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How to Find the Best Sauvignon Blanc Wines

sauvignon blanc wines
Photo credit: nzwine.com

Sauvignon Blanc wines can be found on virtually every retail shelf and wine list around the globe. This is hardly surprising, given that Sauvignon Blanc is the third most planted white grape variety world-wide. Different theories exist, but most experts agree that it hails from the Loire Valley in France.

Fun fact about Sauvignon Blanc, it is actually one of the parent grapes of Cabernet Sauvignon.

***Side note: I have also made this post into a YouTube video. To watch, just scroll down to the bottom & click play. If you enjoy the video, consider subscribing to my YouTube channel so you never miss an episode of my weekly wine education series. 

So, how does it taste?

Sauvignon Blanc wines are generally high in acidity, dry, and fairly light bodied, with moderate alcohol; the very definition of thirst quenching. Sauvignon Blanc wines feature citrus fruits, gooseberries, fresh cut grass, and wet stone notes in cool areas. In warmer climates, riper and more intense flavours of passion fruit, guava, or peach are common. Sauvignon Blanc wines can also have some surprising aromatics…like sweat or cat pee. This may sound off putting, but mingled with Sauvignon’s fruity and vegetal flavour palate, the combination somehow works.

Where does the best Sauvignon Blanc come from?

Pretty much every wine producing country makes Sauvignon Blanc wines, and many produce outstanding examples. Some of the best known growing areas for high quality Sauvignon Blanc include:

France

The Loire Valley is quite a cool climate, revered for its elegant, restrained style of Sauvignon Blanc. Common features include piercing acidity, a lean, taut structure, and mineral-laden aromatics. Loire Sauvignon Blanc wines are rarely aged in new oak and tend to be bone-dry. Sancerre and Pouilly Fumé are the most famous Loire Valley Sauvignon Blanc vineyard areas.

Sauvignon Blanc is also a major grape in Bordeaux, but here, it is often blended with another white wine grape: Sémillon. There are two major styles of dry Sauvignon Blanc wines in Bordeaux: one fairly simple, crisp, and light-bodied – notable appellations include Bordeaux and the Entre-Deux-Mers. The second style is much richer and weightier with toasty, vanilla flavours from extended ageing in oak barrels. The best of these more opulent wines come from the Pessac-Léognan appellation in the Graves area south of Bordeaux. Sauvignon Blanc is also an important blending component for the sweet, botrytised wines of Sauternes, but that is a topic for another post.

Finally, the Côtes de Gascogne appellation in the South West of France makes zesty, light, grassy Sauvignon Blanc that is often great value.

New Zealand

The majority of New Zealand Sauvignon Blanc wines come from the Marlborough region on the country’s South Island. Cooling sea breezes allow for excellent acid retention in this otherwise warm, sunny climate. This makes for Sauvignon Blanc that has really refreshing, mouthwatering acidity but also very ripe, fruity flavours. Marlborough Sauvignon Blanc wines are known for their pungent grassy aromas. They have a touch more body than Loire Sauvignon Blanc wines, giving a rounder, smoother texture. Marlborough Sauvignon Blanc is generally unoaked, but some really interesting, flinty, lightly oaked premium Sauvignon Blanc wines are also being made.

Australia

Two regions making particularly exciting Sauvignon Blanc wines in Australia are Margaret River and the Adelaide Hills.

Margaret River, in Western Australia, often blends Sauvignon Blanc with Sémillon. The wines range from quite lean and unoaked to medium bodied and lightly oaked. They have crisp acidity and intriguing flavours, marrying vegetal, asparagus or green bean type notes, with tart gooseberry and citrus nuances, and intense lemon curd and passion fruit flavours.

Sauvignon Blanc generally performs a solo act in the Adelaide Hills region of South Australia. It is usually unoaked here, with lots of bright citrus, peach, guava type aromas. It is light, refreshing, smooth and dry.

