Sauvignon Blanc

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Cool-climate classic white

Although Sauvignon Blanc does not have as long a history in Australia as varieties like Shiraz or Riesling, it has found a very comfortable home in certain regions producing a range of styles.

Sauvignon Blanc snapshot

In 1970 there were only 20 hectares of Sauvignon Blanc in Australia. There are now 6,100 hectares planted in various regions across the country
Sauvignon Blanc is a particularly important variety in Adelaide Hills and Margaret River

Excellent wines are also produced in Tasmania, Orange and Yarra Valley

In the vineyard

Sauvignon Blanc is a relatively early ripening variety that does well in cool but sunny regions

Can tend toward excess production of foliage so canopy management is critical

Regions

Sauvignon Blanc does best in cool but sunny regions – areas influenced by the cooling effects of ocean breezes or elevation

Styles

Typically light-bodied with fresh vibrant and distinctive flavours. Oaked and unoaked versions depending on the desired style

Qualities

Ranges from easy drinking and affordable through to medium priced, premium wines

6,100ha

Total plantings (2015)

Unknown

First plantings

In the winery

Vinification techniques

Stainless steel temperature control fermentations are common
Blended with Semillon in some regions – notably Margaret River
Barrel fermented and/or aged styles tend to be richer and more full-bodied

Maturation

The vast majority of Sauvignon Blanc is bottled shortly after fermentation
Some styles see a few months of maturation in oak

Adelaide Hills

This region has established itself as the benchmark for Sauvignon Blanc in Australia
Vibrant, aromatic and fresh with complexity and texture in the best examples

Margaret River

Margaret River Sauvignon Blanc is typically blended with Semillon
Ranges from light, crisp and lemony and herbal through to fuller flavoured and more tropical with some barrel fermentation and or ageing