>The other difficulty is that Sauvignon Blanc (like Cabernet Sauvignon)
>is extremely good at retaining its varietal characteristics no matter
>what you to do it. If you eat a SB grape, you will instantly know it's
>Sauvignon Blanc.
>This is in total contrast to PN or Chardonnay which are more of a
>blank slate, a 'winemaker's' grape if you will.

>Peter
>

I'm surprised you would say tht about Pinot Noir. Just my opinion, but all
versions to me seem to retain a bacis cherry and spicy flavor. Although they
seem to vary more in body more than any other varietal (eg Rully vs. Gevrey
Chambertin).

Tom Schellberg