What is considered the primary grape for producing wines in Marlborough, known for its aggressive herbaceous character?

The primary grape for producing wines in Marlborough is Sauvignon Blanc, which is renowned for its distinctive and aggressive herbaceous character. This region, located at the northern tip of New Zealand's South Island, has become synonymous with high-quality Sauvignon Blanc that showcases vibrant flavors of gooseberry, passionfruit, and fresh-cut herbs. The unique climate conditions, with cool nights and warm days, contribute to the grape's aromatic intensity and crisp acidity. These elements make Marlborough Sauvignon Blanc particularly appealing and popular in the global market.

While Pinot Gris, Chardonnay, and Pinot Noir are also cultivated in Marlborough, they do not capture the signature style that Sauvignon Blanc has established for the region. Pinot Gris tends to be more floral and less herbaceous, Chardonnay can vary widely but is often more fruit-forward and rich, and Pinot Noir is primarily known for its red fruit characteristics. Each of these varieties contributes to Marlborough's diverse wine landscape, but none embody the region's identity as strongly as Sauvignon Blanc does.