Marlborough GI
New Zealand Geographical Indication for wines produced in the Marlborough region at the northern tip of the South Island. Globally recognized as the benchmark for New World Sauvignon Blanc.
Permitted Varieties
Key Regulatory Constraints
- GI labeling: minimum 85% grapes from GI region
- Varietal labeling: minimum 85% of named variety
- No yield limits
- No winemaking restrictions
Marlborough GI
Technical Summary
- Classification: GI (Geographical Indication) — New Zealand system
- Geographic scope: Marlborough region, northern South Island
- Primary variety: Sauvignon Blanc (~75% of ~27,000 hectares)
- Climate: Cool maritime; significant diurnal temperature variation
- Distinction: Established the “Marlborough style” of Sauvignon Blanc globally
Regulatory Constraints (Verified)
GI Labeling Requirements
- Geographic origin: Minimum 85% grapes from named GI
- Source: New Zealand GI regulations (2017)
Varietal Labeling Requirements
- New Zealand requirement: Minimum 85% of named variety
- Source: Wine Act 2003; Food Standards Code
Vintage Labeling
- Requirement: Minimum 85% from stated vintage
- Source: Wine Act 2003
Sub-Regions (Unofficial)
| Sub-region | Characteristics |
|---|---|
| Wairau Valley | Main valley; warmer; majority of production |
| Southern Valleys | Cooler; higher acidity; later ripening |
| Awatere Valley | Cooler; wind-influenced; leaner style |
- Not officially GI-defined sub-regions
- Source: Industry usage
No Production Restrictions
- Yield limits: NONE
- Aging requirements: NONE
- Winemaking methods: Unrestricted
- Source: GI definition
Enological Implications
Evidence-Backed Implications
Sauvignon Blanc typicity:
- Intense aromatic profile: passion fruit, gooseberry, citrus, herbaceous
- High thiol concentrations (3MH, 3MHA)
- Style defined and popularized Marlborough globally
Cool climate advantages:
- High natural acidity retention
- Extended growing season
- Intense varietal expression
Reductive winemaking:
- Minimal oxygen exposure standard
- Protects thiol aromatics
- Early bottling typical (6-12 months post-harvest)
Operational Observations
Volume production:
- Marlborough ~77% of New Zealand wine production
- Large-scale production alongside boutique wineries
- Export-focused (>90% exported)
Pinot Noir growth:
- Second variety by plantings
- Quality recognition increasing
- Different style from Burgundy/Oregon (riper, fruitier)
Sustainable certification:
- Sustainable Winegrowing New Zealand (SWNZ) widespread
- ~98% of vineyard area certified
- Market expectation in key export markets
Frequent Compliance Risks
GI Origin Requirements
- Risk: Less than 85% Marlborough grapes
- Impact: Cannot use Marlborough GI
- Mitigation: Grape source documentation
Varietal Percentage
- Risk: Less than 85% Sauvignon Blanc
- Impact: Cannot use varietal label
- Mitigation: Precise blending records
Sustainability Claims
- Risk: Claiming certification without verification
- Impact: Marketing violation
- Mitigation: Maintain SWNZ certification
Relevant Grape Varieties
- Sauvignon Blanc — primary variety (~75%)
- Pinot Noir — secondary variety
- Chardonnay — notable plantings
References
-
Wine Marlborough
- Regional organization
- URL: https://www.wine-marlborough.co.nz/
-
New Zealand Winegrowers
- National organization
- URL: https://www.nzwine.com/
-
New Zealand GI Register
- Geographic Indications (Wine and Spirits) Registration Act 2006
Last Updated: January 6, 2026