At the edge of the wine world, something extraordinary is happening. New Zealand Pinot Noir has gone from being our best-kept secret to a global sensation, and honestly, we couldn't be more thrilled. These aren't just bottles of wine—they're liquid stories of maverick winemakers, breathtaking landscapes, and that distinctly Kiwi knack for blending tradition with bold innovation.
Let's get straight to it: New Zealand Pinot Noir is a force to be reckoned with. Complex, expressive, and showcasing exactly what cool-climate winemaking can achieve, these wines are turning heads worldwide. And for our UK friends, here's the kicker—you're getting world-class finesse without the heart-stopping Burgundy price tags. But what makes these wines truly special isn't just what's in your glass—it's the passion, protection, and precision behind every bottle.
The Heartbreak Grape & the Abel Clone
So, what makes Pinot Noir so darn special? Let's take a deeper look at this noble variety—one of the world's most historic and prestigious grapes, known for delivering outstanding wines no matter where it's grown. Famously thin-skinned and temperamental, it's earned the nickname the heartbreak grape for good reason. Highly sensitive to climate, it often struggles to ripen fully and is prone to rot if those delicate skins are damaged. So why do winemakers take the gamble? Because few varieties match the ability of Pinot Noir to reflect its place of origin. In New Zealand, that means dynamic, pure-fruited wines with striking aromatics and the most pronounced regional diversity of any grape grown there. It's this deep connection to place that makes Pinot Noir so compelling—but how it expresses itself also depends on which vine selections are used. Different clones—cuttings from exceptional vines that are propagated to retain their unique traits—each bring their own nuances to the glass. And one, in particular, comes with a story worth telling.
Let's talk about the Abel clone—a piece of Kiwi wine folklore with a rebellious streak. In the 1970s, a cutting from Burgundy's legendary Domaine de la Romanée-Conti (yes, that one) was smuggled into New Zealand in a gumboot. Customs caught on, and the contraband vine was seized by Malcolm Abel—winemaker by passion, customs officer by day. Sensing its potential, he sent it for propagation, then planted it in his own vineyard. From there, it spread. Today, this once-illicit clone helps craft some of New Zealand's finest Pinots, adding a touch of legendary Burgundy magic to their southern soils.
Pinot Noir New Zealand 2025: A Celebration of Kiwi Pinot
From an outlawed vine to a world-class wine industry, New Zealand Pinot Noir has come a long way. The Abel clone's rebellious journey set the stage for what would become a defining variety for the country—one that continues to evolve and impress on the global stage. And nowhere was that more evident than at Pinot Noir New Zealand 2025, where winemakers, critics, and Pinot lovers gathered to celebrate, debate, and explore the future of this remarkable grape.
After an eight-year hiatus, Pinot Noir New Zealand 2025 returned triumphantly to Christchurch, drawing winemakers, global industry experts, and Pinot enthusiasts—including UK industry treasures like Olly Smith and Susy Atkins. Held at the Te Pae Christchurch Convention Centre, the event wasn't just about great wine—it was a deep dive into what makes New Zealand's Pinot Noir unique and how it's evolving.
The three-day conference revolved around the themes of Place, Care, and Time to Come, exploring the country's regional diversity, sustainability challenges, and future direction. There were lively debates on how New Zealand can maintain its premium positioning in a shifting global market, with candid discussions on breaking free from Sauvignon Blanc's shadow. Producers also tackled the big-picture issues—climate change, soil health, and regenerative farming—while celebrating Pinot's ability to truly reflect the land it's grown on.
But this was no dry industry talk. The event showcased New Zealand's culture and hospitality, with a traditional Māori hangi feast featuring wild crayfish, paua, and muttonbird slow-cooked underground overnight. It was an unforgettable experience—rich in both flavour and cultural significance.
With tastings spanning every major region, the conference reinforced New Zealand's place as one of the most exciting Pinot Noir-producing countries today. For UK drinkers, the key takeaway? New Zealand Pinot isn't just world-class—it's distinct, dynamic, and well worth seeking out.
Now, let's dive into some of these regional gems you can explore through Kiwi Cru—and, if your garden lacks a hangi pit, some perfect pairings to bring the flavours of Aotearoa to your table…
A Journey Through Pinot Paradise
Every region in New Zealand writes its own chapter in our Pinot story. Below is a selection of wines we've recently tasted and scored five stars—so you know you're onto a winner with any pick of this stellar lineup. And because great wine deserves great food, we've added some New Zealand-inspired pairings that you can easily find or recreate in Britain—no hangi pit required.
Central Otago
Dramatic temperature swings create Pinots with serious personality. Each sub-region tells its tale: Gibbston Valley brings ethereal perfume and pure red fruits, Bannockburn flexes with darker, more structured wines, and Alexandra adds that special splash of floral lift and spice. Overall, expect deep colour, fruit-forward styles, and notable purity, often with rich cherry and savoury notes.
