Sauvignon Blanc

Both Francis and Pascal Cotat wineries make some of the best Sauvignon Blancs in the world.  These are age worthy white wines that are truly unique expressions.  This one, while still young, was singing with a bit of air.  Light golden in color with some green hues.  The nose has chalk, gun powder, and pear notes.  Just a hint of caramel.  On the palate, this has a whiff of sweetness; just ever so slightly off dry.  The pears carry thru and the gun powder turns more smoky.  This is deep and complex.  It went quite well with a creamy tomato soup.  This likely will continue to improve for ano

This is Sauvignon Blanc from winemaker Dave Phinney who had originally brought you The Prisoner wines.  The label lists 12.6% ABV, but it seems like it might be a bit higher.  A very enjoyable wine.  It is a non-vintage wine.  Pale yellow golden in color.  The nose has lots of grapefruit but just a touch of gooseberries.  Very clean.  Slightly viscous but dry.  Crisp enough acidity.  On the palate, yellow grapefruit with a persistent finish.  It went very well with a spicy chili but should work well with lighter foods too.  

This is a nice Sauvignon Blanc.  Light golden in color.  The nose has nice minerality with a touch of grapefruits.  On the palate, the taste is consistent.  The best thing about this is the somewhat oily texture.  It is refreshing.  Worked well with some Shihito peppers.  It should probably be consumed in the next few years.  

This is a modern style of Chardonnay from the center of Israel.  It is 90% Chardonnay with 10% Sauvignon Blanc added.  This is a very nice white with energy and some verve to it.  Light golden in color.  The nose has lemons and minerals.  Slight oak but no butter.  On the palate, this is clean with nice minerality and slight lemon/citrus.  Good length.  It is drinking well now and probably should be drunk up in the next year.  It will go well with lighter foods, salads and sea foods.  

This is a relatively affordable Napa Valley Sauvignon Blanc. Light silvery gold in color.  The nose has lots of yellow grapefruits.  Slightly oily texture.  More yellow grapefruits on the palate.  Good acidity.  Good finish.  This drinks easy on its own and will work well with lighter foods.  It should be drunk in the next couple of years.  

This is one of the better houses making sweet dessert wines in Barsac.  This one was no exception. Light copper/orange in color.  Perhaps a bit darker than expected but not an issue.  On the nose, there is tropical fruit, slight each and a slight kindling smoke note.  On the palate, this is rich.  Plenty of Botrytis but good acidity to offset the sweetness.  Honey and tropical fruit on the palate.  Clean.  Long finish.  This is great on its own or with a more savory dessert (no chocolate).  It should easily last another fifteen to twenty years.  

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.