NewZealand wines have really taken off over the last thirty years, with both UKand US drinkers falling particularly hard for the Marlborough region’s idiosyncraticSauvignon Blancs. But there is far more to New Zealand’s wines than the aromatic,zingy whites produced at the northern tip of its South Island.

In this new book Master of Wine Rebecca Gibbtakes us on a viticultural journey through Aotearoa (the ‘land of the longwhite cloud’) and opens our eyes to the huge variety of wines created in thetwo islands that make up the world’s southernmost wine-producing land.

The introduction covers the history of winemaking in New Zealand and features a discussion of the cultural and vinousdifferences between New Zealand and the rest of the world as well as ananalysis of the evolution of the country’s wine industry. Gibb goes on toprovide detailed chapters on the geography and climate of the country, thecultivation of the grapes and wine production methods.

The bulk of the book is divided into twosections, with chapters covering the major wine growing regions and their mostprominent and interesting producers. The author first approaches the warmerNorth Island, with its riper and richer wine styles, and includes separatechapters on Auckland and Northland, Gisborne, Hawke’s Bay andMartinborough/Wairarapa. The section on the cooler South Island, where wines –including those Marlborough Sauvignon Blancs – are more pungent and crisper, isdivided into chapters on Central Otago, Marlborough, Nelson, North Canterburyand Waitaki.

Forthose interested in paying a visit to New Zealand there is a chapter on winetourism. The book concludes with an assessment of the challenges facing theAotearoa wine industry and the opportunities available to its producers. Thisexpert and accessible guide to one of the brightest, newest stars of the wineindustry is a must-have guide for wine scholars and enthusiasts alike.