| Sauvignon Blanc: Vintage 2004 | | | | By: Emily Schindler |  Page 1 of 2 next >> |
Perhaps you have noticed that the 2004 Sauvignon Blancs are hitting the market. Depending upon where they are from, some are being touted as being the result of one of the all-time great vintages in years. So what makes a Sauvignon Blanc stand out from one year to the next?
Most great winemakers will tell you that a wine is made in the vineyard.
In other words, you can't turn bad grapes into a great wine. To get the best grapes, a winemaker will put a lot of work and experience into massaging the grapes to their optimum flavor. Irrigation, canopy management, thinning and careful timing are major factors. The name Sauvignon comes from the French word sauvage, which means wild, and wild is what the vines quickly become without careful management.
What else is needed? Well, you'll need to be in the right place with your vineyard. The soil and micro-climate will put a stamp on your wine that's often referred to as "terroir".
All great wines are terroir wines. Without the terroir influence, even an otherwise beautiful wine is nothing really. Why? Because the beauty of what the grape can do is replaceable from region to region, but no one can mimic terroir. It's unique. It is character as opposed to looks. The movie star compared to the swimsuit model. Great Sauvignon Blanc wines come primarily from the Loire region of France (Sancerre and Pouilly Fume), the Styrian region of Austria, New Zealand, South Africa and California. However, it is when the influence of terroir comes into play that each region crafts the best of what can be made. A Sancerre Sauvignon done right will never be mistaken for one from New Zealand.
Next to terroir, the winemaker's philosophy and taste play a major role. He will craft a wine accordingly, employing different vinification methods to create the desired balance between sweetness, acidity, alcohol, tannins as well as primary and secondary fruit flavors.
For the famous Cloudy Bay Sauvignon Blanc of New Zealand, “ultra-reductive vinification” is used. This means that the wine is made in a way such that it is exposed to as little oxygen during the process as possible. The result is a wine whose fruitiness almost jumps out at you from the glass: big bold notes of blackcurrant bud, the note most typical for this grape, announce themselves right up front. This process also results in wines that are not meant for long term cellaring, so drink them while they are still young and fresh.
In the Styrian region of Austria, a process of reductive (not ultra-reductive) vinification is used for the line of wines called Classic. The result is again wines that are very fruit-forward (though not as full-throttle as those from New Zealand), fresh, and meant to be enjoyed while still young. Two excellent examples to seek out would be the Sabathi Classic and the Jaunegg Classic.
The great single vineyard Sauvignon Blancs from Austria, such as those from the Poharnig, Possnitzberg and Czamillonberg vineyards, are crafted more like those from the Loire region of France, using an oxidative vinification process; that is, allowing the wine to come in contact with more oxygen during fermentation. The wines are then aged in oak barrels of varying size, which also greatly influences the final result: wines that are fuller bodied, with more mineral, hay or herbal notes and less fruit, but with great structure and depth and longer cellar potential.
Last but not least a vintage will leave its mark on a wine. Hot and dry or cool and wet, a year's climatic conditions influence the grapes balance of acid, sugar and extracts. So what about these 2004’s?
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