Have you ever tried a white wine fermented with Sake yeast? Yes, that’s correct.
This Sauvignon Blanc is expressive of citrus fruits, grass, and herbs on the nose. It’s rich, savory, full-bodied, and finishes long on the palate. Fruit and acid in balance and round out the flavors. But there’s something quite different, and I believe it’s the sake yeast. The tech sheet notes umami as a characteristic, and I notice that on the mid-palate.
Fruit comes from the Viña Marty estate in Leyda Valley, part of the San Antonio Valley region, just 5-6 miles from the Pacific coast. The vineyards are comprised of granite and limestone. These aspects, including maritime influence, contribute crisp acidity and a light salinity. Overall, this is a well-made and intriguing wine.
Read Winegrower Pascal Marty’s Wine Characters interview to learn more.