Martinborough Wine Guide

 

This small New Zealand region has raised to the international fame thanks to its extraordinary Pinot Noir wines, the best of the country.

In the south of the North Island, Martinborough is located 35 miles (50 km) east of the country capital, Wellington. Martinborough area is often included inside the Wairarapa region. Its terraces vineyards are mainly concentrated around the town of Martinborough, on the valley's hillsides along the Ruamahanga River. The grapes enjoy the drained alluvial gravels of the raised plateau called Martinborough Terrace.

Martinborough has a cooler climate than the other parts of the North Island. The surrounding hills protect the area against the sea winds so it can have a dry climate. Martinborough enjoys optimal conditions for viticulture, not unlike those of Marlborough: plentiful sunshine, rare rainfalls and cool nights. The high diurnal temperature variation allows a long ripening period so the grape can concentrate its flavors.

The first winemakers came in Martinborough in the 1970's after researches indicated that the region has a similar climate than Burgundy.

Wine grape varieties in Martinborough

Pinot Noir is the most common red grape in Martinborough. The producers make thick complex wines, with rich flavors of plum and other dark fruits and distinctive notes of meat. The Pinot Noir is seen as more complex and elegant than the Central Otago one.

The white varieties Chardonnay and Sauvignon Blanc are less present in Martinborough but can produce good earthy white wines.

Best producers in Martinborough

The wine estates in Martinborough with a high-quality production are Ata Rangi, Craggy Range, Dry River and Palliser Estate.