Why NZ Pinot Noir Is So Good

New Zealand Pinot Noir: A World-Class Wonder

It’s hard to believe New Zealand Pinot Noir only started turning heads internationally in the last few decades. Today, it’s considered among the finest expressions of the grape anywhere outside of Burgundy.

What Makes NZ Pinot Noir Unique?
It’s our terroir – that combination of soil, climate, and spirit – that shapes each bottle. From Martinborough’s ancient river terraces to the schist and glacial soils of Central Otago, each sub-region offers a distinctive voice.

Our cool climate helps retain bright acidity and aromatic intensity. Long growing seasons mean the fruit can ripen slowly, building flavour without losing freshness.

The Result?
Elegant, savoury wines with notes of cherry, spice, and forest floor. A hallmark silkiness and structure. And a wide range of styles – from the delicate to the powerful.

Where We Stand on the World Stage
New Zealand Pinot Noir consistently wins international acclaim and demand is growing. But it’s still relatively small-batch – which means thoughtful, handcrafted wines with real identity.

If you haven’t explored NZ Pinot lately, now’s the time. This vintage is something special.

How to Pair Food with Pinot Noir
Pinot Noir is famously food-friendly — light enough for delicate dishes, but with enough depth to handle earthy or umami-rich ingredients. A few pairing principles:

🍄 Match with earthy flavours: Mushrooms, truffles, and root vegetables all highlight the savoury side of Pinot.
🦆 Lean into game and poultry: Duck, quail, and roast chicken are classic pairings. The wine’s acidity cuts through the richness beautifully.
🧀 Pick gentle cheeses: Brie, Camembert, Gruyère, and Comté all play nicely. Avoid overly salty or blue cheeses.
🌿 Use herbs, not heat: Pinot Noir loves thyme, rosemary, sage, and tarragon. Avoid very spicy food – it can clash with the wine’s subtleties.
🐟 Surprisingly good with salmon: Pinot’s freshness and light tannins make it one of the rare reds that can pair with oily fish.

And remember: the lighter the wine, the lighter the dish. Pinot’s elegance shines when the food doesn’t overpower it.