"Tom S" wrote in message.......

> I've experienced the "aggressive pungency" you describe in Sauvignon Blanc
> from other areas as well - notably Sonoma County and Sancerre - the latter
> of which sparked the thread you referred to.

Hi Tom, yes, I have no doubts in that respect.

Now that Marlborough is recognised as "the benchmark", there is an
increasing number of northern hemisphere winemakers traveling to these
shores to "learn the secrets of success" of Marlborough.

The truth is "terrior"!!!

> My understanding is that in Marlborough (and maybe the other loci as well)
> a portion of the fruit is harvested early, while the grassy/cat pee
aromatics
> are strong. The remainder is harvested at full maturity and blended into
> the early crop to bring up the alcohol and body of the wine.

With the greatest of respect, this may be how things are being done in
Sonoma and other "uncool" climates to try and replicate the Marlborough
style, but I can categorically state that this simply not the case in
Marlborough.

Grapes are ripened to optimum and then are picked - by far the greater %
machine harvested.

Of course, individual vineyards (and site within vineyards) will ripen at
differing rates and be harvested at different times, but the distinctive
qualities are NOT the result of "manipulation"


> Cold tank fermentation is the norm, which preserves the fruit
> better than barrel fermentation.


100% correct - but some winemakers, whilst not fermenting in oak, will give
a couple of months in older barrels to give a little complexity.

As far as Sancerre is concerned, French growers and winemakers are not
taking the success of Marlborough (and their corresponding diminishing of
popularity) laying down.

Of course, they too are changing their methods and winemaking techniques to
come up with their version of the Marlborough style.

One producer introduced their "Kiwi Cuvee" - whilst many other French
winemakers have done a sojourn in NZ to "further their education"

Generally, local vintners agree that "Imitation is the finest form of
flattery"

Regards

st.helier