In the past, New Zealand wineries have struggled to produce a deep dark complex Cabernet Sauvignon. This is mainly due to the grape variety being picked before fully ripening; normally it requires a late summer heat to ripen the grapes fully. Fortunately, with Kiwi innovation and improvement in vineyard technology there has been a steady enhancement in flavour and aroma.
Nearly all of New Zealand’s Cabernet Sauvignon grape variety is grown in the warmer sub-tropical wine regions, namely Northland, Auckland, Bay of Plenty and Hawkes Bay. New Zealand Cabernet Sauvignon are produced in more forward softer styles and are ready for drinking at 3 to 5 years. This grape variety is commonly blended with Merlot to produce a more tranquil drinking wine.