My first stop on my way to the Marlborough region was an unusual geologic formation aptly named “the champagne pool”. A nearly boiling pool of sulfur rich fluid with the stench of eggs long ignored was not quite the scene that evokes the thought of appetizing wine.
That discovered, I soon learned that the nutrients available to the Marlborough vines were delivered by some of the earth’s most ancient processes. These nutrients along with the traditionally cool nights provide the perfect nursery for some of the most remarkable Sauvignon Blancs you will ever find. Well for you Blanc fans.
Luckily in this excess of white grape production a few wineries (thumbs up Cloudy Bay) took upon themselves to develop some incredible sparkling wines. See we can’t call them “champagne” since the French decided years ago that if you can’t promise your grape a certain pile of dirt that registers on a google maps…you can’t have that official name. However Marlborough puts forth some of the best bubbly that you can nab with or without the stake in the ground.
The Grapevine* 