The French may have given the world the term terroir - the alchemy of soil, aspect, climate and winemaking that shapes a wine’s character - but on the other side of the world, New Zealand winemakers have found their own distinctive expression of place.
Tūrangawaewae (pronounced too-rung-uh-why-why) means “my place” in te reo Māori. It describes a uniquely New Zealand approach to winemaking that extends beyond terroir, embracing landscape, climate, history and the people who call these places home. As a concept rooted in belonging and connection to the land, tūrangawaewae continues to inspire exciting new expressions of New Zealand Sauvignon Blanc.
From wild origins to global icon
New Zealand is no stranger to innovation in wine. It is the place where a humble grape, native to southwest France, became a global superstar. Sauvignon Blanc is thought to derive its name from the French word sauvage, meaning wild - a nod to the grape’s vigorous growth. When adventurous winemakers planted New Zealand’s first Sauvignon vines in the 1970s, a remarkable combination of climate, viticulture and winemaking skill transformed those wild qualities into the vivid aromatics and mouth‑filling flavours now synonymous with New Zealand Sauvignon Blanc.
International recognition soon followed, with success at wine competitions and acclaim from critics around the world. By the early 1990s, New Zealand Sauvignon Blanc had established itself as the global benchmark for the style, a status it continues to hold today.
Sauvignon Blanc across New Zealand
While Sauvignon Blanc is grown across all of New Zealand’s wine regions, Marlborough remains its undisputed heartland. Located in the northeast of the South Island, Marlborough’s broad alluvial plains, long sunshine hours and cool‑climate growing season create wines celebrated for their purity, intensity and distinctive fruit expression. Like the rest of New Zealand, the region’s landscapes are strikingly beautiful - and wine touring here, and throughout the country, is enriched by vibrant communities of artisan producers, world‑class cellar doors and exceptional local cuisine. Alongside world‑famous producers of classic Sauvignon Blanc, visitors will also discover a new generation of winemakers crafting emerging styles, often more restrained and complex, yet unmistakably New Zealand in character.
Did you know?
- Sauvignon Blanc was first commercially produced in New Zealand in the 1970s.
- It is the country’s most widely planted grape variety and New Zealand’s flagship wine globally.
- Over 25,000 hectares of vineyard land are devoted to Sauvignon Blanc nationwide.
- Around three‑quarters of New Zealand’s Sauvignon Blanc plantings are in Marlborough, with significant plantings also in Hawke’s Bay and Nelson.
- Sauvignon Blanc makes up the majority of New Zealand’s wine production and exports.
- It is one of the parent grapes of Cabernet Sauvignon (the other being Cabernet Franc).
- Renowned for its versatility at the table, Sauvignon Blanc pairs beautifully with everything from Thai cuisine and fresh seafood to grilled chicken, salmon and pasta.