California

Sauvignon Blanc wines are produced at all price points and quality levels in California. The most famous style is the Fumé Blanc, especially from the Napa Valley. The term Fumé Blanc was coined by legendary Napa winemaker Robert Mondavi, to indicate a dry, oaked, smoky scented style of Sauvignon Blanc. Stylistically, these Sauvignon Blanc wines are similar to Margaret River and Bordeaux oaked Sauvignons – with a weightier mouthfeel, more overt, ripe fruit, and pronounced toasty, vanilla oak flavours.

Other Rising Stars

South Africa and Chile also make fantastic Sauvignon Blanc wines in a range of styles. Higher acid, more mineral-driven, restrained wines can be found in Leyda, Chile or Elim and Elgin in South Africa. For riper, richer, fruitier Sauvignon Blanc wines look to the Casablanca Valley in Chile, and the Coastal Region districts of Constantia, Stellenbosch and Paarl in South Africa.

How should I drink Sauvignon Blanc?

Sauvignon Blanc is best served chilled, with light-bodied, unoaked wines at 8 – 10°C and fuller bodied, richer SB at 10 – 12°C.

For me, the ultimate food partner for Sauvignon Blanc is a goat cheese. If you ever visit the town of Sancerre, you will be served the local Sauvignon Blanc wines with crottin de Chavignol goat cheese. The pairing is divine! Sauvignon Blanc wines also work nicely with grilled white fish, oysters, green salads with lemony vinaigrettes, and asparagus…a notoriously tricky vegetable to pair with wine.

Reviews Wines

TOP PICKS – GALLEON WINES TASTING

Wine Bottles

When I tell people that I work in the wine industry, I invariably get a lot amused comments. The general assumption is that the job entails sitting around, drinking all day. Sadly, this is usually not the case. I mean, come on folks, would you pay someone to do that?

Even on those days where wine tasting really is my assigned task, the selection on offer is often a little dreary. Mass produced wines, like any high volume consumer item, generally have little that sets them apart from their competitors. They are often passably good, but rarely great.

Every once in a while, however, I attend a tasting where the wines (from small and large wine producers alike) are really fantastic…and I do just sit around, drinking all day.

I had one such day last week, at the launch of a new agency called Galleon Wines. They are actually more of a sub-agency; the fine wine division of large, national wine company Philippe Dandurand Wines.

Just a quick segue for those of you who don’t know what I mean by wine agency: in Canada, our cherished liquor boards (a.k.a monopolies) are the sole wine importers in the majority of provinces. They are also the sole retailers in most cases. With hundreds of stores, and thousands of wines on offer, a product can easily get lost in the shuffle. A wine agency is there to represent wine producers’ products locally. Their sales force will push for greater distribution in stores, try and get restaurants to purchase and so forth.

Galleon Wines is ably steered by wine expert Denis Marsan (long time SAQ Signatures buyer) and the savvy wine salesman Pierre-Adrien Fleurant. Together with their team, they have hand selected an exciting line up of wines. The accent is definitely on French wine; with a particularly fine range of Burgundies. The common thread for much of the portfolio is freshness, purity of fruit and balance.

The majority of these wines are not available at the SAQ or LCBO, however Galleon is on the verge of launching an e-commerce platform. Consumers will be able to buy directly from the website.

This is still Canada, with all our complicated rules and regulations, so you do unfortunately have to buy cases of 6 or 12 (depending on the wine).  I recommend getting together with like-palated friends to share orders.

Here are my top 11 favourites (because I couldn’t whittle it down to 10)What do VW, PW and LW mean?  Click on my wine scoring system to find out:

Kracher und Sohm Grüner Veltliner 2015 – 92pts. PW (20 – 25$/bttle)

Kracher und Sohm is a brilliant partnership between Alois Kracher, highly acclaimed Austrian vintner, and Aldo Sohm, top New York based sommelier.

