The New Zealand Winegrowers have announced the statistics and outlook on quality on the 2009 vintage recently and they are quite positive. As can be expected, weather is believed to have an influence. To quote a quote from the article:

“We enjoyed a very good growing season this year. Some early humidity and weather pressure in February was replaced by a superb March and April. This meant our growers and wineries were able to pick the grapes at optimal ripeness.”

I’ve tried to track down weather records from the Marlbourough Region in New Zealand (where their famous Sauvignon Blanc is produced), but can’t find any readily available (i.e. free) data.

Since I bring up New Zealand Sauvignon Blanc,  I’ll mention that I  recently had a chance to taste a Virginia Sauvignon Blanc along with a New Zealand Sauvignon Blanc.

sauvignonblanc The Virginian was a 2008 Barboursville Sauvignon Blanc and the New Zealand was a 2008 Brancott Marlborough Sauvignon Blanc.    Unfortunately (or fortunately, depending on how I look at it) I tasted both of these in conjunction with a dinner I had prepared, which is to say,  I did not get a chance to do a formal tasting but did consciously compare the two.     The Barboursville was definitely good and contained some excellent flavors and aroma, but the New Zealand wine presented itself with complex flavors that ran  circles inside my mouth.     It was very good.    At some point I’ll have to try two or three compared to each other in a more formal manner.