Sauvignon Blanc is one of those grapes that refuses to sit still. Plant it in France and it gives you restraint and precision. Move it to northeastern Italy and suddenly there's stone fruit and sage in the glass. Take it to the Western Cape and you get bright, punchy acidity with guava and green pepper on the finish.
Our collection leans into that restlessness. We've sourced across three countries, each offering a completely different expression of the same grape, and the Sauvignon Blanc 2025 releases have only made the selection sharper. If you think you know what Sauvignon Blanc tastes like, this might change your mind.
A Wild White Grape With a Good CV
The name gives it away. "Sauvage" means wild in French, and "blanc" means white. Sauvignon Blanc started out as an indigenous vine in western France, most likely in the Loire Valley, before making its way into the blends of Bordeaux. It's also a parent grape to Cabernet Sauvignon (the other being Cabernet Franc), which is the kind of family tree that earns respect at any dinner table.
What makes it travel so well is its love of cool-to-moderate climates. The grape ripens slowly in these conditions, giving it time to develop a proper balance between acidity and sugar. That's where the intensity of aroma comes from, the gooseberry, the citrus, the green pepper. Rush the ripening in too much heat and you lose that edge. The best producers know this, which is why our collection draws on regions where the climate does half the work.
Why Your Glass Tastes Like Geography
Terroir isn't a marketing word. It's the reason a Sancerre and a Friulian Sauvignon Blanc can share a grape variety and taste nothing alike. In the Loire Valley, the soils are chalk and Kimmeridgian marl. The aromas lean toward fresh citrus, gooseberry, and a flinty minerality that lingers on the palate. There's an exactness to Loire Sauvignon Blanc that's hard to replicate anywhere else. Think clean lines rather than tropical fruit.
Cross the Alps into Friuli, and the grape softens. The ponca soils of Collio and the Isonzo plains produce Sauvignon Blancs with more body, hints of white peach and sage on the nose, and a balanced, almost creamy texture. These are quieter wines, less obvious, and all the better for it.
Then there's South Africa, where the Upper Hemel-en-Aarde Valley delivers fresh, aromatic bottles with tropical fruit and a vibrant acidity that keeps everything lively. If Loire is the reserved one, and Friuli the thoughtful one, South Africa is the one who arrives at the table and immediately starts a conversation.
The Producers Behind the Pour
We don't stock bottles for the sake of filling shelves. Every producer in this collection is someone we've visited and tasted with.
Loire Valley:
- François Crochet, Sancerre, with his Le Chêne Marchand 2022 scoring 93 from Vinous
- Moreux-Corty, Pouilly-Fumé with a smoky, chalky edge
- Matthias Planchon, vineyard-specific Sancerres that reward anyone willing to pay attention
Friuli:
- Ronco del Gnemiz, our anchor, with site-driven expressions across Salici, Lozeta, Peri, and Sol, each rated 90+ by Vinous
- Miani, concentrated Sauvignon Blancs that challenge what you think Italian whites can do
South Africa:
- Newton Johnson, Upper Hemel-en-Aarde, an entry-level Sauvignon Blanc that punches above its price
- BLANKbottle, Frostbite at Westpeak, something more adventurous for those who enjoy wines that push boundaries
- Keermont, Stellenbosch, whose Fleurfontein is a late-harvest dessert wine made from grapes dried on the vine. Sauvignon Blanc at its most unexpected
All best served chilled, around 7–12°C, to let everything open up without losing that crisp edge.
Pick Your Region
That's the point of this collection. Three countries, three completely different takes on the same grape, and not a dull bottle among them. Start with the precision of the Loire, the subtlety of Friuli, or the energy of South Africa, and you'll come away with a different understanding of what Sauvignon Blanc can be. Have a look through the collection and see where you land.