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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, which often 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.

Growers planted California’s first Sauvignon Blanc vines in the Livermore Valley back in the 19th century. In terms of acreage, Sauvignon Blanc is the state’s fourth-leading white wine variety.

Top California Counties for Sauvignon Blanc Acreage, 2021
County Total Acres
Sonoma 2,686
Napa 2,601
Lake 2,196
San Joaquin 1,822
Sacramento 1,094
Monterey 1,088
Yolo 998
San Luis Obispo 877
Santa Barbara 809
Mendocino 732
Other 1,143
State Total 16,046
Source: California Agricultural Statistics Service
California Sauvignon Blanc Grape Crush Tonnage
Year Tons Crushed
2021 131,972
2020 125,666
2019 120,542
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