DISCIPLINE 05 of 08 · FACTULTY-LED TOURS

VITICULTURE

From vine to bottle

in the world's finest regions

In just five decades, New Zealand has established itself as one of the world's most respected wine nations - producing Sauvignon Blanc that redefined the global category, Pinot Noir that rivals Burgundy, and a viticultural story that moves from subtropical Northland to the cool-climate extremes of Central Otago. For viticulture students, this is a living masterclass.

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VIEW SAMPLE ITINERARY

7-21

DAYS

10-45

STUDENTS

10

WINE REGIONS

100%

CUSTON BUILT

WHY NEW ZEALAND

A wine story fifty years in the making

New Zealand's wine industry is one of the great modern viticultural success stories. Commercial wine production only took off in the 1970s, yet today NZ wine is exported to over 100 countries, commands premium price points in competitive international markets, and is consistently recognised as producing some of the finest examples of Sauvignon Blanc, Pinot Noir, Chardonnay, and Riesling in the world.

What makes NZ particularly compelling for viticulture students is the extraordinary geographic diversity packed into two islands - ten distinct wine regions spanning fifteen degrees of latitude, from the warm, humid growing conditions of Northland and Gisborne in the north, to the cool, high-altitude drama of Central Otago in the south. Each region tells a completely different story about how climate, soil, and site interact to produce distinctive wines.

"New Zealand's wine regions give viticulture students something genuinely rare - a complete picture of how latitude, altitude, soil type, and winemaker philosophy combine differently in each region to produce wines that couldn't come from anywhere else."

Ten wine regions across two islands - fifteen degrees of latitude giving students exposure to the full spectrum of viticultural climates

Marlborough Sauvignon Blanc - the variety that put NZ on the global wine map and now accounts for 88% of NZ's wine exports by volume

Central Otago Pinot Noir - the world's southernmost wine region, producing Pinot Noir that rivals the great estates of Burgundy

Sustainable winegrowing - over 96% of NZ vineyards are certified sustainable, making NZ a world leader in environmental viticulture practice

WHAT'S INCLUDED

Everything managed for your faculty

Custom itinerary co-designed with your faculty around specific learning outcomes
All transport, accommodation and meals fully managed
Vineyard and winery visits with winemaker and viticulturist access
Structured tasting sessions and cellar door experiences
Dedicated Dreamspoke guide throughout the entire programme
NZ Winegrowers association briefing and Lincoln University visits
Sustainable winegrowing certification sessions available
24/7 on-ground support from arrival to departure

KEY REGIONS & SITES

Where we take your students

Every viticulture itinerary is built around your faculty's learning objectives and the regions most relevant to your curriculum. These are our most educationally rich stops across NZ's ten wine regions.

Marlborough · Sauvignon Blanc

Marlborough Wine Region

The heart of New Zealand's wine industry - Marlborough produces 77% of all NZ wine and is home to the iconic Sauvignon Blanc that changed the global wine market forever. Students visit large-scale commercial wineries alongside boutique producers, explore the alluvial Wairau Valley and the stony Awatere sub-region, and meet viticulturists and winemakers at the very top of their field. Cloudy Bay, Brancott Estate, and dozens of smaller producers all within reach.

Central Otago · Pinot Noir

Central Otago Wine Region

The world's southernmost wine region and NZ's most dramatic - Central Otago's schist soils, continental climate, and high altitude produce Pinot Noir of extraordinary intensity and complexity. Students experience the striking contrast with Marlborough, visit sub-regions from Bannockburn to Gibbston Valley, and meet winemakers crafting wines that consistently feature in world top-100 lists.

Hawke's Bay · Red blends & Chardonnay

Hawke's Bay Wine Region

New Zealand's second largest wine region and home to its finest red wines - Hawke's Bay's Gimblett Gravels subregion produces Bordeaux-style blends, Syrah, and Cabernet Sauvignon on free-draining river gravels that create some of NZ's most distinctive terroir. Students also explore the region's excellent Chardonnay production and visit iconic estates including Church Road and Craggy Range.

Waipara Valley · Riesling & Pinot Noir

Waipara Valley - North Canterbury

A hidden gem just north of Christchurch - Waipara Valley's sheltered basin and free-draining limestone soils produce outstanding Riesling, Pinot Gris, and Pinot Noir. A compact, accessible region ideal for in-depth vineyard and winery study, with producers like Pegasus Bay and Black Estate offering exceptional educational access.

Auckland · Waiheke Island

Waiheke Island Wineries

A 35-minute ferry from Auckland - Waiheke Island's warm maritime climate and steep clay-rich hillsides produce some of NZ's finest Bordeaux-style red blends and Syrah. Boutique producers including Stonyridge, Man O' War, and Passage Rock offer outstanding cellar door experiences and winemaker access in a spectacularly scenic setting.

Lincoln · Academic research

Lincoln University - Viticulture & Oenology

New Zealand's specialist land-based university with dedicated viticulture and oenology programmes, research vineyards, and a working winery on campus. Faculty meetings, vineyard research plot tours, and winemaking laboratory sessions - the ideal academic anchor for any viticulture programme.

SAMPLE PROGRAMME

What a viticulture tour looks like

This is a sample outline only - every real programme is designed from scratch around your faculty's specific learning objectives, student level, and available dates. Harvest season (February–April) offers the most immersive hands-on vineyard and winery experiences.

Anchor 1

SAMPLE PROGRAMME - 10 DAYS - BOTH ISLANDS

New Zealand Viticulture Immersion - Auckland to Central Otago

Day 1

Auckland arrival & industry overview

Welcome briefing, NZ wine industry history and structure, NZ Winegrowers association presentation, overview of ten wine regions

Day 2

Waiheke Island - boutique red wines

Ferry to Waiheke, Stonyridge and Passage Rock winery visits, Bordeaux blend and Syrah tastings, winemaker Q&A

Day 3

Hawke's Bay - Gimblett Gravels

Gimblett Gravels terroir exploration, Church Road and Craggy Range visits, red blend and Chardonnay comparative tasting

Day 4

Hawke's Bay - viticulture deep dive

Vineyard management session, canopy management and irrigation, soil pit analysis, afternoon winery visit with winemaker

Day 5

Wellington & Interislander crossing

Wellington city orientation, Te Papa, scenic Interislander ferry to South Island, overnight Blenheim

Day 6

Marlborough - large-scale production

Brancott Estate and Cloudy Bay visits, Wairau Valley terroir walk, large-scale Sauvignon Blanc production systems

Day 7

Marlborough - Awatere sub-region

Awatere Valley contrast visit, sustainable winegrowing certification briefing, boutique producer cellar door

Day 8

Waipara Valley - North Canterbury

Pegasus Bay and Black Estate visits, Riesling and Pinot Noir focus, limestone terroir discussion, winemaker session

Day 9

Central Otago - Pinot Noir country

Bannockburn and Gibbston Valley sub-regions, schist soil and continental climate study, high-altitude viticulture challenges

Day 10

Lincoln University & Christchurch departure

Lincoln University viticulture and oenology faculty, research vineyard tour, winemaking lab visit, group debrief, departure

* Harvest season (February–April) is the most immersive time to visit - students can participate in picking, sorting, and early winemaking processes. Winter (June–August) is ideal for pruning and vineyard management study. We'll advise on the best window for your curriculum focus.