Sauvignon Blanc (SB) – they all taste the same dont they?
Certainly at blind tastings, SB’s are easily recognised for their aromatic, pungent aromas and flavours of lime, grass, green apple, green bell pepper and passionfruit…. Yet, delve into a handful of well made SB’s from around the world and you will discover a world of tastes.
Asian Wine Lexicon lists some of the unique aromas/flavours : soursop, starfruit, lemongrass, chives, mungbean and smoked tea alongside the usual guava, basil, gooseberry, peach and boxwood.
Last week, NZ Wine showcased SB’s from all over the country and I was amazed at the differences amongst the SB’s – call it terroir, soil or climatic conditions / winemaking technique but each wine was memorable with a certain personality and character.
Here’s what I mean (tasting notes) by diversity of tastes!:
Seifried SB 2015 from Nelson the sunniest region of NZ – intense with red apples, Chinese pear, herbs, lime and savoury tastes
Amisfield SB 2015 from Central Otago (gravel over loam) , the southernmost region of NZ – passionfruit, grapefruit, crisp with a round sweetish aftertaste
Astrolabe SB 2015 from Awatere Valley (loam over greywacke alluvium) Marlborough, the largest SB producing region – lemongrass, basil leaf, chives, ripe starfruit and ripe lemons
The Ned SB 2014 from Marlborough – Complex, multi-flavours with tomato leaf and and some Kaffir lime leaf with mungbean
Greywacke Wild SB 2013 from Marlborough – Spicy peppery with steely/smoky tea and fruit nuances
TerraVin Te Ahu SB 2012 from Marlborough – Oak aged with buttery vanilla toast overtones and some beans and green beans and asparagus; with the texture of course.
Various other wines were also available for tasting. Here are some pics.
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