Wairarapa is located at the southern tip of New Zealand's North Island and is one of the country's smallest wine-growing regions, but also one of the most exclusive. Along with Central Otago, Wairarapa produces some of the best Pinot Noirs in New Zealand and their top wines have no need to shy away from international competition. Here, German expatriates Kai Schubert and Marion Deimling, both Geisenheim graduates, have set a benchmark for "Burgundy Made in New Zealand" with their Pinot Noirs; indeed Schubert 'Block B' Pinot Noir has long enjoyed cult status. Wairarapa divides into three sub-regions: Masterton in the north, Gladstone in the middle and Martinborough in the deep south, where Pinot Noir finds the very best conditions in the cool climate. No wonder that of the total vineyard area of about 970 hectares in Wairarapa, Pinot Noir occupies almost half. The second most important variety is the inimitable New Zealand Sauvignon Blanc, which occupies another 300 hectares. Climatically, Wairarapa is more similar to Marlborough, which lies directly opposite on the South Island, than to Hawkes Bay region to the north. Because the nights are cool, the wines maintain a strong acid framework. The soils are poor, alluvial on a layer of gravel which offers excellent water drainage and limited nutrients. The climate, in combination with the soils, also allows aromatic varieties such as Riesling and Gewürztraminer, as well as Pinot Gris, to thrive here. This small region produces about 3 percent of New Zealand's total production even though around 9% of the country's winemakers live here.
