Hawke’s Bay is one of New Zealand's larger wine regions. 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 vineyards generally have warm, dry conditions. 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 reds can be medium-bodied, with black-fruit flavours. Chardonnay can show citrus and floral aromas; other examples have more oak flavour and a creamier texture. Bridge Pa Triangle has red metal soils deposited by rivers. 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.
1 named area
Inside the region
Explore the wine-growing areas of Hawke’s Bay.
Producer profiles
Producer profiles
Every producer profiled in Hawke’s Bay so far.
- Craggy RangeEstate winery in Martinborough and Hawke's Bay, founded by the Peabody family in 1998 under a 1,000-year family trust.
- 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.