Print this Wine         1999 Pikes Sauvignon Blanc   CLARE VALLEY                 January Release   Sauvignon Blanc       Perhaps its because their Riesling is so good, or perhaps Sauvignon Blanc is relatively rare in the Clare Valley, but somehow this wine quite often gets overlooked. This is a great pity because it has been a very consistent performer over the years. Again with this new release Pikes have maintained their high standard. Very pale lemon yellow in color, the wine is brilliant in clarity and has a clear rim. Judging from this appearance the wine is very young and not seen any oak. All good Sauvignon Blanc virtually assaults you on the bouquet. Indeed this wine has an almost explosive blend of fruit with passionfruit and a herbal fresh green bean character that works well together. Possibly some early and late picked fruit that has been judiciously blended. Fruit and vegetables fill the palate, particularly at the front. There is some real weight and body on the middle of the palate, unusual for straight Sauvignon Blanc. And the truth is that this is not straight Sauvignon Blanc. About 12% Semillon has been added and it certainly makes an impression with the textural richness. Many Winemakers create a little illusion with their Sauvignon Blanc. Faced with a slight deficiency with fruit intensity they will leave the wine slightly sweet to prop up the fruit. Neil Pike has no such need for this trick. His fruit is intense and volumous. The wine finishes bone dry with a steely acid aftertaste. This is very refreshing. There is no need to wait on this wine. The freshness is the key to its enjoyment and it certainly will never be fresher than it is at the moment. The wine may well age gracefully because of the acid backbone but I doubt whether it will build any real complexity; such is the nature of the grape variety. Select food that has strong vegetable flavors combined with herbs. Such dishes will complement the flavor of beans in the wine. A Nicoise style salad with beans and olives would match the wine and work well together. Fresh type cheese, either goats or fetta in style would be enhanced with the crisp steely acid at the back of the wine.         How do I download Hi-Res Labels?

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