If you were invited to a "serious sauvignon blanc" tasting..

[Jenise]

...what would you take? Let's presume the host is going to pop a Pur Sang.

The Scholium Project Prince in his Caves Farina is one I've heard lots about and am keen on trying at some point. Apparently it's a SB done with extended skin contact (not quite an orange wine, but from what I've heard somewhat close) and nothing like a typical Sauvignon.

Craggy Range Te Muna Road Vineyard is one of the few Sauvignons I've really loved - not pricey, but certainly has a fair bit of depth and complexity. And are blends allowed? If so maybe a Smith-Haut-Lafitte Blanc?

Aged Cotat or Vatan, if available.

I did take a Kim Crawford to a SB tasting a couple of months ago. That being said, I'm not a SB fan, but I found that one to be pretty good, but nothing to get excited about. There were some I detested that other folks raved about. There a way too many other white wine grapes that I like much better.

[Jenise]

Howie, I like the Kim Crawford style quite a bit as an everyday wine, but iI don't think it passes the test for "serious". It's not in the same class as Pur Sang and Cotat, anyway.

I won't post a link as it's interesting to hear people's own views - but this very subject came up on forumite Jamie Goode's site recently - and it might be worth a read at some point.

regards

Ian

Aged Cotat or Vatan, if available.

My instinctive response, too.

If you wanted to go outside Loire, how about Austria? Lots of good SB in Styria (I like a producer named Sabathi), plus some in other regions.
Smith Haut Lafitte is a good choice, at least 85-90% SB. Carbonnieux, DDC, etc are at least mostly SB.

i don't like aged sancerre at all, so:
on your other post you mention the bourgeois grand reserve. how about that?

Okay, I'll jump back to California..........Rochioli, Merry Edwards and Araujo, better vintages of which develop nicely in the bottle for 5-6 years.

Best
Rogov

[James Roscoe]

White Bordeaux - pick your house.

Aged Cotat or Vatan, if available.

My instinctive response, too.

If you wanted to go outside Loire, how about Austria? Lots of good SB in Styria (I like a producer named Sabathi), plus some in other regions.
Smith Haut Lafitte is a good choice, at least 85-90% SB. Carbonnieux, DDC, etc are at least mostly SB.

I agree about both Cotat estates (François and Pascal) and also that their wines need time. (I have never tried Vatan but certainly will if I get the opportunity.) Mellot has a great reputation and I enjoy his lesser cuvées but am suspicious about his propensity for oaking on the the most expensive (and on his reds); I am letting some age before opening. I also greatly enjoy the entry level and intermediate (slightly wooded) cuvée from Vincent Pinard, but leave my judgement in suspense on his very noticeably wooded top cuvée. All these are Sancerre. There are some very nice and less expensive wines made from SB in Mentou-Salon (Henri Pellé), Reuilly and Quincy as well as Touraine SB, which from François Chidaine is super QPR (c.€7); I guess, though, that none of these make it out your way.

I tend to steer clear of white Bordeaux, particularly the prestigious ones, because so many are over-priced and heavily wooded nowadays.

I do not know my way around NZ, Chilean and SA offerings well enough to make suggestions.

Yes, white Bordeaux.
Or possibly a Sancerre/Pouilly Fumé.

Best regards,
Alex R.

If you were invited to a "serious sauvignon blanc" tasting...

Depends how you define serious. Does it apply to price or an exploration of styles?
The only really "serious" Sauvignon Blanc tasting I have been to had examples from all over the world and in several stylistic impressions - including Sauvignon Blanc dominant blends as you would get in White Bordeaux. Probably the best of this style from New Zealand is made by Pegasus Bay.
If an exploration of styles is the case, Kim Crawford could be a serious contender from New Zealand to show the popular Marlborough style. If you can get the scintillating Kim Crawford 'Spitfire', even better.

Cheers,
Sue

[Jenise]

White Bordeaux - pick your house.

I hear you! Love white Bordeauxs. And there are four on this list, but they are four that I'm not familiar with or have had and didn't care for in some other vintage (like the Thieulley).

[Jenise]

If you were invited to a "serious sauvignon blanc" tasting...

Depends how you define serious. Does it apply to price or an exploration of styles?

Both, but to bring an easily available (our Costco always carries it, and do many supermarkets) $15 SB like Kim Crawford (regular) would underserve the event. So price isn't really the issue, but rarity/reputation would be and both of those usually mean you pay more, so....

If price not an issue, wd probably bring a Siiex..I have always wanted to taste Silex and Pur Sang side by side..If that is not an option, wd bring Grey Stack from California

[Jenise]

Okay, I'll jump back to California..........Rochioli, Merry Edwards and Araujo, better vintages of which develop nicely in the bottle for 5-6 years.

Best
Rogov

Never had Merry's but the other two yes, great suggestions! Hard to find, but maybe not as much these days.

Probably even harder to find, but there's a small production SB from CA called Courier that I served blind in a flight with a Pur Sang - it held its own quite well (there was also a Laville Haut Brion, eclipsed by both, a '96 showing quite advanced). The winemaker is actually the chef at the new Bay hotspot RN74.

I'd one up the host with a Silex (a '97 opened a couple of months ago was outstanding and remarkably fresh), or go to the more obscure side, with a Goissot Sauvignon Gris or a Clos Roche Blanche SB from Touraine.

[Jenise]

If price not an issue, wd probably bring a Siiex..I have always wanted to taste Silex and Pur Sang side by side..If that is not an option, wd bring Grey Stack from California

Grey Stack is new to me. Tell me why it's wonderful.

[David M. Bueker]

I would show up really late & bring a Sauternes.

If forced I would get the FX Pichler Sauvignon Blanc.

[Jenise]

Probably even harder to find, but there's a small production SB from CA called Courier that I served blind in a flight with a Pur Sang - it held its own quite well (there was also a Laville Haut Brion, eclipsed by both, a '96 showing quite advanced). The winemaker is actually the chef at the new Bay hotspot RN74.

Thanks, I'll put it on my list along with the Rochioli, Silex, Austrians (great suggestion) and older Sancerres. Its awhile before this event comes up, so I have time to locate one or the other of these rarer wines. Don't, anyone, hold back any other suggestions you may have though!

Normally I am pretty anti SB. Lived too long in NZ and saw too many green one dimensional versions. I have friend however who is keen on Sancerre over lunch which I have also started drinking and enjoying again. We recently came across Domaine Christian Salmon which I really enjoy. Even at a young age, the wine takes on a quite a brilliant deep yellow similar to the sun on a summers day. As befits the depth of colour, the wine has an additional expression of flavour and complexity compared to the fruit driven kiwi versions. Citrus and pineapples with a good level of acid at the end, it was a perfect accompaniment for the pan fried blue eyed cod on braised lentils.

Aged Cotat or Vatan, if available.

Or Thomas-Labaille