Sauvignon Blanc is the foundation or the sole varietal for some of the world’s most distiguished white wines from the Loire Valley in France, Bordeaux (blended with Semillon), New Zealand and, of course, California. It is the main white grape in Bordeaux and is said to be a true barometer of soil and site. When talking about or, better yet, drinking Sauvignon Blanc it’s all about clarity of flavor. The grape is distinctly aromatic and high in acid resulting in wines that are zesty, racy, crisp, and refreshing. For the first entire week of harvest 2011, Girard has been bringing in tons of Sauvignon Blanc to be used in the Girard Sauvignon Blanc Napa Valley.
One thing that many may not know is that Sauvignon Blanc is a parent of Cabernet Sauvignon, the result of a field crossing with Cabernet Franc that probably occurred in the 18th century. The vines prefer cool to moderate, sunny climates and are highly vigorous. If they are not managed properly in the vineyard the fruit will take on herbaceous, bell pepper and asparagus components, which are not desirable to most wine consumers for this varietal. While Bordeaux styles lean towards grassy, oregano and thyme notes and New Zealand more grapefruit and asparagus, here in Napa Valley, Girard likes to source fruit that bring on more tropical notes.
Ultimately, un-oaked, steel-fermented, Sauvignon Blanc will be light to medium-bodied with mineral, gunflint components and finish refreshingly. Look for some of the following aromas as markers for Sauvignon Blanc. Tell us about your experiences with Sauvignon Blanc and what you like most about it in the comments below.
- apple
- passion fruit
- pineapple
- honesuckle
- flint
- orange blossom
- slate
- peach
- lime
- apricot
- jasmine
- honey
- guava
