Franciscan Cuvée Sauvage Chardonnay 2007
In 1987, Franciscan introduced Cuveacute;e Sauvage, its first unfiltered, wild yeast-fermented Chardonnay. Winemaker Larry Levin chooses the best lots of Chardonnay, then employs indigenous yeasts, 100 percent malolactic fermentation and French oak.Add winemaker's notes
External Reviews for Franciscan Cuvée Sauvage Chardonnay
In 1987, Franciscan introduced Cuveacute;e Sauvage, its first unfiltered, wild yeast-fermented Chardonnay. Winemaker Larry Levin chooses the best lots of Chardonnay, then employs indigenous yeasts, 100 percent malolactic fermentation and French oak.
The 1995 Chardonnay Cuveacute;e Sauvage, a wine fermented with indigenous yeasts, and bottled unfiltered, cuts a broader feel in the mouth, but is more muted aromatically as well as slightly monolithic. Ironically, using indigenous yeast, bottling the wine naturally and eschewing filtration, is supposed to achieve just the opposite! The Cuveacute;e Sauvage is more closed than its flamboyant sibling.
A touch herbal, with cedar and dill, though it unfolds to offer ripe fig, citrus and nectarine. A bit raw in texture, too, but itrsquo;s intense and concentrated, and young. Needs a little time. Drink now through 2006.
Franciscan has been working with a native yeast fermentation in their Cuveacute;e Sauvage since 1987, and all that work seems to have come together in this vintage. The cool, slow early progression of a fermentation without inoculated yeast builds the gentle complexity of this wine, layering meneral tones of lees, scents of beeswax and floral notes of chamomile and rose. It ends firm and cool, worthy of age.
Franciscan helped pioneer the use of wild or indigenous yeasts years ago, hence the name, and whether that technique makes better wines is debatable. Still, the level of Cuveacute;e Sauvage has been generally high. The rsquo;05 reflects the cool balance of the vintage, with ripe peach, pear, mango and oaky-butterscotch flavors accompanied by crisp balancing acidity.
Exquisite balance, with complex layers of pear, fig and hazelnut that are supported by lively acidity yet graced by a smooth texture. Drink now through 2008.
Fresh, with floral, citrus and apple blossom scents. Tight and firm on the palate, with a beam of citrus and green fruit flavors. Drink now through 2011.