New Zealand is one of the most remote wine producing areas that encompasses two different islands, both of which have viticulture. Though vines have been growing here since 1819, it took over 150 years for New Zealand to fully understand and optimize its climate for grape growing. Perhaps this prolonged development helped slowly develop its appreciation as it has for a number of years the highest average bottle price per country. However, sheep production (amongst other things) still remains a greater contributor to its economy. There are a number of wine regions. The North Island includes the lesser known Northland, Waikato and Bay of Plenty. However, Gisbourne and Hawke’s Bay on the eastern side are known for its Chardonnay and top Bordeaux blends, respectively, while Martinborough on its southern tip produces some of the country’s top Sauvignon Blancs, Chardonnays and Pinot Noirs. On the southern island, one can find Marlborough, the capital of New Zealand’s Sauvignon Blanc, Nelson, Canterbury and Otago, which produces the country’s exceptional Pinot Noir.