Marlborough leads, as it does in most Australian fridges: Oyster Bay, Cloudy Bay, Greywacke, Stoneleigh, Mud House, Squealing Pig, 821 South and Upside Down. Alongside them, Sancerre from the Loire and Shaw + Smith from the Adelaide Hills.
These are the same grape and they do not taste alike. Marlborough is the loud style — passionfruit, cut grass, sharp acidity — because New Zealand sunlight and cool nights push those aromatics hard. Sancerre grows on Loire flint and limestone and comes out mineral, citrus-driven and far more restrained. If Marlborough has started to feel like too much, Sancerre is the same grape with the volume down.
Cloudy Bay Te Koko and Greywacke Wild Sauvignon are a third category again: barrel-fermented with wild yeast, closer in weight to a chardonnay.