After a frigid, wet winter, it’s time to celebrate the warmer weather with a glass of Sauvignon Blanc. There’s nothing quite like a crisp, refreshing glass to get you in the festive spirit. 

As a self-confessed Sauvignon Blanc snob, let me share some thoughts on our style and philosophy of this wonderful cultivar.

Let’s flip the script! Instead of telling you what we love in a wine, here is what we don’t like – and why.

For me, the biggest Sauvignon Blanc no-no’s include:

1. Excessively high acidity
2. A thin, watery texture (Lean wine)
3. A mismatch between the aroma and taste
4. Overly pronounced tropical fruit notes

Creating the ideal Sauvignon Blanc is no easy feat. We must work in harmony with nature, which can be unpredictable. So, how can we avoid the common pitfalls that can mar this exquisite wine?  

Acidity is a vital component of Sauvignon Blanc, but it’s easy to go overboard. There’s a fine line between a refreshing acidity and an unpleasant tartness. How can we tell when we’ve crossed that line? It’s similar to seasoning food with salt. If you taste the saltiness, you’ve added too much. But if the salt enhances the flavour without being noticeable, you’ve hit the perfect balance. The same principle applies to acidity in wine. We can’t simply add acid to correct a wine. It all comes down to harvesting the grapes at the ideal moment.  

The aroma, or ‘nose,’ of a wine primarily comes from two sources: esters and thiols. Esters, produced by yeast, can create a stunning aroma, but it will fade over time. A Sauvignon Blanc with excessive esters can be misleading. The wonderful nose can set high expectations for the taste, but if the palate doesn’t deliver, you’ll be disappointed  

The second source of aroma is thiols, an aromatic compound which are the specific scents and flavours characteristic of the grape variety. These are the true essence of the wine and we aim to highlight them. If you’re focusing on thiols, using high-quality grapes is essential. Oxidation is the biggest enemy of thiols and this is the reason we work so reductive with Sauvignon Blanc.   

We’re not fans of rushing the winemaking process. Our Sauvignon Blanc spends time on the lees to develop a fuller texture. We also believe that barrel fermentation, followed by limited barrel aging, enhances the wine’s character.

Want to put our theory to the test? More info / Buy Wine online: Twelve Apostles Winery Sauvignon Blanc

Thanks for the support and making our dream a reality

Cheers

Charles and Chris Lourens