Last night I tried something I’ve never had before- an OAKED sauvignon blanc. (2004 Lobster Bay Sauv Blanc) Now, typically I don’t like sauvignon blancs. Not a big fan of grassy, tropical, or grapefruit in my wine, which are
some of major characteristics of sauv blanc, particularly of the Marlborough region. There are some White Bordeaux’s I like, where the blended Semillon helps balance out the acid. Well, I got this through my wine club and they include some info about it…and a portion of it is aged in French oak for 3 months. Sure, that’s not a lot of oak and not for a long time AND its French oak, which doesn’t impart as much flavor as American, but hell, it’s an oaked sauv blanc and I didn’t even know such a thing existed.
some of major characteristics of sauv blanc, particularly of the Marlborough region. There are some White Bordeaux’s I like, where the blended Semillon helps balance out the acid. Well, I got this through my wine club and they include some info about it…and a portion of it is aged in French oak for 3 months. Sure, that’s not a lot of oak and not for a long time AND its French oak, which doesn’t impart as much flavor as American, but hell, it’s an oaked sauv blanc and I didn’t even know such a thing existed. Well, it was good. Still a little tropical for me, but the oak balances out the grassy and acid nicely. Its certainly not "oakey" and I doubt many could tell there was any oak, except for the nice balance. Its $20, so I probably won’t get it again, as I have other wines I like more for $20, but if I see it for $15 I’ll buy it again. I would recommend it for sauv blanc fans who don't like the heavy grass (such as the 06 Kim Crawford).
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