Sauvignon Blanc


Notably the most consumed white variety globally. In France, dry wines are produced in Sancerre, Pouilly-Fumé, Loire, Graves (usually blended with Semillon) and the legendary sweet Botrytis (Noble rot) wines from Sauternes in Bordeaux. New Zealand leads the New World pack as the intense aromatic profile in their wines is very obvious. In South Africa, plantings are found throughout the Western Cape where the cool climate aspects in Elgin produce wines of distinction and have gained International prominence and are often considered both New World and Old World in character. Sauvignon Blanc’s highly aromatic and perfumed notes may have herbaceous “green” notes like fresh cut grass, capsicum, nettles, pink grapefruit and limes. The more riper, tropical notes include passion fruit, gooseberry, cat pee and blackcurrant. Compounds that are responsible for these aromatics are called methoxypyrazines (green notes) and mercaptopanthanones (tropical notes) that influence the outcome of the wine depending on the ripeness at harvest. Since the berry contains both of these compounds that are easily detectable at threshold levels, picking may be staggered over a few weeks to build up complexity in the final wine.