Marlborough, New Zealand- Ripe tropical and gooseberry fruit flavors lead to a zingy finish and impeccable balance. A great aperitif or seafood wine and a must-try for all Sauvignon Blanc lovers. Serve lightly chilled.
New Zealand’s Marlborough wine region began its rapid development in the early 1970s, when the first grape vines were planted here. Today, it’s the largest and best-known wine region in New Zealand. Abundant sunshine, cool nights, free-draining soils and a long growing season help to produce the wines that have made this region famous. Sauvignon Blanc is far and away the most widely planted variety, followed by Pinot Noir and Chardonnay.
Sauvignon Blanc is an international white grape variety that originates in France. It’s long been used to make world-class wines from Bordeaux and the Loire Valley. Yet in recent decades, Sauvignon Blanc has become an everyday favorite thanks to the New World winemakers of New Zealand.
With its distinctive, vivid aromas and zesty acidity, Sauvignon Blanc is easy to peg in a blind tasting of dry white wines. The wine’s green, herbaceous and fruity scents are sometimes accented with musky aromas, yet its flavors are consistently fresh and bright.