Sheltered from prevailing weather by semiu-encircling mountains, Marlborough has become New Zealand's largest and most recognised winegrowing region, based on the international success of its aromatic, vigorous, brilliantly fruit flavoured Sauvignon Blancs. Apart from a few isolated ventures which survived into the mid twentieth century, this is entirely a new development, instigated by a massive vineyard project undertaken by Auckland producer, Montana in the early seventies.

Climate is usually settled, semi-arid and warm through the growing season with high sunlight hours. There is moderate frost risk and occasional flooding due to the proximity of mountain catchments and the short, aggressive river systems.

Soils are recent alluvial, deep shingle deposits with a moderate clay influence in places. Most vineyards are planted on river terraces and the lower flood plains of the Wairau River, but the Awatere Valley river terraces to the south are growing in importance. The Wairau soils are predominantly recent alluvials, with fringe areas of yellow-grey earths. Yellow grey earths are the principal form in the Awatere. As with other recent alluvial soils in New Zealand, types change rapidly and frequently.

The outstanding wine of the region has been Sauvignon Blanc, but high quality, bottle fermented sparkling wines of finesse with detailed aromas and fine fruit are emerging as a strong suit as well as recent developments with Pinot Noir and Chardonnay towards fuller flavoured, more complex international styles using the bright fruit characters typical of Marlborough.