10th September 2017
Following on from last week’s review of Cabernet based wines, I continued with the Bordeaux theme and looked at Semillon/Sauvignon Blanc blends. This is a style made famous by the white wines of Bordeaux (both dry and sweet versions).
6th February 2016
When it comes to Sauvignon Blanc, either alone, or in combination with Semillon, I prefer the styles that are loosely modeled on the white wines from Bordeaux.
Typically a portion of the blend is fermented in barrel and then left on lees to gain texture and complexity. This may only be 5% – 20% of the total blend, but it is enough to add depth and texture to the final wine.
Reviewed: October 23
There has been an evolution in the style of (Western) Australian blends of Sauvignon Blanc and Semillon over the last few years. The overt fruit characters have become a little muted, whilst a proportion of barrel fermentation and lees stirring has become an increasingly common occurrence.
New Release Tasting
1 April 2013
As many of you would remember, there was a time when this style of wine needed to be consumed as young as possible. This was a result of both the winemaking techniques employed at the time, as well as the use of cork as the closure.
Reviewed: 12 February 2013
Another interesting tasting, with the lightly oaked versions tending to be preferred by the judges for their greater complexity and excellent mouth-feel. The balance of these wines was the key to their success.
Reviewed 24 January 2013
I was interested to read in the Financial Review that their wine reviewer Tim White had not formally tasted any sauvignon blanc in 2012. This must be very disheartening for the many hundreds of wineries who have sent samples in to be tasted.