This is a bit different: a Sauvignon Blanc made with sake yeast from Chile, and it’s really good.
Viña Marty Goutte d’Argent Sauvignon Blanc 2018 Leyda Valley, Chie
13% alcohol. Pascal Marty has done something very interesting here. He noticed that in Japan, sake was fermented as low as 5 C (for daiginjo styles, fermentation can go this low but more normally is 8-12 C). The most popular yeast is No 7 (also known as Masumi, one of the series of yeasts released by the Brew Soc Japan, this one back in 1948), and Marty has used this to ferment his Sauvignon Blanc at very low temperatures: sake yeasts are normally selected for fermenting at low temperatures and surviving high alcohol. The result is a really powerful Sauvignon Blanc. It has concentration with some aromas of asparagus, pear and melon. In the mouth this is bold and textural with rich quince, dill and pear with amazing smoothness of texture, allied to freshness. Nicely intense. 93/100
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