Hawke’s Bay

hawkes-bayHawke’s Bay is the second largest wine producing region in the country. It produces majority of the red wines than any other region in New Zealand. Hawke’s Bay produces eighty percent of the countries red wine Cabernet, Merlot and Syrah.

Hawke’s experiences long summer days, ideally good for growing red grapes and slow ripening.

Moderate climate assists grapes to ripe leisurely. Growing season is generally hot with low humidity. However, this makes ideal maturing conditions for Cabernet Sauvignon and Riesling. Chardonnay and Cabernet Sauvignon from Hawke’s are clear leaders in New Zealand’s wine industry. Though the region is singular in climate and landscape, it has diverse soils.

The wines in Hawke’s bay are generally from the alluvial plain soil but the region also offers other variety of soils. Different variety of soil in the region helps to grow many different varieties in Hawke’s bay. Overall, the region produces wide range of wine varieties than any other region in New Zealand due to its variety of soil.

Gimblett Gravels is one of the famous vineyards of the Hawke’s Bay. This visually unattractive vine field was first equal to a flat racing track. But the discovery of growing vines in the unfertile region was the turning point for Hawkey’s Bay. The Region was first planted with Merlot, Chardonnay and Cabernet Sauvignon. And, today the region is majority producer of red grape varieties of Merlot, Cabernet Sauvignon, Syrah, Malbec, and Cabernet Franc. It also produces some white varieties of Pinot Noir, Petit Verdot, Pinotage, Gamay Noir and Tempranillo.

Elephant hill wine estate located at the sea side of Te Awanga known for its vineyard, wineries and cellar doors. The Elephant hill is prominent leader in making Pinot Noir, Sauvignon Blanc and Syrah.

C. J. Pask is one of the well established wineries of Hawkey’s Bay, famous for its specific soils and characteristics. The region produces famous Sauvignon Blanc, Merlot, Viogneir and Pinot Giris.