Hawke's Bay on the North Island's east coast is New Zealand's warmest and driest major wine region, making it ideally suited to red varieties. The Gimblett Gravels subregion — an area of free-draining, heat-retaining river gravels — has established itself as New Zealand's premier Cabernet and Merlot terroir. Syrah from Hawke's Bay, particularly from Bridge Pa Triangle and Te Awanga, is increasingly recognised as world-class, combining Northern Rhône structure with New World fruit purity. Craggy Range, Te Mata (Coleraine), and Trinity Hill are leading producers. Chardonnay from Hawke's Bay is among New Zealand's best.
