 2012 The chemistry involved in the flavour profile of Sauvignon Blanc is probably the best understood of all grape varieties and at a level which is unique amongst other natural food products as well. A new book commissioned by NZ Winegrowers on the subject may not be a page-turning bedtime read but goes a long way to explaining the science behind this somewhat maligned yet undeniably successful export sensation. The vine itself responds very strongly to seasonal and cultural growing conditions and as a result of the cool 2012 season, the resultant wine is, I believe more of a Savvy drinkers Sauvignon. A minute level of trapped fizz, the result of cool spring bottling conditions, gives the wine a slight youthful spritz which quickly breaths off but carries with it to the nose a concrete-block wall of zingy fresh fruit. Prickly nettles are immediately pervasive then home made citrus marmalade and sweet Cape gooseberry prick up the senses like the ears of a pre millennium Doberman when the gate bangs shut. There are layers of subtropical fruits; white fleshed nectarine and mulberry, a little vanilla essence and the tingling sensation of powdered snuff. Hold onto your hats, this sucker is full of life! As limey as a Ten Pound Pom, the succulent acidity squirts through between clenched teeth with the cheek of a Mona Lisa smile. Green fleshed honeydew, rubbed sweet basil and a hovering level of residual sweetness fill out the cheeks and give an impression of fatness like a trim soy latté. Many of the rough edges have been rounded off allowing the wine to tumble along the tongue showing a different face at each roll of the dice. An actively food friendly wine with a substantiality of texture which will see it dig in for the evening and spark up a one sided conversation with whatever happens to be close by.
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We believe our Sauvignon Blanc is best served at approximately 11 degrees Celsius. |
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