Sauvignon Blanc

Sauvignon Blanc is a white grape planted throughout the world, and may also be labeled as Fumé Blanc. It is the signature wine of New Zealand, but is also a major player in the Loire, Bordeaux, Austria, Australia, Chile and California. Wines produced with Sauvignon Blanc can vary in style, from zippy and grassy to lush and tropical fruit-driven. Sauvignon Blanc is also a component of sweet white Bordeaux such as Sauternes and Barsac. You can use Wine Enthusiast’s online Buying Guide to find the top-rated Sauvignon Blanc among our extensive Sauvignon Blanc wine reviews and easy-to-use database. Our Sauvignon Blanc reviews will give you a general idea what to expect from wines made from Sauvignon Blanc, and will help you find one that best suits your needs.

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95
points

Grgich Hills 2012 Essence Estate Grown Sauvignon Blanc (Napa Valley)

  • Editors' Choice
  1. $50
The “Essence” in the designation refers to the wine’s sources, which are selected blocks from the winery’s vineyards in the southern part of Napa. The wine is absolutely dry, mouthwatering in acidity, and vastly complex. There’s a touch of smoky, vanilla-scented French oak, but the fruit flavors star. They suggest stone-driven minerals, Meyer lemons, limes, white…  — S.H.  (4/1/2014)
95
points

Robert Mondavi 2011 Fumé Blanc (Oakville)

  • Editors' Choice
  1. $32
This isn’t Mondavi’s most expensive Fumé (Sauvignon) Blanc. But it is one of their best ever. In fact, it’s so classic, you could use it in a winemaking class to teach future vintners about how great Napa Sauvignon Blanc should taste. It’s bone dry, brilliantly crisp with acidity and gently touched by oak. The main notes are of lees, which give a sourdough tang…  — S.H.  (12/1/2013)
95
points

Illumination 2008 Sauvignon Blanc (Napa Valley)

  • Editors' Choice
  1. $40
This is a blend of 92% Sauvignon Blanc and 8% Sémillon. It was partially barrel-fermented and then aged on the lees. It is a very great example of its genre, one of the best in memory. Shows intricate layers of Meyer lemons, kefir limes and white peaches, offset by crisp acidity and minerals but softened with buttercream and buttered toast. A vibrant, immaculate…  — S.H.  (4/1/2010)
95
points

Henri Bourgeois 2011 Sancerre Jadis Sauvignon Blanc (Sancerre)

  • Cellar Selection
  1. $50
The wine abounds with intensity, richness and power as well as mouthwatering freshness. It is very ageworthy and certainly the most impressive wine from Henri Bourgeois, a tour de force of Sauvignon Blanc.  — R.V.  (4/1/2014)
95
points

Chalk Hill 2008 Musque Sauvignon Blanc (Chalk Hill)

  1. $40
Expensive, but brilliant. At the forefront of California Sauvignon Blanc. Shows bright and clean acidity framing intense tangerine, lime and honey flavors, as well as complications from oak. Yet it finishes bone dry and elegant. Delicious and compelling, this wine lifts Sauvignon Blanc into entirely new territory.  — S.H.  (9/1/2010)
95
points

Robert Mondavi 2006 To Kalon Vineyard I Block Fumé Blanc (Oakville)

  • Editors' Choice
  1. $75
Made from 100% Sauvignon Blanc, with a great many vines more than 50 years old, this is an enormously complex wine. Fruit doesn’t dominate. Flowers and minerals do, with flavors of stones, herbs and earth. What fruit there is brings to mind tart limes and lemons, perhaps white apricots and peaches, with peppery Asian spice accents. Has the weight of a great red…  — S.H.  (9/1/2010)
95
points

Robert Mondavi 2005 To Kalon Vineyard Reserve Fumé Blanc (Oakville)

  • Editors' Choice
  1. $35
Always one of the best Sauvignon Blancs in California, the ’05 is a stunner. It brings new levels of richness and complexity to a variety that can be simple even in the best of hands. With 15% Sémillon, the wine explodes with zesty tangerine, lemon tart, coconut pie and smoky oak flavors, with an edge of wintergreen. The finish is absolutely dry. A triumph.  — S.H.  (12/1/2007)
95
points

Santa Barbara Winery 2001 Lafond Vineyard Late Harvest Sauvignon Blanc (Santa Ynez Valley)

  • Editors' Choice
  1. $16
Picked at an unbelievable 38 degrees of brix, with residual sugar of 12.5%, this is a very, very sweet wine. It has an unctuous, honeyed texture, but super-high acidity breaks it up. Flavorwise, it’s botrytis-infected apricot-infused crème brûlée. Wow.  — S.H.  (11/1/2006)
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