New Zealand Sauvignon Blanc has long ruled the vino world but new figures reveal it is facing some tight competition, thanks to a far more ambitious varietal hailing from vineyards closer to home.
According to IRi figures, Aussie Sauvignon Blanc is in value growth of 18 percent compared to New Zealand Sauvignon Blanc, which has seen a decline of minus 2 percent in value over the past two years.
Figures also reveal a stronger volume growth with Australian Sauvignon Blanc up 28 percent while New Zealand has grown only 5 percent over the past two years.
What it all means: New Zealand continues to saturate the Sauv Blanc market but for the first time ever Aussie varieties are growing at a faster rate.
New Zealand has been a monster in this market for some time but the last couple of years have shown us that Australians are really starting to see the value in Australian Sauvignon Blanc.
There have been whispers that New Zealand's imperious drop has been going through somewhat of a mid-life crisis, but could this be further proof that wine lovers are growing tired of the pungent zing?
"New Zealand has been a monster in this market for some time but the last couple of years have shown us that Australians are really starting to see the value in Australian Sauvignon Blanc," James Evers, Nepenthe Wines chief winemaker told The Huffington Post Australia.
Despite our latest love affair with Chardonnay, Sauvignon Blanc remains the go-to drop for Aussies giving local winemakers like Evers even more reason to reclaim the popular wine style as our own.
But don't worry, that doesn't mean recreating the same drop.
"Our style of Sauvignon Blanc is much more approachable. It's got passionfruit notes and given our warmer climate, it's far more textural making it a perfect offering with food," Evers said of Nepenthe Wines latest offering, the 2016 Altitude Sauvignon Blanc.
It moves away from the herbaceous, acidic style made famous by the Kiwis and instead has a tropical aspect.
"Australian Sauvignon Blanc is great with seafood, poultry and starters," Evers said.
And for the cheese lovers, look no further than Camembert, Blue and Gorgonzola.
"The good acid spectrum cuts through that creaminess," Evers said.