Sauvignon Blanc New Zealand

Sauvignon Blanc has been made in New Zealand since the 1970s, and has since become the country’s most widely planted variety. Upwards of 60,000 acres of the grape are cultivated across the country’s islands, and Sauvignon Blanc wine accounts for nearly 75% of New Zealand’s overall production. The grape is well-suited to the country’s cool maritime climate and abundant sunshine, and local winemakers’ tendency to ferment and age Sauvignon Blanc in stainless steel has yielded seemingly bottomless delicious, widely available examples.

Sauvignon Blanc wine from New Zealand can vary depending where the grapes were grown and how the wine was made, it will usually have vibrant, refreshing acidity, and be light in body. Typical flavors of New Zealand Sauvignon Blanc include tropical and citrus fruits (like lemon, grapefruit and pineapple) as well as gooseberry, and grassy and herbal tones that can resemble bell peppers.

As with any wine, what makes as a “good” New Zealand Sauvignon Blanc is a matter of personal preference. One thing you can consider when looking for the best wine for you is to consider where it was produced. Sauvignon Blanc from New Zealand’s Hawke’s Bay is often more tropical, thanks to the area’s comparably warm climate. Selections from near Wairarapa, where it’s a bit cooler, however, veer more grassy and vegetal. Sauvignon Blanc from Marlborough is generally most widely available, and typically hits the perfect balance between the two styles.

Of course, the best way to find a good New Zealand Sauvignon Blanc is to purchase it from a source you trust, like WSJwine.com

Sauvignon Blanc from New Zealand is so special because of its bright and zippy acidity, crisp, light body, and highly expressive aromas and flavors of lemon, grapefruit and pineapple. It’s overall approachable and food-friendly, and is widely recognizable and widely available.