There is life beyond New Zealand Sauvignon Blanc, and that is elegant reds approaching the best of France and superb white wines made from Pinot Gris, Riesling and Chardonnay. Sauvignon however is what the Kiwis are known for and most of it’s from Marlborough’s burgeoning vineyards in the South Island’s Wairau River valley. Churton, Mudhouse, Jackson Estate, Cloudy Bay and McCorkindale are all here near Blenheim, also making wines from a range of grapes including superb Pinot Noir from Sam Weaver of Churton. The most southerly vineyards in the world are at Bannockburn in Central Otago. Making wine here is fairly nail-biting but fortunately Felton Road and Cornish Point’s vineyards are protected by a north-facing ridge, and their Chardonnays and Pinot Noirs are graceful. Travelling over the Cook Strait to the North Island then to just east of Wellington, Martinborough has developed a reputation for reds, and Ata Rangi leads the pack there. On the North Island’s east coast, Hawke’s Bay has a secret in the Gimblett Gravels, similar soils to the Médoc, which were discovered by Chris ‘CJ’ Pask. These days Kate Radburnd is entrusted with making and marketing their super Merlots and Cabernets. Down the road is the oldest wine property in New Zealand, Te Mata Estate. Just north of Auckland, in warmer climes, is the Brajkovich’s Kumeu River whose star turn is their Chardonnay.