There are five (5) main regions in New Zealand where Sauvignon Blanc is grown: Marlborough, Nelson, Waipara Valley, Central Otago, and Hawke’s Bay.

1. Marlborough region is by far the most famous (and the most productive) region for Sauvignon Blanc. The majority of New Zealand Sauvignon Blancs are grown in this region. The climate here is cool and dry, which is ideal for grape-growing. These high quality Sauvignon Blancs from Marlborough are known for being very juicy with mouthwatering acidity, with intense aromas of passionfruit, grapefruit, and grassy flavors.
2. Nelson is the second largest region for Sauvignon Blanc production in New Zealand. The climate here is a bit cooler than in Marlborough, which gives the wines a bit more acidity. Sauvignon Blancs from Nelson tend to be less fruity and more minerality, with aromas of tropical fruit, herbs, and freshly cut grass.
3. Waipara Valley is a small but up-and-coming region for Sauvignon Blanc. The climate here is warm and sunny, which helps the grapes to ripen fully. The wines from Waipara Valley are often described as being ” ripe” or ” fleshy,” with aromas of citrus, honeydew melon, mango, and papaya.
4. Central Otago is the southernmost wine region in New Zealand, and it is also the smallest region for Sauvignon Blanc production. Normally a Pinot Noir growing region, it has the highest elevation and most continental climate, which gives the wines a higher acidity. Central Otago Sauvignon Blancs are often described as being “mineral” or “flinty,” with aromas of grapefruit and lime.
5. Hawke’s Bay wine region in New Zealand is the oldest one and most known for Chardonnays. But it also makes a unique fruit forward Sauvignon Blanc that has a creaminess to it after being stored in oak barrels.