Sauvignon Blanc is one of the world’s most recognizable aromatic white grapes, with origins in France’s Loire Valley and Bordeaux. Its name derives from sauvage — “wild” — referencing the grape’s vigorous growth patterns. Historically, it played dual roles: varietal expression in the Loire and blending component in Bordeaux.
Genetically, Sauvignon Blanc is a parent of Cabernet Sauvignon, having crossed naturally with Cabernet Franc in Bordeaux. This lineage explains the shared herbaceous pyrazine compounds present in both grapes.
In the vineyard, Sauvignon Blanc is early budding and early ripening. It thrives in cool to moderate climates, where acidity and aromatics are preserved. The grape is vigorous and requires canopy management to control shading and vegetal character. It performs well in limestone, gravel, and flint soils.
Stylistically, Sauvignon Blanc produces dry, high-acid white wines, though sweet botrytized expressions exist in Sauternes blends.
In the glass, it shows pale lemon coloration. Aromatically, it is piercing — lime, gooseberry, grass, jalapeño, passionfruit, and flint. The palate is linear and crisp, driven by sharp acidity. Body is light to medium. The finish is zesty and herbal.
Benchmark regions include:
Sancerre
Pouilly-Fumé
Marlborough
Napa Valley
Graves (Bordeaux)
Commercially, Sauvignon Blanc is one of the world’s most recognizable white wine styles, prized for freshness and aromatic intensity.