Martinborough is one of the three sub-regions in the Wairarapa region of New Zealand's North Island, and is an area that is highly regarded around the world as a famous producer of Pinot Noir. It is also registered as a New Zealand GI.
As a New Zealand wine producing region, the small area called "Martinborough" is better known than the regional name "Wairarapa", so most Martinborough producers write "Martinborough" on their labels rather than "Wairarapa".
Martinborough first attracted attention as a wine-producing region after a geological survey conducted by a New Zealand government research institute in the early 1970s. The survey revealed that Martinborough's climate and soil conditions were very similar to those of Burgundy, France, and wineries such as Ata Rangi, Dry River, and Martinborough Vineyards began making wine there.
The Pinot Noir grapes grown in this region have thick skins and a rich acidity. The resulting wine is usually a little darker in color than Pinot Noir, has a full body, and has aromas of plum, chocolate, and even a hint of gamey flavor.
In addition to Pinot Noir, other black grape varieties grown include Bordeaux varieties such as Merlot and Cabernet Sauvignon, as well as Syrah and Tempranillo.
When it comes to white wines, the region produces high-quality oak-infused Chardonnay as well as aromatic varieties such as Sauvignon Blanc, Riesling, and Gewurztraminer.
