Scientists traced the origins of sauvignon blanc to Bordeaux or Loire Valley. In both of these regions, the wines smell like cut grass, and are acid driven in flavour.
In Bordeaux, sauvignon blanc is “tamed” with floral and lemony semillon.
Over time, sauvignon blanc was planted in many countries including New Zealand, Canada, and the U.S.A. It yields wines that resemble tend to more to citrus.
In Canada, especially in Ontario it yields wines that taste more like Loire Valley products.
New Zealand has gained world wide fame with its sauvignon blancs from Marlborough, and Nelson on the tip of the South island, but the grape is planted in most of New Zealand’s wine producing regions. Here it yields off-dry to dry wines with more tropical fruit aromas and less grassy flavours.
The first cuttings were imported from University of California’s Davis vineyards.
Below is a list of the most successful brands of the 2014 vintage.
Wairau Valley, Organic, Babich Family Estates, Marlborough
Reserve Awatere valley, Vidal, Marlborough
Single Vineyard Awatere Valley, Matua, Marlborough
Single Vineyard Southern Valley, Auntsfield, Marlborough