Just half a century ago, New Zealand's presence in the global wine market was faint. But the situation has completely changed recently. New Zealand is now called "the byword for Sauvignon Blanc." Sauvignon Blanc accounts for more than 85% of New Zealand's wine exports. "New Zealand Sauvignon Blanc" has become a global brand. In major markets such as Britain, the United States, and Australia, New Zealand Sauvignon Blanc has established itself as the model of a fresh, vibrant white wine.
If France's Sauvignon Blanc has established a refined style, New Zealand shows a completely different character shaped by its climate. Intense sunlight, wide diurnal temperature swings, and sea breezes blowing from the South Pacific ripen grapes fully while keeping acidity crisp. The combination of powerful aromas and brisk acidity has offered a new definition rarely found in other regions.
This reputation was not built overnight. The Marlborough region at the northern tip of the South Island was originally known for sheep farms and dairy. Until the early 1970s, vineyards were rare, and the center of the wine industry was Auckland and Hawke's Bay. The turning point came in 1973. As New Zealand's largest wineries successively planted Sauvignon Blanc on a large scale in Marlborough, it became known that the region's climate and soils were well suited to grape growing. As assessments mounted that this style was entirely new—neither France's Loire nor California in the United States—Marlborough quickly made its name on the world stage.
Babich Winery, founded in 1916, also entered Marlborough in 1989. Babich is one of New Zealand's oldest family-owned wineries and is headquartered in Auckland. Some New Zealand wineries have been acquired by multinationals such as LVMH and Pernod Ricard, but Babich has remained family-owned for more than 100 years since its founding. Thanks to this, Babich has maintained an independent voice, upholding the family's philosophy and winemaking traditions over commercial demands from external investors. This is why Marlborough Sauvignon Blanc has not been consumed solely as a big-brand product and has been able to retain diversity and authenticity.
Babich has also played an important role in the overall growth of New Zealand's wine industry. David Babich, grandson of founder Joseph Babich and now the chief executive officer (CEO) of Babich Winery, joined the management team in 2001. According to New Zealand Winegrowers, New Zealand's vineyard area was only 11,600 hectares in 2001 but increased to 42,500 hectares last year. Marlborough's vineyards totaled 30,440 hectares last year, accounting for 72% of the total. Babich Winery is credited with boosting trust in Marlborough Sauvignon Blanc and contributing to the growth of New Zealand's wine industry through stable production and steady exports.
In addition to Marlborough, Babich Winery owns vineyards in major New Zealand wine regions such as Hawke's Bay and the Gimblett Gravels, showcasing a diverse portfolio. In an interview, the Babich CEO said, "Sauvignon Blanc is not a wine that satisfies all demand with a single style. There is room for many variations," and added, "Because Sauvignon Blanc cannot continue to grow as rapidly as it has, we need to differentiate our products and offer consumers something that injects energy."
Marlborough is one of the sunniest places in New Zealand. It is subdivided into areas such as the Wairau Valley, Awatere Valley, and Southern Valleys, each with different soils and climatic conditions. Wairau emphasizes abundant tropical fruit aromas, Awatere highlights minerality and herbal notes, and the Southern Valleys emphasize structure and complexity. This diversity shapes the multidimensional character of Marlborough Sauvignon Blanc.
The concentrated expression of these conditions is "Babich Black Marlborough Sauvignon Blanc." Babich selects grapes harvested from Wairau and Awatere to capture each area's character in balance. Fermentation is centered on stainless steel tanks, while some portions rest on lees to add texture. As a result, the wine goes beyond simple crispness, achieving structure and depth through Sauvignon Blanc.
It opens with sweet fruit aromas filled with exotic green fruit, followed by powerful notes of blackcurrant and passion fruit. Green grass, melon, gooseberry, lime, and grilled pineapple aromas come through generously. The flavor of ripe fruit fills the palate with lively energy. It pairs well with veal, seafood including oysters, chicken dishes, pasta, and goat cheese. It won the top prize in the New World white wine category at the 2025 Korea Wine & Spirits Awards. The official importer in Korea is LOTTE Chilsung Beverage.