Though France is the largest producer of Sauvignon Blanc, the Marlborough region of South Island has been catching up fast. The dry, sunny climate in the northeast makes ideal growing conditions for grapes. With over 500 growers, it’s the largest producer of wine in New Zealand. If you’re visiting this part of New Zealand, you’ll discover several different blends of Sauvignon Blanc. Each has its own characteristic taste, based on the grapes blended together.
Cloudy Bay Sauvignon Blanc
Cloudy Bay Sauvignon was created from an almost perfect yield of grapes in 2019. Cooler spring temperatures that year led to incomplete flowering. This meant fewer grapes were forming on the vine, allowing them to ripen evenly. Also, they were picked at their peak of maturity, leading to one of the best vintages they’ve produced. This blend of different grapes from Renwick, Fairhill, Brancott, and several other vineyards created a blend with a citrus aroma
The Te Koko Blend
This unique blend is made from grapes sourced in the Rapaura, Renwick, and Brancott regions. The careful maturity of the wine, and gentle pressing, played a crucial part in creating Te Koko. After the grapes were pressed and allowed to settle for 24 hours, the juice was poured into French oak barrels. You can expect Te Koko to have aromas of lemon thyme and mandarin blossom. You may also note ginger, toasted nuts, and savoury tones. It makes a great accompaniment to seafood dishes.
Clos Henri Sauvignon Blanc blend
Clos Henri is a Sauvignon blend with a distinctive mineral quality. The Clos Henri estate is situated on Greywacke River stone soil. The wine is crafted from three different soil types on the estate. Clos Henri Sauvignon Blanc has a fruity aroma and ages well. You can enjoy this blend of wine with smoked seafood, crab, or oysters.