Marlborough

Marlborough is the region that put New Zealand on the world wine map, a sun-drenched coastal area at the northeastern tip of the South Island that has become the global benchmark for Sauvignon Blanc. Renowned for its intensely aromatic and pungently fruity white wines, Marlborough's combination of long sunny days, cool nights, and free-draining soils creates a style that is impossible to replicate. While Sauvignon Blanc is the undisputed star, the region also produces excellent Pinot Noir and aromatic white wines.

Food Pairings with Marlborough Wines

Sauvignon Blanc: The classic pairing is fresh seafood, especially oysters, green-lipped mussels, and grilled fish with lemon. It is also excellent with goat cheese and asparagus salads.
Pinot Noir: Pair with roast lamb, duck breast, salmon, or mushroom dishes.
Pinot Gris: A great match for lightly spiced Asian dishes, pork, or chicken.

Geography & Climate

Located at the top of the South Island, Marlborough is one of New Zealand’s sunniest and driest regions. It is protected from the rain-bearing westerly winds by the Southern Alps, which creates a long, cool, and dry growing season.

The region’s climate is defined by a significant diurnal range—warm, sun-drenched days allow for full flavor development, while cool nights preserve the grapes’ natural acidity, leading to the vibrant, fresh style for which it is famous. The free-draining alluvial soils of the main river valleys are also crucial to quality.

History of Marlborough

While vines were first planted in the 1870s, Marlborough’s modern wine history is remarkably recent. The first commercial vineyards were planted in 1973 by Montana (now Brancott Estate), who gambled on this unproven region.

It was the launch of Cloudy Bay’s Sauvignon Blanc in the mid-1980s that triggered a global sensation, with its explosive, unique aromas captivating critics and consumers alike. This success led to a massive expansion of vineyards, and today, Marlborough is by far New Zealand’s largest and most famous wine region.

Subregions and Appellations

The largest and warmest sub-region, with gravelly soils. It produces the classic, pungent, tropical fruit-forward style of Marlborough Sauvignon Blanc.

Cooler, drier, and windier than the Wairau Valley. The wines from here are typically more restrained and herbaceous, with higher acidity and a distinct saline, mineral character.

A group of smaller valleys with heavier clay soils, known for producing some of the region's most structured and complex Pinot Noir.

Signature Wine Styles

Red

Pinot Noir: Marlborough's second most-planted grape, producing fragrant and fruit-driven red wines. The style is typically elegant and approachable, with bright red fruit flavors of cherry and raspberry, soft tannins, and a savory finish.

White

Sauvignon Blanc: This is the icon of Marlborough. The style is intensely aromatic and unmistakable, with pungent notes of passionfruit, gooseberry, grapefruit, and freshly cut grass. The wines are typically dry, with high acidity and a vibrant, expressive fruit character.

Aromatic Whites

The region also excels with other aromatic varieties. Pinot Gris is made in a rich, off-dry style with notes of pear and spice, while Riesling can range from bone-dry to lusciously sweet.

Notable Producers

Cloudy Bay

The iconic winery that put Marlborough on the world map; its Sauvignon Blanc remains a global benchmark.

Brancott Estate

Formerly Montana, the original pioneers who first planted grapes in Marlborough in 1973.

Villa Maria

One of New Zealand's most-awarded wineries, producing a wide range of consistently excellent wines from Marlborough and other regions.

Greywacke

The personal project of Kevin Judd, the founding winemaker at Cloudy Bay, known for its superb, complex Sauvignon Blanc and Pinot Noir.

Dog Point Vineyard

A highly-regarded organic producer founded by former Cloudy Bay viticulturists, known for its textural and age-worthy wines.

Fun Facts about Marlborough

Marlborough produces over 75% of all wine made in New Zealand.
The region's wine industry grew from just a handful of wineries in the 1980s to over 500 today.
Many wineries use sheep to graze between the vineyard rows in winter, a sustainable way to manage weeds and fertilize the soil.
The Cook Strait, which separates the North and South Islands, funnels ocean breezes into the Marlborough valleys.