Sauvignon Blanc
(so-veen-YAWN blahnk)
One of the most distinctive grapes, Sauvignon Blanc is a highly aromatic variety that does well in both the old and new world. From the Loire Valley of France to Marlborough in New Zealand, Sauvignon Blanc has found many regions that bring out its unique and delicious flavors.

Notable Facts
Sauvignon Blanc's home is the Loire Valley of France, where it produces the crisp, grassy mineral-tinged wines of Sancerre and Pouilly Fume (not to be mistaken with Pouilly Fuisse in Burgundy - that would be Chardonnay). Wine of this region is crisp and grassy, with delicious minerality and an occasional gun flint/smokey character. In the 1970's, New Zealand planted its first cuttings of Sauvignon Blanc, which in turn brought the country to the forefront of the wine world. In New Zealand, the variety exudes its typical crisp acidity, as well as pungent passion fruit and grapefruit aromas and flavors. In California, Sauvignon Blanc is produced both in stainless steel (like New Zealand and France) and with a touch of oak. The wooded versions maintain the acidity of the grape but tone down the intense citrus flavors with subtle oak characteristics. Winemakers differ in their addition or choice of oak. The grape also produces delicious wines from Chile and Italy.

Summing it up
Successful Sites: Loire Valley, New Zealand, California, Chile, Italy

Common Descriptors: grass, lemon, grapefruit, passion fruit.