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University of Canterbury Wine Club Sauvignon Blanc Tasting. Friday 22 nd October 2010. Sauvignon Blanc. A green-skinned grape variety originating from the Bordeaux region of France. Usually consumed young

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sauvignon blanc
Sauvignon Blanc
  • A green-skinned grape variety originating from the Bordeaux region of France.
  • Usually consumed young
  • Also called: Sauvignon Jaune, Blanc Fume (France), Muskat-Silvaner (Germany and Austria), Fume Blanc
  • Performs well in sunny climates when not exposed to overwhelming heat. If subjected to high heat the grape can quickly become over-ripe and produce wines with dull flavours and flat acidity.
  • Cold-fermentation vs. warm fermentation:
    • Warmer fermentation brings out mineral flavours. Associated more with French winemakers.
    • Cold fermentation brings out fruit and tropical flavours.
  • Malolactic fermentation and oak aging can also be incorporated:
    • Malolactic fermentation (conversion of tart malic acid to softer lactic acid) adds roundness and fullness to the wine.
    • Oak rounds out the flavours and softens the naturally high acidity of the grape.
  • New Zealand preference is for steel tank fermentation over barrels, to maintain the sharp focus and flavour intensity.
smell and flavour elements
Smell and Flavour Elements
  • Varietal Aromas/Flavours:
    • Herbaceous: grass, weeds, lemon-grass, gooseberry
    • Vegetal: bell pepper, green olive, asparagus, capsicum
    • Fruity: grapefruit, lime, melon, passionfruit
    • Aggressive: mineral, “catbox”
  • Processing Bouquets/Flavours:
    • Vanilla, sweet wood
    • Butter, cream
    • Oak, smoke, toast
    • flint
new zealand sauvignon blanc
New Zealand Sauvignon Blanc
  • Acclaimed world-wide as the definitive benchmark for the varietal.
  • Two main regional styles – Northern (Hawkes Bay and further North) and Southern (South Island and Wellington regions). This is mainly due to contrasting climates.
    • Northern styles tend to be riper and richer with melon, nectarine and stone fruit flavours.
    • Southern styles tend to be lighter and crisper with passionfruit and pungent fruit flavours as well as capsicum, gooseberry and herbal characters.
  • Over 2/3rds of New Zealand’s Sauvignon Blanc vines are found in Malborough. Other plantings include Hawkes Bay and Gisborne in the North Island, and Nelson and Canterbury in the South Island.
the 3 rd man sauvignon blanc 2009
The 3rd Man Sauvignon Blanc 2009
  • Malborough
  • Pale lemon with lively aromas of tropical fruits, honey melon and fresh herbs. This wine captures the essence of rich, ripe Sauvignon Blanc with intense passionfruit and gooseberry flavours, a mouth-filling texture and a crisp, refreshing finish.
  • Produced by Michael Darby
  • Donated to the wine club – available for $15 per bottle at the Deans Bush Farmers Market on Saturday mornings.
  • Alcohol 13%
te mata woodthorpe vineyard sauvignon blanc 2010
Te Mata Woodthorpe Vineyard Sauvignon Blanc 2010
  • Hawkes Bay
  • Cold fermented in stainless steel tanks
  • Has a fresh, light green colour with lovely aromas of guava, passionfruit and lime. These tropical fruit characteristics continue in the full palate with a delicious mineral texture and long, crisp finish.
  • $15.59 from Vino Fino
  • Alcohol 13%
sea level awatere sauvignon blanc 2010
Sea Level Awatere Sauvignon Blanc 2010
  • Malborough
  • Cold fermented in stainless steel tanks
  • Fresh white currant and nettles on the nose, lifted by an aromatic, herbal pungency.
  • Finely balanced palate, with a clean, focused acidity that adds to the freshness and intensity of the wine’s unique nettle and crushed herb flavours.
  • Winemaker - Sam Smail
  • $15.30 from Vino Fino
  • Alcohol 13.5%
dog point vineyard sauvignon blanc 2010
Dog Point Vineyard Sauvignon Blanc 2010
  • Malborough
  • Fermented in stainless steel tanks
  • Fresh, intensely concentrated aromas of tropical fruits infused with ripe citrus notes, complemented by lifted hints of lemongrass and passionfruit.
  • Palate - Excellent texture, with fine acidity, a degree of minerality and a lasting, refreshingly crisp finish.
  • Winemakers – James Healy/Ivan Sutherland
  • $23.99 from Vino Fino
  • Alcohol 13.5%
french sauvignon blanc
French Sauvignon Blanc
  • In general, the French Sauvignon Blanc tends more towards a dryness full of mineral flavours.
  • Primary regions include the Graves and Sauternes appellations of Bordeaux, and the Sancerre and Pouilly appellations of the Upper Loire Valley
clos henri sauvignon blanc 2009
Clos Henri Sauvignon Blanc 2009
  • Malborough
  • Clos Henri is a vineyard established by Henri Bourgeois from Sancerre, France.
  • Terroir specific – Greywacke stony soil
  • “With this Premium wine, we aim for elegance and ripeness of flavour in a classic style. We feel the Clos Henri Sauvignon Blanc expresses its unique terroir, closely planted vineyard and French winemaking approach. Beautiful roundness and luscious complexity are achieved through extended ageing on fine lees, while only 10% was fermented in barrel. We love its texture, minerality and dry finish.”
  • Alcohol 13.5%
petit bourgeois sauvignon blanc 2009
Petit Bourgeois Sauvignon Blanc 2009
  • From the Loire Valley
  • Appellation: Vin de Pays du Val de Loire
  • Floral perfume and a zesty citrus flavour, which is lively and fresh.
  • Winemaker - Henri Bourgeois
  • Alcohol 12.5%
tariquet sauvignon 2007
Tariquet Sauvignon 2007
  • Gascony, Bas-Armagnac
  • Appellation: Vin de pays des cotes de Gascogne
  • A characteristic nose with intense yet fine floral notes. A dominant sense of ripened grain with a hint of minerals.
  • Alcohol 12%
  • $19.80 at Mediterranean Food Company
chateau belingard bergerac sec 2009
Chateau Belingard Bergerac Sec 2009
  • 60% Sauvignon Blanc, 40% Semillon
  • Dordogne Valley
  • Appellation: Bergerac Sec Controlee
  • Aromas of tropical fruit, with floral citrus notes and a touch of spice. Pleasant fruit flavours on the palate and a lengthy finish. Fresh, clean and crisp.
  • Alcohol 12%