A small block of Brown Muscat was planted in 1873 by David Herd, but in 1931 his son pulled up the last of the vines, and no others were recorded in the region for the next forty years.

[5] Commercial wine-making began in earnest only in 1973 when the first large-scale vineyards were planted by Montana Wines, at the time New Zealand's largest producer (now Brancott Estate, owned by Pernod Ricard).

"[4][3] The suitability of the region and later success of Daniel Le Brun's sparkling wines were also sufficient to attract significant investment from Champagne producers.

The climate is usually sunny and warm in summer and autumn, resulting in a long growing season, and the cool night-time sea breezes provide the temperature variation required for good characterful wines.

[10] Extensive planting has been undertaken on the river terraces and flood plains on the valley floor, although some wineries are using organic practices to also dry-farm vines on north-facing hill slopes.

[13] To qualify, wines must be made entirely from sustainably grown grapes from Marlborough, comply with cropping rates set annually, and be bottled in New Zealand.

[15] Marlborough also hosts significant production of méthode traditionelle sparkling wine made from Chardonnay and Pinot Noir, sufficient to attract investment from large Champagne producers Mumm, Deutz, Moët & Chandon (which now owns Cloudy Bay) and Veuve Clicquot.