[question] Question submitted by Brian Little I’ve noticed that your drinking range for the vast majority of sauvignon blanc wines are all very short (2 to 3 years) compared to other white wines, such as riesling. I assume there is a technical reason for this. What is it? [/question] [answer] Frankly, in my view it’s a rare sauvignon blanc that doesn’t taste its best before bottling. My view is that the majority are easily at their finest while fresh, vibrant, mouthfilling and refreshing. I love the tangy, briney, racy and tightly sculpted examples whose fruit flavour and acidity simply cut through appropriate foods. A few of the best from New Zealand actually improve with age, but mostly the older expressions I’ve tasted have remained intact, without actually becoming a better drink. Similarly, while tastings in the Loire have convinced me that sauvignon blanc can indeed last and for long periods, my question is usually over whether or not there has been a tangible benefit in keeping them for any length of time. [/answer]
