New Zealand

THE CLEAN GREEN REVOLUTION

From the organic vineyards of Marlborough to the biodynamic slopes of Central Otago, discover New Zealand's natural wine awakening—where Sauvignon Blanc meets skin contact and Pinot Noir embraces whole-cluster wildness

New Zealand Natural Wine Guide: The Clean Green Revolution | Skin-Contact Sauvignons & Whole-Cluster Pinots

40k Hectares Under Vine

10 Major Regions

1819 First Vines Planted

2010 Natural Wave Began

Beyond the Sauvignon Standard

When the "clean green" image meets radical winemaking

New Zealand—population five million, isolated by 2,000 kilometers of ocean—has built a wine reputation on shockingly consistent, technologically precise Sauvignon Blanc. The Marlborough style (tropical, grassy, squeaky clean) conquered the world in the 1990s. But beneath the industrial sheen, a radical counter-movement has emerged: winemakers rejecting the laboratory for the vineyard, the stainless tank for the clay amphora, the cultured yeast for the wild ferment.

This guide explores the pioneers of New Zealand natural wine—a young but fierce movement. Alex Craighead (Kindeli) in North Canterbury crafts cloudy, complex "Sasso" blends that have no Marlborough equivalent. Mike and Claudia Weersing (Pyramid Valley, now sold but iconic) proved biodynamic Pinot Noir could rival Burgundy. Anna and Jason Flowerday (Te Whare Ra) make "Orange Sunshine"—skin-contact Sauvignon Blanc that redefines the variety. Amy Farnsworth (Amoise) produces whole-cluster Syrah from Hawke's Bay with zero additions.

What distinguishes NZ natural wine is isolation—the freedom to experiment without the weight of European tradition—and purity—the "100% Pure New Zealand" marketing ethos actually aligns with organic and biodynamic farming. The wines are often shockingly vibrant: electric Sauvignon Blanc with tannin, Pinot Noir that smells of forest floor and wild herbs, Rieslings that age for decades.

Key Facts

Location: Southwest Pacific, 41-45°S latitude
History: 200+ years (but commercial since 1970s)
Key Regions: Marlborough, Central Otago, Hawke's Bay, Waiheke, Canterbury
Main Grapes: Sauvignon Blanc, Pinot Noir, Chardonnay, Riesling, Syrah
Method: Organic, biodynamic, wild ferment, amphora
Style: Vibrant, pure, high acid, experimental
Notable: Highest percentage of certified sustainable vineyards globally

From Dalmatian Settlers to Biodynamic Pioneers

Two centuries of Kiwi viticulture

1819

Missionary Beginnings

Samuel Marsden, missionary, plants first vines in Kerikeri (Northland). Dalmatian immigrants (Croatians) arrive in late 1800s, planting vines in Northland and West Auckland. They bring traditions of small-scale, family winemaking and underground cellars. By 1900, NZ has small vineyards but focuses on fortified wines (sherry-style) and brandy due to British influence. The "Six O'Clock Swill" culture (pubs closing early) encourages heavy beer drinking; table wine is marginal.

1960s-1970s

The Modern Dawn

Frank Yukich (Montana) plants in Marlborough (1973), believing the cool climate could rival white Burgundy. The "tropical" Sauvignon Blanc style emerges by accident—wild ferments creating passionfruit aromas that consumers love. By 1980s, Marlborough Sauvignon Blanc becomes NZ's export weapon. Industrial winemaking prevails—temperature control, cultured yeast, sterile filtration. The "clean green" image is born, but the reality is technological intervention.

1990s

Pinot Noir & First Organics

Central Otago (southernmost commercial wine region in world) planted to Pinot Noir. First organic certifications appear—Millton Vineyards (James Millton in Gisborne) leads the way, inspired by Burgundy. Biodynamic experiments begin in Hawke's Bay. However, the industry focuses on growth and export markets. The "natural wine" concept barely exists; "organic" means vineyard only, not cellar.

2000-2010

Pyramid Valley & The Awakening

Mike and Claudia Weersing establish Pyramid Valley in North Canterbury (2000), practicing biodynamics and wild fermentation when almost no one else did. Their Pinot Noirs ("Angel Flower," "Lion's Tooth") become cult wines, proving NZ could do "natural" at the highest level. Meanwhile, Marlborough dominates with industrial Sauvignon Blanc. The "natural wine" conversation begins in Auckland and Wellington, but remains marginal.

