Sauvignon Blanc
The international juggernaut
Can anything stop the popularity of Sauvignon Blanc? Is Chardonnay making a comeback? Will Pinot Gris be the next big thing? Will Riesling’s coming of age ever happen?
Maybe we need to ask ourselves why are we searching for Sauv Blanc’s next successor when we obviously love the crisp, dry and refreshing white varietal. Sauvignon Blanc is now Australia’s highest selling white wine, ending Chardonnay’s 20 year rule. The major reasons for its astonishing rise to popularity are the wonderful aromatics and tropical fruit flavours it delivers, all for a price within reach of most.
The journey from Sancerre to Marlborough
Sauvignon Blanc can trace its origins back to the Loire Valley and Bordeaux regions in France where it’s name literally translates to “Wild White”. Sauvignon Blanc (or Sav Blanc) is also famous for parenting the noble grape, Cabernet Sauvignon, also from Bordeaux. The grape translates well into a diverse range flavoursome wines.
In Bordeaux’s maritime climate - more specifically the sub-regions of Graves and Pessac-Leognan - Sauvignon Blanc produces wines of ripeness and full fruit flavour. While in the continental climate of the Loire Valley in western France, regions such as Pouilly-Fume and Sancerre make wines of purity, minerality and length. In the famed Sauternes region in south-west France, when blended with Semillon and aided by the Botrytis fungus, some of the worlds greatest sweet “dessert” style wines are produced, including the iconic Chateau d'Yquem.
In the new world, it is the Marlborough region in New Zealand which holds court. Planted to vine in the 1970’s, it wasn’t until the mid 1990s that the world caught on to the famous tropical, citrus and passionfruit flavours. Cloudy Bay Vineyards have been noted as the pioneers of the style and continue today to produce wines in the pure Marlborough style.
In the last few years, a ‘grape glut’ has occurred due to vast plantings and favourable vintage conditions which has seen prices plummet. Much to Sauvignon Blanc fans pleasure!
Don’t forget the Aussies
While New Zealand continues to fly the Sauvignon Blanc flag, Australia cannot be overlooked for quality wines too. South Australia’s Adelaide Hills wine region produces some of our most notable wines including the famous Shaw and Smith and Geoff Weaver. The natural acidity prevalent in the wines aided by the long sun-drenched ripening period give rise to wines of finesse and purity, but with that powerful fruit driven punch. Over in the west, Margaret River is home to vast plantings of Sauvignon Blanc that blends beautifully with Semillon to produce WA’s acclaimed ‘Classic Dry White’ styles. Sauvignon Blanc’s aromatic muscle intermingled with palate softness and complexity brought by Semillon is a true hallmark.
Matched with food? Surely not!
Sauvignon Blanc’s simplicity of flavours sometimes has purists struggling to find a good food partner, but you need to look no further than a plate of quality soft cheese and especially a Chevre. The lively acidity and tropical notes pair majestically.
We Recommend
Cloudy Bay
Sauvignon Blanc
Scented and summery, the 2008 Cloudy Bay Sauvignon Blanc has deliciously vibrant aromatics that infuse the tropical fragrance of fresh passionfruit and juicy pineapples with garden-fresh basil and the spicness of crushed tomato leaves. THe palate is long and succulent, combining exotic fruits with ripe, red capsicum and a twist of green olive, beautifully complemented by crisp natural acidity and a hint of lime zest.
Seven Degrees Marlborough
Sauvignon Blanc
An amazing flavour bomb of tropicals and zesty herbs all crammed into each bottle for THIS PRICE! This summer's BIG HIT!
