With 463 wineries producing 119 million liters annually, New Zealand wines have come a long way since the first Sauvignon Blanc was harvested in Marlborough a mere 30 years ago. Mild, fruity whites are what the country is most associated with, but the long-held perception that New Zealand's terroir isn't suited to reds has finally been overcome by a number of wineries producing world-class Pinot Noir. The silt-loam soils of New Zealand yield a Pinot Noir somewhere between the robust Australian reds beloved of influential American critic Robert Parker and the more complex Bordeaux...
