Hawkes Bay

  "One forgets just how fine New Zealand's Cabernet Sauvignon and Bordeaux blends can be, particularly in Hawke's Bay.." Neal Martin, Writer for Robert Parker's Wine Advocate, May 2008.

Hawke’s Bay is New Zealand’s oldest, and second largest (after Marlborough) wine region with beginnings in 1851 pioneering innovation and leadership. With over 80% of New Zealand’s plantings of Merlot, Cabernet Sauvignon and Syrah grapes, Hawke’s Bay has a reputation for superior quality red wines, including those from the famed Gimblett Gravels region. The warm maritime climate and varying landscape also produces some of New Zealand’s richest and most complex Chardonnays.

Terroir

Over the last 5 million years plate tectonic movement has uplifted greywacke rock formed from compressed sand to shape the Kaweka and Ruahine mountain ranges. These same geological powers, combined with natural weathering processes, have also caused the rock to fracture and erode into streams and rivers where it is transported and deposited as greywacke alluvium. This creates the multitudes of soil types from rounded gravels, sand, silt and clay. Hawke’s Bay’s soils are heavily influenced by this alluvium but also by aeolian (wind blown) material taking the form of volcanic ashes, loess or silt and fine sand from river beds.

River Valleys

Running across Hawke's Bay, from the sheltering inland ranges in the West to the sea in the East, are five rivers which have over time created a huge diversity of grape growing sites. These sites have provided sheltered environments with variations in altitude, aspect to the sun and variations in soil type.


Coastal Areas

Although the maritime influence of the Pacific Ocean extends into much of Hawke's Bay, the two grape growing areas located directly on the coast enjoy the most dramatic effects of the temperate climate and long growing season. The gravelly soils of Bay View in the northern Esk River Valley area and Te Awanga in the South have achieved recognition for premium Chardonnay and early ripening reds.

Alluvial Plains

Some of the region's earliest wineries began in areas closest to commercial activity. These include the extensive plantings at Korokipo as well as Taradale and Meanee where the history of Hawke's Bay winemaking began. Further inland are Bridge Pa, Gimblett Gravels and Ohiti. These areas were formed over several thousands of years by the changing course of the lower Ngaruroro River as it left red metal, free draining alluvial soils, gravel and stony terraces. The accumulated heat and day/night temperature differences, together with the free draining qualities soils are the reason many of Hawke's Bay's wineries and vineyards have established plantings of Merlot, Cabernet Sauvignon and other red varieties here.

Hillsides

The vineyards at Havelock North on the slopes of Te Mata Peak have been an important feature of Hawke's Bay since the 1890's. More recently the hillside terraces have been re-established at Bay View and new hillside vineyards have been planted in the Esk River Valley region and Maraekakaho. With their aspect to the sun, and ability to shed cool night air the hillsides are predominantly planted in classic red varieties.

Central Hawke's Bay

Inland at an altitude of up to 300 metres Central Hawke's Bay vineyards are characterised as being cooler areas showing potential for Sauvignon Blanc, Pinot Gris and Pinot Noir. 

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