Sauvignon BlancSauvignon Blanc is fast becoming one of Australia’s most popular white varieties, despite it being a relatively recent arrival with plantings that are dwarfed by Chardonnay. New Zealand, and in particular the Marlborough region, are responsible for catapulting its popularity into the stratosphere, yet France’s Loire Valley has been producing it for centuries. While kiwi Sav Blancs are known for their intense passionfruit, gooseberry and herbaceous characters, those from the Loire are less overtly fruity, with more complex mineral characters. Sauvignon Blanc needs a cool climate to fully express its complex tropical fruit flavours and retain its nervy thread of acidity, which is why premium Australian wine regions like the Yarra Valley, the Adelaide Hills, Margaret River and Tasmania are having the greatest success. You’ll also notice that some areas are having great success blending it with Semillon, as the flavours of both knit nicely together. Oak is generally not used in the winemaking process, which is why it stands up to a serious chill. As such it’s a great summer wine that suits fresh seafood - particularly oysters - and spicy Asian dishes.
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