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The industry sold one billion glasses of wine in nearly 100 countries, and over 10% of the wine sold in Britain for more than £5 was from New Zealand. [ 36 ] As in many places in the world, an emerging trend in New Zealand wine is an increased recognition for high quality wines coming from small boutique wineries.
Commercial wine-making began in earnest only in 1973 when the first large-scale vineyards were planted by Montana Wines, at the time New Zealand's largest producer (now Brancott Estate, owned by Pernod Ricard). [6] Meanwhile in 1975 Daniel Le Brun, a Champagne maker, emigrated to New Zealand to begin producing méthode traditionelle in Marlborough.
Reflecting this rapid expansion, the long lead-time for planting to come into production, and the focus in Central Otago on quality wines rather than bulk wines, actual wine production accounted for only 0.5% (376 tonnes) of the New Zealand total in 1996, increasing to 3.0% (11,868 tonnes) in 2019.
The Hawke's Bay wine region is New Zealand's oldest and second-largest wine-production region, on the east coast of the North Island. Production reached 41,000 tonnes in 2018 from 4,681 hectares (11,570 acres) of planted vines, representing 10.2% of total national production. [ 3 ]
The Auckland wine region is a New Zealand wine-growing area and geographical indication centred around New Zealand's largest city, Auckland. The GI covers the area delineated by the greater Auckland Region , and has a total vineyard area in 2024 of 269 hectares (660 acres).
The first commercial vineyards were planted around Blenheim in 1973, and Marlborough subsequently grew to become New Zealand's largest and most internationally well-known wine-producing region. [21] Due to this growth, particularly in the export market, the Marlborough wine region now produces three quarters of all New Zealand wine. [22]