A view of vineyards in New Zealand. [Photo/China Daily]

"It's a very slow ripening, because it sort of ripens then stops, rests, ripens a bit more. It sometimes takes a long time, and that develops a lot of fruit flavor and intensity."

This long, slow ripening period in New Zealand helps to retain the vibrant varietal flavors that make its wines so distinctive, he says.

"Sauvignon blanc in particular is very, very aromatic. New Zealand is really blessed with this beautiful climate which is almost unique in the world, and so there's nowhere else that can make sauvignon blanc that expresses it so strongly."

A chardonnay or a dry white wine from a hot climate, he says, is "bland, with a lack of acidity, and you maybe can taste the oak barrels, but you don't taste the fruit".

Sauvignon blanc is New Zealand's most commonly planted grape, accounting for more than two-thirds of its wines.

Pinot noir from central Otago in the south of the South Island is also gaining a good reputation, he says.