Hawke’s Bay

Hawke's Bay is New Zealand's second-largest wine region. Marist missionaries planted its first vines in 1851. Mountain ranges, broad river plains and a curved Pacific coastline are linked to the region's more than 25 soil types. Its northerly position and western mountains make it one of New Zealand's warmest, driest wine climates.

Red blends and Chardonnay lead the region's styles, with aromatic whites and Syrah also important. Merlot, Cabernet Sauvignon and Syrah are closely associated with Hawke's Bay. Its broad red-wine style is medium-bodied, with black-fruit flavour. Chardonnay can show citrus and floral aromatics, while heavier oak and cream treatment can give it a different character.

Bridge Pa Triangle has red metal alluvial soils. The Gimblett Gravels Wine Growing District is defined by tightly specified gravel soils laid down by the old Ngaruroro River and exposed after a major flood in the 1860s. Hawke's Bay on a New Zealand label is a geographical indication, so at least 85 percent of the grapes must be harvested in the named place.

Producer profiles

Begin with this selection, or open the full directory when you want every producer currently placed in Hawke’s Bay.

• Craggy RangeEstate winery in Martinborough and Hawke's Bay, founded by the Peabody family in 1998 under a 1,000-year family trust. Known for Te Muna Road Pinot Noir from 40-plus parcel Martinborough terraces and for Gimblett Gravels reds from Hawke's Bay.
• Mission Estate WineryHistoric Hawke’s Bay winery established in 1851, with Chardonnay vineyards around Taradale and structured red-wine sites in Gimblett Gravels.
• Paritua VineyardsSingle-vineyard Hawke’s Bay wine from Bridge Pa gravel, with Paritua Red, Stone Paddock and 21.12 showing different sides of one organically farmed site.
• Te Mata EstateA family-owned Hawke’s Bay estate, established in 1896, with a wide grape-led range from Cabernet-Merlot blends to textured Sauvignon Blanc.