Angove 2009 Sauvignon Blanc

Adelaide Hills, South Australia; 12.5% ABV
$5 at the Berkeley, CA, store on 28 Apr.  Also at Richmond that day.

Angove_2009_SauvBlancOn the first night open, I found this okay but not exceptional.  It was medium-intensely flavored of yellow melon, gooseberry / green apple, lighter lemon / white grapefruit, with a slightly rough minerality.  The fruit is gently textured, with maybe some supporting oak, but the most noticeable feature is the fairly crisp acid.  To me, it seemed okay, but not as good as either the 2012 Tarkettle Sauvignon Blanc or the 2011 Barrymore Pinot Grigio.  However, the wine was structured enough to make me suspect it would be better the next day.

And indeed it was.  The next day (kept in the fridge with the cork in the top), the fruit was much more forward, the minerality had smoothed out, and the acid was more pleasantly juicy.  It went well enough with ham sandwiches, especially with the fresh tomato.  However, the wine was still on the more acid end of my taste, and I’m undecided between Drinkable (which is not an awful thing) and Thumbs Up.  Anyone else try this?


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