Well, I like SB in its various forms, whether it be old world minerally Sancerre, new world NZ-style, dry or sweet. I've had botrytised versions and late-harvest Sauvignon auslese from Austria. I also enjoy the combination of Sauvignon and oak, such as in Pavillon Blanc du Chateau Margaux and in Cloudy Bay's Te Koko, although I acknowledge that this combination seems to be enough to make some people retch with disgust (I speak figuratively - I think!).
I have been doing a little Languedoc tasting recently as I have been passing the time near Limoux, a holiday, in recent weeks. I have encountered oak-fermented and barrel-aged (short-period, 4-6 months) Sauvignon, as well as the most fresh and fruity Languedoc Sauvignon vin de pays
I have ever tasted, which if you approached it blind you would probably guess New Zealand as the origin (a real surprise as most Languedoc Sauvignons I tried tend to be a bit flabby rather than fresh). I could see the good points in both wines, but I understand that they aren't really everybody's 'cup of tea'.
I judge in the Loire category for the Decanter World Wine Awards where we faced this year two whole mornings of Sauvignon Blanc - that is probably the situation when I am most likely to find the variety to be 'hard work' - but wouldn't anybody?!