Sauvignon Blanc is a renowned green-skinned grape species that originates from the Bordeaux region of France. It is now grown around the world, making it internationally recognised. Depending on its global location and growing conditions, the characteristics of the resultant wine can differ greatly.
Most notably, New Zealand’s Marlborough region and parts of the Loire Valley are acclaimed for their varieties of this grape. The flavour profile of this grape is rather diverse–making it extremely appealing to wine enthusiasts. While the wines from cooler climates present a more understated and green fruit sensation, those from warmer locations naturally incline towards overt tropical tones.
Sauvignon Blanc grapes exhibit a great deal of adaptability with various soils but truly thrive in chalk, flint, and sandy soils. As they are high in acidity, wines made from these grapes, such as Sancerre and Pouilly-Fumé, have an extraordinarily fresh and zesty quality alongside hints of gooseberry, lime, apple, and pineapple when tasted.
Despite its almost ubiquitous presence in vineyards worldwide, Sauvignon Blanc was not commonly labelled on the bottle until the late 20th Century, when it was popularised by New Zealand wine-makers. Now, it has a secure place among the top flavourful white wines of the world. The wine made from the grape is often consumed young, as ageing does not significantly improve its taste. However, if the grapes are harvested at optimum ripeness, Sauvignon Blanc can impart a delightful balance of zest and crispness, making it an excellent choice for the discerning white wine connoisseur.
In dry or sweet styles, whether served as an aperitif or matched with seafood, the Sauvignon Blanc grape produces a wine of distinction and exquisite character, delivering a contemporary interpretation of this globally adored variety.
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