Since 2015, Sommeliers Australia has collaborated with New Zealand Winegrowers on a global initiative that selects top Australian sommeliers for an exclusive, immersive journey through New Zealand’s wine regions, culminating in attendance at the Sommit. This year marked the first time since 2019 that international sommeliers were invited to participate. Sommeliers Australia’s chosen representatives, Cyndal Petty and Liinaa Berry, share their insights and experiences from the trip.
“Seventeen days, four regions, and somewhere between 500–1000 wines—my time in Aotearoa was anything but calm and boring. It was beautiful chaos… and fabulous!
With many thoughts, and broad insights, one in particular that has hit hard, is the need for a shift in the generalised view of New Zealand’s wine narrative. Education facilities need to stop shining the light obnoxiously on Sauvignon Blanc as New Zealand’s only identity, and draw the attention to premium Pinot Noir. An overdue shift in perception needs to take place globally. Re-write the text books already! Another is that industry storytellers in Australia (Somms, Buyers, writers, judges, presenter’s) need to have more exposure to the wines. We drool and flirt shamelessly over European wines—why is New Zealand so often overlooked?
On the wine front, I have found that the top-tier Pinot Noir met my preconceived knowledge and expectations – they were great, of course! The real surprise was the base-level quality of Pinot across the board. This was especially noticeable in Central Otago, where entry-level wines stand on premium foundations. I do believe the beauty in these wine truly shine with age, and I hope to see more producers holding back stock, allowing the world to experience their wines at 10, 20, 30+ years of age- a fleeting honour! Another thing to note, though currently, few and far between, I’m excited for the future of alternative varieties coming out of New Zealand, specifically Albariño in Hawke’s Bay, Grüner Veltliner in Central Otago, and Chenin Blanc, specked around the country. Some standouts included; Burn Cottage Grüner Riesling blend, the Smith and Sheath Albariño, and Milton Vineyards Chenin Blanc.
I would have to say that my favourite experience was the 2025 Sommit. Led by local heavyweights Steven Wong and Cameron Douglas – it was high-impact learning at its best. I shamelessly found myself disappointed that I didn’t get another week with them, to ask their opinion on… well, everything Aotearoa. By this point, our international Somm team had bonded over a Gala Dinner hangover, and a bottle of 2010 Felton Road – we weren’t afraid to disagree on views on wines, creating a constructive and warm environment to learn from perspectives, opinions and debates.
I am very excited to host a run of masterclasses in the upcoming future.”
Cyndal Petty
“I’m still buzzing from New Zealand. The goosebumps haven’t settled. I expected great wines, sure – but what floored me wasn’t just what was in the glass. It was what was happening before that. In the vineyards. In the soil. In the minds of a new generation of vignerons flipping the script on New Zealand wine.
Marlborough was my biggest surprise. I’ve spent years dodging industrial Sauvignon Blancs with all the subtlety of a perfume counter explosion. But this? This was different. A new guard is pushing the boundaries; growers taking risks, micro-wineries working with regenerative farming, shaking off the mass-market stereotype. Churton’s Sauvignon Blanc for instance was a revelation. Sancerre-like elegance, layered and textural. I’d happily put it on a lineup with Slovenian, Styrian and Ligérien examples.
Then there’s Hawke’s Bay, where Cabernet isn’t trying to be Bordeaux. Te Mata’s top cuvee was red-fruited, saline, and totally its own. How refreshing to find Cabernets made like that! The Chardonnays? Age-worthy, complex, electric. But what really hit me was the farming. These are the work of winemakers turned agroecologists. At places like Marathon Downs, they’re regenerating soil; they’re regenerating ecosystems and proving that you can farm for the future and still make delicious wine. Polyculture is not a trend, it’s a climate solution. The conversation has shifted from natural, addition of sulfur (yawn), organic or biodynamic to regenerative!
Honestly, it reminded me of Austria in the best way where tradition meets innovation, and farming is just as much a part of the story as what’s in the bottle. And if there’s one thing this trip cemented for me, it’s that as wine professionals, we need to move beyond just tasting notes and scores. Yes it is necessary to assess the taste of wine but the real story is in the dirt, in the roots, in the way these wines happen long before they hit the glass.
New Zealand is making wine matter. I am deeply inspired and I will carry the torch for this progressive work, albeit so misunderstood, so we can break down the resistance and open up to the idea that viticulture should become responsible agriculture that helps fix environmental issues at large.”
Liinaa Berry
Cyndal and Liinaa have joined our Sommeliers Australia committees in WA and VIC, respectively, and will be hosting future events, including a masterclass sharing their insights from their time in New Zealand.
We would like to extend our thanks to New Zealand Winegrowers for facilitating this invaluable program and opportunity and look forward to offering this opportunity to future candidates.
Photographed left to right: Cyndal Petty and Liinaa Berry
