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Niklas Sauvignon 2009

Sauvignon Blanc from Trentino-Alto Adige, Italy
  • WS90
13.5% ABV
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3.0 1 Ratings
13.5% ABV

Winemaker Notes

Golden yellow and greenish color and typical aroma of elder and white peach. It has a strong, very fiery and mineral taste while drinking with a fruity finish.

Critical Acclaim

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WS 90
Wine Spectator
This is refined, offering subtly woven layers of green melon, apricot, lemongrass, fig and star anise flavors, with an overall creaminess balanced by mouthwatering acidity. The minerally finish has a salty tang to it. Drink now through 2016. 65 cases imported.
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Niklas

Weingut Niklas

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Weingut Niklas, , Italy
Niklas
Niklas produces the native Pinot Bianco (oh so much more interesting than Pinot Grigio!); a certain richness with the acidity; lots of apple without the skin (more of a dilineated than edgy tartness).

And -- let's it be proclained -- that Pinot Bianco is one serious grape in this area. We've tasted back vintages and it ages quite well. Dieter has banked on Pinot Bianco for years; I hope you will too, at least once.

For something really different, try the Riesling-like, Kerner, a cross of the Schiava and Riesling grape. Apricot and peach make a delicate, refined nose. The Sauvignon here is grown from planting from one of the more famous Sauvignon producers in Styria; minerally and green pepper but also fruit that has tropical notes.

Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

OMCOLMCNKSB09_2009 Item# 111639

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