Most Sauvignon Blanc is like a friendly puppy—bursting from the glass and ready to play. This is not a wine that makes you hunt for flavors and aromas—they are right up in front, ready to get noticed. New Zealand Sauvignon Blanc has the classic herbaceousness of the grape—you might taste a little bell pepper and jalapeño—combined with ripe fruit: think passion fruit and pink grapefruit. These wines are also often compared to gooseberries—small, green fruits that have a burst of tartness just like the wine.
You’ll mainly find Pinot Noir from Marlborough, Central Otago, and Martinborough, which is on the southern tip of the North Island. While Pinot Noir may be in Sauvignon Blanc’s shadow in Marlborough, producers such as Greywacke and Wither Hills still make examples worth seeking out.
Central Otago is an outlier in regards to climate. The sea’s influence is less strong in this region, since grapes are planted further inland and at higher altitude. These wines maintain NZ’s characteristic freshness, but often with more alcohol and body than other styles from further north. Central Otago Pinot Noirs tend to be wonderfully concentrated and plush. They don’t come cheap though—a bottle of Central Otago Pinot is likely going to set you back at least $30. Rippon, Felton Road, Mt. Difficulty are a few Central Otago producers at the top of their game.
