Chapter 11 Sauvignon Blanc

Question 1

What are the main characteristics of Sauvignon Blanc?

Answer 1

Aromatic white grape variety grows best in cool to moderate climates. Produces wines that are light to medium body with high acidity. Primary flavours through the range of green fruit to tropical. Complexity can be gained by blending grapes from different vineyards. Best consumed young.

France:
Loire…..SB is the only grape variety permitted in Sancerre and Pouilly Fume AOC’s. Cool climate. Dry wines with high acidity and aromas of green fruit, herbaceous notes grass and asparagus and sometimes wet stones. SB also found in Touraine AOC …..typically fruity and inexpensive.
Bordeaux…..Graves AOC and Pessac Leognan AOC are more concentrated and complex. Typically blended with Semillion, matured in oak and develop complex flavours of honey and nuts in the bottle.
South of France……too warm generally for SB. Altitude essential for the grape and wines are high in acidity with tropical fruit flavours and herbaceous notes.

New Zealand:
Marlborough. Cool climate. Produces spectacular SB. Broad range of fruit. More pronounced flavours than Loire SB’s.

Australia:
Margaret River….strong reputation for SB but more commonly as part of a blend with Semillion. Produced in contact with oak. Adelaide Hills in SA are cooled by altitude and ocean breezes……fresh, fruity wines with broad range of flavours from citrus to tropical fruit. Some are blended with Semillion to make fuller bodied wines capable of ageing.

Chile:
Casablanca Valley has a reputation for very good quality SB, cooled by sea breezes and morning fogs. Central Valley produces wines in a range of quality levels.

South Africa:
Constatia is cooled by sea breezes and produces refreshing SB with tropical fruit flavours and herbaceous aromas. Elgin is cooled by altitude. It’s SB’s show green fruit and sometimes aromas of wet stones.

USA:
Napa Valley is the coolest area for SB, everywhere else too warm. Normally with oak.