Marlborough is New Zealand’s most famous wine region, and its greatest triumph is the game-changing Sauvignon Blanc it produces. These Savvies are special, in part, because of Marlborough’s three distinct core sub-regions: Wairau Valley, Southern Valley and Awatere Valley. Each area creates unique expressions that shine on their own and enrich the wines of the entire region when they’re blended together.
Wairau Valley
Wairau Valley is a warm, dry region with diverse soils that range from gravelly and stony through to clay. The region is early-ripening and moderated by sea breezes that create significant diurnal variation, allowing grapes to reach full ripeness while maintaining bright, zesty acidity. The Sauvignon Blanc grown here displays Marlborough’s classic vibrancy and tropical fruit, grass and fresh herbs.
Awatere Valley
Awatere Valley extends inland from the sea to the Kaikōura Ranges and is the driest and coolest of Marlborough’s three principal sub-regions. The region’s stony soils stress the vines, forcing the roots to dig deep to find nutrients and water. This produces high-quality grapes of great flavour concentration. Awatere Valley Sauvignon is notably aromatic and pungent, with intense cut grass, green bell pepper, and a steely minerality.
Southern Valley
Southern Valley has a more varied topography than Wairau Valley, and the most common soils are clay and loam. Slightly cooler than Wairau, this region experiences more cloud cover and higher rainfall, which results in slower ripening. These Sauvignon Blancs have a subtle flavour profile, showcasing green apple, citrus, and a flinty minerality.
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