AUCKLAND is a wine region on the west coast of the north island of New Zealand named after the country’s largest city. It is one of the country’s oldest, largest and most diverse wine regions. Winegrowing was established in the early 1900s by Croatian, Lebanese and English winemakers. Pioneering producers include Babich, Brajkovich, Corbans, Delegat’s, and Nobilo. 

AUCKLAND SUB-REGIONSMatakana. / Waiheke Island. / West Auckland

VINEYARD AREA & WINE PRODUCTION | 2016 323 hectares (798 acres) in total. Red wine grapes included 43 hectares (106 acres) of Merlot, 26 hectares (64 acres) of Cabernet Sauvignon, 21 hectares (52 acres) of Cabernet Franc and 51 hectares (126 acres) of Syrah. White wine grapes included 70 hectares (173 acres) of Chardonnay and 36 hectares (89 acres) of Pinot Gris.

TERROIR | Auckland’s three sub-regions are quite distinct. Located within an hour of Auckland city, Matakana is the creative north, West Auckland is rolling hills and rugged coast, and Waiheke is an island vineyard. All however are united by volcanic, clay-rich soils, a temperate maritime climate and, proximity to Auckland itself.

CLIMATE | Warm and relatively humid for the most part. 2,060 hours sun annually. Rainfall can be high in the winter months, with 1,240mm (49 inches) rainfall annually. Wine-growing success is generally reliant on good site selection and smart vineyard management. Ripening grapes in the Auckland region is generally not a problem, but disease pressure can be. Waiheke Island’s Hauraki Gulf location offers a distinct climate that benefits from the cooling sea breeze, and is warmer and drier than the rest of the region.

SOIL | Auckland’s extensive volcanic history has overlain its ancient bedrock with much younger, more fertile soil types. Millennia have weathered away the base layers to reveal predominately clay soils, layered sandstone, mudstone and wind-blown silt. All sub-regions vary significantly, and while some soils are not particularly free draining, good site management and careful clone selection have enabled the production of many premium wines.