Over the past 20 years, New Zealand sauvignon blanc has been garnering attention in the wine world and stepping into the spotlight on the world stage. Nearly surrounded by the Tasman Sea and the South Pacific Ocean, the country’s Marlborough region, which produces much of the country’s sauvignon blanc, benefits from a climate that enables a slow ripening period. This slow ripening creates a wine with intense, lively acidity that is matched with vibrant fruit characters of citrus, green apple, grapefruit and lemon.
When Cloudy Bay Winery began exporting wine to the United States in the mid-1980s, the wine was quickly embraced by American wine drinkers — we could pronounce it, afford it and enjoyed the refreshing fruity taste that was quite different from many French-style sauvignon blancs. Other wineries followed suit, and New Zealand continued to produce sauvignon blanc with exceptional quality and consistent style.
By 2000 New Zealand sauvignon blancs coincided perfectly with the world’s demand for fresher and lighter offerings. It was a much needed break from the many over-oaked, heavy whites in many wine regions around the world.
THE VALUES
- 2008 Brancott Sauvignon Blanc, New Zealand (about $14 retail)
- 2008 Monkey Bay Sauvignon Blanc, New Zealand (about $13 retail)
- 2008 Dashwood Sauvignon Blanc, New Zealand (about $16 retail)
THE SPLURGES
- 2008 Villa Maria Private Bin Sauvignon Blanc, New Zealand (about $20 retail)
- 2008 Kim Crawford Sauvignon Blanc, New Zealand (about $22 retail)
- 2007 Whitehaven Sauvignon Blanc, New Zealand (about $23 retail)
- 2008 Mt. Difficulty Sauvignon Blanc, Central Otago, New Zealand (about $22 retail)
- 2008 Cloudy Bay Sauvignon Blanc, New Zealand (about $38 retail)
- 2007 Tohu Sauvignon Blanc, New Zealand (about $18 retail)