A green-skinned grape originating from the Bordeaux and Loire regions of France. It is planted in many of the world’s wine regions, producing a crisp, dry and refreshing white wine. It is also a component (with Semillon) of the famous dessert wines from Sauternes and Barsac.

Most producers ferment and age their Sauvignon Blancs in stainless steel to accentuate the wine’s crisp, zesty, bracing qualities, while a few barrel-ferment the wine. Malolactic fermentation is rare and barrel-ageing, if done, is usually limited to a few months’ duration.

The Sauvignon Blanc in Argentina is closer in style to Bordeaux than to New Zealand or Chile. While Chilean Sauvignon Blanc in more expressive on the nose, from Argentina it is more restrained, with more complexity and minerality, with good body and a refreshing natural acidity. The best area for growing Sauvignon Blanc in Argentina is Menzoza’s Uco Valley, at altitudes above 1,100 metres. There are also some very good examples coming from the Neuqúen province in Patagonia.


The most salient characteristic of Sauvignon Blanc is its distinctive penetrating aroma, which can evoke scents of grapefruit, lime, green melon, gooseberry, passion fruit, freshly mown grass and bell pepper. Grown in cooler climates and in fertile soil promoting excessive vine growth, herbaceous smells and flavours can dominate the character of the wine, while in warmer regions the melon, citrus and passion fruit aromas emerge.