Hawke’s Bay is the oldest and second largest wine growing region in New Zealand.

It is one of the hottest and sunniest areas in the country with heat summations somewhere between Burgundy and Bordeaux.

Hawke’s Bay vineyards are planted on a range of soil types ranging from red metals and the arid, stony famous Gimblett Gravels deep free draining inland gravels, to the surrounding clay and limestone-based rolling hill country, to the heavier soil types closer to the coast.

Inland ranges shelter the region from the predominating south westerly weather patterns, creating a warm maritime climate which tempers hot summer days and permits a long growing season. The surrounding high country offers wind protection, though frost can be a risk in some inland areas.

With a a long growing season, high sunshine hours, low rainfall and low humidity, the region is particularly well suited to late ripening varieties.

The Hawke’s Bay is a region with limitless grape growing opportunities resulting from an extensive choice of sites from coastal to inland foothills. This has allowed the successful development of all the classical grape varieties to a very high degree of quality.