MAY 3RD MARKS INTERNATIONAL SAUVIGNON BLANC DAY. THIS VINTAGE, 83% OF THE GRAPES WE HARVESTED WERE SAUVIGNON BLANC AND WE ARE CONSISTENTLY AMAZED BY THIS VERSATILE GRAPE THAT PUT AOTEAROA ON THE GLOBAL STAGE.

We sat down with Indevin Senior Winemaker, David Roper who talks us through which Sauvignon Blancs he’s looking forward to cracking open, fine-tuning the perfect pairing and how best to store and serve Sauvignon Blanc to really impress your whānau.  

Q. The 2024 vintage is just complete – how are this year’s Sauvignon Blancs looking?  

In a word, fantastic! Being such a transparent wine variety and style, it is easy to understand and capture the quality of the new seasons Sauvignon Blanc wines already. Slightly lower grape yields and a stunning warm and dry summer has set us up well. The fruit quality was superb all-round and now in tank we have wines with bright, intense aromatics and signature juicy, succulent acidity. Outstanding components which we’ll see come together in bottle later this year. 

Q. What are some of the trends coming through in Sauvignon Blanc? Is there anything you’re particularly excited about? 

It’s exciting to see more Sauvignon Blancs being released exclusively from specific sub regions. These wines highlight the different styles of Sauvignon Blanc and showcase the diversity of Marlborough's microclimates and soils. Within the warmer Wairau Valley we see punchy passionfruit, thiol driven wines from the heavier soils in Coastal Wairau. Further inland in Central Wairau, Waihopai and Southern Valley examples deliver ripe citrus, tropical and floral notes. 

Heading over the hills to the cooler, windier and rugged Awatere Valley we see bright limey, bell pepper and herbaceous wines with marine like salinity from areas such as Lower Dashwood, Blind River and further inland to the Upper Awatere, Altimarloch area. 

Q. What bottle will you personally be opening to celebrate International Sauvignon Blanc day, who will you share it with, and where will you be? 

I’m lining up our 2021 Woven Sauvignon Blanc, a thought-provoking example with weight, power and complexity that offers a different perspective on the variety. On May 3rd, I’ll be returning to Auckland from Marlborough fresh from a week of assessing our new vintage Sauvignon Blanc wines. One more Sauvignon Blanc shared with some close friends over a meal.   

Q. What food will you pair this wine with, and why? 

I’ll be angling for a tiger prawn linguine with mussels, cockles, chilli and garlic. The body, intensity, and complexity of Woven should pair well with the fresh flavours of the dish. 

Q. Is there an unusual food combo that you’ve discovered pairs beautifully with Sauvignon Blanc? 

I need to try it with a hearty Bacon and Egg pie. Who doesn’t love pie??! Flavours contrast as individuals but together the acidity cuts through the richness of pastry, egg and bacon and comes together as a great match. 

Q. Any tips on storing or serving Sauvignon Blanc that will help people get the most out of their bottle of Villa Maria? 

Serve it chilled but not straight out of a fridge or ice bucket. Around 90min in the fridge or 40min in an ice bucket is perfect. Too cold and the aromas may appear muted and the acidity sharp. Screwcaps mean you can store bottles standing up or lying down, whatever your preference is.