Premium Aromatic White Wines Part 2 Sauvignon Blanc and Muscat

This show was published Friday, November 28, 2025

Overview

UK Wine Show – Episode Notes: Muscat & Sauvignon Blanc Deep Dive

Sauvignon Blanc

Sauvignon Blanc is known for high acidity and intense aromatics, producing wines ranging from fresh and herbaceous to riper tropical styles, depending on region and winemaking techniques.

New Zealand

Marlborough is the benchmark for exuberant, fruit-driven SB. Key points:

Aromas: Elderflower, passionfruit, gooseberry.

North Island wines are riper, with tropical fruit notes; South Island wines are cooler, with herbaceous and green bell pepper notes.

Viticulture: Night harvesting, careful SO₂ use, and protective winemaking preserve aromatics.

Winemaking: Cool stainless steel fermentation, optional pre-flush with CO₂/N₂, minimal lees contact, no malolactic fermentation, and early bottling under screwcap.

Sub-regions:

Wairau Valley (north of Marlborough) produces riper styles with tropical fruit.

Awatere Valley (southern) is cooler and windier, producing wines with subtle herbaceous notes.

Chile

Casablanca and San Antonio valleys produce aromatic SB with ripe apple, citrus, and tropical fruits, helped by morning fogs and afternoon Pacific winds. Cool climates preserve acidity and herbaceous character.

South Africa

Regions like Durbanville, Elgin, and Swartland (Darling District) produce fresh, herbaceous SB. Coastal breezes and altitude help retain acidity, while warmer areas require careful early harvesting.

Australia

Adelaide Hills: Altitude ~400m, dry summers, concentrated SB with passionfruit and high acidity.

Western Australia: Often blended with Semillon, producing tropical, gooseberry-rich wines with refreshing acidity.

Spain

Rueda DO: SB is blended with Verdejo (minimum 50%) to produce fresh, aromatic wines ranging from simple fruity styles to barrel-fermented richer versions.

Other regions include Penedes and Navarra, where SB contributes freshness and aroma to white blends.

France

Loire Valley: Sancerre and Pouilly-Fumé produce mineral-driven, high-acid wines with green apple, wet stone, and subtle smokiness (Pouilly-Fumé). Villages like Chavignol and vineyards such as Les Monts Damnés are especially expressive.

Bordeaux: SB underpins dry whites and blends with Semillon, particularly in Graves and Pessac-Léognan. Premium dry whites are often oak-fermented, while basic AOC Bordeaux and Entre-Deux-Mers wines emphasize fresh, fruity character.

California

Coastal regions produce high-acid, citrus-forward SB.

“Fumé Blanc” often involves oak aging and lees contact for added complexity, creating wines reminiscent of Pessac-Léognan or Graves, but less overtly aromatic.

Muscat

Muscat is a diverse grape family, with three main varieties recognized in the WSET Level 3 syllabus:

Muscat Blanc à Petits Grains – the oldest and most noble variety, prized for its perfumed aromatics.

Muscat of Alexandria – a warm-climate grape, a crossing of Muscat Blanc à Petits Grains with another variety.

Muscat Ottonel – a more recent crossing, better suited to cooler climates.

All three share low to medium acidity, strong floral notes (orange blossom, rose, grape), and a preference for sunny, warm conditions, though Ottonel adapts to cooler regions.

Alsace (France)

Alsace grows both Muscat Blanc à Petits Grains and Muscat Ottonel. Muscat is considered one of the region’s noble varieties, eligible for SGN (Sélection de Grains Nobles), VT (Vendanges Tardives), and Grand Cru wines.

Muscat Blanc à Petits Grains produces the most aromatic and intense wines, with light to medium body, floral aromas, and a delicate mouthfeel. However, it is susceptible to rot and poor fruit set.

Muscat Ottonel, while less aromatic, is more widely planted due to its reliable yields.

Viticulture and terroir:

Best vineyards are on south and southeast-facing slopes at the foothills of the Vosges Mountains, which provide a rain shadow.

Vines are often trained close to the ground to maximize heat absorption and minimize frost risk.

The western limit is the Rhine River; beyond it lies Baden in Germany.

Muscat is one of four “noble” aromatic varieties in Alsace, alongside Gewürztraminer, Riesling, and Pinot Gris.

Tokaji (Hungary)

In Hungary, Muscat Blanc à Petits Grains is known as Sárga Muskotály and contributes aromatic lift to Tokaji blends. The grape adds floral and fruity notes to complement the region’s sweet wines made from Furmint and Hárslevelű.

Asti (Italy)

Moscato d’Asti is a medium-sweet, lightly sparkling wine made from Muscat Blanc à Petits Grains using the Asti method. The wine undergoes a single fermentation in a sealed tank, trapping CO₂ early, then is stopped at about 7% ABV to preserve sweetness and aromatics. Wines are removed from the lees immediately to avoid autolytic flavors, emphasizing pure fruit aromas.

Fortified Muscats

Muscat de Beaumes-de-Venise (France, Rhône)

Ripe grapes are picked, sometimes with skin contact to enhance aromatics.

Fermentation is halted by adding 96% grape spirit to retain fruitiness.

Wines are stored in inert tanks and bottled while fresh and aromatic.

Rutherglen Muscat (Australia, Victoria) an oxidative style.

Grapes are sometimes allowed to raisin on the vine (passerillage).

Fermentation occurs on skins, similar to orange wines, with early fortification at low alcohol levels to retain natural sweetness.

Long-term barrel aging (can be for decades) develops deep brown, oxidative aromas of dried fruits, coffee, and orange blossom.

A small portion of youthful Muscat is often blended at bottling to lift aromatics.

Muscat-based naturally sweet Sherries (Spain)

Rarely bottled as single-variety wines; mostly used as a sweetening component in premium Oloroso, Palo Cortado, and Amontillado blends.

Muscat of Alexandria grapes are sun-dried (passito method), fermentation is very slow, and wines are fortified up to 17% ABV, producing very sweet wines (~500g/L residual sugar) with oxidative notes of dried citrus peel, coffee, and dried fruits.

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