Sauvignon Blanc’s greatest attributes lie in its fabulous array of aromatic qualities, which vary according to growing location and its treatment in the cellar. It divides into two clear styles characterised by the fragrant, zingy fresh Loire Valley style reminiscent of cut-grass, gooseberry, flint and nettles, and the contrasting Bordeaux-style, often blended with Semillon and Muscadelle and barrel-fermented to produce the richer, dry whites of Pessac-Leognan. At the same time, it is a component in the sweet, rich and luscious whites of Sauternes. In New Zealand’s Marlborough, it produces a stunning array of assertive characteristics, from the green grass, green bean, tinned pea and asparagus flavours to the more tropical spectrum of grapefruit, guava, passion fruit and mango. This grape has also grown successfully in Chile and South Africa, whose cooler spots are proving ideal for this wonderfully zingy, fresh grape variety.