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New Zealand winegrowing region located on the North Island around Auckland, New Zealand’s largest city. Although a few wineries are located east and south of the city, most are northwest of the city in the growing areas around Henderson, Kumeu, and Huapai. winegrowing started in the early 1900s in the Henderson area and continued to expand with significant activity during the late 1920s and early 1930s. In the 1960s, the need for more vineyards increased interest in the Kumeu/Huapai area. During the middle of that decade, the Auckland region comprised about half the vineyard land in all of New Zealand. Today, with the growth of other prominent areas like Marlborough, hawkes bay, Gisborne, and Canterbury, the Auckland region has less than 4 percent of the country’s vineyards—about 1,100 acres. However, the majority of the large and significant wine producers are located in the Auckland region and source their grapes from other areas. Auckland is known for its high-quality red wines made from Cabernet Franc, Cabernet Sauvignon, and Merlot (in particular when these are blended). Chardonnay is the most popular white variety followed by Sémillon and Sauvignon Blanc. Whereas Auckland has one of the wettest climates, Waiheke Island, which is just in the Hauraki Gulf, receives less than 10 percent of Auckland’s annual rainfall. With its dry climate and ideal temperatures, this small growing area has gained a sterling reputation for consistent production of high-quality Cabernet and Merlot wines. Also technically in the Auckland region is Matakana, located about 50 miles north of the city of Auckland. It also has been developing a reputation for high-quality wines—reds from Cabernet and Merlot and whites from Chardonnay and Pinot Gris.