Gray Simpson from Corks Out in Heswall writes for One Foot in the Grapes explaining what to expect from Sauvignon Blanc grapes
Everyone knows New Zealand Sauvignon Blanc.
The vast majority comes from the Marlborough region, but some cracking Sauvignons come from Nelson in the south island. Everyone will have tried it at least once, somewhere.
So what is it then that we like so much about NZ Sauvignon? I think it’s mainly about its brazenness. It grabs hold of your senses and screams “LIKE ME!!!”
But what is it that we really like about it? Well, to begin with you usually get this massive whack of the smell of gooseberries. Like them or loathe them they’re usually there.
Next thing is this really nettle-like smell and the rather surprising smell of blackcurrant leaves. (Sauvignon Blanc is one of the genetic parents of Cabernet Sauvignon, the most classic aroma of which is blackcurrants).
With some NZ Sauvignons, you will get aromas of grapefruit, which is very pleasant indeed. On the palate, you get the green, nettly, gooseberry, grapefruity thing again, but this time there is a whoosh of acidity. Words such as zippy, zesty and zingy are best used to describe it.
Most NZ Sauvignons start at £7 per bottle for the mass-produced commercial styles. The better ones begin around £10 and the best start about £15.