2010-2018

The Natural Explosion

Alex Craighead establishes Kindeli (2014) in Nelson, making "Sasso" blends with zero sulfur, cloudy, unfined—shocking to NZ palates. Te Whare Ra (Marlborough) converts to biodynamic and starts skin-contact Sauvignon Blanc. Dorothy (Jared and Nicole) starts in Martinborough. Natural wine bars open in Auckland (Coco's Cantina, Freeman & Grey) and Wellington (Noble Rot). The "Orange Wine" trend hits NZ hard—Sauvignon Blanc with skin contact becomes signature.

2019-Present

Mainstream Resistance & Growth

NZ natural wine gains international recognition (Kindeli exports to Europe, Pyramid Valley cult status). Division emerges—traditionalists attack natural wine as "faulty" and damaging to NZ's clean image. Younger drinkers embrace it. New producers: Amoise (Amy Farnsworth), Winemaker's Daughter (Emma Cooper), Pōkeno Natural Wine Company. The "NZ Natural Wine Festival" begins (Auckland). Despite this, natural wine remains <1% of production in a country focused on Sauvignon Blanc volume.

"In New Zealand, we have no centuries-old traditions telling us how wine should taste. That freedom means we can make Sauvignon Blanc that smells like a forest floor, or Pinot Noir that's cloudy and alive. We're writing the rules as we go." — Alex Craighead, Kindeli

Marlborough to Central Otago

Extreme latitudes and volcanic soils

🌿 Marlborough

North-east South Island, Wairau and Awatere Valleys. NZ's largest wine region (24,000 hectares). Cool climate, high sunshine hours, free-draining alluvial soils (stones/washed gravel). Famous for Sauvignon Blanc (grassy, tropical, high acid). Natural winemakers here challenge the industrial standard—Te Whare Ra (biodynamic), Hunters (organic), and newer skin-contact specialists. The "terroir" is often considered too homogeneous, but natural winemakers find distinct sites (Wairau Valley vs. Awatere). High UV due to ozone hole creates thick grape skins—perfect for orange wine.

⛰️ Central Otago

Southernmost commercial wine region (45°S), continental climate (hot days, cold nights), schist soils. Pinot Noir is king—Bannockburn, Cromwell, Gibbston sub-regions. Natural winemakers: Burn Cottage (biodynamic), Pyramid Valley (North Canterbury border), Two Paddocks (Sam Neill's property). The extreme diurnal shift creates high acid and phenolic ripeness simultaneously. Schist gives mineral, smoky notes to Pinot. Very dry climate (300mm rain) requires irrigation, challenging natural wine "dry farming" ideals, but some old vines are dry-farmed.

🌊 Hawke's Bay

East Coast North Island, maritime climate, diverse soils (limestone, gravel, clay). NZ's oldest wine region (1851). Red wine territory—Syrah, Cabernet, Merlot, plus Chardonnay. Amy Farnsworth (Amoise) makes natural Syrah here. limestone hills (Gimblett Gravels) prized for structure. Warmer than Marlborough, allowing Mediterranean varieties. The "Bridge Pa" triangle has red metal soils (iron-rich). Natural winemakers focus on Syrah with whole clusters and Chardonnay with skin contact.

🌲 Nelson & North Canterbury

Top of South Island (Nelson) and just south (Canterbury). Nelson: highest sunshine hours in NZ, sheltered by mountains. Alex Craighead (Kindeli) works here, making "Sasso" blends from multiple sites. North Canterbury: Pyramid Valley's home, Waipara Valley limestone. Cool climate, perfect for Riesling and Pinot Noir. The "natural wine corridor" of NZ—highest concentration of biodynamic and natural producers. Limestone soils give salinity and freshness.

🏝️ Waiheke Island

Island in Hauraki Gulf (40 min ferry from Auckland). Warm, maritime, hilly. Bordeaux blends and Syrah historically, but natural winemakers like Kennedy Point (organic) and newer small producers. The island has a "boutique" reputation—expensive real estate, small vineyards. Volcanic and clay soils. Natural wine scene is nascent but growing, focused on weekend tourism from Auckland.

