Spotlight on Sauvignon Blanc Sauvignon Blanc is one of the most widely planted and consumed cultivars both in South Africa and globally so much so that May 17 has been declared International Sauvignon Blanc Day! The perfect bunch of one of the 5 clones of Sauvignon Blanc propagated at Creation In South Africa Sauvignon Blanc represents just under 10% of the total vineyard area making it the third most planted white cultivar behind Chenin Blanc (at 18%) and Colombard (at just under 12%). However, large quantities of both Chenin Blanc and Colombard are used in brandy and other grape spirit production
while Sauvignon Blanc is almost exclusively used for wine production. Cabernet Sauvignon and Shiraz are the only red cultivars which have larger plantings than Sauvignon Blanc at 11.7% and 10.5% of total vineyard area respectively. (Figures taken from SAWIS statistics for 2013.) History The exact origins of Sauvignon Blanc are unknown; however it is believed to have originated around Bordeaux or the Loire Valley in France, with both areas being known for Sauvignon Blanc production, historically as well as presently. Literally translated, the name means wild white or untamed white presumably because it was commonly found growing in the wild, the result of a natural crossing. In Bordeaux it is commonly blended with Semillon and/or Muscadet and it is an important component in the sweet wines of Bordeaux when infected with the Botrytis fungus known as noble rot. Sauvignon Blanc has gained great popularity and it is now cultivated in most winegrowing regions around the world. In the Loire Valley, many Sauvignon Blanc wines feature the label term sur lie, indicating that the wine has been aged on the lees. Viticulture
The vineyards grow of the southerly slopes facing the direction of the sea and get morning sun and little afternoon sun due to the planting aspects. Sauvignon Blanc tends towards fairly vigorous vegetative growth and is thus often combined with low to medium vigour rootstocks. At Creation, viticulturist and winemaker Jean- Claude (JC) Martin has selected five different clones of Sauvignon Blanc, planted on the cooler south-facing slopes of the farm: SB 11, SB 108, SB 159, SB 316 and SB 317. The blending of these clones results in interesting complexity. The bunches tend to be small, cylindrical and compact with small berries turning green-yellow when ripe. Leaves are medium in size and dark green in colour, with 3 to 5 overlapping lobes. Shoots tend to grow upright, facilitating the vertical shoot positioning employed at Creation. Yields are moderate, with cooler climates such as the Hemel-en-Aarde Ridge producing between 5 7 tons per hectare.
Vinification Sauvignon Blanc is late budding and early ripening and usually one of the first cultivars harvested. At Creation it is fermented cool in stainless steel tanks to preserve the purity of fruit. The wine may be barrel-aged but this is not common and the Creation Sauvignon Blanc is completely unoaked. It does however benefit from extended lees contact which imparts texture, depth and complexity to the wine. Flavour Profile and Food Pairing Scallops with Pineapple Gazpacho is another great pairing with Sauvignon Blanc as well as Sushi and Sashimi While New World Sauvignon Blanc is often associated with aromas of green pepper and asparagus, the Creation Sauvignon Blanc exhibits a more classic fruit driven style characterised by passion fruit, pineapple and supported by interesting minerality. One of the key aspects of the comparatively cool climate experienced on the Hemel-en-Aarde Ridge is good acid retention. No artificial correction of acidity takes place and the natural acidity imparts a clean freshness that integrates perfectly with the fruit and mineral flavour components. The classic accompaniment to Sauvignon Blanc is Chevin (goat s-milk cheese) but this versatile and aromatic cultivar is also fantastic with a refreshing gazpacho. The
Creation Sauvignon Blanc is particularly well suited to sushi and sashimi with the mouthfeel and style to beautifully complement the umami, ginger and wasabi flavours. Of course there s no reason you can t enjoy a perfectly chilled glass on its own on a warm summer evening as the sun sets over Walker Bay!