WineLovers Discussion Group

TN: `05 Sauvignon Blanc Kim Crawford--Marlborough,NZ.

Colour. Pale straw, nice sparkle with just a tinge of green. Inviting!!

Nose. Green BC apple, grapefruit, gooseberry, minerally, no green peppers here.

Palate. Tart, crisp lemon/lime, excellent acidity. Lingering aftertaste, more grapefruit as it breathes. Plus a hint of tropical fruits but still dryish in the finish. Nice but think I preferred the `04. Will retaste next week when I have more time to enjoy, lots going on today.

Cost was $18 Cdn.

Bob Parsons Alberta. wrote:
Nose. Green BC apple, grapefruit, gooseberry, minerally, no green peppers here.

Thanks for the note! When given this wine double blind recently I noted that it smells like Jalopeños! Very odd scent, IMO, but others said it's just what NZ SB is supposed to be.

Jalopenos? Missed those but tasted under difficult circumstances! The kitchen was occupied by some neighbours who popped in for a drink, brought in some labs who decided to chase the resident golden retriever, who knocked over some plants which crashed into the stereo system etc. How on earth can one concentrate with all that going on!!!!

What a calamity you have going over there, Bob. The Crawford SB is showing up around here so it's time to give it a try. Thanks

I've found jalapenos in CA sauvignon blanc, which seemed connected to the riper and more savory character of the wine in comparison to crisp eastern Loires. But, not sure how that stacks up with the Crawford climate.

The goal for most Marlborough Sauvignon blanc's is definitely a balance between the green flavours - jalapeno, bell pepper, grass, hay - and the fruit flavours - grapefruit, passionfruit, fijoa, pineapple. They achieve this in blending grapes from different subclimates at varying degrees of ripeness.

I worked at Kim Crawford Winery for the 2006 harvest and have great respect for the winemaker there (Jules Taylor). She pushes cold fermentations to the absolute limit to try to maximize the preservation of those great tropical fruit aromas. It was a pleasure to do tank work with the white wines there due to the lovely aromas - particularly the "Savvy" as they say. Mmmmm.

If you ever see the Kim Crawford Spitfire series (with a sunflower on the front label) or Jules Taylor's Sauvignon blancs I highly recommend trying them. They are the top-end selections from the same winery.

Cheers,
Lisa

Interesting, so jalapeno is a green flavor? Coming from underripe grapes? Not at all the extra ripeness I assumed?

But it must be somehow related to climate and at that the warm (or at least non Loire) climates. Because I've tasted tons of Loire sauvignon blancs, with all kinds of green flavors, but never with jalapeno.

We did group jalapeno in with the green flavours.

Jalapeno aroma in Sauvignon blanc is normally associated with methoxypyrazines, which are degraded as grapes ripen. At least this is what they taught me in school. I have also heard that these characteristics are diminished as the vines mature so vineyard replantings are more frequent in Marlborough.

I do not have much experience with Loire wines (sadly) but have worked with Sauvignon blanc in Bordeaux and New Zealand. In Marlborough they harvest the grapes much "greener" than they do in Bordeaux. The sugar levels are not that different but the acidities are definitely higher and compounds such as the methoxypyrazines are more prevalent. FWIW I would guess that the climate in the Loire would be somewhere between Marlborough and Bordeaux, but that their winemaking practices and harvesting decisions might be more similar to those in Bordeaux.

Lisa

Ok, so perhaps this is a question of CA sauvignon blanc getting very "ripe" heavy and sweet from all the rapid sun, but not having the proper phenolic maturity, hence the jalapeno flavors. Certainly a story we know well for other grapes in CA.. But thanks for pointing out the correct source of the jalapeno..

(Although I entertained notions of local "terroir" speaking through, as CA is really just Mexico afterall, land of jalapenos..)

Lisa--
Just a quick hello and welcome to this group. I appreciate the experience the knowledge and experience you're sharing in your posts, and I look forward to reading more from you in the future. Cheers!

Clinton Macsherry wrote:Lisa--
Just a quick hello and welcome to this group. I appreciate the experience the knowledge and experience you're sharing in your posts, and I look forward to reading more from you in the future. Cheers!

Lisa. I echo Clinton`s comment and thanks for all the info. It is terrific to have you here as we talk NZ quite a bit. I have not really considered Jalopenos in the past. I have always grouped my thoughts around green peppers, mushy peas, green olives (and asparagus).....amongst other nuances. This is an interesting thread!! In fact my notes were posted originally on our sister Netscape forum where I try to attract the attention of newbies and those willing to learn. So I did not write too much detail, plus all the commotion home on the ranch!!!

*****checked in on the blog site, are those all your comments? Cool stuff.
What about posting some tasting notes there!!!

Bill Buitenhuys wrote:What a calamity you have going over there, Bob. The Crawford SB is showing up around here so it's time to give it a try. Thanks

Will you be tasting in the pool with the rubber duckies for cheerleaders?!!

http://www.1976design.com/blog/images/large/483a.jpg

Rahsaan wrote:Ok, so perhaps this is a question of CA sauvignon blanc getting very "ripe" heavy and sweet from all the rapid sun, but not having the proper phenolic maturity, hence the jalapeno flavors. Certainly a story we know well for other grapes in CA.. But thanks for pointing out the correct source of the jalapeno..

(Although I entertained notions of local "terroir" speaking through, as CA is really just Mexico afterall, land of jalapenos..)

Rahsaan, when I first started getting into Calif. SB (years ago) it was St Supery, Kenwood, Stirling. All Liquor Board wines before privatization! Nice wines and still are. I have always found too much residual sugar in many others, at least that is the way I looked at it! Any idea which wineries are producing dryer SB`s?

Wow! You guys really know how to make a girl feel welcome!

Yes, most of our blog has been written by me. My husband is supposed to be contributing the French bits but he's been a little shy so far.

Thanks very much!
Lisa

This has been a solid wine for a few years now. For Canadians, it had the additional prestige of being owned by a Canadian wine company for a few years. At least, until the Constellation mega-corporation swallowed it up like a cheap amuse bouche!

Lisa, thanks for the inside info!

Lisa Roskam wrote:We did group jalapeno in with the green flavours.

Jalapeno aroma in Sauvignon blanc is normally associated with methoxypyrazines, which are degraded as grapes ripen. At least this is what they taught me in school. I have also heard that these characteristics are diminished as the vines mature so vineyard replantings are more frequent in Marlborough.

I do not have much experience with Loire wines (sadly) but have worked with Sauvignon blanc in Bordeaux and New Zealand. In Marlborough they harvest the grapes much "greener" than they do in Bordeaux. The sugar levels are not that different but the acidities are definitely higher and compounds such as the methoxypyrazines are more prevalent. FWIW I would guess that the climate in the Loire would be somewhere between Marlborough and Bordeaux, but that their winemaking practices and harvesting decisions might be more similar to those in Bordeaux.

Lisa

Well, I just enjoyed retasting the `05 under better conditions than last week and I have to report......no jalapenos!! My notes will follow asap and I have to say I have a better prospective this time around. Still humming after 3 hrs, the wine not me!

Awesome note, Bob! I always enjoy reading your notes.

It's been ages since I bought any NZ Sauvignon. I think it's time to stock up again!

Cheers,

Paul