Hawke's Bay

Hawke’s Bay, New Zealand’s oldest and second-largest wine region, is renowned for producing world-class Bordeaux blends, Syrah, Chardonnay, and aromatic whites. Located on the North Island’s east coast, it enjoys a warm maritime climate, long sunshine hours, and a variety of soils ranging from gravelly river terraces to limestone-rich hillsides.
Almost 5000 hectares of vines are planted here, across several sub-regions, and a truly diverse range of sites, which in turn support the varied wine styles, from bold, structured reds to elegant, mineral-driven whites. Syrah from Hawke’s Bay is considered New Zealand’s finest, while Chardonnay rivals the best from Burgundy.

With a rich winemaking history, innovative producers, and exceptional terroir, Hawke’s Bay is New Zealand’s most versatile and prestigious wine region."

“I call Hawke’s Bay the most glamorous farming district in NZ. The farms are beautiful, the orchards are beautiful, the vineyards are beautiful.” Steve Smith MW

Hawke’s Bay Sub-regions

Hawke’s Bay consists of several distinct sub-regions, each offering unique characteristics that shape the style of its wines.

The two coastal grape growing areas - the Esk River Valley area and Te Awanga in the South – experience the most dramatic effects of the temperate climate and long growing season. They are best known for their premium Chardonnay and early ripening reds.

By contrast, Havelock North, and the hillsides around Maraekakaho and Bay View are different in terms of soils and altitude, and are predominately planted with red varieties.
The Gimblett Gravels is arguably the most acclaimed sub-region, famous for its gravelly soil which stresses the vines just enough to produce highly concentrated flavours.
The alluvial plains also include The Bridge Pa Triangle, characterised by its own unique terroir of red metal soils, as well as the pioneering vineyards of Taradale and Meeanee. The plains are home to some of the region’s best wines.

In addition, there are numerous vineyards located in the river valleys, which provide a wide diversity of grape growing sites, and further inland, in Central Hawke’s Bay, vineyards are up to 300m altitude, with cooler climates.

Chardonnay
A flagship white variety, rivalling the best from Burgundy. Styles range from rich and oaked to fresh and unoaked, and flavours include citrus, stone fruit, toasted hazelnut, and flinty minerality.

Sauvignon Blanc
These wines are more tropical and stone-fruited than Marlborough’s crisp style, and express passionfruit, citrus, fresh herbs, and minerality. They’re often barrel-fermented to add richness and texture.

Pinot Gris
These are lush, full-bodied, with flavours of pear, nectarine, spice, and honeysuckle.

Syrah
Arguably New Zealand’s best region for Syrah, producing wines with pepper, violet, and dark berry flavours. They’re more elegant and restrained than Australian Shiraz, closer to Northern Rhône Syrah.

Pinot Noir
Silky, medium-bodied, and with red cherry, raspberry, and spice flavours, these wines are lighter and more delicate than Central Otago Pinot Noir but with great structure.

Bordeaux Blends (Cabernet Sauvignon and Merlot based)
The region’s signature reds are often compared with those from Bordeaux’s left bank. Typically bold, structured, and complex, with blackcurrant, plum, cedar, and spice flavours.

(Infographic by New Zealand Winegrowers)

Geographical Indication (GI) and Provenance

Hawke’s Bay GI (Geographical Indication) was granted in 2018, and is an official certification of origin ensuring that wines labelled as ""Hawke's Bay"" are produced within this defined area. Why does it matter? Well, because you can be assured that each of their certified wines is authentic and produced in accordance with its quality standards.

An important sub-region - the Gimblett Gravels Wine Growing District - has been a legally registered brand since 2001. The area covers 800 hectares, and is strictly determined by the gravelly soils laid down by the old Ngaruroro River, which were exposed after a huge flood in the 1860’s. This is the first viticultural appellation in the New World where its boundary is defined by a distinct soil type.