In the past few years there has been a return to chardonnay. Marlborough, Hawke’s Bay and Gisborne are Aotearoa’s most common chardonnay-growing regions.

According to nzwine.com, warmer climates typically yield full- to medium-bodied, round, rich flavours with soft to medium acidity; and cooler regions produce medium- to light-bodied drops with greater acidity and fresh, citrus and savoury flavours. 

Marlborough

This region produces zesty chardonnay with good acidity and strong nectarine, grapefruit and other citrus fruit flavours, which work well with or without oak.

Hawke’s Bay

Tends to produce very concentrated medium to full bodied wines with peach, melon and citrus/grapefruit flavours. These wines drink well in the short to medium term, whilst the best examples improve greatly with further ageing.

Gisborne 

Expect freshly scented, rounded chardonnay with ripe citrus and tropical fruit flavours. These wines are generally made for early consumption but can also provide concentrated, complex chardonnay with an ability to mature for several years.