Beyond Sauvignon: The Quiet Rise of New Zealand's Red Wines

It will surprise no one that New Zealand's modern wine identity is defined by the aromatic, exuberant Sauvignon Blancs of Marlborough. Yet, quietly and confidently, the country's red wines are beginning to establish themselves in export markets around the world — with growing recognition for quality, diversity, and clearly articulated regional styles.

According to industry body New Zealand Winegrowers, the country's signature red grape, Pinot Noir, is now the leading red variety and the second-largest export after Sauvignon Blanc. New Zealand's famously cool climate helps shape wines of concentrated fruit, fine acidity and notable purity. As the association's Charlotte Read notes, these are reds "with a vibrant backbone of freshness — wines that can only come from New Zealand."

At the Pinot Noir New Zealand 2025 conference earlier this year, Richard Hemming MW captured the growing sense of confidence: "New Zealand Pinot Noir will always, incontrovertibly, not be Burgundy. And that is its greatest strength! Whatever your Pinot preference, there are great examples in all styles to discover here."

In the UK, this message appears to be resonating. The average bottle price of New Zealand red wine now exceeds £10.50, a clear signal that consumers are willing to pay a premium for "brand New Zealand."

As vine age increases across the cooler-climate regions of Central Otago, Wairarapa, and Marlborough, New Zealand Pinot Noir is gaining real sophistication — finer tannins, greater textural depth, and a more pronounced sense of place. One industry observer noted recently that plantings of Pinot Noir continue to expand, with demand particularly strong in key export markets such as the UK and Australia.



While Pinot Noir remains the cornerstone, New Zealand producers are also finding success with Syrah, Cabernet Franc, and Bordeaux-style blends in warmer zones such as Hawke's Bay and Waiheke Island. These varieties broaden the country's red-wine offering, opening up fresh opportunities for premium listings and more adventurous food pairings.

Critical acclaim is following. Rod McDonald Wines' Quarter Acre Syrah 2015 from Hawke's Bay won the Trophy for Best International Syrah at the 2025 International Wine Challenge in London, as well as Best NZ Syrah and Best NZ Red. That previous year, another Syrah – Kennedy Point from Waiheke Island - was beaten to the New Zealand Red Trophy by Church Road 1 Merlot 2021 from Hawkes Bay. While Pinot Noirs continue to perform in international competitions, these results reinforce the country's potential beyond the so-called Goldilocks grape.

For importers, retailers and sommeliers, New Zealand reds offer a compelling story of stylistic freshness, origin, and sustainability. Listing premium Kiwi reds from boutique producers can provide a genuine point of difference and appeal to consumers looking beyond traditional New World warm-climate styles.

The lighter build of many New Zealand reds — not just Pinot Noir but Syrah too — fits perfectly with current trends favouring brightness, balance and moderate alcohol. If Sauvignon Blanc is sometimes dismissed as a mere "beverage wine", these new-generation reds earn a place on the menu: light enough for fish or poultry, yet structured enough for richer red meats or spiced Asian dishes.

The rise of New Zealand reds should not be overstated. Production volumes remain modest compared to Sauvignon Blanc, and the costs of growing grapes in cooler regions are significant. Moreover, while there is clear appetite for fresher styles, mainstream red wine expectations still lean toward fuller-bodied, oakier expressions. The challenge lies in educating both trade and consumers about the virtues of purity, precision and restraint.

Amid the rise of "drink less, drink better" and the ongoing focus on authenticity and sustainability, New Zealand's red wines offer consumers premium quality at relatively good value. For UK wine businesses, there is an opportunity to secure listings of distinctive red labels, train teams on regional differences, and highlight the excitement of New Zealand's still-evolving red wine story.