Get to Know Sauvignon Blanc

By Cole Swanson
July 7, 2025

Sauvignon Blanc is an aromatic white grape knwon for producing wines with racing, mouth-watering acidity. It’s famed for its easy-drinking fruity profile and is commonly drunk as a single varietal, though, when blended, it is done so typically with Sémillon (and sometimes Muscadelle), as can be seen in the Graves AOC of Bordeaux, France.

Those from Pouilly-Fumé, France in the Loire Valley, tend to have hints of smoke, while Marlborough, New Zealand has coined the riper style that characteristically has flavors of gooseberry, guava, and grapefruit.

Thanks to the compound methoxypyrazines, Sauvignon Blanc is most commonly associated with flavors of green bell pepper and grass, and can also have notes of capsicum and asparagus. This compound is mostly tasted and smelled in Sauvignon that has been planted in cooler climates. When exposed to more sunlight and heat, pyrazine aromas dissipate.

As a side note, pyrazines are also found in Cabernet Sauvignon, as Sauvignon Blanc is a co-parent to Cabernet alongside Cabernet Franc.

TYPICAL STRUCTURE

TYPICAL FLAVORS

Flavors range depending on the growing location:
green bell pepper, grassiness, lime, minerality, passionfruit, guava, mango, honeysuckle, pineapple, smoke

As a grape, Sauvignon Blanc bodes well to being planted in cool-to-moderate climates, therefore, many of the pyrazinic flavors are present. It is late-budding and early ripening, which is why cool-to-moderate climates are the most optimal places to plant. In those areas, Sauvignon Blanc will retain its aromatics and bright acidity for which it is known, leading to a wine that is crisp and refreshing.

Most often, Sauvignon Blanc is made and stored in a steel tank to retain its floral and fruit qualities. Therefore, it is often made to be drunk young, as not many withstand barrel ageing very well, or else its aromatic nature would wither.

THE ART OF BLENDING

This sentiment remains true when created as a single varietal, but when blended with the white grape Sémillon, barrel aging might be practiced to provide more complex flavors such as clove, vanilla, and spice.

The marriage of Sauvignon Blanc and Sémillon is known as a white Bordeaux Blend.

Dry Styles

The practice of blending is most commonly seen within the Graves AOC, Bordeaux, France. Within the entirety of the Graves appellation, these blends can be made dry and may range from crisp and fruity to fuller-bodied and creamy.

Fruity, lighter style blends are bright with citrus, grapefruit, lemon, wet stone, and honeysuckle flower. While those that are creamier come from Pessac-Léognan, a sub-region of the larger Graves AOC. These wines tend to have flavors of crème brûlée, hazelnut, citrus, beeswax, orange zest, ginger, and nectarine.

Still within the Graves AOC, Sauternes AOC is wedged between the Cirone and Garonne rivers, where some of the best sweet white wines in the world are created.

Here, Sauvignon Blanc is blended with botrytized Semillon. Botrytized is when a grape has been positively infected with botrytis (also known as noble rot), a fungus which digs into the grapes to create holes during the cool, misty mornings; and then, as the sun comes out and the day becomes warmer and the fog from the rivers has lifted, the fungus dies off and the grapes, which now have holes in them, raisin, and their sugars become incredibly concentrated. These wines are considered lusciously sweet and can have incredibly complex flavors.

Sauvignon Blanc’s role as a blending partner is to add acid and florality to create balance.

WHERE SAUVIGNON BLANC GROWS

The Loire Valley, France; Bordeaux, France; Marlborough, New Zealand; Overberg, South Africa; Casablanca, Chile; Adelaide Hills, Australia; Margaret River, Australia; Sonoma County, California

COMMON WINEMAKING TECHNIQUES

Inert Vessel Fermentation: This disallows oxygen, which could potentially mask the aromatic characteristics. Inert vessels also do not impart flavor like an oak barrel might, keeping the primary characteristics prominent, which is an important goal when making wines with aromatic grapes.

Cool Fermentation Temperatures: Provides a slow and steady fermentation that will allow for primary fruit characteristics to form.

No Post Fermentation Manipulation: For most Sauvignon Blanc, any use of malolactic conversion or oak treatment can overwhelm and mask the pure fruity characteristics. However, some winemakers may choose to ferment in-barrel or apply malolactic and/or lees contact. This is done in California and Pessac-Léognan.