Sauvignon Blanc for Fall

When I think sauvignon blanc, I usually begin to think of fresh cut grass, all things green, and spring—but —towards the end of September there is a toony hither of brown and dead grass. There is the first of fallen leaves in the mix as the grass is mowed that makes me think to drink sauvignon blanc.

Sauvignon is incredibly diverse.  The styles I drink in spring are different than the styles I drink in the Fall.  I like to think of sauvignons with extended lees contact; influenced by neutral oak; definitively terroir driven; rich and complex; or aged for several years. 

Some Sauvignons that I think meet some of the criteria:

Quivira “Fig Tree Vineyard” Dry Creek Valley Sonoma County 2009

Biodynamically farmed with neutral oak and stainless steel fermentation with extended lees contact

Cloudy Bay “Te Koko” Marlborough New Zealand 2007

Oak aged, lees contact, left to mature for three years before release

Pascal Jolivet Sancerre (at least 5-7 years old) >2005

May seem strange, but acidity preserves things, and the general racing acidity and grassy notes of Sancerre mellow into brown grass and hay—I have strange tastes… I also love things that smell like diesel fuel…