Sauvignon Blanc

The piercing aromas and crisp acidity of Sauvignon Blanc elicit strong and varied reactions, but those pronounced characteristics are essential to its appeal. Without its characteristically high acidity, it lacks appeal. In the vineyard, it is late to bud, and its medium-sized berries ripen early. It does best in cool but sunny climates with chalky, flinty and marl soils. Sauvignon Blanc doesn’t take well to oak, and is instead fermented at low temperatures in stainless steel. Emphasis is placed on preservation of youthful fruit, and most Sauvignon Blancs are designed to be drunk young. The exceptions to the rule occur in Bordeaux, where Sauvignon Blanc, blended with Sémillon, are often aged in oak and provide acidity, and in addition, oak aging of some Fumé Blanc from California. [Content provided by Bottlenotes]

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