Midi-Sauvignon Vin looks at the world-produced and very present in Languedoc-Roussillon region of adoption of this grape varietal aromas with very pronounced.

The first traces of its culture back to the 18th century. The Loire and the South-West are home. Today, its culture was exported beyond our borders. Australia, the United States (mainly California), but particularly New Zealand produces great wines made ​​from Sauvignon in many areas.

In France, Sauvignon is recognized primarily in the Loire, in the central Loire Valley, Touraine in Sancerre. Its pedigree were acquired on appellations of Sancerre and Pouilly-Fumé, where he speaks with great finesse on this land of flint, marl and limestone.
It owes its worldwide recognition in Bordeaux where it is widely cultivated, either for the development of a wine made from Sauvignon or, more generally, in combination with other grape varieties (Semillon and Muscadelle) for the development of chilled white wine and dry ( Entre-Deux-Mers , Premieres Cotes de Blaye, …)

In Languedoc-Roussillon, we find very often in our bottles without assembly. He has contributed significantly to the image of Vin de Pays d’Oc, with their varietal wines. He continues his way under the name pays d’Oc PGI (Protected Geographical Indication) following the CMO reform of 1 August 2009.

Sauvignon is also used to develop many dessert wines like Sauternes, Montbazillac the Loupiac or Barsac …

A history of Aromas

Sauvignon is arguably the grape whose aromas were most scientific research. In 1995, a team of researchers Bordeaux brings to light the various components of this variety. Thiols volatile odor-causing boxwood, juniper, citrus are present in the Bay Sauvignon and released during fermentation by the yeast Saccharomyces cerevisiae.

This is the most aromatic grape vinified now, but beware, it must be picked up at a specific time of maturity; under-ripe produce a wine without excessive interest, bitter and grassy notes are pronounced. Cooperatives in the Languedoc, most of the time it is picked just before its optimal maturity. The wines produced are then marked by notes of boxwood, juniper and “cat pee” more or less intense covered by a very refreshing acidity and meet the demands of different markets and especially the trading houses.
Picked up slightly over-ripe, aromas reminiscent of white fruits (peach and pear), citrus (grapefruit and lemon). On some titles, it is an excellent indicator of the minerality of the soil, the taste of flint, flint can be very marked on the wines of Didier Dagueneau fire such as Pouilly-Fumé.

If turning a tasting you hear someone speak of a wine and say “Sauvignon”, do not panic! The typical characteristics of Sauvignon is so strong and dominant enough that generally 10% of this grape in a blend for the wine “Sauvignon”.

Ampelography and Viticulture

A vigorous variety, Sauvignon produced easily from 50 to 100 hectoliters per hectare. It supports rather well the high yields and is often grown in plain soil is richer and less susceptible to drought than on the slopes, it is easier to achieve good yields, economically interesting for the winemaker.

Pierre Galet (ampelographer) describes his budding medium, 5 April in Montpellier. Extremely vigorous, yet it is susceptible to most diseases (mildew, eutypiose, excoriose and botrytis). However it is less affected by mildew. In the past it was very sensitive to sag, and the yields were rather low. Today, following the development of new clones, this problem has been resolved.

The cluster of Sauvignon is small and compact, easily recognizable. The berries are small and ovoid with a beautiful golden yellow to full maturity. When one crunches into the bay, a flavor resembling that of Muscat travels the palace.

Some tastings

Noon-Wine offers several wines made from Sauvignon or Sauvignon 100%. We offer a selection at various prices on different soils.
Finally, and out of Languedoc, a comment from a Pouilly-Fumé Sauvignon, Cuvée Silex 2007, Didier Dagueneau , a “monster” of Sauvignon, recognized worldwide, one of the greatest. 2007 was the last vintage of this wine that Mr. was killed in a microlight crash 17 September 2008. Today his children carry on the cultivation of Sauvignon at its highest level.

Confidential vintage for this domain, only 4000 bottles are the only cultivated hectare Sauvignon by Patricia and Luc Bettoni Cébazan on the town in the Herault.
The Eminades is a domain created in January 2002 on the soils of Saint-Chinian mingling red sandstones, limestones, shale, flint and small pebbles.

Their Sauvignon is present on the nose a bit closed, this is a complex wine and the bottle has been opened, I recommend decanting half an hour if possible. After aeration, notes of boxwood and white flowers appear, it is very soft.

In the mouth it is lively and very typical Sauvignon, joined the mid-palate to the nose, final stands out very nice notes of citrus (lemon) and exotic fruits (mango and lychee). A note empyreumatic mingles with everything (flint). The length is appreciable acidity speaks flawless, it’s very cool and refreshing, all we ask at Sauvignon.

Tags: aromas, History, research, Sauvignon, scientific

This entry was posted on Monday, June 13th, 2011 at 7:49 am and is filed under wine history. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.