Pale straw. Elegant, moderately intense aromas of ripe peach, fresh hay and white flowers. Lively acidity and lovely precision define the light bodied palate. This unoaked white finishes with a subtle saline note and lingering white pepper. Drink now, or hold 3 – 5 years.

Domaine Franck Millet Sancerre Blanc 2015 – 90pts. PW (25 – 30$/bttle)

The 22-hectare estate in the heart of Sancerre has been passed down from father to son for 3 generations. Textbook Sancerre; with a restrained, mineral-driven nose underscored by citrus and hints of gooseberry. Racy acidity, moderate concentration, rounded mid-palate and a lingering, citrus-infused finish.

Domaine Ravaut Bourgogne Blanc 2014 – 91pts. PW (25 – 30$/bttle)

This small, 12 hectare estate is situated in Ladoix-Serrigny, 5 km from Beaune. This well-crafted white Burgundy offers a surprising amount of complexity for such a modest appellation. Pale gold in colour, with attractive lemon curd, white pear, mineral and buttery aromas. Very fresh on the medium weight palate, with a subtly creamy texture and a clean, medium length finish. Unoaked.

Domaine Queylus Chardonnay Tradition 2013 – 89pts. PW (25 – 30$/bttle)

With local star Trevor Bachelder making the wines, the Domaine Queylus is among the better estates in Niagara today. This harmonious white offers good value at under 30$. Intense floral, apricot and ripe pear aromas on the nose. The palate is quite richly textured and fruit-driven, yet balanced by vibrant acidity. The toasty, vanilla nuances from long oak ageing are fairly well integrated. Finishes just a touch short.

Domaine Nathalie & Gilles Fèvre Chablis 2015 – 90pts. PW (25 – 30$/bttle)

This sustainably farmed estate can trace its history in the local wine industry back to 1745. Pale straw in colour, the subdued nose offers hints of lemon, lime and chalky minerality. The rasor sharp acidity is nicely offset by vibrant, pure citrus and apple flavours. The texture is smooth, with subtle leesy notes. Attractive minerality comes back to the fore on the long finish.

Château de la Maltroye Chassagne-Montrachet Blanc 2014- 94pts. LW (65 – 70$/bttle)

The stunning 18th century manor house is among the most beautiful properties in Burgundy. Pale gold. Very elegant, complex aromas featuring white flowers, fresh almonds, citrus, green apple and underlying minerality. Lively and taut on the palate, with a creamy, textured mid-palate and hint of buttery richness. The oak is subtle and well integrated. Finishes long, with lovely mineral and aniseed notes.

Domaine des Varinelles Saumur Champigny 2014 – 89pts. PW (20 – 25$/bttle)

Domaine des Varinelles is situated in the heart of Saumur, and boasts mainly mature vines ranging in age from 35 to 60 years on average. Youthful, purple colour. Vibrant raspberry, green pepper, and subtle cedar notes on the nose. The palate is fresh, medium bodied and dry, with tart red fruit flavours and ripe, grainy tannins that frame the finish nicely.

Domaine Coillot Marsannay “Les Boivins” 2014 – 91pts. PW (45 – 50$/bttle)

This sustainably farmed estate is commited to keeping yields low to best express the individual terroirs. The “Les Boivins” cuvée is a lovely example. Medium ruby, with pretty floral, red berry and brambly fruit notes on the nose. Fresh acidity is amply balanced by a smooth, velvetty texture and fleshy tannins.  The oak is very subtle and harmonious. Medium length finish.

Domaine Heresztyn-Mazzini Gevrey-Chambertin Vieilles Vignes 2013 – 94pts. LW (80 – 85$/bttle)

This is a relatively new estate, borne from the mariage of Champenois winemaker Simon Mazzini and Burgundian Florence Heresztyn (descendant of the long established Domaine Heresztyn). This is a big, bold style of Gevrey-Chambertin. The intense, complex nose features earthy, animal notes underscored by just ripe red and black fruits, violets and exotic spice. Fresh on attack, with highly concentrated fruit flavours and prominent coffee and cedar-scented oak. The tannins are ripe and chewy. The finish is very long and nuanced, with intriguing hints of cumin. This dense, tightly woven wine needs a few more years to unwind and harmonize in cellar, but shows enormous potential.

