A few days ago, I had an opportunity to taste a couple of older Sauvignon Blancs. They were not pure, but the 2010 Mount Mary Triolet included at least 75% Sauvignon Blanc, barrel-fermented, and the 2016 Blanc de Lynch-Bages had 52% Sauvignon Blanc. The other varieties in both cases are Semillon, and Muscadelle.
In terms of the question asked in the headline, the Lynch-Bages has the advantage. The Semillon component is larger, and the wine less old. And it showed.
The Lynch-Bages had good energy. There was a tropical expression on the palate, with pineapple and guava flavours. I tasted cinnamon spice as well. The wine delivered an attractive velvety mouthfeel. It was still fresh (92 points).
The Triolet had an attractive entry on the palate. The flavours were more in the citrus spectrum, but I detected a bit of guava as well. However, it fell off on the back palate and the wine finished quite flat. The second taste was a bit more satisfying (89 points).
Has the question been answered? Not really. The Triolet made you question the ageing potential, and the Lynch-Bages had too much Semillon in the wine to answer in the positive.
2 comments:
I think it really depends on the techniques and the like used no? Heard a lot of comments that the Terre a Terre one will see out a decade plus comfortably from reviewers. Some of the quirkier styles out of NZ e.g. Dogpoint Section 94 or the Greywacke Wild one also spring to mind.
I have recently had the Greywacke Wild and was quite impressed.
Post a Comment