Unique, exuberant, intense. The explosive varietal that awoke the world to New Zealand wine.
Pungently aromatic, New Zealand Sauvignon Blanc assails the senses with red capsicum (bell pepper) and gooseberry characters, lush passionfruit and tropical fruit overtones. Other notes include fresh cut grass, tomato stalks, grapefruit or lime.
In 1975, when Marlborough’s first Sauvignon Blanc vines were planted, no one could have predicted the superstar status that this variety would attain within a couple of decades.
Sauvignon Blanc was commercially produced on our shores for the first time in the 1970s and is now New Zealand’s most widely planted variety.
There is increasing diversity of styles achieved through the use of wild ferments, degrees of lees contact, as well as fermentation and/or ageing in oak, both old and new.