Sauvignon Blanc

Benchmark cool-climate Sauvignon. Flinty, mineral, age-worthy from Steiermark.

Vibrant, citrusy, with minerality from coastal vineyards.

Bordeaux's dry whites blend Sauvignon Blanc with Sémillon on Pessac-Léognan gravel. Lemon, peach, and white flowers; barrel age brings cream and honey over a decade.

Crisp, mineral, sometimes with light oak. Saint-Bris is Burgundy's only Sauvignon.

Cool-climate Sauvignon at its most precise. Lemon, elderflower, and white peach over Kimmeridgian limestone, with smoky flint on Pouilly-Fumé's silex soils.

Elegant, herbal Sauvignon with white flower notes. Often barrel-fermented for complexity.

The benchmark New World Sauvignon. Passionfruit, gooseberry, cut grass, and grapefruit on razor acidity, with cooler Awatere sites pushing into jalapeño.

South African Sauvignon: tropical fruit with fynbos-influenced herbaceousness.

Widely planted since the 1980s, producing pungent, varietal whites under the "Rueda Sauvignon" label

Geneva is Switzerland's Sauvignon Blanc capital, often barrel-aged for added texture

From crisp and herbaceous to barrel-fermented and rich, often labeled Fumé Blanc in the Mondavi tradition.

Long Island specialty: maritime, herbaceous, bright. Leaner than New Zealand, warmer than Sancerre.

Riper, rounder Sauvignon than Marlborough, often labelled Fumé Blanc when oak-aged. White peach, grapefruit, and tropical fruit with creamy weight, from Napa and Sonoma.