Sauvignon Blanc Now With Yeast

The wine for the night was a 2006 Quivira Sauvignon Blanc Complete. I believe they call it complete because it was left on it’s native yeast lees for 7 months. Quivira is a Biodynamic certified winery, as of a couple of years ago, and I believe all of their wines are now Biodynamic.

The wine had a real cork closure, clocked in at 14.2% alcohol by volume (a little high for a Sauvignon Blanc), and arrived in a club shipment. I don’t know what it cost because the mailing didn’t break it down and I haven’t seen the bottle available on the website. I would really appreciate it if the wineries would include a breakdown of the cost of each bottle in the shipment (especially for reordering purposes). I know I’ve ranted about this before, but is it that hard to shove in a card that says: Sauvignon Blanc, $xx.xx?

Anywho, on the nose of the wine I found lemon, pineapple, cream, slight cedar with a bit of oak, and star fruit. In the mouth the wine was full of tropical fruit, lemon, star fruit, and pineapple. The wine was very full bodied for a Sauvignon Blanc, which I’ll attribute to the process in which is was aged. I was a little afraid the wine would be too oaky and ruin the fruit flavors I love in Sauvignon Blanc, but I was pleasantly surprised by the bottle, and liked it. It was tasty in a different sort of way for Sauvignon Blanc.

I served it with grilled pork chops, broccoli, and twice baked potatoes. The wine actually did really well with the meal, because it was more full bodied, it worked well with the smoky grilled quality of the meat, but still had the crisp refreshing character to cut through the cheesy potato and stand up to a green vegetable!