Sauvignon Blanc

By | May 31, 2007

Sauvignon Blanc buds late and ripens early, making it perfect for those areas on the cooler edges of wine production. Traditionally the signature grape of the Loire, it also produces both sweet and dry wines in Bordeaux. Despite only being planted for the first time in the 1970’s Sauvignon Blanc has flourished in New Zealand, producing outstanding wines.

At it’s best Sauvignon Blanc produces crisply acidic, aromatic wines with flavours varying from fresh cut grass and asparagus, through gooseberries, grapefruits and apples to passion fruit and peaches. The much mocked description of “Cat’s pee on a gooseberry bush” was originally intended as a compliment.

Dry Sauvignons are made for early drinking whilst the fruit and acid still tingle. Left too long the aromatic fruit tends to disappear and the asparagus and gooseberries migrate towards peas, tinned peas and pea soup, getting grimmer by the year.