WINES OF NEW ZEALAND

The origins and early history of the wine industry in New Zealand are obscure. It is known, however, that Marsden introduced the grape vine in 1819, and that Busby produced wine on his Waitangi estate in 1833. In the South Island French settlers planted small vineyards at Akaroa. The oldest winery in New Zealand, which was established in 1865, is at the Mission Vineyards at Greenmeadows, Hawke's Bay. By the close of the century small commercial vineyards were established in other parts of Hawke's Bay and in the Auckland-Northland region. Today these districts comprise more than 90 per cent of the area of New Zealand's vineyards.

No reliable statistics for wine production exist prior to 1916 when 85,000 gallons were made. By the outbreak of the Second World War, 174,000 gallons were produced. Since then production has increased steadily, reaching 1,500,000 gallons in 1964. In 1957 a Select Committee of the House of Representatives investigated the needs of the wine-making industry; and, by and large, its recommendations have guided the industry's development in its legal aspects. The restrictions placed upon the importation of spirits and wines by the 1958 Budget created an immediate demand for the cheaper New Zealand wines. Although these restrictions have since been relaxed, the industry's subsequent expansion shows that the public has acquired a taste for locally grown wines. Since 1955 the annual consumption of wine has been steadily increasing and is about 0·7 gallons per head per annum. Imported wines, now highly priced, occupy a very subordinate position in the New Zealand market, four bottles of local wine being consumed for every one imported.

Names and Types of New Zealand Wines

The 1957 Parliamentary Committee suggested that distinctive local names should be given to New Zealand wines, though it was admitted that this could be done only gradually and with adequate publicity. At the present time few wine makers have distinctive names for their wines and the common practice is to classify them broadly as claret type and the like. In recent years there has been a steady improvement in quality and presentation. Among the fortified wines, port has declined in popularity in favour of sweet and dry sherries. There has also been a more significant increase in popularity of the high-grade white table wines, for the production of which the country appears especially well suited, as well as of carbonated and sparkling types. In 1964 a large proportion of these premium wines were red and rosé table varieties. The wider recognition of New Zealand wines has been helped by awards gained in overseas wine exhibitions and shows; in 1963 three gold and 13 silver medals were gained at the International Wine Fair at Ljubljana, Yugoslavia.

Although most New Zealand wines are made from grapes, many fruit wines are also produced. Current import restrictions have led to an increase in the production of compounded liquors which New Zealand wineries market as cups, cocktails, and liqueurs.

New Zealand Wine Competition

Each year since 1957, in an effort to raise the standard of New Zealand wines, a competition and a wine tasting function are arranged by the Department of Industries and Commerce in association with the Viticultural Advisory Committee of the Department of Agriculture. The international system of judging, which is used in Europe, the United States, and Australia, is used. Under this system awards are given for all wines meeting prescribed standards. Wines qualify for gold, silver, or bronze medals or the equivalent certificates according to a points system. The judges consider each wine separately and award points under four headings: colour, 2 points; clarity, 2 points; bouquet, 4 points; and general impression, 12 points – making a maximum possible of 20 points. Awards are given to wines reaching the following standards:

Gold: 17·01 points or over.

Silver: 15·01–17·0 points.

Bronze: 13·01–15·0 points.

There are 11 classes in the New Zealand Wine Competition and each is divided into two divisions – Commercial and Exhibition – depending on whether the producer holds prescribed minimum stocks of the wine. The classes are:

by Bernard John Foster, M.A., Research Officer, Department of Internal Affairs, Wellington.