Only a few hectares cover the very small wine growing area adjoining Gisborne to the north, and yet this is one of the centres of New Zealand viticulture. In 1897, a research institute was established here to study viticulture, the first time in New Zealand that this subject was dealt with intensively. This led to the first blossoming of viticulture in the Bay of Plenty, but the area has grown little to this day; in fact, vineyards are in decline. Wikato/Bay of Plenty is also not a coherent wine growing area, rather small enclaves have formed in the gently rolling fertile landscape, where wine is produced with great commitment. The climate is moderately warm, especially since the vineyards are also exposed to the cooling influences of the sea. The soils are generally composed of fertile loam on clay layers. The range of grape varieties is broad. The focus on the Bay is on Chardonnay, but wines are also produced from Sauvignon Blanc, Chenin Blanc, Cabernet Sauvignon, Merlot and Malbec. Since the wineries have chosen their locations very carefully, the wines always prove to be of high quality and need not shy away from either domestic or international competition.
