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Martinborough
Located in the southern end of the North
Island of New Zealand, across Cook Strait from
Marlborough, Martinborough is a tiny wine
region with an impressive reputation.
Martinborough is the oldest and best-known
wine a r e a with i n the Wairarapa region,
one hour’s drive f rom the capital city of
Wellington.
Martinborough is the capital city’s “wine
country”. Only 4% of the count r y’s vines are
planted in the Wairarapa. The Martinborough
wineries are typically family owned and
operated and relatively small. The consistency
of the region’s autumn provides the balance of
warm days (for ripeness) and cool nights (for
elegance) resulting in top quality Pinot Noir
and other early ripening varieties such as
Sauvignon Blanc, Chardonnay, Riesling and
Pinot Gris. Pinot Noir is the most widely
planted varietal and has given the region its
highest international accolades. Dynamic and
quality focused, it is still only the 6th
largest wine-producing region in New Zealand.
The climate and soil conditions of
Martinborough are similar to Burgundy, and
typically produce well structured Pinot Noir
with strong, ripe plum flavors, intense
complexity and good cellaring potential.
Martinborough has three distinct soil types
two are alluvial (stoney and silt loams over
gravel) and one is clay loam. Most of the
region’s vineyards are situated on the
alluvial river terraces. The soil on these
terraces is identified as either Martinborough
loam or Tauheranikau stony silt loam. The
hills surrounding the town of Martinborough
are made of older clay loams
Wineries
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