Most international flights arrive in New Zealand’s capital of Auckland, set on an isthmus between two harbors, at the north of the North Island. My longtime favorite boutique hotel in the city, Mollies, closed and will revert to being a private residence, leaving The Langham or the Park Hyatt as the best available choices. The latter comes with Andrew Harper benefits but is unrated.

The Brajkovich family, which runs Kumeu River Wines, are descendants of immigrants from Croatia who have made significant contributions to the New Zealand wine effort. Their wines are some of their best, notably the Chardonnay, which brings to mind white Burgundy. And if you have the opportunity, try the Mate’s Vineyard Chardonnay.

On the island’s central Pacific coast, the Hawke’s Bay wine region is second to Marlborough on the South Island only in terms of size. In terms of quality, it more than holds its own. The Farm at Cape Kidnappers serves as an ideal base for exploring the wineries of the region.

Although the Otago region on the South Island draws the most attention for Pinot Noirs, I recommend a visit to Te Mata Estate, a winery with a history that reaches back to 1896. I am always susceptible to good red blends, and Te Mata’s Bordeaux-style Coleraine has won me over. I have also been seduced by the Sauvignon Blanc, the Estate Vineyards being hard to resist.

At the southern end of the North Island, Wharekauhau Country Estate is a place I always enjoy returning to. Here, the small Martinborough region produces wines of real distinction.

With the lodge as your base, you can easily explore Martinborough, and if you have time for only one winery, make it Ata Rangi. The benchmark varietal here is Pinot Noir, which distinguishes itself with an ability to age with grace and finesse (not forever — a few years will do). The cellar door (or “tasting room” to those of us in the United States) is particularly charming, as it is in the original winery. Rustic and cozy, it offers the chance for an intimate tasting.

On my latest trip to New Zealand, I discovered Marlborough Lodge, a charming 10-room former convent in Blenheim. Both afford access to the greatest of New Zealand’s wine regions, Marlborough.

An impressive 70 percent of the country’s wine comes from this region, the star of which is Sauvignon Blanc. Indeed, the stellar success of one particular Sauvignon helped trigger the worldwide interest in New Zealand wines.

That wine comes from Cloudy Bay, a winery now owned by the French luxury goods conglomerate LVMH. The cellar door operation, just four minutes away from Marlborough Lodge, occupies a spacious, airy structure with a delightful courtyard. In addition to the iconic Sauvignon Blanc bottling, try the Te Koko Sauvignon Blanc, fermented with wild yeasts and aged in French oak barrels.

I also recommend visiting Matua, which produces a lively and full Pinot Noir. To add to the pleasure of a stop here, choose from a selection of well-prepared foods that make for a delicious picnic on the grounds.

Also in Marlborough, Villa Maria produces a fine Sauvignon Blanc, with a citrusy edge and suggestions of stone fruits such as peach and apricot. If, like me, you enjoy dessert wines, try the Late Harvest Riesling and the Late Harvest Sémillon.

And finally, a one-hour flight will bring you to Queenstown at the southern end of the South Island. There, I recommend no fewer than three places to stay: Azur, Matakauri Lodge and Eichardt’s Private Hotel, which is right in town. (For those who want to be outside Queenstown, I recommend a fourth: Blanket Bay, a splendid sanctuary 45 minutes away on Lake Wakatipu.) The nearby Otago region is noted for making some of the best Pinot Noirs in the country.

Although it did not release its first vintage until 2004, Wild Earth has already garnered awards and critical praise for its Pinot Noir. It is a bewitching mix of spice and red berries (raspberry being prevalent), with an undertone of earth and mushrooms imparting an admirable complexity. The cellar door lies within the Kawarau Gorge, once a gold-mining area, right on the Kawarau River. If you can divert yourself from the Pinot Noir, be sure to try the Riesling and Pinot Gris. The rustic Stoker Room Bistro and Bar, also part of the experience, offers an appealing range of regional foods served on the staves of well-used wine barrels.