Terroir-istes Local - Sauvignon Blanc-Elim

The first of 5 tastings centred around Sauvignon Blanc. Tonight we kick off with Elim

• 2021 The Berrio Sauvignon Blanc 93 Points

  South Africa, Cape South Coast, Cape Agulhas, Elim

  (Tasted Blind) Pale lemon with pronounced aromas of green pepper, snow peas, alpine herbs, and salted lime. The palate is linear in shape with a zesty, crisp acidity. Light-bodied, chalky, and dry-textured, the flavours are capsicum, unripe lemon, dill, and white grapefruit at first, before thiol notes emerge, with boxwood, green fig, and blackcurrant leaf all overlaid by a saline-infused sea breeze. A long finish, exiting on citrus and saline notes.
  Alc: 13% Sourced from Francis Pratt's farm in Elim. Fermentation in stainless steel tanks, followed by extended lees contact.

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• 2022 The Giant Periwinkle Sauvignon Blanc Wind Scorpion 88 Points

  South Africa, Cape South Coast, Cape Agulhas, Elim

  (Tasted Blind)Pale lemon with a subdued nose of dried apple, capsicum, firm guava, and smoked herbs, with some lighter notes of blackcurrant leaf thiol. There is some sweetness upon entry, leading to a broader mid-palate filled with apple pulp, guava and a lemon peel that feels phenolic. The RS tempers a steely acidity (and that pithy texture), whilst the wine is medium in length and tapers off quickly. If anything, it seemed a touch watery, with the sweetness increasing towards the finish.
  Whole-bunch fermentation and extended skin contact

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• 2022 Lomond Sauvignon Blanc Pincushion Vineyard 90 Points

  South Africa, Cape South Coast, Cape Agulhas, Elim

  (Tasted Blind) It has a pale lemon hue and subdued scents of white and yellow flowers, dried apple, grapefruit zest, cut grass, some light capsicum, and even a touch of blackcurrant leaf.
  A touch sweet on entry, balanced by a steely acidity, the wine opens to a broad mid-palate featuring apple pulp, lemon, fennel and capsicum before nuanced guava and smoked herbs emerge, accompanied by thiols. Mid-length, the wine tapers to an herbal-infused finish. A comment was that the mid-palate feels a tad dilute, and there is a slightly phenolic character— for me, a touch of chalk dust— though this didn't detract from a nicely put-together wine and a good example of Elim.

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• 2018 Domaine du Pélican Arbois Savagnin Ouillé 86 Points

  France, Jura, Arbois

  (Tasted Blind)Mid lemon to jasmine yellow in colour, the nose has some light development. Notes of smoke and lanolin are nicely punctuated by fresher aromas of Meyer lemon, brioche, tangerine, and red apple.
  On the palate, there is more of a sweaty and orange oil character. The evolution never entirely dissipates, but there is some zesty acidity and a touch of quince. Given its strident acidity, it feels funky and edgy, possibly due to its Jura origins. However, it lacks freshness and feels past its best. Once revealed, it was interesting to note that Ouillé means keeping the barrels topped up to age without oxidation, which is why the score justification is provided. If the wine had been made "sous voile" (under a veil), where the barrels would intentionally not have been topped up, allowing a flor to grow, it may have warranted a higher score given its origin.

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• 2022 Black Oystercatcher Sauvignon Blanc 89 Points

  South Africa, Cape South Coast, Cape Agulhas, Elim

  (Tasted Blind) Pale yellow in colour with pungent aromas of grapefruit, blackcurrant thiol and white flowers with some light soft herbs in the background. The entry is clean and fresh, with a focused, delineated mid-palate filled with guava flesh, minerals, and some sliced quince. However, an overarching salted lemon element is noted, heightened by a stiff, steely acid jacket.
  The length is good, with more saline and sea spray components, even if it leans towards simplicity and closes a little green.
  Elim-based fruit from the southern tip of Africa.

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• 2022 Strandveld Vineyards Sauvignon Blanc Pofadderbos Vineyard 93 Points

  South Africa, Cape South Coast, Cape Agulhas, Elim

  (Tasted Blind) It is pale lemon in colour. Aromas of blackcurrant, fynbos/alpine herbs, snow pea and salted lemon linger as guava and poached pear-topped whipped cream emerge.
  The palate reflects keen energy, focus, and bracing acidity, edged with flint, smoke, and Loire-like notes of boxwood, anise, and blackcurrant leaf.
  A well-defined textural wine with complexity and drive as it lingers on a sea salt finish.
  Sauvignon Blanc (clone SB316) sourced from 19-year-old vines in a SE-facing block. Cold fermented in SS, using VL3 and Q5 yeast. Spent 5 months on its lees.

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• 2022 Cederberg Sauvignon Blanc Ghost Corner Wild Ferment 89 Points

  South Africa, Western Cape, Cederberg

  (Tasted Blind) Pale to mid-lemon in colour. A ripe nose with methoxy-pyroxene, green apple and touches of chalk, smoke, sea mist, and aniseed.
  A pulsating acid on entry, with mineral fringes, gives an aggressive texture that is primarily fruit-driven. The phenolic edges grate slightly, yet there is a pleasant lemon curd, crème brûlée, and caramelised pineapple to assuage the palate and add a creamy injection. Some pithy notes of lemon peel and lime preserve add further interest, but the wine feels jumbled at present, lacking a bit of focus, and currently has a short to medium-length finish. It should likely improve.
  Natural fermentation in 400-litre barrels, 13% new, before maturation lasting 10 months with a monthly bâtonnage of the lees. No MLF,

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• 2022 Trizanne Signature Wines Sauvignon Blanc Signature Wines White Sondagskloof 90 Points

  South Africa, Cape South Coast, Walker Bay, Sondagskloof

  (Tasted Blind) It is light to mid-lemon in colour and has bright, intense aromas of Gala apple, poached pear, grapefruit, and elderflowers, complemented by a peachy, almost light tropical character. There is also a slight presence of ammonia.
  This easy-going, fruity wine is light and airy, leading to a richer mid-palate with herbal notes of aniseed and fennel fronds, with a dash of sea salt. Mouthwatering acidity keeps it flowing towards a mid-length finish that exits with mineral and wet stone elements reminiscent of boxwood or sea kelp. Reminded me more of Picpoul than Sauvignon Blanc.
  100% Sauvignon Blanc grown in the Sondagskloof area of the Cape South Coast. The grapes underwent both skin contact and barrel-fermented components with wild yeasts.

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