Grape Varieties

There are a wide range of varietals grown on Waiheke Island. The warmer 'micro-climate' leads to the predominance of warm country grape varieties, similar to those found in Hawkes Bay.

The main grape varieties are:

Syrah  (Red)

Waiheke winegrowers found that the island’s terroir suits this grape perfectly. The style tends towards that of the Northern Rhone, being subtle and elegant with floral and spicy bouquets, and does not compare to Australian Shiraz. The fruit ripens early enough to be reliable season-to-season, though canopy management presents a challenge. Many are made to be opened within 2-3 years but all will improve with bottle age for a further 5 years or more. 

Cabernet Sauvignon  (Red)

The principal Bordeaux variety providing the backbone for many great wines. The varietal ripens late which can present problems in poor seasons (the famous NZ viticulturilist and winemaker, Steve Smith, was once heard to state ' we never got it ripe till 1998' when talking about Cab Sauv). The smallish berries deliver deeply-coloured, tannic wines which respond well to barrel aging. Some Waiheke Island examples compare well with the very best from other regions around the world. Usually blended with a proportion of Merlot, Cabernet Franc and/or Petit Verdot and best kept beyond 5 years. 

Chardonnay  (White)

While Burgundy in France is it's origin, the versatility of this grape is unrivalled world-wide and for this reason it is difficult to pin down stylistically. It ranges in style from full, fat buttery oak-aged food wines to crisp, austere Chablis-style whites. Chardonnay ripens early on Waiheke Island, retaining good acidity and fresh citrus aromas, usually lightly oaked and at its best 2-6 years. 

Merlot  (Red)

Lower in tannin and acid than its Cabernet Sauvignon companion and earlier ripening, Merlot reliably produces a round, early-drinking red wine and fruity rosés. It can be a shy bearer in some seasons when affected by spring winds. The ripe fruit flavours soften the sharper acids and tannins of Cabernet when blended together. In the early years of NZ red wine-making, Merlot was often used to soften the tannins of the not-quite-ripened Cabernet Sauvignon (as per Steve Smith above). But many winemakers discovered Merlot made a lovely-drinking wine just on its own.

Viognier  (White)

Like Shiraz, this aromatic white is better known in Australia but does demonstrate the compatibility of Waiheke with Rhone Valley varieties. Viognier is already providing interesting wines which appeal to a select market. 

Pinot Gris  (White)

A white cousin of Pinot Noir, known as Pinot Grigio in Italy and growing in popularity in New Zealand where questions still remain over the style to be followed  (dry or fruity?). Crops heavily though it can be susceptible to botrytis. More plantings are predicted on Waiheke Island in response to restaurant demand.   

Sauvignon Blanc  (White)

While its natural home can be said to have moved from Sancerre in France to Marlborough in NZ, the small quantities grown on Waiheke Island are more inclined to the California style of Fumé Blanc, reflecting a very different terroir. Interesting for its difference. 

Montepulciano (Red)

This Italian variety has taken well to Waiheke Island’s climate producing award-winning wine from young vines. Large, thick skinned berries on long, open bunches which ripen well into late April. A variety to watch.

 

Cabernet Franc  (Red)

One of the Bordeaux varieties which tends to be lighter in tannin and fruitier than Cabernet Sauvignon with a larger berry size and higher yield and generally used for blending purposes. 

Malbec  (Red)

Another one of the Bordeaux ‘tight five', usually planted for blending purposes but capable of producing a deeply-coloured, robust and balanced red wine on its own. Only very small quantities produced.