2013 Domaine A " Lady A" Sauvignon Blanc Tasmania

SKU #1281957 Jancis Robinson

 Perhaps the single most distinctive Tasmanian wine however is an oaked Sauvignon Blanc made at Domaine A.

K&L Notes

Beyond their long lived cabernet based wines Domaine A’s best known and perhaps most highly revered wine is their Lady A Sauvignon Blanc. Described by renowned wine critic James Halliday as being “the finest oaked Sauvignon Blanc” he ever tasted. This wine is meticulously crafted from one block of 26 year old vines cropped exceptionally low to concentrate flavor. The wine is fermented in 100% new French oak and spends a full year on the lees. Then, as is customary with Domaine A’s wines, it rests another two years in bottle before release. Upon tasting this wine I was simply blown away by it’s flavors and textures. It is truly unique and special. Taking inspiration from the great white wines of Pessac-Léognan (Domaine de Chevalier, Haut-Brion, Smith Haut Lafitte) but adding another layer of decadence and exotic fruit expression. My colleagues thought I had lost it when I told them I had bought some $50 Tasmanian Sauvignon Blanc...that was until they tasted it...even Bordeaux maestro Ralph Sands and Clyde "King of the Medoc" Beffa gave the wine their seal of approval adding some to their own formidable cellars! (Ryan Woodhouse - K&L Aussie Wine Buyer)

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By: Gary Westby | K&L Staff Member | Review Date: 2/1/2017 | Send Email
Wow did this turn my little world wine order on its head! The Domaine A Lady A from Tasmania would fit perfectly in a flight with Domaine de Chevalier, Laville Haut Brion and even Haut Brion blanc... We were all dumbfounded at the stupendous quality of the wine. I will be putting down some bottles in my cellar for the future. No- I will be putting them in the locker where it is harder for me to open them to early! This oily, deep, complex wine has laser like acidity and length for days. A stunner!
Drink from 2017 to 2033

By: Andrew Whiteley | K&L Staff Member | Review Date: 1/31/2017 | Send Email
This positively jumps out of the glass and to the top of my greatest Sauvignon Blanc's list. Ryan, our buyer shared a sample of this wine with the staff over a year ago and everyone who tasted it basically went crazy. It is finally here and every bit as good as I remember. This is for the serious white Bordeaux fans or anyone who has ever enjoyed the wines of Didier Dagueneau. It's loaded with intense floral and tropical notes and very densely fruited. However, the name of the game here is balance. The wine is in 100% new French oak, but you'd never guess it. It has tremendous richness, but is never heavy. It does NOT suffer the fate of many new oaked California Chardonnays. The bright acid keeps the wine alive and lifted glass after glass. Not to mention it endows the wine with the ability to age effortlessly for quite some time. I never thought I'd find a Sauvignon Blanc that might bring challenge to the great Didier Dagueneau wines of the Loire, but here it is. I'm buying one for now, and a few for the cellar.

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Varietal:

Sauvignon Blanc

- One of the best known "international" varieties originally cultivated in France and considered the parent of, with Cabernet Franc, Cabernet Sauvignon. Sauvignon's wonderfully distinctive aromatics generate some of wine's most colorful descriptors, among them "cat pee," herbaceous, grassy, citrusy the world over. In France, the apex of Sauvignon Blanc production is the Loire Valley, in the appellations of Sancerre and Pouilly-Fumé, where the terroir expresses itself most beautifully through the grape. Sauvignon Blanc is also the leading white grape varietal in Bordeaux, where it is paired with the fatter, richer Sémillon to varying degrees. Relatively easy to cultivate, though more suited to cool climates, Sauvignon Blanc has made inroads in Europe outside of France, especially in Northeastern Italy's Friuli and Alto Adige, but also on the Slovenian border. These lovely wines are often overshadowed by Sauvignon Blanc's achievements in the New World, namely New Zealand, South Africa and California. New Zealand's Sauvignon Blancs, more conspicuously fruity than most French examples, landed the small island nation on the world wine map in the late-1980s and 1990s. South African Sauvignons are one of the most successful international varieties produced in that country and are often quite elegant and affordable. In California, Robert Mondavi managed to, almost single-handedly, created a market for Sauvignon Blanc by renaming his oak-fermented version Fumé Blanc. While some wineries still use the name, California Sauvignon Blanc has secured its place in the California wine pantheon, particularly those from the Napa Valley. Washington State, Chile and Argentina also have considerable plantings of the grape.
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Australia

- While it is true that the greatest strides in Australian winemaking have come in the last 30 years or so, commercial viticulture began as early as the 1820s and has developed uninterrupted ever since. The majority of the great wine regions are in the southeastern area of the continent, including Barossa Valley, Clare Valley, McLaren Vale, and Coonawarra in South Australia; Yarra Yarra Valley and Pyrenees in Victoria; and the Upper and Lower Hunter Valleys in New South Wales. Many of the wines from Southeastern Australia are based on Shiraz or Cabernet Sauvignon and various blends including Grenache and Mourvedre. In Western Australia, along the Margaret River, great strides are being made with Pinot Noir as well as Bordeaux-styled reds. There are also many world-class releases of Chardonnay and Sauvignon Blanc from the land Down Under, where Riesling also enjoys international acclaim. While many equate Aussie wines with “value,” there are more than a few extremely rare and pricey options, which never fail to earn the highest ratings from wine publications and critics throughout the world. View a list of bestselling items from Australia.