Am looking for an oaked sauvignon from anywhere in the world to show at a tasting. Anyone had a good one recently? Needs to be widely available and not bonkersly expensive.

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mel

Blind River, or Paul Mas (Cheapy) both at Maj.

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Four wheels move the body - 2 wheels move the soul.

Can anyone find such a beauty, that was not much bigger money ? Widely available as well - Try as I might to find a good'un. . . . . . However.

This one was such a wine when bought at Waitrose on the 25% discount across the board offer, for £10.49


2012 Auntsfield Estate, Single vineyard, Sauvignon Blanc, southern valleys


Top NZ Sauvignon Blanc – Cuisine Magazine [i]5 Stars * * * * * - Rated No. 1 wine in tasting of 238 New Zealand Sauvignon Blancs
“ When sauvignon blanc is nurtured and made with care and respect, the result is a wine like this: pure, concentrated, juicy and interesting. A classic herbal and capsicum riff rings out over a slightly smoky, minerally bass line. A fine acid line and a suave, fleshy texture are the keys to the wine’s structural elegance. “It’s not reliant on any overt elements,” said John Belsham. “It’s restrained in both taste and texture.”Cuisine Magazine, Sauvignon Blanc Tasting, Jan 2013 [/i]

“ 95 per cent of this wine is cool-fermented in stainless steel using cultured yeasts. The balance is made from handpicked, whole-bunch pressed grapes that are fermented using wild yeasts in seasoned oak barrels, which adds subtle complexity without suppressing fruit intensity. Concentrated wine with a mix of stone fruit, passionfruit, mineral and a seasoning of grass/green capsicum flavours. Impressive texture and a lingering finish – very attractive.”
‘Top 12 Tasted & Rated NZ Sauvignon Blancs’ Bob Campbell
Australian Gourmet Traveller Wine Magazine, Jan 2013

Only 5% oak, yet the oak gives this MSB a beautiful flavour, wonderful texture / mouth feel, without - as Bob says, cloaking the intensity of the fruit.

A very lovely wine - can you collect 50p from each of your wine club members attending ?

In the meantime, I'll try and think of a cheaper, more overtly oaked wine. Pessac / decent Graves will be bonkersly dear. Grey Ghost is expensive, Te Mata is dear, Te Koko is now absolute bonkers, as well as beautiful. Californian SB Fume' blanc can be more oaked - Robert Mondavi - bonkersly again.

Ba - I did not fancy Blind River 2011 or was it 2012 ? Texture was wrong, and from memory, acidity and green gooseberry were fighting the oak, not complex, nor nice. 2013 may be better

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Duncan

I remember Auntsfield as being no different to an unoaked Wairau Valley sb that had been aged on it's lees. Too light for those who like oaked sb and too rich for those that don't.

I appreciated the quality of the wine but would not buy again.

MrD, they say the 2012 Masson Blondelet PF is a stunner. I haven't found one yet.

Thanks for the tip, I'll look-out for the '12, and report back. Cheers for that - excellent I've been mulling over Loire SB for ages - wondering what I should do.

I'm getting on-a-bit and a bit soft around the gills, nowadays. The prospect of being clubbed to death by oak truncheons disguised in pale raw silk does not apeal so much these days. More is less, I'm wanting smaller amounts of the most expensive oak on the planet for an SB, oak to be well seasonned, not rushed in vanity, nor employed obsessively - Just give me balance, please.

There are no widely available and unbonkersly dear oaked SBs that I know of. I'll wager, Sir Goose, that you can't find a nicer one for this money ?

These folks are attending a Mel master class - identifying the lees from subtle oak is good palate training

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Duncan

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Four wheels move the body - 2 wheels move the soul.

2012 is already showing it's vegetal side.

Gooseberry and cabbage.

If only I was 6 again. I could drink coke and be happy