🌾 Martinborough & Wairarapa

Southern North Island (1.5 hours from Wellington). Cool, windy, dry. Pinot Noir and Pinot Gris. Dry River (historically natural-leaning), Ata Rangi (biodynamic). Martinborough terrace (alluvial gravel) is prized. The "Dorothy" winery (Jared and Nicole) makes natural Pinot here. Close to Wellington's natural wine bars (logical distribution). High wind (Ruamahanga) reduces disease pressure, allowing organic farming.

Regional Natural Wine Character

Region	Climate	Soil	Natural Wine Character
Marlborough	Cool, sunny	Alluvial gravel	Skin-contact Sauv Blanc, electric acid
Central Otago	Continental, extreme	Schist	Whole-cluster Pinot, smoky mineral
Hawke's Bay	Warm, maritime	Limestone, gravel	Whole-cluster Syrah, skin Chard
Nelson/Canterbury	Cool, sunny	Clay, limestone	Field blends, zero sulfur
Wairarapa	Cool, windy	Alluvial gravel	Elegant Pinot, whole bunch

The Featured Producers

The vanguard of Kiwi natural wine

Nelson & Canterbury – The Natural Heart

Alex Craighead

Kindeli (formerly Don/Waterkloof), Nelson

The face of NZ natural wine. American-Kiwi winemaker who worked in Oregon and Portugal before settling in Nelson. Kindeli (means "candle" in Greek) produces "Sasso"—field blends of Sauvignon Blanc, Riesling, Gewurztraminer, and Pinot Gris co-fermented with wild yeasts, skin contact (amber/orange), bottled with zero sulfur, unfined, unfiltered. Also "Tinto"—Pinot Noir with whole clusters, carbonic element. The wines are cloudy, aromatic, challenging. Alex uses amphorae and old oak. Controversial figure—traditionalists hate him, natural wine lovers worship him. Also makes "Blanco" and "Negro" labels. Very small production (2,000 cases).

Zero Sulfur Field Blend Skin Contact Controversial

Mike & Claudia Weersing

Pyramid Valley Vineyards, North Canterbury

The spiritual parents of NZ natural wine. American (Mike) and German (Claudia) couple established Pyramid Valley in 2000 when natural wine was unheard of in NZ. Biodynamic since day one, wild yeast, no additions except minimal sulfur. Single vineyard Pinots ("Angel Flower," "Lion's Tooth," "Earth Smoke") that rival Grand Cru Burgundy. Also "Ocean" Chardonnay and "Central Otago" Pinot. The wines are pristine, transparent, deeply mineral. Sold to Steve Smith (ex-Craggy Range) in 2017 but the legacy remains—the original wines are cult collectibles. The winery is in a limestone valley with biodynamic gardens and cow horns buried everywhere.

Biodynamic Pioneer Cult Status Single Vineyard Burgundian

Emma Cooper

Winemaker's Daughter, North Canterbury

Daughter of a Cooper (barrel maker), Emma worked in Burgundy and Oregon before returning to NZ. Small label (1,000 cases) focusing on organic Pinot Noir and Chardonnay from Waipara. "Daughter Pinot" is whole-cluster, wild ferment, aged in old barrels, bottled with minimal sulfur. "Daughter Chardonnay" is skin-contact (amber) aged in amphora. Also makes "Pét-Nat" from Pinot Gris. Very precise, clean natural wine—proving NZ natural doesn't have to be "funky." The cellar is in a converted shearing shed.

Precision Whole Cluster Amphora Clean Natural

Marlborough – Challenging the Sauv Blanc Empire

Anna & Jason Flowerday

Te Whare Ra (TWR), Marlborough

Organic and biodynamic certified (Demeter) in the heart of Marlborough's Wairau Valley. 11 hectares, dry-farmed since 2003. "Orange Sunshine" is their famous skin-contact Sauvignon Blanc (5 days on skins), amber colored, tannic, completely redefining the variety. Also "Toru" (field blend of Gewurz, Riesling, Pinot Gris), "Pinot Noir" (whole cluster, carbonic), and "Syrah" (whole bunch). The wines are vibrant, alive, with the precision of Marlborough but the soul of natural wine. Jason is Australian, Anna is Kiwi—they met working in Italy. TWR proves Marlborough can do natural without losing quality.

