Red Blends from New Zealand
Merlot and Cabernet Sauvignon blends are predominantly grown in the warmer regions of Auckland and Hawke’s Bay. These regions benefit from extended heat accumulation due to lower diurnal temperature variation.
Red Blends from Hawke's Bay
Hawke's Bay is New Zealand's most prolific producer of red blends. It is the biggest producer of Merlot and Cabernet Sauvignon. Hawke's Bay accounts for 80% of the production.
It is a region with a huge diversity of soils, river terraces consisting of volcanic loess, alluvial silts and deep river gravels. Its average mean temperature of around 19-20°C is just a bit shy of Bordeaux's (20.3°C).
Merlot based reds are rich and plummy in their youth, acquiring complex characters with age.
Cabernet Sauvignon predominant reds are well-structured and display classic blackcurrant and spice flavours, often with a touch of mint.
Red Blends from Auckland
Auckland is New Zealand's second-biggest producer of Merlot and Cabernet Sauvignon. Especially Auckland's Waiheke Island is known for its outstanding red blends.
Top blends of Merlot and Cabernet Sauvignon often include small proportions of Cabernet Franc and Malbec and, less frequently, Petit Verdot.
Auckland’s finest Merlot & Cabernet Sauvignon blends rank among New Zealand’s most prestigious reds.
Food match for the red blends
A red blend is a superb food wine. These blends are notable for their purity of fruit expression. They are approachable when young, or complex, leathery and gamey with age.
Delicious partnered with red meats and game or winter casseroles, and sumptuous with a strong cheese.