Try: Wooing Tree Pinot Noir 2019, Central Otago – £34.50
Winemaker: Pip Battley
Taut and expressive, this wine layers sour red cherry, crunchy young raspberry, and wild strawberry over hints of liquorice smoke and dark cocoa. Elegance meets power at its core, with vibrant wild berries and dried alpine herbs wrapped in fine-grained, polished tannins. Refined yet deeply characterful, with a lingering, structured finish. Enjoy now, or cellar to 2032
Pair with: Venison steak with blackberry sauce – A nod to New Zealand's love of wild game, but easy to cook at home. The richness of venison and the sweet tang of berries mirror the wine's fruit intensity.
North Canterbury (Waipara)
Nestled between the Southern Alps and the Pacific, North Canterbury's Pinot Noirs strike a perfect balance between power and delicacy. Expect bright, precise fruit over deep earthy tones, with a distinct mineral streak that's unmistakably Canterbury—refined yet wild at heart.
Winemaker: Dom Maxwell
Certified Organic, 30% new oak maturation and wild fermentation create a complex Pinot layering spice and structure into juicy black cherry, dark plum, and bramble fruit. Velvety tannins wrap around a core of savoury spice, black tea, and a dusting of earthy minerality. Plush yet poised, with a lifted herbaceous touch. Drinking beautifully now, and beginning to show some development, with cellaring potential through 2032.
Pair with: Slow-roasted lamb shoulder with rosemary and kumara mash – Lamb is a Kiwi favourite, and kumara (sweet potato) adds an earthy sweetness that plays beautifully with the wine's depth.
Marlborough
Marlborough may be famous for Sauvignon Blanc, but its Pinot Noir is a quiet overachiever. Expect bright, juicy red fruit, flavours of raspberry, cherry, and plum, and a fine balance of minerality and exotic spice.
Winemaker: David Clouston
Earthy and bold, with ripe redcurrant, wild strawberry, and black plum, lifted by a touch of violet and white pepper spice. Soft and polished, the juicy red fruit core is wrapped in smoky, peppery oak, with fine-grained tannins adding structure. A savoury edge of sweet tobacco and dried thyme lingers. Bright, lively, and packed with character—serious bang for your buck!
Pair with: Seared duck breast with tamarillo (or tomato!) chutney – Tamarillo, known as the 'tree tomato', brings a tart, slightly spicy contrast to the richness of the duck, just like the wine's bright acidity does.
Nelson
Sharing Marlborough's generous sunshine but with a more artisan, small-scale approach, Nelson's Pinots are silky, bright, and fruit-driven, with an elegance that belies their quiet reputation.
Winemaker: Todd Stevens
From the Moutere's clay gravel soils, this certified organic Pinot undergoes wild ferment and is bottled unfined and unfiltered.
Wild raspberry, ripe red cherry, and cranberry aromas are laced with dried rose, violet, and a savoury whisper of forest floor and spice. The palate is juicy yet poised, with plum, pomegranate, and black cherry weaving through fine tannins, fresh acidity, and lingering on a spice-kissed finish. Vibrant now, but time will tease out deeper layers—a quiet stunner.
Pair with: Charred eggplant, manuka honey yoghurt, and toasted hazelnuts. Smoky eggplant amplifies the wine’s savoury spice, while manuka honey yoghurt adds a creamy, subtly sweet lift to its bright red fruit.
Wairarapa (Martinborough)
Maritime climate meets ancient gravel soils, creating savoury, earthy Pinots with dark plum, chocolate, and spice. These wines reward patience—structured, complex, and built to develop over time.
Winemaker: Pierre Louw
Taut redcurrant and ripe raspberry lead the way, lifted by herbal notes and a savoury spice. Light, dry, and bursting with energy, the fresh, fragrant, red fruit palate is framed by dusty, polished tannins. A beautifully refined expression—I'm all in. Enjoy now - 2031. Pair with: Mushroom and truffle risotto – Earthy flavours bring out the deep umami and savoury complexity of Martinborough Pinot.
Final Thoughts
Here's what we love most about New Zealand Pinot Noir—it's world-class wine without the world-class price tag. Whether pairing it with spring lamb, duck, salmon, or wild mushroom risotto, or just looking for a moment of pure pleasure, these wines deliver every time.
Pro tip: Show these wines some love—serve them around 16°C in a nice wide bowl glass to let all those gorgeous aromas unfold. Whether you're just starting your wine adventure or have a cellar full of treasures, New Zealand Pinot Noir has something special waiting for you. It's more than wine—it's a taste of Aotearoa, crafted by people who pour their hearts into every bottle.
Go on, pour a glass and see what all the fuss is about.
