Sauvignon blanc
Sauvignon blanc is a white grape variety originating from France, most closely associated with the Loire Valley and Bordeaux. It is one of the world’s most widely planted white varieties and is valued for its distinctive aromatic profile, marked by herbaceous, citrus, and mineral notes depending on climate and winemaking style.[1]
Origins and History
The grape takes its name from the French words sauvage (wild) and vignon (vine), suggesting early recognition as a wild native of south-western France.[2] Historical records link its earliest cultivation to the Loire Valley, particularly Sancerre and Pouilly-Fumé, where it became the basis of some of France’s most recognised dry white wines.[3] From there, it spread to Bordeaux, where it remains an important blending grape. In the late 20th century, plantings expanded globally, with New Zealand emerging as a new benchmark.
Viticultural Characteristics
Sauvignon blanc thrives in temperate to cool climates, where slow ripening helps retain its high natural acidity and aromatic intensity.[4] The grape is vigorous and requires canopy management to prevent excessive shading, which can reduce aromatic expression. It is susceptible to botrytis, which in some cases is exploited for late-harvest sweet wines. Genetic research has confirmed Sauvignon blanc as a parent of Cabernet Franc, and therefore a grandparent of Cabernet Sauvignon.[5]
Regional Expressions
Loire Valley
In the Loire Valley, Sauvignon blanc defines appellations such as Sancerre and Pouilly-Fumé. Wines from these areas are noted for their crisp acidity, pronounced minerality, and aromas ranging from green apple and citrus to flint and smoky characters.[6]
New Zealand
New Zealand, particularly Marlborough, has become synonymous with intensely aromatic, tropical, and herbaceous expressions of Sauvignon blanc.[7] Since the 1980s, these wines have achieved global recognition and established a distinct stylistic identity.
Other Regions
In Bordeaux, Sauvignon blanc is often blended with Sémillon, especially in dry whites from Pessac-Léognan and in the sweet wines of Sauternes.[8] Beyond France, it is planted in Italy (where it is labelled simply as Sauvignon), Spain, Australia, Chile, South Africa, and North America, often reflecting regional climates with stylistic variation.
Wine Styles and Characteristics
The variety is characterised by fresh acidity and an aromatic profile that can include notes of gooseberry, cut grass, citrus, passion fruit, or tropical fruits, depending on ripeness and climate.[9] Cooler climates favour herbaceous and mineral notes, while warmer climates promote riper tropical flavours. Oak maturation is sometimes used, particularly in Bordeaux, to add texture and complexity. While most examples are intended for youthful consumption, certain structured wines from the Loire or barrel-aged styles from Bordeaux can age gracefully.
See also
References
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., 2019.
- ↑ Robinson (ed.), The Oxford Companion to Wine, 2015.
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, 2012.
- ↑ Johnson & Robinson, The World Atlas of Wine, 2019.
- ↑ Wine of New Zealand, “Sauvignon Blanc – Marlborough”.
- ↑ Robinson (ed.), The Oxford Companion to Wine, 2015.
- ↑ Jackson, Wine Science, 5th ed., 2020.