We Asked 10 Sommeliers: What’s the Most Underrated Sauvignon Blanc? (2026)
As one of the most popular wines on the market, Sauvignon Blanc takes up plenty of shelf space in stores. And between the powerhouse Savvy B-producing region of Marlborough, New Zealand and the always-popular Sancerre, most of that space is dedicated to the heavy-hitting brands and regions. But there are great wines to discover beyond the big names, whether you’re a fan of the grape’s lean, mineral-driven side or the bolder expressions brimming with passion fruit and jalapeño.
It’s easy for wine lovers to gravitate toward an old reliable, but with such a wide variety of expressions, it’s well worth diving into the world of Sauvignon Blanc to uncover its hidden gems. To figure out which bottles deserve a little more love, we asked 10 sommeliers to name the most underrated Sauvignon Blanc on the market right now. From sleeper Loire Valley sub-regions to unsung producers in Austria, here’s what they said.
The most underrated Sauvignon Blanc, according to sommeliers:
Casa Jipi Sauvignon Blanc
Hannes Sabathi Sauvignon Blanc
Sandy Cove Sauvignon Blanc
Domaine du Salvard Cheverny Blanc 2024
Sancerre Domaine Hippolyte Reverdy 2025
Sauvignon Blanc from Quincy
Pepper Bridge Winery Sauvignon Blanc
Paul Clüver Sauvignon Blanc 2025
Domaine Pellé Menetou-Salon Morogues Les Blanchais 2023
Domaine Durand Sancerre
“I really like Casa Jipi Sauvignon Blanc from Baja and their awesome winemaker, Lulu Martinez. It is a little fuller — but still fresh and crisp — and has great melon and fresh jalapeño notes. The citrus runs to orange, and it has an amazing salinity that brings a little curd out of the grapefruit. People tend to overlook wine from Mexico, which is a real shame! The geography, the climate, the vines, the winemakers… everything is there to produce great wine.” —Jill Weber, owner, Jet Wine Bar, Philadelphia
“For an underrated Sauvignon Blanc, look to Styria (Steiermark), Austria — specifically producers under the STK organization. Steep mountain hillsides, high elevation, and 13 hours of direct sun during the growing season create a unique challenge. Without protection, the grapes are prone to sun-burn. Protection here can come in the form of a wide canopy of foliage, leading to more photosynthesis and thus more aromatic ripeness. The wines result in a perfect combination of flavors for any fan of this grape: the aromatic intensity of New Zealand, the tropical richness of California, and the minerality of the Loire. Start with Hannes Sabathi.” —Andrey Ivanov, beverage director, Nisei, San Francisco
“Sandy Cove Sauvignon Blanc from Marlborough, New Zealand is one of my underrated favorites because it is fresh, vibrant, and tropical. It opens with expressive passion fruit, followed by bright citrus and tropical fruit notes. It’s refreshing, easy to drink, and, most importantly, a wonderful pairing with Indian cuisine. It has relatively limited recognition compared with some of the more widely known Marlborough Sauvignon Blanc producers, which makes it an interesting and unexpected choice for a wine list.” —Prrateek Chaudhary, beverage director, Pataaka, Atlanta
“My favorite and most underrated Sauvignon Blanc these days is a beauty from the Cheverny appellation in the Loire Valley: Domaine du Salvard Cheverny Blanc, imported by Kermit Lynch. It offers crisp lemon and valencia orange notes with a beautiful mid-palate because of the addition of 25 percent Chardonnay, with a lemongrass and savory thyme finish… yummy!” —Thomas Price, master sommelier, 1856 – Culinary Residence, Auburn
“In my estimation, most Sauvignon Blanc is overrated, and Sancerre mania has made the appellation’s name a substitute for exercising any real discernment among its wines. But if pressed, I’d point you toward Hippolyte Reverdy, a family domaine whose Sancerre gives you something to appreciate beyond name recognition and ease of pronunciation. It’s bright and floral, with citrus, a stony finish, and enough texture from a short spell on the lees to smooth out its texture. Drink it with oysters, fresh goat cheese, or a simple green salad.” —Bodhi Landa, sommelier-at-large, Bar Etienne, New York City
“The Quincy region in Loire Valley is an expression not nearly enough people are talking about. While Sancerre gets most of the attention, Quincy was actually one of the first French appellations to receive AOC status. It offers many of the same qualities found in higher-priced Sancerre and Pouilly-Fumé, with vibrant citrus, minerality, and a crisp, refreshing finish.” —Brianna Ellis, general manager, Tannin Bar, Park City, Utah
“Pepper Bridge Winery makes a Sauvignon Blanc that deserves far more attention than it gets. It is new on my list and becoming a staff pick! It balances bright citrus and crisp acidity beautifully, while offering enough texture and subtle richness to make it work at our table. For me, it’s a great example of how the Pacific Northwest can produce Sauvignon Blanc with both freshness and depth.” —Owen Perry, wine director, Lansdowne, Portland
“For me, Sauvignon Blanc from Elgin, South Africa deserves far more recognition for its balance of aromatic intensity and restraint. The region’s cool climate lends freshness and precision to the finest examples, where vivid citrus fruit, vibrant acidity, and subtle flinty notes bring both energy and depth. Paul Clüver Sauvignon Blanc 2025 is a compelling introduction, combining gooseberry, passion fruit, and fresh herbal notes with a saline edge and a textured palate. A small proportion of Sémillon adds fullness while preserving freshness, making it a beautiful companion to seafood.” —Cornelia Duchessa, wine director, BRASS, NYC
“One of the most underrated Sauvignon Blancs is without question from Menetou-Salon in the Loire Valley, just outside of the wildly popular appellation of Sancerre. The wines, specifically from Paul-Henry Pellé in the village of Morogues, come from soils rich in Kimmeridgian limestone and are some of the most nuanced Sauvignons out there. The specific bottle I love is the Pellé’s Menetou-Salon ‘Morogues Blanchais’ 2023.” —Francesco Grosso, wine director, Ai Fiori, NYC
“In a world where the biggest argument is whether New Zealand Sauvignon Blanc, with its grassy and gooseberry flavors, or California’s expression, offering notes of peach and tropical fruit, is the most sought after, it’s easy to overlook some of the original Sauvignon Blancs from France’s Loire Valley. These wines bring a strong minerality and vibrant notes of citrus, particularly lime and lemon.They are a magical pairing with seafood dishes, especially those finished with a squeeze of lemon. They are also incredible alongside fatty dishes, such as duck breast or creamy sauces, where their high acidity balances the richness. Domaine Durand Sancerre is a perfect example of how beautifully this style can shine.” —Lee Nevarez, sommelier, The National, Autograph Collection, Oklahoma City
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