Bred in New Zealand. A variety named for the Sauvignon Blanc grape, with which it shares some aroma characteristics. Nelson Sauvin™ was developed at Plant and Foods Research and released in 2000.
High enough alpha acid content to make it truly dual-purpose, but best known for its distinct gooseberry, white wine-like aroma. Nelson Sauvin’s lush tropical fruit character and low cohumulone levels have made it a favorite for IPA. Adds a lovely dimension to saison and wheat ales as well.
Aroma & Flavor Characteristics: Striking and pronounced elements of cold-climate Sauvignon Blanc and freshly crushed gooseberries. Also look for Key lime, pine needles, earthy dill, and tropical fruit (lychee, papaya, passionfruit).
| Alpha Acid | 12 - 13% |
| Beta Acid | 6 - 8% |
| Co-humulone | 23 - 25% |
| Total Oil | 1.1 - 1.1 mL/100g |
| Myrcene | 22 - 23% of total oil |
| Caryophyllene | 10.7 - 10.7% of total oil |
| Farnesene | < 1.0% of total oil |
| Humulene | 36.4 - 36.4% of total oil |
| Geraniol | 0 - 0% of total oil |