Common Flavor Profiles
Chardonnay is not as strongly aromatic as many other white varietals; the aromas that come through on the nose are more highly affected by the region the grapes were grown in, the quality of the fruit, and how it was handled after harvest than by the characteristics of the varietal itself. Chardonnays in general tend to have a rather muted, broad bouquet with notes of apples, pears, tropical fruits such as pineapple, and sometimes earthy aromas such as mushrooms. The flavors exhibited in Chardonnay can vary widely even within a region. In the Cote d’Or of Burdundy, France, for example, wines from neighboring vineyards have distinct flavor profiles: in Montrachet Chardonnay is steely, in Meursault buttery, in Corton-Charlemagne nutty. Even though these regions are separated by only a few hundred kilometers, slight differences in soil conditions, climate and wine making techniques result in dramatic flavor variation.
Chardonnay is one of the few white wines that can also handle malolactic fermentation, achieved by adding beneficial bacteria during fermentation, which creates lactic acid in the wine. Lactic acid, the same compound found in milk, softens acidity and fruitiness and creates a creamy texture. A byproduct of malolactic fermentation is diacetyl, the same flavoring chemical found in microwave popcorn, which can give wine a buttery aroma and flavor. Some wine connoisseurs even suggest sneaking a bottle of buttery Chardonnay into the theater with you as it makes a surprisingly nice pairing with a tub of movie popcorn.

History
Burgundy, France is generally agreed upon as the birthplace of Chardonnay, which is one of the most ancient grape varietals. It is a descendent of the white Muscat which is indigenous to France. The wines of Chablis, a sub region of Burgundy, set the standard. In Chablis, Chardonnay is expressed in its purest form, usually unoaked and simply vinified using the natural yeasts of the land. Chablis usually has high acidity and subtle, refined flavors of tree fruit and minerals. Many other Burgundy Chardonnays are produced specifically to be aged. These opulent, full bodied wines are often fermented and oaked in used barrels which impart a subtle oak flavor and a rich golden color as the wine ages.

Other Growing Regions
The main reason Chardonnay is so prolific is that it is very easy to grow and produces consistently high quality fruit in a wide range of climates. The grapes also have a high sugar content which translates into higher alcohol, aging potential and enough body and structure to stand up to oak. Chardonnay’s superior structure also allows it to withstand the methode champenois in which Chardonnay is blended with Pinot Noir or Pinot Meunier to create Champagne, or sparkling wine outside of France. A limited quantity of Blanc de blancs Champagne is also produced using exclusively Chardonnay. Australian Chardonnays tend to be very rich and fruity, often compared to a tropical fruit cocktail. California was once known for its big, over oaked and very alcoholic Chardonnays. Wines like these fell out of style as the American palate became more refined and greater variety became available through European imports. Wine makers throughout the state began focusing on producing higher quality wines, and today Chardonnays that rival top quality white Burgundies can be found in California, especially in Napa Valley and Sonoma County. It is also grown widely throughout Italy though for many years it was viewed primarily as a blending grape.

Winemaking
The highest quality Chardonnays still come from Burgundy (and some would argue from California), and are built to develop a rich golden color, and nuance and complexity in flavor as they age. Lesser quality wine producers sometimes try to mimic the subtle oak flavors of higher quality chardonnays by adding oak chips during fermentation and dumping sugar into the juice to increase the alcohol content and create a fuller bodied wine. However, the subtlety and elegance of a Chardonnay crafted in the traditional Burgundy style is inimitable.

Food Pairing
The richness of many Chardonnays makes a nice pairing with buttery sea food such as lobster, shellfish cooked or dunked in butter, fish with creamy sauces, and stews. Chicken and turkey with herbs, especially dill, are other common pairings. More complex, aged Chardonnays go well with earthy foods like mushrooms and aged cheeses. A well balanced Chardonnay is always a crowd pleaser and therefore a no-brainer for dinner parties and the like.

Our Current Sauvignon Blancs selections

Introduction
Sauvignon Blanc is a green-skinned grape that primarily produces medium bodied, citrusy dry white wines.  It is also a component in the luscious desert wines of Sauternes, France.  Sauvignon Blanc is usually consumed young as its characteristic crispness and fruitiness tend to dissipate over time.  Some exceptions include some Sauvignon Blancs from Bordeaux, France and others from California crafted in a similar style which are blended with other varietals and can maintain their flavor over time if not improve with age.  The elegant Sauvignon Blancs of the Loire Valley, France are perhaps the purest expression of the varietal.

Common Flavors Profile
Grapefruit and fresh cut grass are common flavors associated with Sauvignon Blanc, but its often intense herbaceous character and potentially piercing acidity can lead to some interesting flavor descriptions.  “Cat’s pee on a gooseberry bush” is a personal favorite and apparently quite accurate to those familiar with gooseberries.

