Sauvignon Blanc Wine from New Zealand – 11July21
Sauvignon blanc
New Zealand Sauvignon Blanc
New Zealand Sauvignon Blanc is acclaimed throughout the world as the definitive benchmark style for the varietal. Its exuberant, pungent flavours have dazzled wine critics everywhere. Oz Clarke summed up the impact of New Zealand Sauvignon Blanc in his Wine Atlas when he wrote, “No previous wine had shocked, thrilled, entranced the world before with such brash, unexpected flavours of gooseberries, passionfruit and lime, or crunchy green asparagus spears . . . an entirely new, brilliantly successful wine style that the rest of the world has been attempting to copy ever since”.
Origins of Sauvignon Blanc in New Zealand
Sauvignon Blanc was first grown in an Auckland vineyard during the 1970s. Cuttings from that vineyard supplied the ambitious development of the Marlborough region from 1973, although the first wine made in commercial quantities did not appear until 1980. Success at local wine competitions boosted winemakers confidence and consumer demand. By the early 1990s Sauvignon Blanc was firmly established as New Zealand’s flagship wine with ever-increasing demand both locally and internationally. Sauvignon Blanc now represents more than 50% of the wine production in NZ.
Regional Focus
New Zealand Sauvignon Blanc can be broadly divided into two main regional styles: Northern (Hawkes Bay and further north) and Southern (the South Island and Wellington regions). Northern Sauvignon Blanc styles tend to be riper and richer with melon, nectarine and other stone fruit flavours. Southern Sauvignon Blanc styles are typically lighter and crisper with passionfruit and other pungent fruit flavours as well as red pepper (capsicum), gooseberry and herbal characters. Climate is the major factor in the North/South style distinction. The longer, cooler growing conditions in the Southern regions promotes stronger and more vibrant fruit flavours together with higher acidity levels. Well over two thirds of Sauvignon Blanc vines are to be found in Marlborough. The smaller South Island regions of Nelson and Canterbury also place an important focus on the grape. The country’s second and third largest areas of plantings can be found in the larger North Island regions of Hawkes Bay and Gisborne respectively. Marlborough, New Zealand’s most acclaimed region for Sauvignon Blanc, has relatively low rainfall during ripening which helps protect the thin-skinned and tight-clustered bunches of Sauvignon Blanc grapes from developing botrytis and other fungal diseases. The regions free-draining, alluvial stony soils help grape growers to control the growth of this vigorous vine for optimum quality.
Vineyard and Winemaking Influences
Sauvignon Blanc in New Zealand may be defined into three broad winemaking styles; tank-fermented, oak matured and blended. By far the largest portion is cold-fermented in stainless-steel tanks to optimise the variety’s freshness and pungent fruit flavours. Oak fermentation and subsequent maturation on the yeast lees is more suited to riper styles, such as those in the Northern regions or in selected sites in the Southern regions. These techniques add complexity, richness and longevity to the wine. Blending with Semillon is another technique used by some wineries to enhance complexity, structure and length of flavour. In the vineyard, leaf-plucking, shoot thinning and trimming are standard techniques to control the natural vigour of the Sauvignon Blanc vine and promote flavour ripeness and fruit intensity.
Sauvignon Blanc with Food
The golden rule with Sauvignon Blanc is “fresh is best”. The vibrant flavours of Sauvignon Blanc enhance the freshness of seafood and white fish especially when served with citrus or garlic based sauces. Crunchy summer salads and capsicums both find a flattering echo of flavour in Sauvignon Blanc, while relatively high acid foods, such as tomatoes, and vinegar-based dressings also make a appealing match.
Sauvignon Blanc in the Future
The English wine critic, Auberon Waugh, commented that New Zealand Sauvignon Blanc is now the world’s best and that we should just get on with the job of making more of it. Production of Sauvignon Blanc is increasing, but even greater quality is also on the ascent thanks to greater vine maturity, new vineyard site selection, and the adaptation of both viticultural and winemaking methods to help bring out the best in New Zealand’s flagship wine.
Source: http://www.nzwine.com/winestyle/blanc.php
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