Why it smells like that
Sauvignon’s aromas come from two chemical families. Methoxypyrazines give green, grassy, bell-pepper and blackcurrant-leaf notes; thiols give passionfruit, grapefruit and boxwood.
◉
Ripeness is the dial
Cooler sites and earlier picking keep pyrazines high (herbaceous, “green”); more sun and riper fruit burn them off and push tropical thiols. That’s the core stylistic lever.