Tuesday, May 3, 2016

Best of BC: Sauvignon Blanc

BC Sauvignon Blanc has been good for a long time, however, only a handful of producers were giving the Loire Valley grape the proper attention to detail it deserves. This has changed over the past few years and therefore, we're happy to include it in our Best of BC section.

Also included are Sauvignon Blanc-Semillon blends as this effortless pairing has helped popularize the tangy-stinky variety around the world.

Calliope Wines 2014 Sauvignon Blanc - $17
Pleasantly pungent, at first sniff, with fresh grass and baked lemon aromas supported by honey-crisp apple flesh and green apple skin notes. The (mostly) dry palate follows with citrus and apple-pear flavours and a fine vein of lime rind acidity and light, steely-mineral notes. Refreshing, crisp and memorable; excellent value.
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Stag's Hollow Winery 2015 Sauvignon Blanc - $17
A partially oaked (20% in 2nd fill French oak barrels), cool fermented Sauvignon Blanc with a lovely, graceful nose of tropical and citrus fruit, peach skins, cranberry scones and light grass aromas. A dry, vibrant palate follows with a nice combination of mouth-watering, citrus acidity and rich, textured flavours of passion fruit, apples, ripe peaches and lees.
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Maverick Estate Winery 2014 Sauvignon Blanc - $19
boisterous, fruit'n'acid driven Sauvignon Blanc with underlying fullness from rich, ripe apple and pear flavours and a touch of residual sugar. Refreshing, tangy citrus, light minerals, savoury wild herb and light lees characters add depth and complexity. The finish is long and well balanced with lingering spice and grapefruit peel notes. Has the structure and balance to hold for several years.
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Blue Mountain Vineyard and Cellars 2014 Sauvignon Blanc - $19
An intense Loire Valley-styled Sauvignon Blanc with a kiss of subtle oak supporting a mouth-watering profile of lemon zest, minerals and grapefruit aromas and flavours. The palate opens with a fairly full-ish mouth-feel with some hints of herbs, until waves of citrus and minerals liven things up and take over though to a moderate finish where citrus peel lingers
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Fairview Cellars 2013 Sauvignon Blanc - $20
The nose of this Sauvignon Blanc doesn't appear until the wine has warmed in the glass, which many of us won't wait to experience. If you do, it's a nose fuelled by apples, citrus and stonefruit aromas.Instead, we'll enjoy this tasty wine, with our favourite seafood dish or a hard cheese plate and appreciate the multitudes of textures on the palate.
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Burrowing Owl Estate Winery 2014 Sauvignon Blanc - $22
Nearing Fumé Blanc levels of richness on the delicious, blanketed nose of tropical fruit, ripe pear, lemon grass, sweet sage and crisp minerals. The palate is richly textured with sweet layers of orchard fruit flavours and others of lean, minerals and mouth-watering citrus acidity. The balance on the long finish sways ever-so-slightly towards sour. A touch of spice lingers through to the next sip.
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Black Hills Estate Winery 2014 Alibi - $25
A blend of 75% Sauvignon Blanc and 25% Semillon.delicious? Opens with a fruity nose of ripe, apricot, nectarine and white peach aromas; you want to jump into the glass and take a bite! The palate follows through on that desire offering up juicy, sweet orchard fruit flavours with a solid backbone of citrus acidity and minerals balancing out the fruit.
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Bench 1775 Winery 2014 Sauvignon Blanc - $25
Has the rawness and funk of a New Zealand Sauvignon Blanc and the minerality and acidity of those from the Loire Valley. Delivers the 4 Gs of Sauvignon Blanc expertly: gooseberry, grapefruit, grass and gravitas. Add in some cool, river stone and warm, tropical fruit elements and you're left with a winner of a wine that can be enjoyed on its own or as a confident companion to seafood dishes.
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Le Vieux Pin 2015 Sauvignon Blanc - $30
The devil is in the details and this excellent Sauvignon Blanc is sinfully good. Each vintage is an exploration of the art of blending with the 2015 being sourced from vineyards in both the Southern Okangan and Similkameen valleys and separate lots using a range of fermentation vessels from stainless steel vats to neutral, oak barrels and even a kiss of new French oak.
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