Next Big Things

NZ’s white aromatic wines rival its world-famous sauvignon blanc, according to Telegraph writer Jonathan Ray. Ray vowed not to drink any sauvignon on his week-long tour of NZ wineries, despite being a “sucker” for the country’s most exported variety. Instead he sampled riesling, gewürztraminer, pinot gris, chenin blanc and viognier, all of which are beginning to gain recognition both locally and abroad. “I think that Sauvignon’s success has blinded many people to the potential of these other varieties,” says David Knappstein, winemaker at Forrest Estate in Marlborough. “Fresh, keen, zesty wines can be produced here, even from Chardonnay, and these qualities are ideal for the aromatic varieties. The market is definitely developing, with Pinot Gris really taking off.”