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Long before New Zealand got famous for its Sauvignon Blanc, it was the regions in France, like Sancerre and Pouilly-Fumé from the Loire Valley, that were famous for dry and high acid level grape varietals.

It was only in 2003, when luxury power house LVMH (Louis Vuitton Möet Hennessy) bought over Cloudy Bay Vineyards, that New Zealand became an overnight sensation. Today, New Zealand exports to over 20 countries and produces hundreds of thousand of cases of Sauvignon Blanc to white wine lovers across the world.

Although some may say that massive exposure was what propelled Cloudy Bay’s Sauvignon Blanc rise to fame, others believe it was really a matter of time: their grape varietal was born for success in the new world regions.

This is because in the cooler climates characteristic of old world countries like France, Italy or Spain, the grape tends to be more acidic with “green flavors” of grass and only some tropical fruit flavours like passion fruit. But grown in a warmer climate like New Zealand, you get the best of both worlds! There are enhanced tropical and aromatic notes, like peach, which elevate the freshness and crispness of the wine’s DNA, giving it an added dimension of flavour!

Give it the right producer and this intricate species of grapes will stand the scrutiny of any tasting panels to emerge with spectacular ratings. You don’t have to be a sommelier to be able to appreciate and love New Zealand’s Sauvignon Blanc – that’s precisely what makes it so special and helped place New Zealand on the wine map.

Did you know that Old World regions refer to areas like Europe and Middle East while New World regions are those from Argentina, Australia, Chile, New Zealand, South Africa and the United States.