Besides Provençal rosé (a column for another day), New Zealand sauvignon blanc has to be one of the most successfully marketed wines of the past century. This grape is, of course, planted around the world, and originally French, but it has become so wrapped up in the identity of New Zealand wine, and so at the forefront of our minds, that several people I know who have heard of New Zealand’s take didn’t know that sauvignon blanc also constitutes many appellation wines from the Loire and Bordeaux.
It was 1973 when the first sauvignon blanc vines were planted in Marlborough, and were initially intended to be blended with müller-thurgau, which at the time was one of the region’s more popular grape varieties. That’s almost unthinkable now, when Marlborough is by far the most famed region for sauvignon blanc, with about 25,000 hectares of vines, low rainfall and long, sunny days, as well as free-draining soil. In other words, ideal conditions for producing wine en masse.
