ヴァン・ド・ペイ
New Zealand has long been best known for its Sauvignon Blanc, which dominates New Zealand's wine industry. In 2017 its vines took up of vineyard area, a full 60% of New Zealand's total grape planting, and Sauvignon Blanc wine made up 86% of the nation's exports. New Zealand's Sauvignon Blanc is regarded by many critics as among the best in the world. Historically, Sauvignon Blanc has been used in many French regions in both AOC and Vin de pays wine, and famously Sancerre and Pouilly Fumé. Following Robert Mondavi's lead in renaming Californian Sauvignon Blanc Fumé Blanc (partially in reference to Pouilly Fumé, but also to denote the smokiness of the wine produced from flinty soil and oak barrel ageing), there was a trend for oaked Sauvignon Blanc in New Zealand during the late 1980s. Strong oaky overtones dropped out of fashion through the 1990s but have since made a come-back, with several makers now offering oak-aged Sauvignon Blanc (Greywacke, Dog Point, te Pa Sauvignon Blanc 'Oke', Sacred Hill "Sauvage", Jackson Estate "Grey Ghost", Hans Herzog "sur lie"and Saint Clair "Barrique").