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California Sauvignon Blanc

Sauvignon Blanc (sometimes labeled in California as Fumé Blanc) is a noble grape variety that produces crisp, dry wines that display aromas and flavors of lime, grapefruit, green apple, fig and melon. The wines may also have herbaceous notes of bell peppers, gooseberries and grass. These characteristics come from the grape itself, but are also the expression of climate, soil, vineyard practices and winemaking techniques. Sauvignon Blanc is often blended with other varietal wines, particularly Semillon, which adds a honeyed note to the wine.

California’s first Sauvignon Blanc plantings were in the Livermore Valley back in the 19th century. According to the 2018 California Grape Acreage Report, there are now 15,215 acres of Sauvignon Blanc planted throughout the state. In terms of acreage, Sauvignon Blanc is the fourth-leading white wine variety behind Chardonnay (93,148 acres), French Colombard (18,246 acres), and Pinot Gris (16,928 acres).

Top 10 California Counties for Cabernet Sauvignon Acreage, 2018
County Total Acres
Napa 21,665
San Luis Obispo 14,752
Sonoma 12,478
San Joaquin 12,333
Monterey 4,964
Sacramento 4,756
Lake 4,400
Madera 3,417
Mendocino 3,171
Merced 1,847
Other 9,458
State Total 93,241
Source: California Agricultural Statistics Service
California Sauvignon Blanc Grape Crush Tonnage
Year Tons Crushed
2018 118,050
2017 106,716
2016 107,549
2015 88,256
2014 110,420
2013 127,655
2012 113,269
2011 79,075
2010 103,124
2009 119,448
2008 92,236
2007 106,120
2006 110,142
2005 116,857
2004 78,806
2003 82,601
2002 76,587
2001 74,411
2000 74,999
1999 52,934
1998 61,548
1997 74,701
1996 48,638
1995 64,400
1994 70,155
1993 71,636
1992 77,853
1991 81,012
1990 60,223
Source: California Agricultural Statistics Service