Just thought I'd let you know that we just published our August feature, "Late Summer & Sauvignon Blanc: Perfect Together." The focus is on California SBs. We tasted ten wines and were quite impressed with the quality. In fact, there were four stars among them. Here's a direct link to the feature:
Cheers, Roland TableWine.com ....where people discuss affordable wine
thanks Roland. Of the ones you tasted, the Mason is a consistent favorite of mine. I used to drink a fair amount of the Ferrari-Carano, your list reminded me I haven't tried in a few vintages.
Dale
Dale Williams Drop "damnspam" to reply
Ferrari-Carano as a whole is definitely a winery devoted to oak. It's been a couple of years (actually, more I thnk) since I've tried their Fumes. But my memory is that while the regular Fume Blanc had some apparent oak, it was not overpowering (the Reserve, however, was a lumberyard). I think the reason I liked it was that it retained good acidity, and didn't go for the SB Trying To Be A CalChard look. If I remember correctly, they didn't do much malo. While in general I prefer my SBs not oaky, I've certainly enjoyed some from Didier Dagueneau in the Loire, asst. white Bdx, Rongopai in NZ, etc.
Dale
Dale Williams Drop "damnspam" to reply
Informative feature, thank you! A question: I noticed that some of the wines you tasted are 2001s, and there's even a 2000 in there. I have been busy drinking up all my 2001 SBs under the assumption that they will start losing fruit, and have been trying the 2002s for replacement. I understand that the NZ SBs are particularly subject to loss of fruit, but that California SBs should also be consumed within a year or so of release. What do you all think?
-Amalia
It depends on the wine.
Kalin Cellars doesn't even release their sauvignon blanc within a year or two. They just released their 1996 bottling.
Plenty of good California sauvignon blancs hold up well for at least 3-4 years and some (like Kalin) can be held even longer.
Dimitri
I only like the light, crisp SBs and don't drink anything except 2002s or
2001s. For the last few months, following many tastings, I am only drinking Geyser Peak 2002 SB.
Thank you for your response. Given its sudden availability all over the place, I get the impression that Chateau Potelle does the same. To my taste, this is an awfully oaky sauvignon blanc. Is this a common component of those SBs that are released later? If not, what will such an SB taste like, in contrast to the more crisp style I'm used to (like the '01 Mason, which was a big favorite. Kirk, I mean to try the '02 Geyser Peak.).
And while we're on the subject of sauvignon blanc, is anyone familiar with the '02 Meitz Sonoma? Someone recently gave us a few bottles of this one and I'm wondering what to expect.
-Amalia
When you say "awfully oaky" you make that sound bad. If the wine is made in the Loire style then it won't sit on oak at all. The sauvignon blancs designed to develop complexity over time spend time sitting on oak, in the Bordeaux style. However, there's a lot more to the taste than oak, i.e. oaky doesn't have to mean over-oaked.
It depends on the soil and on the grapes themselves. Most sauvignon blanc is grown as a high-yield wine for blending and perhaps sipping. It is fermented in stainless steel. This is probably what you are accustomed to.
Sauvignon blanc made in the Loire style is much more citrusy and sometimes has more of a mineral taste. Made in the Bordeaux style the flavor is more of vanilla and figs, with the butteriness of oak. A good one will be much richer and more complex, almost like a chardonnay.
I haven't had any of the sauvignon blancs you mentioned, so I cannot contrast them with Potelle. If it helps, think Chablis versus Burgundy (chardonnay).
To answer an earlier question, sauvignon blanc made in the Loire style should be drunk within a year or two of release. Made in the Bordeaux style it can develop over years.
Dimitri
CORRECTION Thanks Amalia. There was a typo in this month's feature. The Murphy-Goode was the 2001 and not the 2000. I corrected the posted feature. Sorry.
I tried to get the most frecent vintages that were available as it is my oprinion that although they might be perfectly drinkable after a few years, most Sauvignon Blancs do not improve with age.
Roland Roland Marandino
Also bear in mind that oaked SBs that have been in the bottle for years benefit by decanting. At a minimum, let them air out for a while before trying them.
The white wines of Haut Brion and Domaine de Chevalier (considered among the best) can age for up to 30 years and sometimes need 10 years in top vintages. How's that for a less than revered varietal? These wines are blended with semillon, but Chateau Smith Haut Lafite (which can also age considerably) is 100% sauvignon blanc.
Isn't it interesting how one varietal can take so many forms?
Dimitri
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