Established in the mid-1800s by German settlers who planted the first vines, the region has been cultivating wine grapes for over 150 years. Today, Nelson Tasman is home to around 40 wineries, predominantly small, boutique operations dedicated to crafting premium wines.
Benefiting from a Mediterranean climate featuring high sunshine hours, moderate temperatures, and cooling sea breezes from the Tasman Sea, the region experiences warm days and cooler nights that facilitate slow grape maturation and the development of complex flavors. The long, dry autumns further extend the growing season, enhancing the grapes' full flavor development.
Nelson Tasman is renowned for its aromatic white wines known for their flinty, crisp flavors of citrus and green apple. While Pinot Noir and Chardonnay are widely planted, they exhibit elegant styles distinct from those of Marlborough. The region also excels in Sauvignon Blanc production, though it does not receive as much recognition as Marlborough's offerings. Emerging varieties like Albarino, Gruner Veltliner, and Verdejo are increasingly being explored in the region.
The region's diverse soils, ranging from alluvial gravel to sandy, silty soils near the coast and heavier clay soils in the valleys, impart unique characteristics to the wines produced, contributing to the variety of styles within Nelson Tasman. Despite occupying only about 2% of New Zealand's viticultural land, Nelson Tasman is esteemed for its high-quality wine production, particularly favored by connoisseurs seeking unique, handcrafted wines.