New Zealand's second-largest wine region and its warmest of note, Hawke's Bay on the North Island's east coast is the country's home of serious red wine — the counterpoint to Marlborough's Sauvignon and Otago's Pinot. On the free-draining Gimblett Gravels, an old riverbed of stony soil, it ripens Bordeaux blends and a peppery, elegant Syrah.
It also makes some of the country's finest Chardonnay. Sunny, maritime and long-established by New Zealand standards, Hawke's Bay is where the country proves it can make structured, ageworthy reds as well as aromatic whites.