Sauvignon Blanc

Overview

Sauvignon Blanc is one of the most vigorous white grape varieties. It ripens early, which means that cooler climates are preferable. Sauvignon Blanc produces intensely aromatic and recognisable dry white wines, with grassy, herbaceous, gooseberry and elderflower aromatics, in some parts of the world with a pronounced kiwi flavour, and in other parts of the world with emphasis on citrus, smoke, and minerals.  

The Loire Valley is arguably Sauvignon’s original heartland, in the limestone soils of appellations Sancerre and Pouilly-Fume especially – from here Sauvignon is often at its most mineral, citrussy, and steely expression. Bordeaux is another of Sauvignon’s ‘original’ regions, where it is often blended with the more textural Semillon to produce complex and deeply flavoured white wines in Pessac-Leognan, whereas in Sauternes, Sauvignon is often blended with up to 80% Semillon in production of the unctuously rich and concentrated sweet wines.

On the sub-Alpine slopes of Italy’s Alto Adige and Collio regions, Sauvignon is either produced as a varietal wine or blended with local varieties and produces medium to full-bodied velvety textured dry white wines with racy acidity. New Zealand is Sauvignon’s “new heartland” and 90% of the country’s Sauvignon vineyards are found in the Marlborough region, which is known for intensely perfumed and tropical fruited styles, with vibrant acid, medium body, and juicy texture. In Napa Valley, Sauvignon is often referred to as “fume blanc” and has – since the 1990s – produced full-bodied, oily textured, and oak-aged white wines.

Typical Blends and Winemaking 

Sauvignon Blanc is often produced as a varietal wine – this is common in the Loire Valley, New Zealand, California, and to some extend northern Italy. When Sauvignon is blended, it is usually with Semillon which adds weight and fruit to Sauvignon’s aroma and zesty acidity – this is common in Bordeaux, and to a small extend in northern Italy.  Sauvignon is often made in inert vessels, including stainless steel, concrete, and large old barrels. Sometimes specific cuvees are produced in a proportion of new oak; in Napa Valley fermentation and ageing in new oak is relatively common. Lees stirring can give mid-palate weight and additional body and is fairly widely used.

• Sauvignon Blanc (100%)
• Sauvignon Blanc-Semillon

Typical aromas and flavours

Gooseberry, honeydew, grapefruit, white peach, passionfruit, grass, nettle, green pepper, kiwi, elderflower.

Food matching

The crisp unoaked styles of Sauvignon Blanc tend to pair well with salads with racy dressings, raw lightly cooked oysters and shellfish, white and green asparagus, raw tomato dishes, and fresh goat cheeses such as for example Crottin de Chavignol; while also working extremely well with sushi and sashimi; some of the fuller bodied and/or oak aged versions are very good with chicken or pork dishes in creamy sauces.