New Zealand Pinot Noir is quickly gaining acclaim around the world and is becoming sort after by discerning consumers and restaurants everywhere. Temperate climates and distincetive regional soils have given real regional variation in style and taste profiles.

Otago's continental climate and silt loams tend to produce Pinots that age very well and have strong cherry and savoury flavours. Martinborough pinots stand out on the world stage and are sort after for their strong plum and spice characters, the best exhibiting smokey characters. Other areas of note are the Waipara in North Canterbury where chalky soils produce Pinots with distinctive characters and The top of the south island that has begun to embrace the fickle Pinot Noir grape more and more.

The full soft flavours of Pinot Noir match easily with many foods. Venison, lamb and other lean red meats are classic matches, but don't forget the turkey and cranberry sauce and a nice glass of New Zealand Pinot Noir at christmas