About this WINE
Sauvignon Blanc
An important white grape in Bordeaux and the Loire Valley that has now found fame in New Zealand and now Chile. It thrives on the gravelly soils of Bordeaux and is blended with Sémillon to produce fresh, dry, crisp Bordeaux Blancs, as well as more prestigious Cru Classé White Graves.
It is also blended with Sémillon, though in lower proportions, to produce the great sweet wines of Sauternes. It performs well in the Loire Valley and particularly on the well-drained chalky soils found in Sancerre and Pouilly-Fumé, where it produces bone dry, highly aromatic, racy wines, with grassy and sometimes smoky, gunflint-like nuances.
In New Zealand, Cloudy Bay in the 1980s began producing stunning Sauvignon Blanc wines with extraordinarily intense nettly, gooseberry, and asparagus fruit, that set Marlborough firmly on the world wine map. Today many producers are rivalling Cloudy Bay in terms of quality and Sauvignon Blanc is now New Zealand`s trademark grape.
It is now grown very successfully in Chile producing wines that are almost halfway between the Loire and New Zealand in terms of fruit character. After several false starts, many South African producers are now producing very good quality, rounded fruit-driven Sauvignon Blancs.
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Description
Vintage 2012 proved fresher, giving bright, crunchy Sancerre wines with sapid citrus characters. To find the perfect balance David Sautereau blended Sauvignon Blanc fruit from three soils: caillottes, marnes and terres blanches. His use of wild yeasts captures the expression of both vintage and the fossilised shellfish terroir. The nose rings clearly with yellow grapefruit and lemon pith aromas; there’s even a note of wet pebble!
There’s a typically suave Sancerre breadth to the palate, yet it’s fresh, beautifully knit, a transparent roll of pulpy citrus lime fruit; it has what I would call that ‘côté salin’ that makes the wine very drinkable. Delicious with fish, scallops, or asparagus risotto.
David Berry Green, Loire Buyer
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