Nelson Sauvin is a triploid variety developed at Hort Research, Riwaka Research Centre from a Smoothcone and NZ male cross. It was first released in 2000.
Nelson Sauvin is an aroma hop that is typically used in only late boil additions, including dry hopping.
The Nelson Sauvin hop aroma descriptors include distinctive white wine characters along with fruity flavors, such as fresh crushed gooseberry and grape. The essential oil profile displays characteristics of fresh crushed gooseberries, which is a descriptor often used for the grape variety Sauvignon Blanc, which is the reason for this variety's name.
Nelson Sauvin™ hops impart a grape-like flavor to beers, defined as a cool climate white wine grape flavors. Other descriptors include extreme fruitiness, Passionfruit, and “Fresh Crushed Gooseberries”.
Developed by the New Zealand Institute for Plant and Food Research hop breeding program and released in 2000, Nelson Sauvin™ is a triploid variety bred from the New Zealand Smoothcone and a selected New Zealand male. It is known for being one of the most unique hop varieties, displaying strong fruit and white wine aroma characteristics.