Sauvignon Blanc is a popular white grape variety known for producing crisp, refreshing wines with vibrant acidity and distinctive aromas. Here's a general overview of how Sauvignon Blanc wine is made:
1. Harvest:
- Timing: Sauvignon Blanc grapes are typically harvested in the early morning to preserve their fresh flavours and aromas. The exact timing depends on the desired style of wine and the ripeness of the grapes.
- Hand vs. Machine: Harvesting can be done by hand or machine, with hand-harvesting allowing for more selective picking of ripe grapes.
2. Crushing and Pressing:
- Destemming: The grapes are destemmed to remove the stems and leaves.
- Crushing: The grapes are gently crushed to release their juice.
- Pressing: The crushed grapes are pressed to separate the juice from the skins and seeds. The pressure used during pressing can influence the wine's character.
3. Fermentation:
- Yeast: Winemakers typically add selected yeast strains to initiate fermentation. Some producers may opt for wild or indigenous yeasts for a more unique flavour profile.
- Temperature Control: Fermentation temperature is carefully controlled to preserve the delicate aromas of Sauvignon Blanc. Cooler temperatures are generally preferred to retain freshness.
- Vessel: Fermentation can take place in stainless steel tanks to preserve fruitiness, or in oak barrels for added complexity and texture.
4. Malolactic Fermentation (Optional):
- Conversion of Malic Acid: Malolactic fermentation is a secondary fermentation process that converts the sharper malic acid in the wine to the softer lactic acid. This process can add complexity and roundness to the wine but is not always used for Sauvignon Blanc, as it can mask the grape's characteristic acidity.
5. Aging:
- Stainless Steel: Many Sauvignon Blanc wines are aged in stainless steel tanks to preserve their fresh fruit flavours and aromas.
- Oak Aging (sometimes): Some producers may age a portion of the wine in oak barrels to add complexity and texture.
- Lees Contact (sometimes): The wine may be aged on its lees (dead yeast cells) for added richness and complexity.
6. Blending (Optional):
- Different Batches: Winemakers may blend different batches of Sauvignon Blanc to achieve a desired flavour profile or style.
- Other Varieties (rarely): In some regions, Sauvignon Blanc may be blended with small amounts of other grape varieties, though this is less common.
7. Bottling:
- Clarification and Stabilization: Before bottling, the wine is clarified and stabilized to remove any unwanted particles and prevent spoilage.
- Bottling: The finished wine is bottled and ready for consumption.
Key Factors Influencing Sauvignon Blanc Style:
- Climate: Cooler climates tend to produce wines with higher acidity and more herbaceous notes, while warmer climates yield riper fruit flavours.
- Soil: Different soil types can impart unique characteristics to the wine.
- Winemaking Techniques:
Choices made during fermentation, aging, and blending can significantly influence the final style of the wine.
Sauvignon Blanc's versatility and ability to express diverse flavours make it a beloved grape variety for winemakers and consumers alike.