History
Sauvignon Blanc was originally discovered growing wild in Bordeaux where it was given the name Sauvignon, meaning ‘savage.’ It made its debut in California in 1878 when a grape grower from the Livermore Valley acquired vine cuttings from the renowned Chateau Yquem in Bordeaux.  These first vines grew very successfully in the temperate climate and gravelly soil of the Livermore Valley.  In other areas of California Sauvignon Blanc tends to be overly aromatic, even stinky, with unappetizing aromas of asparagus, brussel sprouts and too much cat pee without enough gooseberry to balance it out.  At first, Americans were turned off by these smelly wines but they were buying loads of Sauvignon Blanc from Bordeaux, labeled Fumé Blanc.  French Fumé Blanc was blended with Sémillon and oak aged to balance overly aggressive aromas. American wine producer Robert Mondavi didn’t miss a beat.
Mondavi began aging his Sauvignon Blanc in oak and blending it with Sémillon in the style of Bordeaux to tame unpleasant odors and round out acidity.  Most importantly, Mondavi took a cue from the French and began labeling his wine Fumé Blanc.  The labeling shift associated Mondavi’s wines with high quality French styles and sales of his wine skyrocketed.  The Fumé Blanc label initially implied oak aging and blending for full bodied style vs. crisper, grassier pure Sauvignon Blanc.  As wines labeled Fumé Blanc saw a rise in sales over wines labeled Sauvignon Blanc these definitions became blurred, often intentionally as wine makers sought to drive sales.
The resulting confusion over labeling along with the growing popularity of Chardonnay in the mid-1980s curtailed the velocity of Sauvignon Blanc’s rise to fame.  Winemakers began to focus on creating inexpensive, fruity, aromatic Sauvignon Blancs for the everyday consumer.  Today’s California Sauvignon Blancs tend to be fruity with crisp acidity, sometimes a bit of grassiness and characteristic citrus flavors, especially grapefruit.

Other Growing Regions
Some of the highest quality Sauvignon Blanc in the world comes from the Loire Valley in France, especially from the sub regions of Sancerre and Pouilly Fumé.  Wines from this region are generally bone dry, un-oaked and very elegant.
Other growing regions include New Zealand where cold-fermented, early-bottled Sauvignon Blanc with its pungent aroma, gooseberry flavor and bracing acidity is what put New Zealand on the wine map and what continues to propel New Zealand wine exportation.  New Zealand Sauvignon Blancs do not shy away from grassiness; on the contrary, weedy green flavors are sought after.  In South Africa, Sauvignon Blanc is nearing cult status as the white varietal, especially in the region of Stellenbosch.  South Africa has recently been producing some Sauvignon Blancs of note, especially in Chile but it is yet to be seen where this potential will lead.  It is also grown with less attention in Germany, Italy, areas of middle and Eastern Europe, and Australia.

Winemaking
Producing a high quality dry Sauvignon Blanc requires rapid crushing, sterile conditions, low temperature fermentation and stainless steel.  Harvest time is crucial as harvesting too late results in low acidity and the loss of fruity aromas, creating a bland wine, but harvesting too soon results in high acid levels which produce a harsh, tart wine.

Food Pairing
Herbaceous Sauvignon Blanc is a versatile food partner.  It goes great with light herbed foods like fish or chicken with dill or thyme, and even Mexican food with cilantro.  It has had a long happy marriage with garlic; garlicky chicken, bruschetta, and garlic bread make a nice match.  A very crisp dry Sancerre pairs perfectly with oysters on the half shell, and calamari with fresh squeezed lemon brings out Sauvignon Blancs citrus flavors.  It is also one of the few wines that pairs well with sushi.

A review on the 2005 Bennett Family Reserve Chardonnay from Russian River Valley, CA by Corporate Sommelier of Just Grapes, Don Sritong during their Global Grape Series Series, Session #6, Chardonnay.

A review on the 2003 David Bruce Chardonnay from Santa Cruz Mountains, CA by Corporate Sommelier of Just Grapes, Don Sritong during their Global Grape Series Series, Session #6, Chardonnay. This is a Just Grapes exclusive!

A review on the 2004 Michel Lafarge Mersault from Burgundy, France – $49.99, by Corporate Sommelier of Just Grapes, Don Sritong during their Global Grape Series Series, Session #6, Chardonnay.

Current Winemaker

Kerri Thompson is an internationally renowned winemaker from Clare Valley, South Australia, who has made wines at some of the top wineries from around the world.  She has recently ventured out on her own to create her own label, KT & The Falcon.  Check out her blog diary of her day to day dealings during the most important time of a winemakers year, crush (vintage in Oz).

Kerri Thompson’s Bio – http://www.ktandthefalcon.com.au/kerrithompson.html

Don Sritong, owner of Just Grapes was out working a bit of vintage with Kerri last year