Frescobaldi Lamaione IGT Toscana 2010 – 95pts. LW (125$/magnum)

Frescobaldi’s Lamaione Merlot strikes the perfect balance between power and purity.  Deep ruby. Moderately intense brambly fruit, with underling tobacco and cedar. Very fresh on the palate, nicely counterbalancing the big, brooding structure and ripe, dark fruit flavours. The firm, fine-grained tannins and well integrated cedar oak provide additional complexity. The finish is long, with hints of tobacco and lively mint.

Trapiche Imperfecto 2012 – 90pts. LW (50 – 55$/ bttle)

Youthful, inky purple colour. Very pretty nose featuring violets, ripe black berries and dark chocolate. The palate shows lovely harmony of fresh acidity, velvetty texture, full body and concentrated dark fruit flavours. Rounded tannins and spicy oak define the finish.

Reviews Wines

A Comparative Tasting of Sauvignon Blanc

sauvignon blanc comparative tasting

Summer is drawing to a close. The kids are back in school, and it is time for me to kick my own studies back in to high gear if I want even a microscopic chance of passing my Master of Wine (MW) exams next June. So while most diligent students are hitting the books, I will be hitting the bottle…hard. It is an interesting sight to see a new mother rocking her baby in his bouncy chair while simultaneously blind tasting a flight of wines (cue the boos and hisses on my awesome parenting!). But that is how I will be spending the next 9 months. Each week a new flight, tasted with a fellow MW candidate, and a new tasting article for you lucky folks.

Our journey begins with a comparative tasting of Sauvignon Blanc from the Loire Valley, Bordeaux, New Zealand, Chile and South Africa. This zesty white is generally high in acidity, dry, light bodied, with moderate alcohol; the definition of thirst quenching. Aromas range from citrus, grassy, gooseberry and mineral to more overt tropical notes, stone fruits and blackcurrant buds (the prettier, French description for the aroma Anglophones describe as “cat pee”). With the exception of sweet wines made from botrytised Sémillon/ Sauvignon Blanc blends, Sauvignon Blanc is generally meant to be drunk young (within 2 – 3 years of harvest), while the bright fruit aromas and bracing acidity are at their height.

I first discovered how seriously good Sauvignon Blanc can be on a visit to the Loire Valley, the presumed origin of the grape, shortly after I moved to France ten years ago. The charming, 11th century village of Sancerre is perched on a hilltop looking down on its vineyards and pastures. The streets are lined with signs boasting wine tastings and little cafés where my friends and I ate sharp, earthy Crottin de Chavignol goat cheese, the perfect partner for the local tart, flinty white wine. After an epic, 4-hour tasting with Alphonse Mellot in his labyrinthine cellars, complete with scantily-clad ladies astride model bi-planes strung from the ceiling, I was hooked on Sancerre. Elegant and light bodied, with searing acidity, and delicate citrus, gooseberry and mineral-rich aromatics…impossible not to love. Neighbouring Pouilly Fumé makes a similarly whites, though generally in a richer and broader style.

A school tasting trip to the Graves area South of Bordeaux revealed a totally different style of Sauvignon Blanc to me. First of all because they tend to blend with the Sémillon grape, and secondly due to the often liberal use of French oak. The acidity is still quite striking, but the wines have more body and a subtly creamy, nutty texture. Aromas include lemon, grassy notes, currant bud, all underpinned by the oak flavours.

While France is its historic home, New Zealand claims to be the new king of Sauvignon Blanc. The majority of plantings come from the cool Marlborough vineyard on the South Island. Intense, “in your face” grassy, asparagus and gooseberry aromas dominate here, with riper examples showing lots passion fruit and peach notes. Most wines are unoaked, with racy acidity, light body and moderate alcohol.

