Nelson is the top wine region in New Zealand, but it is not exactly known for its fine wines.
Nelson is New Zealand’s top wine region by volume, but it’s not exactly known for its fine wines. While the majority of the country’s prime vineyard land lies in the north of both islands and produces delicate vintages that attract connoisseurs and command top dollar, Nelson is almost at the bottom—making it one of NZ’s coldest regions. The grapes grown here are a mix of varieties from all over the world, including Australia (which is just across Cook Strait to the west). And some local winemakers have taken an innovative approach when bringing their wines to market: they’ve started selling direct from cellar doors around town!
The grapes that are grown here are a mix of varieties from all over the world.
While you won’t find any pinotage in the region (thankfully, in my opinion), you will find quality examples of sauvignon blanc, riesling, chardonnay, cabernet franc and merlot. The most widely planted grape is pinot noir.
The geography and climate are ideal for grapes to grow in abundance. Nelson receives more annual sunshine than nearly anywhere else in New Zealand, and its mountainous terrain combined with an ocean breeze offers protection from severe weather.
It is also one of New Zealand’s coldest regions.
The climate in the Nelson region is described as oceanic, making it one of New Zealand’s coldest regions. This means that the weather is influenced by an ocean. The most northerly wine region in New Zealand, Nelson is also protected by a series of mountain ranges to the west known as the Southern Alps. Because these mountains block rain-bearing westerly winds from reaching Nelson, there are little to no rain showers between December and March.
The best years for wine-making come after the first decade of planting.
The best years for wine-making come after the first decade of planting. It takes time to grow grapes, and you need to be patient. You can’t plant them and immediately expect a harvest.
The same is true of operating a vineyard in Nelson; it takes a lot of care and attention to grow grapes, and you need to be prepared for anything to happen at any time, so that you can make decisions quickly when necessary.
The grapes aren’t picked until they are fully ripe and there is almost no pruning or sorting.
It is important to make sure that the fruit is fully ripe before picking. This can be a challenge in New Zealand due to its cooler climate. Many winemakers also prefer not to prune their vines at all, because they believe this will naturally favor stronger rootstocks and promote greater complexity of flavor.
In addition to leaving many berries on each bunch, winemakers here also tend to use a “whole-bunch” approach when fermenting wine. They do not remove the stems from most grapes, but instead allow them to ferment together with the juice for better balance and structure in the finished product. This method was first implemented by Burgundy’s best known Domaine de la Romanée-Conti; today it has become popular around the world for making some of our favorite wines!
There are more wineries in this region than any other.
The Nelson region is home to more wineries than any other in New Zealand, with over 200 from which to choose. Whether you’re looking for a pinot noir or a Sauvignon Blanc, Nelson will be able to provide the perfect bottle for you.
To make great wine, it’s better to drink more from the beginning than to wait till you have the perfect wine.
You don’t need to be a wine expert to enjoy a glass of Merlot with dinner or an ice cold Sauvignon Blanc on a hot day! But if you want your wine knowledge to go beyond “I like Chardonnay” or “I don’t drink reds,” it’s best to start exploring at an early age. The more wines you taste and understand, the better you’ll be able to find wine that suits your palate, whether you’re buying a $10 bottle of Syrah or dropping $100 on a bottle of Cabernet Sauvignon.
When I was in sixth grade, my grandfather would let me try his preferred glass of Claret (a dry red Bordeaux) every night. At first I didn’t like it: It was bitter and too heavy for my young taste buds. But after months of sipping just one ounce from my grandfather’s glass, I started enjoying the flavor and soon began asking for my own pour as well! My love for robust reds developed over time, but if I hadn’t been exposed to them when I was young it would have been harder for me to develop that appreciation later in life. Of course, you don’t have to start drinking in middle school—as long as you have a few decades left on this earth, you’ll still have time spend some quality time with your favorite vintages!