Hawkes Bay

Hawkes Bay wine is New Zealand's spiritual home for Syrah, holding 77% of the country's total plantings — making it the go-to region if you want a serious, characterful red. Add a strong reputation for Chardonnay and Bordeaux-style red blends, and this is a region that consistently delivers across styles. Warmer than any other main New Zealand winegrowing region, Hawkes Bay ripens grapes fully and with authority — which is why its wines tend to over-deliver on concentration and depth.

Why choose Hawkes Bay wine?

If you're after a distinctive, premium Syrah and want to stay in New Zealand rather than reach for a French Crozes-Hermitage, Hawkes Bay is the region to choose. Its Syrah shows concentrated ripe blackberry with black pepper spice and a floral lift — a profile that stands well apart from the lighter Pinot Noir-dominated regions of Marlborough or Central Otago. The finest bottles are premium-priced for good reason: Hawkes Bay Syrah spends 12–18 months in French oak, adding structure and ageing grip. For the most serious expressions, look to the Gimblett Gravels — New Zealand's only trademarked subregion, whose quality-focused producers formed a collective in 2001 to guarantee and promote quality standards. Pair these wines with lamb shoulder, beef short rib, or aged hard cheese. Whether you're buying for a weekend roast or building a cellar, this is New Zealand red wine at its most ambitious. If you want bold, peppery Syrah from New Zealand's flagship Syrah region, our Hawkes Bay selection starts here →

Is Hawkes Bay a large wine region?

Yes — Hawkes Bay is New Zealand's second-largest wine region, giving it the scale to support a wide range of producers and styles beyond its flagship Syrah.

What is the Gimblett Gravels and why does it matter?

Gimblett Gravels is New Zealand's only trademarked subregion, known for its coarsely stony soils that produce wines of outstanding quality, particularly Syrah and Bordeaux-style reds.

What food works best with Hawkes Bay red blends?

Hawkes Bay red Bordeaux blends suit roasted lamb, venison, and hard aged cheeses — styles that match the wines' ripe fruit, structure, and oak-driven texture.