Less well known currently, but growing rapidly in reputation are the cooler coastal areas of Chile (especially the Casablanca and the San Antonio Vallys) and South Africa (Western Cape coastal region and Cape South Coast). Both countries produce a range of styles, from lean and crisp to more lush and tropical. Their Sauvignon Blancs are regularly described as being mid-way between the restrained, elegant style of the old world and the overt, heady new world offers. I had the opportunity to taste some fantastically vibrant examples from the Walker Bay area South East of Cape Town when I worked there. The ocean breezes drifting in from the South Atlantic Ocean give a zesty, saline finish to the wines.

For the purposes of this initial overview tasting, I chose classic examples from the following producers (What do VW, PW & LW mean?  Click on my scoring system for the answer):

Domaine Fouassier Sancerre “Les Grands Groux” 2013 – 92pts. PW

Domaine Fouassier farms his vineyard according to organic, and where possible, biodynamic principles. This wine shows excellent Sancerre typicity with elegant aromas of lemon, green apple and white florals hints on the nose. It has bracing acidity, a light body, integrated alcohol and an intriguing chalky minerality on the medium length finish. Very pleasant and balanced. Lacks the concentration and depth of flavour of top Sancerre.

Where to buy: SAQ (26.10$)

Michel Redde “La Moynerie” Pouilly Fumé 2013 – 91pts. PW

The third generation of Redde sons are currently running this 42 hectare estate in Pouilly Fumé. Grapes planted on flint, limestone and marl soils are blended here to create a mineral-laden nose, underpinned with citrus aromas. Vibrant acidity gives way to a rounded, smooth mid-palate. The finish is lifted and mineral. Highly drinkable and good value for the price, though not especially complex.

Where to buy: SAQ (25.75$)

Château Cruzeau Pessac-Léognan 2010 – 89pts. PW

Château Cruzeau is owned by the highly reputed Bordeaux producer, André Lurton. A deeper yellow gold colour is the first indication of the richer, fuller Bordeaux Sauvignon Blanc style. Intense currant bud, lemongrass, apple and oak aromas abound. Fresh, juicy acidity marks the palate, with a medium bodied, subtly creamy mid-palate and reasonable oak integration through-out. Short finish.

Where to buy: LCBO (25.25$), SAQ (24.95$)

Babich Marlborough Sauvignon Blanc 2014 – 93pts. LW

Family owned since 1916, this large, award winning estate offers high quality at incredible value. Pale, white gold. Surprisingly elegant; with less of the pungent grassiness of many comparably priced Marlborough Sauvignon Blancs. The nose is refined, with lemon, passionfruit, floral and subtle mineral notes. Lean, with racy acidity, lots of juicy passionfruit and lemon flavours and a soft, rounded finish. At less than 20$, this is a bargain.

Where to buy: LCBO (15.95$), SAQ (19.65$)

Caliterra “Tributo” Sauvignon Blanc (Leyda, Chile) – 85pts. VW

An entry level brand from the owners of leading Chilean winery Errazuriz. Caliterra “Tributo” is a clean, well-made but fairly simple offering, with pungent vegetal, guava and lemon notes on the nose. Crisp and light-bodied, with moderate alcohol. Easy drinking but unexciting for the price.

Where to buy: SAQ (16.95$)

Bouchard-Finlayson Walker Bay Sauvignon Blanc – 88pts. PW

This 25 year old winery sits on an incredible plot of land in the stunning Hemel-en-Aarde (Heaven and earth) Valley in the Walker Bay. Their house Sauvignon Blanc is an intensely aromatic offering though the lime, verbena, and grassy notes have a slightly acrid quality to them. More pleasant on the palate; smooth and light bodied with moderate acidity, lots of juicy peach and lime aromas through the finish.

Where to buy: SAQ (22.95$)