Sauvignon Blanc

This was served in a Sukkah before an Israel wine tasting.  Fun.  Light yello/gold in color.  The nose has nice limes, lemons and slight wax.  It is a blend of 65% Gewurztraminer and 35% Sauvignon Blanc.  The Gewurtz was not identifiable and this drank like a Sauvignon Blanc.  That said, it is a nice wine.  The palate has nice minerality with some lemons and a bit of tropical fruit (Guava?).  Good finish.  It is not mevushal but it is kosher.  

This is  a white blend from Southwestern France.  It is a blend of 35% Sauvignon, 25% Colombard, 20% Ugni Blanc, and 10% Gros-Manseng.  This retails for under $10.  Light silvery/gold in color.  The nose has limes and peach.  There is some varietal complexity on the palate.  Limes and minerals.  Some acidity.  Easy drinking.  Not for cellaring.  Nice for a party or cook-out.  Works a bit better with some food.  

Year in and year out this is one of the best Sauvignon Blancs made in California.  Given the quality, the price is reasonable as well.  Light golden in color.

Sadly, this has not held up.  It was purchased on release and well stored since then.  It is still drinkable but really not why anyone would buy this wine.  Silver/gold in color.  The nose is problematic.  Someone described it as peanut butter and that is close.  I found it more like the skins on roasted peanuts.  In any event it is odd.  Others found it worse.  Perhaps a bit better on the palate, but mostly nondescript.  This was probably much better 6 years ago.  If you own any, no harm in opening now, but have a back up bottle.  

This turned out to be the group favorite in a tasting of ten New Zealand Sauvignon Blancs.  Silvery gold in color.  The nose has nice grapefruit notes.  On the palate, this has a nice oily texture.  Good minerality.  Lively acidity and a solid finish.  It drinks easy on its own and will go with seafood and lighter foods.  Priced well, this provides lots of pleasure for a reasonable cost for those who like this style.  

It was nice to revisit this icon which really started the whole New Zealand Sauvignon Blanc industry.  The truth is, however, this no longer sets itself apart from the pack except for the pricing.  Pale silvery/gold in color.  The nose is lemony and tart.  Those characteristics carry thru to the palate.  Nice acidity.  Solid finish.  This is a very good wine that will work with lighter foods and seafood.  

Light golden in color.  The nose is mostly about melons with slight tropical fruit notes.  On the palate, this wine is soft.  It is easy to drink and tasty though I expected a bit more energy/acidity.  It will work with lighter foods and seafood.  

Light yellow in color.  The nose is very nice.  Melons and slight cat pee.  It is a big wine.  With air, the tropical fruit emerges and a bit of grassiness.  On the palate, this has a nice depth.  Melons and slight grapefruits.  Good texture and finish.  That said, I would drink this now and these wines are best enjoyed in their youth.  It will work well with sea foods and other lighter foods.  

This is made by Peter Rossback who is better known for his wines from Oregon and Washington in the US.  During his slower season, he heads down to New Zealand where he sources grapes to make Sauvignon Blanc and Pinot Noir.  This one is getting a bit long in the tooth and would have been better served being opened a couple of years ago.  Silvery gold in color.  The nose has a bit of gooseberries and minerals but is pretty light.  On the palate, there is some lemon peel and minerals.  Shorter finish.  Nothing bad about this wine but at this age (3 years from vintage), it has lost its zing.  

Light golden in color.  The nose has tropical fruit.  Very friendly.  On the palate, there are some gooseberries and slight grapefruits.  Good acidity.  Long finish.  In our tasting of these, this wine got the most first place votes although the results were varied.  It should be consumed now.  Seafood and lighter foods will be a good match.