Cultivation: Sauvignon Blanc grows best in less than fertile soil, like chalk, gravelly soils or sandy loam and can rot in too fertile soils. It is susceptible to botrytis and mildew, making it difficult to grow in humid areas unless botrytis is what is desired, such as in the sweet wines of Sauternes. The vines produce very compact bunches that need considerable pruning to protect against rot in damp regions . A vigorous green leaf grower, it only produces low to moderate amounts of grapes. It prefers cool climates to maintain its acidity and ripens in early mid-season. The grape itself has tough skin and a slight grassy aroma.

Flavor Profiles: The multiple styles of wines made with this grape is as varied as the areas that grow it. The best of these wines have incredible aromatic qualities greatly varied by the region of its production. When the grape is grown in cool regions the resulting wine is sharp and crisp with unripe fruit flavors that tend toward tart citrus, herbal and vegetable aromas like bell pepper and asparagus, and often accompanied by a flinty or gooseberry aroma. It is the cool weather Sauvignon Blanc that can have that notorious cat pee scent, but never the flavor. The fruit and high acidity often produces a wine that can best be described as sassy, or a bit on the wild side. When produced in a warmer region the wine is less acidic and tends more toward ripe tropical and stone fruit. When aged in oak the wine is darker, with a rounder, less angular characteristic with notes of vanilla.