New Zealand’s wine production is characterized by its unique terroirs, which benefit from a maritime climate with no vineyard more than 130 km (80 miles) from the ocean. The country’s diverse regions, stretching from the subtropical north to the cool southern valleys, offer varied climates and soils, including gravel, clay, and limestone, which greatly influence the styles and qualities of its wines. Regions like Marlborough, known for its Sauvignon Blanc, enjoy long sunshine hours and cool sea breezes, which enhance grape ripening and flavor concentration. This distinct combination of climatic conditions and soil types allows New Zealand to produce a range of highly expressive wines that reflect their origins.