Over the last two decades New Zealand vintners in Marlborough have garnered marketing success by creating a new style of Sauvignon Blanc. Although vintners elsewhere have emulated New Zealand winemaking regimes, the assertive, pungent aromas of green grass, grapefruit, lime and passionfruit are unique to Marlborough's soils and climate. The two French styles historically practiced in Bordeaux and the Loire likely developed as vintners strove to create pleasing wines for their particular climate. In maritime-influenced Bordeaux, the juice is typically barrel fermented, put through malolactic fermentation and blended with Semillon to produce a round, rich, dry wine.

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