“What the hell is Budureasca Sauvignon Sauvignon?” I hear you ask.
Background
Well, the oenologist Stephen Donnelly, had an idea: he wanted to unite one white grape variety – the “father” Sauvignon Blanc – and one black grape variety – the “child” Cabernet Sauvignon – resulting in a white wine which allows each of the two to express its own unique character.
The two grapes were fermented separately. The Sauvignon Blanc fermentation took place at low temperatures of 15°C. Afterwards the wine was left on the lees for a year, periodically applying the process called batonnage.
The must from the Cabernet was fermented separately, for about 2 weeks, and kept in a stainless steel tank for a period of one year, after which the blending took place.
Tasting Notes
This is a fine and savoury white wine, which boasts fresh aromas reminiscent of gooseberries and asparagus. The taste has strong fruity characteristics with hints of grapefruit and gooseberries. However, the time spent on lees really gives it that extra element of complexity and savoury notes.
Food Pairing
Budureasca Sauvignon Sauvignon is a versatile wine. It pairs well with richer white meats and some meaty or wild fish. Wild rainbow trout springs to mind!
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