New Zealand Sauvignon Blanc

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.



The explosive flavours of New Zealand Sauvignon Blanc have dazzled wine critics, setting the international benchmark for the style.

Climate is a major factor in defining regional styles

Northern wine regions have warmer, milder growing conditions result in riper and richer styles, with melon, nectarine and other stonefruit flavours.

Southern regions have longer, cooler growing conditions that promote stronger, more vibrant fruit flavours and higher acidity levels. The resulting wines are more pungent, and crisper, with passionfruit and other tropical fruit flavours, red pepper (capsicum) and gooseberry characters.


New Zealand’s largest Sauvignon Blanc region has low rainfall and consistantly high sunshine hours, large diurnal temperature shifts during the ripening period which helps build flavour and lock them in. There are more herbaceous and mineral styles from the Awatere Valley and the riper, tropical, more pungent style from the main Wairau Valley.

Hawke's Bay

The temperate, warmer climate of Hawke’s Bay produces a riper, rounder style with lower acidity and rich tropical flavours. However, given the diversity of sites and soil types in the region some areas produce Sauvignon Blanc with higher acidity and crispness.


Intensely aromatic, generally produce a medley of ripe tropical fruit alongside the more classical cool climate herbaceous elements.

Food matching 

The 'zing' of Sauvignon Blanc is a delightful complement to the fresh flavours of seafood, shellfish and white fish, and enhances citrus or garlic based sauces.

Crunchy summer salads and capsicums resonate with the flavours of Sauvignon Blanc, with both the wine and dish being complimented by the match.

Tangy foods, such as tomatoes and vinegar-based dressings, are also ideal food matches.

On its own, Sauvignon Blanc is a mouth-watering aperitif, especially on a bright summer's day.

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