Sauvignon NZ27
Sauvignon Blanc New Zealand 2027 committee member Richard Ellis hopes international visitors to the event, to be held at Wairau, Marlborough from 2-4 February 2027, will leave with a deeper appreciation of New Zealand wine.
New Zealand Sauvignon Blanc is... one of our nation's greatest modern signatures. Having captured the world's attention, it is now enjoyed in more than 100 countries around the globe; what an incredible reach of audience. The potential conversations and discovery that can happen over a glass of New Zealand Sauvignon Blanc, and the increasing influence of our consumers wanting to know more of its provenance, is very exciting.
It can provide... a lens into so many of New Zealand's products, places and people. Sauvignon Blanc draws the consumers into that experience, and the response is overwhelmingly positive; it consistently overdelivers. But it is more than simply a gateway to greater New Zealand. It has earned its place as a benchmark within the global Sauvignon Blanc category and gives us a powerful platform to continue to link the reasons why, then communicate them.
I'd like to see... the conversation around New Zealand Sauvignon Blanc continue to evolve. The diversity of our regions and sites, along with more nuanced expressions and considered winegrowing will lead to this. I'd like to see consumers discover the depth, texture and sense of place that New Zealand Sauvignon Blanc can offer, while retaining the freshness and vibrancy that made it famous in the first place.
When I make Sauvignon... I think a lot about the interplay of phenolics, acidity and texture. I think aromatics are wonderful but easy to find in our New Zealand sites. Depth, tactility and palate drive can be more difficult, so this commands more focus. I think our best Sauvignon Blancs are immediately enjoyable but also equally moreish. They command that second glass then ideally a little curiosity about where it came from.
A favourite Sauvignon-food match is... heavy on the seafood side for me: first glass, two naked oysters; second glass, kingfish crudo; third glass, blackened snapper.
I'm passing the Q&A baton to... Ben Leen from Central Otago, who'll no doubt provide some great insight into Sauvignon Blanc from the bottom of the world.
