I went to the University of Sauvignon Blanc, in Marlborough New Zealand. I intended to stay for one hectic harvest season, everything comes into the winery in 2 weeks, then happened to stay for 5 years.
I learned so many things from a varietal I did not feel akin to. Sauvignon Blanc informed so much of my ethos around winemaking, I must give credit where credit is due.
The nature of Sauvignon Blanc is sensitive to picking times. There is no plus a day minus a day. The picking window is short and the flavors in the vineyard translate directly into the winery should you call it right.
In retrospect I find myself looking back to my eager self in the winery, with a heart full of Pinot. I wasn't ready for the lessons of Sauvignon Blanc, I was naive.
Sauvignon Blanc taught me everything. It is the teacher, they say when the student is ready the teacher appears. And so it was Sauvignon Blanc. My inspiration for this wine lies in Sancerre first, layered with some of the more pure iterations of New Zealand Sauvignon Blanc.
So, this is my love letter to you Savvy B.
FINALLY, the details.
Planted 1969, dry farmed on St George rootstock. Mendocino, Redwood Valley.
Fermentation: Concrete, stainless, neutral oak. The ferment included a healthy inclusion of lees, to which the mouthfeel speaks volumes.
Tasting Notes: On the nose nettle, mineral, white flower, black currant, golden kiwi, with some preserved lemon. The palate is uber concentrated due to old vines that are dry farmed. Pink grapefruit pith, passionfruit, crushed chervil, lime, and white peach.
