Those who read this blog know that Sauvignon Blanc is a grape I write about very little. In the past, I have tried to expand my horizons from only drinking Sauvignon Blanc from France, to trying that of Chile which I enjoy but from other regions, I confess I have always found them not right for my palate. Until now. Two or three years ago at a Society of Wine Educators conference seminar in New Orleans, I did a seminar with an MW named Jeff who showed us 10 different Sauvignons. I remember that the one I liked best was from Craggy Range.
I had forgotten that until I had it again, this time last night at a great Indian restaurant that had fabulous food, Tamarind Tribeca on Hudson Street in New York. With a friend I shared a number of appetizers, one better than the next. I would be hard pressed to choose between the chicken and the crab which one was my favorite. Everything went extremely well with this wine which undergoes lees aging and a small percentage is barrel fermented. I loved the blend of nut notes, tropical fruit, peach and citrus. It brought out the best aromas and flavors in the food without overwhelming it. Also, it didn’t have that green note that many Sauvignons do. I’m a fan of this wine which comes from Martinborough and is made from grapes grown on vineyards with limestone and stony soil, interspersed with sand, silt and clay.
The wine is made by MW and New Zealand wine authority Steve Smith together with Doug Wisor. Steve and Doug share production of the Sauvignon Blanc.