Gann Family Cellars - 2007 Russian River Valley Sauvignon Blanc, Spring Hill Vineyard
Wednesday, what was to be a fairly quiet night at home with a co-worker and his SWMBO and visiting son from Germany ended up nearly worthy of a smaller woot! gathering, complete with a rather tasty Sauvignon Blanc that made an appearance and was universally enjoyed by all in attendance. Additional evening notes on food and wine consumed are posted in What are ya drinking tonight HERE.
The male population of four generally hid from the 10~14 women and three young children that dominated the evening, but I managed to extract a few notes from the girls that drink more than taste, as well as a few comments from those of us that like to taste, and drink.
This was the first wine of the evening for all. Two ounce pours served initially at 13C and some may have even had a chance to warm to ~19C, very few…
Universally the women liked this, every single one of them. All commented on "fruitiness" of the aroma. Most, given the wine wheel, picked up apple, citrus and tropical fruit. Refreshing, crisp and very dry to dry were common comments as well.
Janina, our visitor from Hamburg Germany and familiar with Rieslings commented "Very bright, slightly oak smell, dry but light, not complex, nutty tone, trace of acid". She's a keeper.
Of the four males;
#1, a committed red-only drinker, was succinct; "Tastes very good" and moved on to the reds… Ok, but he liked it, first time I can remember that at all.
#2, a confirmed mixed or on-the-rocks distilled spirits drinker that does enjoy the occasional bottle of grape juice added "pale, bright color, slightly effervescent. Floral, faint oak aroma, clean taste, light, warm smooth finish". Not sure where that effervescent comment came from, it was singular of the evening.
#3, San Diego native moved to Germany and back visiting noted "Pale gold color, citric smell, acidic, grapefruit, metallic notes, short finish". He was searching for the grassy herbaceous profile he is used to, and found none here. Later "metallic" was revised to mineral.
#4, Clear pale straw, no trace of green I sometimes see in other or younger SB's. Initially aromas of citrus (grape) fruits. As this was allowed to warm, the citrus receded to be dominated by tropical fruits. Touches of oak and other exotic like notes showing but no New Zealand grass or herbs.
Entry when chilled was citrus sharp, and carried through as a bit steely or mineral-like. As it warmed it's character evolved into a much warmer, rounder mouth with a touch of what seemed viscosity I associate with malo fermentations, and what was a rather short finish extended considerably.
When on the colder side, this seems to be a good food wine, or a sipper on a hot day.
As it warms up, the sharpness diminishes as the rounder mouth from either the oak or a bit of malo shows, but is still balanced by acidity.
Seems here food choices may now be a bit more limited, but it really sips fine.
I've not had many SB's aged more than a couple of years, so this was a bit of a treat. It somewhat reminds me of a woot a couple years back of the 2009 Oberon Sauvignon Blanc I didn't quaff upon arrival. Seems I need to look for some older SB's now to see if this is just an anomaly or something I could get used to.
I think many, if not most, didn't allow this to warm enough, but I suppose I could just as easily fess up to pouring it a bit too cold to start with; but then I like to see how they evolve.
At $10 this would be an absolute no-brainer, at $15 still a nice QPR bottle.
 and I see $15 it is