse in New Zealand’s charge to the top has been Sauvignon Blanc. Since the mid-1980s the Marlborough-style of this crisp French variety has captivated wine drinkers worldwide; 75% of New Zealand’s exported wine is Sauv Blanc. But New Zealand is far from being a one-trick pony. Sauvignon Blanc is looking over its shoulder as a new stallion begins to close in. Since 2000 Pinot Noir exports have grown 1,860%. During that period, Pinot jumped over Chardonnay to become New Zealand’s number two variety. Pinot Noir is thriving in fi ve separate regions of the country. The oldest Pinot plantings are in Martinborough on the North Island; Marlborough yields bright and charming Pinots, as does Nelson; Waipara, is cooler and is showing great potential with the variety; and rugged Central Otago may hold the greatest promise of all. PHOTO COURTESY OF VINEYARD BRANDS