Biodynamic Demeter Orange Sunshine Dry Farmed

Jane Hunter & Team

Hunter's Wines, Wairau Valley

While Hunter's is an established brand, they have an "experimental" natural line. Jane Hunter (MW) was a pioneer of Marlborough wine. Their "Wild Sauvignon" is fermented with wild yeasts in old oak, no temperature control, minimal sulfur—showing Marlborough Sauv Blanc can be complex, not just fruity. Also "Kuketoe" (skin-contact Pinot Gris). Not fully "natural" by purist standards (some sulfur, some filtration), but represents the mainstream moving toward natural methods. Important for showing the establishment is paying attention.

Established Wild Ferment Experimental Marlborough

Brent Marris

The Ned, Waihopai Valley

Large producer (Marlborough) with a "natural" side project. "The Ned Natural" range includes Sauvignon Blanc with skin contact and Pinot Noir with whole clusters. While commercial in scale, the natural line uses indigenous yeast, no fining, minimal sulfur. Shows industrial Marlborough attempting natural methods. The wines are cleaner than Kindeli—bridging the gap between industrial and artisan.

Commercial Scale Skin Contact Bridge Waihopai

Hawke's Bay, Otago & Martinborough

Amy Farnsworth

Amoise, Hawke's Bay

One of NZ's few female natural winemakers working solo. "Amoise" is her label (play on her name). Focus on Syrah and Chenin Blanc from Bridge Pa (red metal soils). "Syrah Amoise" is whole-cluster, wild ferment, aged in old oak, bottled with zero sulfur—peppery, smoky, Northern Rhône style. "Chenin" is skin-contact, amber, waxy texture. Also makes "Pét-Nat Rosé" from Pinot Noir. Very small production (800 cases). Amy worked in France (Loire) and brings that sensibility—elegant, mineral, restrained.

Female Producer Syrah Chenin Blanc Zero Sulfur

Jared & Nicole

Dorothy, Martinborough

Couple making natural wine in Martinborough (Wairarapa). Named after the winemaker's grandmother. Focus on Pinot Noir and Chardonnay from dry-farmed vineyards. "Dorothy Pinot" is whole-bunch fermented, wild yeast, aged in old barrels, minimal sulfur—earthy, spicy, Burgundian. "Dorothy Chardonnay" is skin-contact (amber), fermented in amphora. Also "Blanc de Noirs" (Pinot Noir white juice). The winery is in a converted garage. Part of the Martinborough "garagiste" movement.

Martinborough Dry Farmed Whole Bunch Garagiste

Burn Cottage

Central Otago

Biodynamic estate (Demeter certified) in Central Otago. Not "natural" in the zero-sulfur sense, but biodynamic and low-intervention. "Moonlight Race" Pinot Noir and "Riesling" are benchmark organic wines. The estate has its own biodynamic farm (cows, sheep) to supply preparations. Important because they prove Central Otago can do biodynamic at scale (24 hectares). Also make "Sauvignon Blanc" and "Grüner Veltliner" (unusual for Otago).

Biodynamic Demeter Central Otago Estate

Two Paddocks

Alexandra, Central Otago

Sam Neill's (actor) winery, but serious wine. Organic farming, wild yeast, minimal additions. "Picnic Pinot Noir" is the accessible wine, but "Last Chance" and "The Fusilier" are single vineyard, whole-bunch expressions. Sam is a natural wine advocate, hosting "paddock parties" with natural wine focus. The wines are elegant, not blockbuster Pinots—proving Otago can do restraint.

Organic Sam Neill Alexandra Restraint

"Marlborough Sauvignon Blanc doesn't have to taste like passionfruit juice. It can taste like the stones and the wind and the wild herbs. That's what we're trying to show." — Jason Flowerday, Te Whare Ra

The Grapes of Aotearoa

Sauvignon Blanc reimagined and Pinot Noir unleashed

White Variety • The Controversial King

Sauvignon Blanc

NZ's signature grape (75% of plantings), but natural winemakers treat it completely differently. Instead of early picking, temperature control, and cultured yeast (creating the "cat's pee on gooseberry bush" style), natural winemakers let it ripen longer, ferment wild in old oak or amphora, and often use skin contact (orange wine). The result is unrecognizable from standard Marlborough Sauv: waxy, honeyed, tannic, with notes of curry, wild herbs, and stone fruit. Kindeli and Te Whare Ra lead the revolution. The thick skins (due to high UV in NZ) make it perfect for skin-contact wine. Can age 5-10 years in natural versions vs. 1 year for industrial.

