Surprising Sauvignon Blanc

13th Jun 2017 @ 09:29 by Ame

March 2014

Texas has been producing good wine for quite some time now, with good paradigms established. Now, we are stepping up to the next level, making great and memorable wines. And our recently release 2013 Sauvignon Blanc is an example that enlightens the way. However, let me ask you, if you were to buy a Sauvignon Blanc from anywhere in the world, would Texas be on the top 5 list? Sincerely, I would not have put it on my top 10 list 6 months ago, but now, I most definitely would! I have new perspective and excitement for Sauvignon Blanc in Texas.

It seems that the soils of Pecos County in West Texas, which have been formed from thousands of years of erosion of an ancient shallow ocean floor, a process that left behind majestic mesas as mute witnesses, have gathered a rich cocktail of minerals, with calcium being the main ingredient. It is clear that Sauvignon Blanc, in particular, is able to translate this geological history into a profound taste that is more than an expression of balanced acidity.

Our newly released 2013 Sauvignon Blanc presents zesty, juicy fruit, sea water, and chalk, balanced with refreshing citrus which peaks with a finish that goes on and on. I even dare to use the word “round” (typically reserved as a red wine descriptor) here, because the vibrant acidity and flavors flow softly and easily over the palate, in a way one would not expect.

In a way, this wine makes you revisit what you think about Sauvignon Blanc. I just discovered a dimension I thought this variety didn’t have...a rich mouth-feel and body. Hugh Johnson, the renowned British wine writer, once said: “Sauvignon Blanc is a weed that should be eradicated”. Obviously, I think he is totally wrong, as do Sauvignon Blanc lovers around the world! How I would love to present the 2013, Fall Creek Vineyards Sauvignon Blanc, Texas, to him!

Sergio Cuadra, Director of Winemaking