©Wines From Martinborough
The Wairarapa wine region occupies the southernmost portion of the north island of New Zealand, a hour east of the nation's capital, Wellington. There are three sub-regions: in and around the towns of Masterton in the north and Gladstone in the centre, and the viticultural area of Martinborough just south of those towns.
The rivers that run through the region, including the Ruamahanga, contribute alluvial qualities and prehistoric limestone to the soil, adding to the character of the vines. Ancient river terraces are covered by 20–50cm of silt loam soils, with loess in places. The region has long sunshine hours and warm temperatures during summer, and the Rimutaka and Tararua ranges give some shelter from the north-western wind that occurs during spring and summer.
However, naturally breezy conditions control vine vigor and enable a lower yield with great intensity in the wine. The region has a semi-maritime climate, influenced by the long coastline to the east and south. The region has won acclaim for a variety of high-quality wines produced mainly by boutique, quality-conscious wineries. Pinot Noir is the most successful grape variety here, and Martinborough became the established home of New Zealand Pinot Noir as far back as 1975 (before Central Otago became known for its Pinot Noir wines in the 1990s). A Martinborough Pinot Noir shows distinct character when compared to its counterparts from other parts of the country: it is a spicy and juicy wine with plummy gaminess and dry, earthy characters, different from the full-bodied and intense wines of Central Otago. Other prominent grape varieties of the region are Chardonnay, Riesling and Sauvignon Blanc.
