Far more than just a new home for Sauvignon Blanc. Read MoreShow Less
New Zealand Sauvignon Blanc has gone from exhilarating newcomer to permanent fixture, but while the bigger names have commoditised the Loire Valley native, a raft of winemakers have been making a name for themselves across the two islands. Think intense, mineral Syrah from the Gimblett Gravels area of Hawkes Bay, Pinot Noir bursting with red fruit from the cooler Central Otago region or even experimental oaked and wild yeast fermented Sauvignon from the country's early pioneers.
