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New Zealand Sauvignon Blanc


New Zealand Sauvignon Blanc

New Zealand Sauvignon Blanc

The internationally acclaimed New Zealand Sauvignon Blanc is the unequivocal benchmark mode for the varietal wine. Its high-spirited, acrid flavors have bedazzled critics of wine everywhere.

First grown in the 1973 in Auckland, Sauvignon Blanc was meant to supply vineyards with cuttings for the Marlborough region’s development. The wine was not produced in commercial amounts until the 1980s. Taking part in and winning local wine contests encouraged the confidence of winemakers and demand by consumers. During the start of the 1990s Sauvignon Blanc was securely established as the flagship wine of New Zealand with continuous increasing demand both nationally and globally.


Fifty percent of New Zealand’s wine production is represented by Sauvignon Blanc. There are currently two major regional styles of New Zealand Sauvignon Blanc: Southern which encompasses the regions of the South Island and Wellington and Northern which include Hawkes Bay and further north). Sauvignon Blanc from the North tend to be richer and riper with nectarine, melon, and other flavors from stone fruit.


The Sauvignon Blanc styles from the South are usually crisper and lighter with passion fruit and other acrid fruit flavors as well as capsicum or red pepper, herbal characters, and gooseberry. A major factor in the style differences between North and South is climate.


The cooler and longer growing situation in the Southern areas promotes more vibrant and stronger fruit flavors alongside higher levels of acidity. More than two thirds of the vines of Sauvignon Blanc are located in Marlborough. The smaller regions of the South Island such as Canterbury and Nelson also place a lot of focus on this species of grape.

The nation's 2nd and 3rd largest fields of plantings are located in the bigger North Island areas of Hawkes Bay and Gisborne in that order.

The most famous area for Sauvignon Blanc in New Zealand is Marlborough which enjoys relatively modest rainfall throughout ripening which aids in protecting the tight-clustered and thin-skinned bunches of grapes from contracting fungal diseases such as botrytis.


The area’s alluvial rocky soils and free-draining capacity aid growers of the grape to manipulate the development of this robust vine for maximum quality.
New Zealand Sauvignon Blanc may be categorized into 3 broad styles of winemaking: oak matured, tank-fermented, and blended. Without comparison, the biggest share is cold-fermented in tanks of stainless-steel to optimize the species’ freshness and sharp fruit flavors.
Fermentation via oak and succeeding growth on the yeast remains is more appropriate to riper styles normally found in the regions of the North or in specific sites in the regions of the South. These styles add convolution, longevity, and richness to the wine. Combining with Semillon is one more technique employed by some winemakers to heighten complexity, body, and prolonging of flavor.
Within the vineyard, shoot thinning, leaf-plucking, and trimming are basic techniques to assure the natural energy of the vine of the Sauvignon Blanc and encourage flavor, fruit intensity, and ripeness.
With Sauvignon Blanc, the golden rule is "fresh is best". Sauvignon Blanc’s vibrant flavor heightens the freshness of white fish and seafood particularly when dished out with garlic or citrus based sauces.



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