Sauvignon Blanc

It can be hard to find a time to open these kinds of "orange" wines.  I love them but they are not for everyone.  This is a white blend of grapes that is fermented, on the skins in amphorae and then finished in barrels.  It has Chardonnay, Sauvignon Blanc, Pinot Grigio and Riesling.  These kind of wines are best served at cellar temperature.  Golden brown in color.  The nose is oxidized but also has some apple cider, slight citrus and even a floral note.  If oxidized wines bother you, stay away.  I found the nose vibrant.  On the palate, this is also vibrant and full of energy.  Apple cider

Israel now has a vibrant wine culture.  Despite a history going back for centuries, wine production is really rather recent as little wine was made during the period of Arab control.  Tulip is one of the better wineries making a wide range of international varietals.  A blend of 60% Sauvignon Blanc and 40% Gewurztraminer, this is green/gold in color.  The nose has some initial lemon notes followed with some canned white grapefruit juice qualities.  On the palate, this is round but retains a nice acidity.  Grapefruit.  Slight sour lemon candy notes.  A bit clipped and warming on the finish. 

This is a Sauvignon Blanc from Chile.  It retails for around $12.  The nose smells like geraniums.  On the palate, this is sweet with bell pepper.  This wine is flawed and should be avoided unless one tastes it first and likes it.  

Light to medium golden in color.  Cloudy.  The nose is very pretty with pineapple, and minerals and just the slightest notes of grass.  Revisiting this also has some hay.  On the palate, this is delicious.  A creamy texture.  A perception of sweetness from the ripe tropical fruit notes.  Also crisp enough served cold.  Long finish.  Worked well with food.  One of the truly great Sauvignon Blancs from California.  While it seems like it will age fine, it is so fresh and lively now, I am not sure it gets better, just different, I would (and I did), drink these sooner than later.  

Deep golden in color.  The nose has canned peaches and simple syrup.  On the palate, this is a bit cloying.  It is good, but lacks the acidity that the better vintages have.  Sugary apricots.  A bit clipped on the finish.  That said, it is also delicious if you are just having a sip or two.  Very rich.  

Deep golden in color.  The nose is nice with slight canned peaches and apricots.  On the palate, this has a nice acidity.  Nice apricot and peach notes.  depth and complexity.  Long finish.  This is entering a peakish period but no hurry on this at all.  

A lot of people question whether cellaring white wine makes any sense.  This is one white that not only lasts but improves in the cellar.  At 13 years from vintage, this showed wonderfully with nothing "past prime" at all.  Medium golden in color, clear and bright.  The nose has a nice minerality to it with plenty of depth.  Also come melon (cantaloupe) and a bit of salinity.  On the palate, this is complex.  Slightly oily texture.  Notes of minerals, sea shells, but nice melon and peach fruit.  But the minerality was sublime.  Good acidity.  Long finish.  Went quite well with a spring sala

Green gold in color.  The nose is nice; a bit grassy with some tropical fruit.  On the palate, there is anice slightly oily texture.  Tropical fruits and melon notes.  Slightly tart.  Nice finish.  A very nice Sauvignon Blance that went well with food.  

A very nice Sauvignon Blanc.  Light green gold in color.  The nose is slightly grassy with good minerals and slight limes.  On the palate, a lovely oily texture.  Nice fruit; kind of tropical and part citrus.  Good acidity.  Nice finish.  Lovely wine that works well with food.  

Seems to be in a bit of a dumb phase right now.  Don't get me wrong, it is quite good but not as good as it can be.  Light golden in color.  The nose has some grapefruit and nice minerality.  A bit of salinity.  On the palate, this is good but not breaking out any complexities.  Nice grapefruit and minerals.  Good texture.  Excellent with food.  As good it is today, I would hold for a year or two or 8 and patience will be rewarded.