Style: High acid, aromatic, tropical (industrial) vs. waxy/tannic (natural)
Natural Wine Role: Skin contact (orange), wild ferment, old oak
Top Producers: Kindeli, Te Whare Ra, Hunters
Regions: Marlborough, Nelson
Notable: 75% of NZ vines, but <1% natural

Red Variety • The Burgundian Dream

Pinot Noir

Central Otago and Martinborough are the spiritual homes. Natural winemakers embrace whole-cluster fermentation (stems included), wild yeast, and no filtration—creating Pinot that is earthy, spicy, and transparent rather than fruity and dense. Pyramid Valley set the standard; Dorothy and Burn Cottage continue it. The schist soils of Otago give mineral, smoky notes; the alluvial gravels of Martinborough give elegance and red fruit. Natural NZ Pinot often has a "savage" quality—feral, forest floor, wild herbs. Can age beautifully (10-20 years for best examples).

Style: Earthy, spicy, whole-cluster vs. fruity/tannic (industrial)
Natural Wine Role: Whole bunch, wild ferment, long maceration
Top Producers: Pyramid Valley, Dorothy, Burn Cottage
Regions: Central Otago, Martinborough, Canterbury
Notable: "Savage" quality unique to NZ natural

White Variety • The Aromatic

Riesling

Thrives in the cool South Island (Nelson, Central Otago, Waipara). Natural winemakers allow some botrytis (noble rot) and wild fermentation, creating dry Rieslings with petrol notes, honey, and lime. Pyramid Valley and Kindeli make age-worthy versions. Often co-fermented with other aromatics (Gewurztraminer) in field blends. The high acid and natural sugar balance make it perfect for pét-nat. NZ Riesling is undervalued internationally but prized by natural wine enthusiasts for its purity and longevity.

Style: High acid, petrol, lime, honey
Natural Wine Role: Dry styles, pét-nat, field blends
Top Producers: Pyramid Valley, Kindeli
Regions: Nelson, Otago, Waipara
Notable: Ages 20+ years in best examples

More New Zealand Varieties

From aromatic whites to experimental reds

Chardonnay: Gisborne and Hawke's Bay historically, but natural winemakers (Dorothy, Winemaker's Daughter) use skin contact and amphora, creating orange/brown wines with texture.

Pinot Gris: Often made as "Ramato" (skin-contact) by natural winemakers—Kindeli's "Gris" is amber, tannic, completely different from standard NZ Pinot Gris.

Gewurztraminer: Planted by Dalmatian settlers, now used in field blends (Te Whare Ra's "Toru") or skin-contact wines. Aromatic, spicy, lychee.

Syrah: Hawke's Bay specialty. Natural winemakers (Amoise) use whole clusters, creating Northern Rhône-style peppery, smoky wines rather than the fruity "Shiraz" style.

Chenin Blanc: Rare in NZ, but Amy Farnsworth (Amoise) champions it—skin contact, waxy, honeyed.

Grüner Veltliner: Burn Cottage grows it in Central Otago—unusual, peppery, natural versions have distinct white pepper notes.

Food Pairing & Kiwi Cuisine

From the Pacific to the plate

For Skin-Contact Sauvignon

Orange wine meets Pacific Rim

Crayfish (lobster): From Kaikoura, simply grilled
Paua: Abalone, often in fritters or sashimi
Kawakawa: Native herb used in cooking
Fish and chips: With lemon and malt vinegar
Pork belly: With apple cider reduction

For Whole-Cluster Pinot

Earthy reds meet local game

Venison: NZ red deer, often farmed
Lamb: Canterbury lamb with rosemary
Possum: Yes, it's eaten (slow-cooked)
Mushrooms: Pine mushrooms (Saffron Milk Caps)
Pinot & salmon: Central Otago salmon

For Natural Riesling & Pét-Nat

Bubbles meet the Pacific

Oysters: Bluff oysters (Southland)
Green-lipped mussels: Steamed with garlic
Fish tacos: Auckland food truck style
Sushi: NZ has excellent Japanese food
Pavlova: The national dessert (controversially)

For Natural Syrah

Hawke's Bay wine meets game

Wild pork: Often hunted, slow-roasted
Beef: Grass-fed NZ beef, rare
Kumara: Sweet potato, roasted
Pumpkin: Butternut soup or roasted
Manuka honey: Glaze for meats

New Zealand Wine Traditions

The BYO culture and the natural wine bar

BYO: "Bring Your Own" bottle restaurants are common in NZ (especially Wellington). Natural wine lovers bring Kindeli or Pyramid Valley to ethnic restaurants (Thai, Indian, Malaysian).

