While some may know it for its distinct and mass-produced Sauvignon Blanc, wine enthusiasts are focused on the small production and minimal intervention wines the country is producing. New Zealand's natural wine movement has gained momentum in recent years, reflecting a growing interest in sustainable practices and unique expressions of terroir. The movement is characterized by a focus on organic and biodynamic farming methods, minimal intervention in winemaking, and the use of native yeasts for fermentation. Key wine regions contributing to the natural wine movement include Nelson; Marlborough, known for its vibrant sauvignon blanc and increasingly experimental pinot noir; Central Otago, offering exceptional pinot noir; and Hawke's Bay, which produces a variety of reds and whites, including chardonnay and syrah. Additionally, the Wairarapa region, particularly Martinborough, has garnered attention for its boutique wineries focusing on low-intervention practices.
