Why is New Zealand Sauv Blanc so Fab?

You haven’t tried a New Zealand #SauvBlanc yet? Well, that’s a travesty. Now’s the time to find out what everyone is raving about! 

So what makes NZ Sauvignon Blanc fab? That’s easy! Its crisp, refreshing, and elegant vibes make Sauvignon Blanc an easy-to-drink glass that delivers. In comparison with original French sauvignons, which were hailed as ‘earthy’ and ‘mineral based’, Kiwi drops are fuller-bodied with a large emphasis on citrus and tropical fruit.

In the 1980s when New Zealand erupted on the scene with its first round of Sauvignon Blanc, the world took notice. Winemakers say that’s because of the distinctive taste of a New Zealand Sauv that is often referred to as ‘piercing’ and ‘vivacious’. Although New Zealand Sauvignon Blanc grapes are higher in natural fruit acidity, due to our growing conditions, there is complexity and freshness that wines from other parts of the world simply cannot contest.

Sauv Blanc is undoubtedly New Zealand’s most popular wine export to the US. Sauvignon Blanc has ignited the world’s love affair with New Zealand wine, showing our ability to get the fruit ripe while maintaining lower alcohol and good acidity.

Whether you enjoy the Marlborough region’s dry and bold tones, or perhaps the whimsical poached pear and rich stone fruit variations from the Hawkes Bay and Nelson area is more your thing. How about a barrel-fermented style or one that is off-dry? There's a Kiwi style for everyone – plus with 166 million bottles exported globally each year, we might just know a thing or two.