why is there so much bad savy around at present? Well about 3 years ago growers realised that public demand for the finished product was so great and the perception grew to a state that growers believed that people will drink anything, so long as it said Sauvignon Blanc on the label. Growers immediatly began high yielding the fruit on the vine through South East Australia and New Zealand making short term fast money, today many growers are remaining on this path, hense why many New Zealand growers are now in financial difficulty and a large number have failed or appear to be failing.Sure there may have been a stage when Savy in what-ever form would sell, but consumers are smart and they always learn and evolve.
Sauvignon Blanc is natuarally high in acid, ideally what we want to see in the finished product is fruit intensity that balances out this acidity, by high yeilding fruit we see these flavours thin out in both texture and itensity, in some cases it will show a flavour that represents early harvest, all because the fruit doesnt have the ability to keep up with this acidity. Ofcourse as the flavour thins out all the consumer tastes is acid, the flavour spectrum will go from a rich vibrant and layered passion fruit, tropical fruit salad feel to a green capscicum grassy herbacious wine that in some cases is layered wine granny smith apple.People have learnt through a forced experience as once reliable brands turned to mass production and the high acid product are no longer in demand in either the hospitality market or retail.
Today I am going to review a few Savy's I have come across, but right now I must go to a meeting, so ......... to be continued!
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