The beautiful countryside of New Zealand is good for more than just epic movie backdrops! The most exciting development in the New Zealand wine industry over the last 40 years is the rapid and sustained growth of Pinot Noir quality. They have been quietly growing some of the most exciting Pinot Noir in the world, and today it is an international brand that has found a place on the wine lists of many famous restaurants in Europe, America and Asia.
The essence of Pinot Noir is direct and thoughtful; it’s a medium-bodied, complex wine which has ample fine grained, mouth-coating tannins and a long lingering finish. Black cherry and raspberry with herbs, dark spice, and earthy notes. Silky texture and balanced acidity make this very food-friendly. Brimming with fresh red cherries, strawberries, fresh cut roses and a little bit of wet earth, with age Pinot Noir also develops complex earthy and mushroom characteristics.
Pinot Noir has the ability to thrill the senses when paired with the right food. Generally grown in cooler regions, Pinot Noir is known for having a medium-body and being lighter on tannins than many other red wines and so suits a broader range of cuisines. Pinot Noirs match very well with grilled meats like chicken, pork, venison, duck and other game birds. Stews, root vegetables and mushrooms also make for great pairings.
Wine production in New Zealand has been something akin to the Klondike Gold Rush. The first recorded wine bottled in the country was in 1840, which is relatively young for wine production; but in 1990, the government removed barriers against overseas wines, which allowed Australian wineries to enter the New Zealand market. Spurred into action by their heavy loss of domestic market share, the winemakers launched a sustained export drive. The result? The value of New Zealand’s wine exports has skyrocketed from $18 million in 1990, to $2 billion in 2020. And where there were less than a hundred wineries in New Zealand before the turn of the millennium, today there are over 670.
The essence of Pinot Noir is direct and thoughtful; it’s a medium-bodied, complex wine which has ample fine grained, mouth-coating tannins and a long lingering finish. Black cherry and raspberry with herbs, dark spice, and earthy notes. Silky texture and balanced acidity make this very food-friendly. Brimming with fresh red cherries, strawberries, fresh cut roses and a little bit of wet earth, with age Pinot Noir also develops complex earthy and mushroom characteristics.
The beautiful countryside of New Zealand is good for more than just epic movie backdrops! The most exciting development in the New Zealand wine industry over the last 40 years is the rapid and sustained growth of Pinot Noir quality. They have been quietly growing some of the most exciting Pinot Noir in the world, and today it is an international brand that has found a place on the wine lists of many famous restaurants in Europe, America and Asia.
eristics.
The essence of Pinot Noir is direct and thoughtful; it’s a medium-bodied, complex wine which has ample fine grained, mouth-coating tannins and a long lingering finish. Black cherry and raspberry with herbs, dark spice, and earthy notes. Silky texture and balanced acidity make this very food-friendly. Brimming with fresh red cherries, strawberries, fresh cut roses and a little bit of wet earth, with age Pinot Noir also develops complex earthy and mushroom characteristics.
Pinot Noir has the ability to thrill the senses when paired with the right food. Generally grown in cooler regions, Pinot Noir is known for having a medium-body and being lighter on tannins than many other red wines and so suits a broader range of cuisines. Pinot Noirs match very well with grilled meats like chicken, pork, venison, duck and other game birds. Stews, root vegetables and mushrooms also make for great pairings.
The beautiful countryside of New Zealand is good for more than just epic movie backdrops! The most exciting development in the New Zealand wine industry over the last 40 years is the rapid and sustained growth of Pinot Noir quality. They have been quietly growing some of the most exciting Pinot Noir in the world, and today it is an international brand that has found a place on the wine lists of many famous restaurants in Europe, America and Asia.
The essence of Pinot Noir is direct and thoughtful; it’s a medium-bodied, complex wine which has ample fine grained, mouth-coating tannins and a long lingering finish. Black cherry and raspberry with herbs, dark spice, and earthy notes. Silky texture and balanced acidity make this very food-friendly. Brimming with fresh red cherries, strawberries, fresh cut roses and a little bit of wet earth, with age Pinot Noir also develops complex earthy and mushroom characteristics.
The essence of Pinot Noir is direct and thoughtful; it’s a medium-bodied, complex wine which has ample fine grained, mouth-coating tannins and a long lingering finish. Black cherry and raspberry with herbs, dark spice, and earthy notes. Silky texture and balanced acidity make this very food-friendly. Brimming with fresh red cherries, strawberries, fresh cut roses and a little bit of wet earth, with age Pinot Noir also develops complex earthy and mushroom characteristics.
Pinot Noir has the ability to thrill the senses when paired with the right food. Generally grown in cooler regions, Pinot Noir is known for having a medium-body and being lighter on tannins than many other red wines and so suits a broader range of cuisines. Pinot Noirs match very well with grilled meats like chicken, pork, venison, duck and other game birds. Stews, root vegetables and mushrooms also make for great pairings.
Wine production in New Zealand has been something akin to the Klondike Gold Rush. The first recorded wine bottled in the country was in 1840, which is relatively young for wine production; but in 1990, the government removed barriers against overseas wines, which allowed Australian wineries to enter the New Zealand market. Spurred into action by their heavy loss of domestic market share, the winemakers launched a sustained export drive. The result? The value of New Zealand’s wine exports has skyrocketed from $18 million in 1990, to $2 billion in 2020. And where there were less than a hundred wineries in New Zealand before the turn of the millennium, today there are over 670.
The beautiful countryside of New Zealand is good for more than just epic movie backdrops! The most exciting development in the New Zealand wine industry over the last 40 years is the rapid and sustained growth of Pinot Noir quality. They have been quietly growing some of the most exciting Pinot Noir in the world, and today it is an international brand that has found a place on the wine lists of many famous restaurants in Europe, America and Asia.
The essence of Pinot Noir is direct and thoughtful; it’s a medium-bodied, complex wine which has ample fine grained, mouth-coating tannins and a long lingering finish. Black cherry and raspberry with herbs, dark spice, and earthy notes. Silky texture and balanced acidity make this very food-friendly. Brimming with fresh red cherries, strawberries, fresh cut roses and a little bit of wet earth, with age Pinot Noir also develops complex earthy and mushroom characteristics.
Pinot Noir has the ability to thrill the senses when paired with the right food. Generally grown in cooler regions, Pinot Noir is known for having a medium-body and being lighter on tannins than many other red wines and so suits a broader range of cuisines. Pinot Noirs match very well with grilled meats like chicken, pork, venison, duck and other game birds. Stews, root vegetables and mushrooms also make for great pairings.
Wine production in New Zealand has been something akin to the Klondike Gold Rush. The first recorded wine bottled in the country was in 1840, which is relatively young for wine production; but in 1990, the government removed barriers against overseas wines, which allowed Australian wineries to enter the New Zealand market. Spurred into action by their heavy loss of domestic market share, the winemakers launched a sustained export drive. The result? The value of New Zealand’s wine exports has skyrocketed from $18 million in 1990, to $2 billion in 2020. And where there were less than a hundred wineries in New Zealand before the turn of the millennium, today there are over 670.
