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Hawke's Bay was the first established wine growing region in New Zealand, dating back to 1851. It is currently the second largest wine region in the country, producing 10% of New Zealand's total wine output. It has a temperate, sunny climate often likened to Burgundy or Bordeaux and is indeed world-renowned for producing high-quality, award-winning Bordeaux-style red blend. Its complex Chardonnays are also highly regarded.
Hawke's Bay is home to a large variety of soil types, with its most unique feature being Gimblett Gravels which are arid and stony alluvial deposits of greywacke. There is a wide variety of microclimates and terroirs that the more than ninety vineyards experiment with and thrive upon. Te Mata, Mission Estate and Church Road are some well-established wineries in the area.
