"Nils Gustaf Lindgren" wrote .........

I'll second Ian's post. I would like to point out a tasting in the cellars
of Coche-Bizouard, where we tasted all their whites, all (exception
of a St Romain 2003) had undergone the same treatment (oak 18 months, same
degre of tasting, same ratio of new/old barrels) and the differences
were very marked indeed, from the minerality of St Aubin to the
butteryness of Meursault.

You'll get no disagreement from me, either.

A few months back, I was in Marlborough, visiting the rather prolific Saint
Clair Family Estate.

They produce a total of eleven separate Sauvignon Blanc labels.

Most interesting is their "Pioneer Block" range - every one produced from
single vineyards in the Marlborough region - some adjoining each other.

A very good web site is at - http://www.saintclair.co.nz/wines/

Generally, the vinification remains quite constant - juice pressed with
minimal skin contact; fermentation in stainless steel at cool temperatures
to retain fruit flavour and freshness etc. - but having tasted all eight SBs
in this range, the differences are marked and not altogether subtle either.

Terroir is alive and well in NZ

st.helier