When I saw the blurb about the virtues of aged CA SB, I was thinking maybe 5-8 years old. Ya, right: MaryAnn Worobiec tasted a 12-year old Mondavi Fume Blanc Reserve! Eek Since I usually go for the young, unoaked SBs, hearing her talk about the virtues of the oak influence blending with the acid and fruit over time is something I hadn't even considered in CA SB. The only oaked SB I've had from CA that I'd be willing to seek out again is Peter Michael's L'apres midi. Anyone have any other experiences with top-notch, oaked SB, and if so, which ones?
Original Post
I have also had the Mondavi Fume Blanc as well as oaked sauv. blancs from Sbragia Family and others. I enjoy the clean, unadulterated fruit of Sancere, New Zealand, South America. To me oak aging has a similar effect as they do on chardonnay: Butter, vanilla, caramel. Not my cup of tea. PS- Stickman- #I just moved back to Denver after a 2 year absence. Any offlines in the near future?
Did anyone else notice, but almost all the highly ranked SB's in the last edition of the WS were oaked. This tells you a lot about MW's tastes. If it ain't well oaked, it ain't good!

I doubt that if she tasted a great Sancere, or NZ SB, she'd give it a good rating! What! no Oak!

What's going to happen when JL turns her loose on chards? Prepare to be spiting oak plinters!

I live in Denver also, and would love a great off-line!
Kalin, of California does a bang up aged-in-French-Oak SB. Good stuff, an unusual find, and normally released at peak, with about 10 years on it.
quote:
Originally posted by stickman:
When I saw the blurb about the virtues of aged CA SB, I was thinking maybe 5-8 years old. Ya, right: MaryAnn Worobiec tasted a 12-year old Mondavi Fume Blanc Reserve! Eek Since I usually go for the young, unoaked SBs, hearing her talk about the virtues of the oak influence blending with the acid and fruit over time is something I hadn't even considered in CA SB. The only oaked SB I've had from CA that I'd be willing to seek out again is Peter Michael's L'apres midi. Anyone have any other experiences with top-notch, oaked SB, and if so, which ones?


The Peter Michael is both

1) My favorite CA SB
2) Overpriced, imo, so I won't by it

That being said, the PM also shows its oak more than most, but I love the Merry Edwards Sauvignon Blanc -- that sees some oak. Also, Martinelli has, from time to time, produced excellent SB (though too often it is too oaky and uninspired). Even at the lower end, Mason sees some oak and I really think that is a quality SB, generally superior to its similarly priced NZ counterparts.

I'll second the Kalin rec.
winetarelli and indybob,
Thanks for the recommendations. A buddy of mine that visited Merry Edwards to do a PN tasting also recommended her SB. Voss has been my go-to SB because I too like the clean, grassy, un-oaked NZ style, so I'm just trying to expand my horizons a bit.

Sandy and maniac,
I'd be all for an off-line. I'm traveling in the middle of August, but before or after that I'd be game.
quote:
Originally posted by winetarelli:


I love the Merry Edwards Sauvignon Blanc --



This wine has no equal that I'm aware of. The Musque' clone just is so different than any other I have had, and I'm a huge fan.

I did pick up the Peter Michael L'apres midi, and look forward to trying. The pricing is close to the great Dagueneau. Eek
Malbecmaniac/Stickman; Anytime from the 22nd-28th looks good to me. Labor Day is 9/1, and I'm off to see my daughter in Philly on 8/29. good plan to put it on the off-line page.
'Bump.' Hey, malbecmaniac! Go check out the off-line section. I've started a thread for the inaugural Denver off-line, and we need your help to make sure it doesn't suck. Wink Big Grin

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