Your first reaction is probably “what the hell is Sauvignon Gris?” Think of it as a good, cool climate Sauvignon Blanc (in its citrusy, tropical, and herbal aromatics) meets a good, cool climate Chardonnay (in its creamy structure and full body), with a lemon-rind finish thrown in for good measure. The cooling breezes from the Pacific Ocean help this wine to retain its vibrant, acidic verve while still appealing to the Chardonnay lovers out there. Savuignon Gris might just be poised as the next “breakout” variety from South America.
This white Bordeaux spent 12 months in 50% new barrels. The nose was shy, the color almost clear. On the palate it was subtle and soft, offering tropical fruit on the attack, getting tart as it lingered on the palate, but never overpowering. Acids are not prevalent, so drink it now, with garlic crab. Recommended.
Starts with an aroma of sunny meadow. Flavors of ripe Granny Smith apple with a kick of ginger. Very fresh with good acidity, would pair well with roasted vegetables or a creamy, cheese-y casserole. This delicate white wine is somewhere in between a Chardonnay and a Sauvignon Blanc, creamier than the latter but lighter than the former.