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A Country That Punches Above Its Weight

Last week we travelled to one of the youngest and most exciting wine-producing countries in the world: New Zealand.

Having explored Australian wines at our previous event, it felt only right to cross the Tasman Sea and see how the two compare.

A Brief History of New Zealand Wine

Vines were first planted in New Zealand in 1819, but for many years wine wasn’t the drink of choice — beer and fortified wines dominated. Everything changed in the 1970s when winemakers began experimenting with cool-climate sites and, almost by accident, planted Sauvignon Blanc in Marlborough.

What followed was a global mic drop.

New Zealand Sauvignon Blanc redefined the grape — suddenly bursting with gooseberry, passionfruit, lime and fresh herbs. Despite producing less than 1% of the world’s wine, New Zealand punches far above its weight thanks to cool nights, long sunshine hours and a focus on matching grape to place rather than tradition.

It’s also a global leader in sustainability, with over 90% of vineyards certified.

The Wines

Sparkling Start: Mumm Marlborough

We began with a sparkling wine from Marlborough, celebrating the region’s cool maritime climate and success with Pinot Noir.

This Méthode Traditionnelle sparkling is Pinot Noir dominant (53%), with 41% Chardonnay and a touch of Meunier, aged up to 20 months on lees. The result? Naturally high acidity with red cherry, lemon citrus and delicate biscuit brioche notes. This bottle typically retails between £20–£26 in the UK.

White Wine: Yealands Estate Pinot Gris Reserve

Yealands has one of the most inspiring sustainability stories in global wine. Established on 08.08.08 along a dramatic stretch of Marlborough coastline, it became the first winery in the world to be Toitū carbon-zero certified from inception.

The Pinot Gris Reserve delivered elegant aromatics of pear drop, mandarin and fresh jasmine, sitting confidently at 13% ABV. Paired with seafood and goat’s cheese, it reflected the coastal freshness of its Seaview Vineyard origins. Retailing around £12.50, it’s exceptional value for such thoughtful winemaking.

Red Wine: Babich Wines Syrah, Hawke’s Bay

The Babich family have been making wine since 1916 — now four generations strong and one of New Zealand’s most experienced family-owned producers.

This Hawke’s Bay Syrah reflects the region’s warmth and 2,000+ sunshine hours annually. Fermented in stainless steel with gentle cap management and aged 12 months in oak, it showed vibrant plum, dark fruit, spice and black pepper notes. Bold yet structured, it paired beautifully with lamb and teriyaki tofu. Currently retailing around £16, it’s a fantastic expression of New Zealand’s increasingly impressive reds.

Dessert Finale: Marisco Vineyards – The Ned Noble Sauvignon Blanc

We finished with something truly special: The Ned Noble Sauvignon Blanc.

Made from hand-picked, botrytised Sauvignon Blanc grapes from the Waihopai River vineyard, the wine undergoes a six-month fermentation to extract intense concentration from the shrivelled berries.

The result is luxuriously sweet yet beautifully balanced, layered with caramelised apricot, peach, honeycomb, citrus and fresh melon. Paired with pavlova, it was a perfect finale. Retailing at around £15 for a half bottle, it’s a stunning example of New Zealand’s versatility beyond dry Sauvignon Blanc.

We held our regular fundraising raffle for St. Wilfrids and raised £355 which is such a great boost for this local charity.

We finished the evening with chocolates from Deliciously Sweet which was a dark chocolate strawberry cream to have with our teas and coffees.

Look forward to seeing you all at the next one!

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