The Wine Shop: Wellington's "Wine Freedom" and Auckland's "Glengarry" have natural sections. But most natural wine is sold direct from cellar door or via subscription.

Cellar Doors: NZ wineries are required to have tasting rooms. Natural wineries (Kindeli, Te Whare Ra) offer intimate, unpretentious tastings—often standing up, with the winemaker pouring.

Sustainability: NZ Winegrowers promotes "Sustainable Winegrowing" (SWNZ), but natural winemakers criticize it as greenwashing. True natural wine is beyond organic—no certification needed, just principles.

The Flat White & Wine: Wellington is coffee-obsessed, but natural wine bars (Noble Rot, Hanging Ditch) bridge the gap—open early for coffee, late for wine.

Marlborough Sounds: Boat trips with wine. You can kayak to wineries (actually, you can't, but you can boat). The "Queen Charlotte Track" has wine stops.

Visiting Natural Aotearoa

From Marlborough to Central Otago

🌿 Marlborough & Nelson

Fly to Blenheim (Marlborough). Te Whare Ra (Renwick—biodynamic tasting). Hunter's (Wild Sauvignon). Drive to Nelson (1.5 hours): Kindeli (Alex Craighead—appointment essential). Abel Tasman National Park (hiking/kayaking). Winemaker's Daughter (Waipara, between Nelson and Christchurch). This is the "natural wine corridor"—highest concentration.

⛰️ Central Otago

Fly to Queenstown (adventure capital). Pyramid Valley (North Canterbury, 3 hours north, or fly to Christchurch). Burn Cottage (Cromwell). Two Paddocks (Alexandra). Queenstown (Fergburger, bars). Wanaka (alternative to Queenstown). Gibbston Valley (bungee jumping and wine). Very touristy but stunning scenery (Lord of the Rings locations).

🌊 Wellington & Hawke's Bay

Fly to Wellington (windy capital). Noble Rot (natural wine bar). Hanging Ditch (natural wine bar). Dorothy (Martinborough, 1.5 hours drive). Hawke's Bay (fly or drive 4 hours): Amoise (Amy Farnsworth—Bridge Pa). Craggy Range (for contrast). Te Mata Peak (views). Wellington is the culinary capital—BYO restaurants perfect for natural wine.

14-Day Natural Wine Itinerary

Day 1 - Auckland: Arrive. Coco's Cantina (K Rd, natural wine). Overnight Auckland.

Day 2 - Waiheke Island: Ferry to island. Kennedy Point (organic). Beach time. Return Auckland. Overnight Auckland.

Day 3 - Fly to Nelson: Kindeli tasting with Alex Craighead. Explore Nelson township. Overnight Nelson.

Day 4 - Marlborough: Drive to Blenheim (2 hours). Te Whare Ra tasting. Overnight Blenheim.

Day 5 - Marlborough: Hunter's (Wild Sauvignon). Wine Freedom (Wellington wine shop). Drive to Kaikoura (whale watching). Overnight Kaikoura.

Day 6 - Christchurch: Drive to Christchurch (3 hours). Explore rebuild. Overnight Christchurch.

Day 7 - North Canterbury: Winemaker's Daughter (Emma Cooper). Pyramid Valley (tasting). Overnight Christchurch or Waipara.

Day 8 - Fly to Queenstown: Arrive Queenstown. Fergburger. Overnight Queenstown.

Day 9 - Central Otago: Burn Cottage (biodynamic tour). Two Paddocks. Overnight Cromwell or Queenstown.

Day 10 - Queenstown: Adventure day (hiking, bungee, or just wine). Overnight Queenstown.

Day 11 - Fly to Wellington: Arrive Wellington. Noble Rot (natural wine bar). Overnight Wellington.

Day 12 - Martinborough: Drive to Martinborough (1.5 hours). Dorothy tasting. Lunch in village. Return Wellington. Overnight Wellington.

Day 13 - Hawke's Bay: Fly or drive to Napier/Hastings. Amoise (Amy Farnsworth). Art Deco architecture (Napier). Overnight Napier.

Day 14 - Return: Fly Napier-Auckland or Napier-Wellington for departure.