New pastures for New Zealand Sauvignon
New Zealand Sauvignon Blanc has certainly sculpted a niche for itself, but are we truly satisfied with the ubiquitous Marlborough style? Our tasting team compares it with styles from potential contenders...
Scroll down for our top five recommendations & regions to watch
Although Marlborough is by far the largest Sauvignon Blanc producing region in New Zealand, we are now seeing more and more exciting examples coming from other regions, including those that up until recently specialised in red varieties such as Hawke’s Bay and Central Otago.
What Marlborough has achieved in such a relatively short time is admirable, helping to make New Zealand Sauvignon a household name almost single-handedly.
But, such rapid success has also brought weary palates in some quarters and the challenge for New Zealand as a whole more recently has been to show that it is not a one-trick pony when it comes to Sauvignon Blanc.
This has opened the gates for producers in other regions of New Zealand who have witnessed Marlborough’s rise.
Below, Decanter’s tasting team take you through the best regions for exciting New Zealand Sauvignon. And yes, Marlborough is still on the list…
Five exciting New Zealand Sauvignon:
Regions to watch
Marlborough
Producing approximately 90% of all Sauvignon Blanc in New Zealand, you can’t miss Marlborough. Now divided into sub-regions including Wairau Valley and Awatere Valley with an increased focus on terroir, the over-riding style is one of pungent gooseberry and citrus with some herby qualities. Colloquially described as ‘cat’s pee on a gooseberry bush’.
Central Otago
Best known for its high quality Pinot Noir, Central Otago is David to Marlborough’s Goliath, producing just 45 hectares of Sauvignon Blanc in 2014 according to nzwine.com. The Sauvignon here gravitates towards passion fruit, grapefruit and gunflint flavours.
Hawke’s Bay
Another red specialist, Hawke’s Bay made its name with the quality of its Merlot & Cabernet blends and Syrah varietals. It now produces over 1,000 hectares of Sauvignon Blanc in a tropical fruit style that works well with oak.
Nelson
Another big Pinot Noir region, Nelson offers a cool, restrained style of Sauvignon that verges on tropical and stone fruit flavours with herb and mineral notes. In terms of Sauvignon production, it sits between Hawke’s bay and Central Otago.
Related content:
Greywacke, Sauvignon Blanc, Marlborough, New Zealand, 2016
A magnum of this Marlborough standard-bearer is guaranteed to impress over the festive season. Lipsmackingly fresh grapefruit acidity with hints of grass behind the ripe,...
2016
Greywacke
Rippon, Sauvignon Blanc, Central Otago, New Zealand, 2015
91
Finally a new Zealand Sauvignon Blanc that has personality! What sets it apart is that the typical pungent tropical fruit flavours have been replaced by elegant lime and grapefruit, with just a subtle gooseberry hint. The small percentage of oak ageing adds texture and creaminess, and it is showing real finesse, with plenty of minerality and depth.
2015
Rippon
Elephant Hill, Reserve Sauvignon Blanc, Hawke's Bay, New Zealand, 2014
91
Hawke's Bay is better known for red, but this citrus-driven little number shows that the region can also succeed with whites. Winemaker Steve Skinner was inspired by time spent in Sancerre, and picks early to achieve a taut, lively style that is less tropical than many Sauvignon Blancs from the area. Fermented half in steel and half in old puncheons, the aromas combine oak influence with green pea varietal character. Full flavoured but not over-the-top, with an attractive lemon-peel twist.
2014
Elephant Hill
Te Mata, Cape Crest, Hawke's Bay, New Zealand, 2013
91
Sporting a very different style to Marlborough, this Sauvignon Blanc has benefitted from some small, judicious additions of Semillon and Sauvignon Gris. Toasty, mellow but very well-integrated oak is evident from 100% barrel fermentation, one third of which was new oak. Although some of the more typical, pungent, Sauvignon Blanc characters are apparent on the vibrant nose, the rich and fleshy palate has greater weight and concentration. A very ripe, almost tropical, fruit style but with a long, bone dry finish.
2013
Te Mata
Joss Bay, Barrel Aged Sauvignon Blanc, Marlborough, New Zealand, 2015
90
After a career in finance and accountancy, Hayden Johnson, who is also behind Tarras and Kuru Kuru, established his wine venture in 2002. This offering is not your mainstream Sauvignon Blanc. While it is pungent with typical goosberry aromas, it offers the refinement and elegance of a French Sauvignon Blanc with plenty of complexity and lemon zest on the finish. The oak is very subtle and adds a nice texture to it.
2015
Joss Bay
