Tuesday, 25 January, 2022
Wine Enthusiast, Christina Pickard
Approximately 96% of New Zealand’s vineyard-producing area is certified sustainable and 10% is certified organic, with many producers also farming biodynamically. But export restrictions, geographic isolation and domination of a style (namely Marlborough Sauvignon Blanc) loom large over New Zealand’s relatively young, modern wine industry.
Though natural wine producers have called New Zealand home for a time, the last three years have seen several new labels quietly enter the market and it’s likely more are on the way. Export regulations will loosen in the coming year, permitting producers to experiment and take more risks. Ultimately, though, it’s demand both locally and abroad that is the driving force for change.
“It’s changing because the market is changing,” says Lance Redgwell, owner and winemaker at Cambridge Road, one of New Zealand’s first natural wineries. “It’s also because there is confidence in numbers. There are frames of reference now, styles and techniques have been refined. There’s knowledge in the industry, people to ask and take advice from.”
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