2018 Chateau Olivier Pessac-Leognan Blanc
2018 Chateau Olivier Pessac-Leognan Blanc This wine features a typical bitter orange edge that melds nicely with the core of lemon curd, gooseberry and nectarine notes. Flashes of verbena and orange blossom check in, leading to a long singed almond thread on the finish in this 2018 vintage. Distinctive. Sauvignon Blanc and Sémillon.
Often called simply Sauvignon (while Cabernet Sauvignon is often called just Cabernet), extremely popular variety making crisp, dry, aromatic and extremely distinctive wines all over the world. The smell is sharp and piercing (unlike that of Chardonnay) and reminds different tasters variously of gooseberries, nettles, crushed blackcurrant leaves, and occasionally cat’s pee. With age, aromas reminiscent of canned asparagus can develop.
The smell of Sauvignon (which is most of its character) is relatively simple, so it is not surprising that it was one of the first to be explained in terms of the dominant flavor compounds, called methoxypyrazines (a name to drop at a professional wine tasting). Sauvignon also smells and tastes remarkably similar wherever it is planted so, like Gewurztraminer, is a very good starting point for learning to recognize different varieties. Most Sauvignon Blanc is fermented at relatively low temperatures in stainless steel with the intention of preserving every bit of youthful fruit.
The wines are in general designed to be drunk as young as possible, although some of the fruit from particularly low-yielding vineyards can be concentrated to withstand oak ageing and may need a year or so in bottle before showing their best. I have tasted Sauvignon Blanc that has survived more than five years in bottle but very few that have actually improved as a result.