Welcome to the Sauvignon Blanc capital of the world

A Short but Sweet History  

The history of wine in Aotearoa New Zealand might seem short, but it has made its mark internationally. While European grape varieties have only been widely available since the 1980s, and the famous Sauvignon Blancs since the mid-1980s, the story goes back much further.

Early settlers, like Anglican missionary Samuel Marsden, planted grapevines as early as 1819 in the Bay of Islands. By the time Te Tiriti o Waitangi – The Treaty of Waitangi was signed in 1840, New Zealand already had its first bottled wine.

Over the years, the wine industry has grown and improved dramatically. Today, New Zealand wines, especially Sauvignon Blanc, are considered world-class.

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Sauvage Beginnings

In the 1970s, a New Zealand winemaker brought Sauvignon Blanc cuttings from California, even though the vine wasn't seen as commercially valuable. The vines thrived in New Zealand, producing flavorful and aromatic grapes. By 1974, Matua Valley in Auckland produced the first marketable New Zealand Sauvignon Blanc.

The real breakthrough came when Montana (now Brancott Estate) planted Sauvignon Blanc in Marlborough. By the mid-1980s, Marlborough's unique style gained international fame, becoming the world's most distinctive Sauvignon Blanc.

New Zealand Sauvignon Blanc is known for its zingy acidity and irresistible aromas of grapefruit, pineapple, lime zest, freshly mowed grass, and bell pepper.

Today, it accounts for over 85% of New Zealand's wine exports and continues to impress critics worldwide, setting the benchmark for quality. It's a classic story of New Zealand's ingenuity.

So, if you're ready to raise a glass, we know a place.

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