3 BAR Sauvignon blanc
AOC Schaffhausen, Weingut zum Talheim, 2019
This deep Sauvignon Blanc is produced on Hallau clay and loam soils. Playful scent of ripe pink grapefruit and ginger, lemon balm and thyme accompanied by lavender and elderberry blossoms. Creamy on the palate. This abundance is perfectly balanced by the juicy acidity. The taste is in no way inferior to the fragrance - complex and long finish. 3 BAR is a joint venture of Moni and Andy Rahm (Weingut zum Talheim), Hansruedi Adank and Baur au Lac Vins.
|Origin:||Schweiz / Ostschweiz / Schaffhausen|
|Grape variety:||Sauvignon Blanc|
|Ripening potential:||1 to 4 years|
|Serving temperature:||10 to 12 °C|
|Food pairing suggestion:||Fresh water fish with cream sauce, Cheese board, Goat's cheese, Paella, Vegetable cous-cous, Asparagus specialities|
|Vinification:||fully destemmed, short must fermentation|
|Maturation:||partly in steel tank, partly in barrique/ Pièces|
Switzerland – A small country with enormous diversity
Switzerland is famous for its banks, watches, and cheese, but not necessarily for its wine. The Swiss didn't invent wine, but they have been extremely open and curious to it. Wine culture arrived in what is now modern Switzerland via several routes: from Marseilles to Lake Geneva and the Lower Valais region; from the Aosta Valley through the Great St. Bernard Pass to the rest of Valais; from the Rhone through Burgundy, across the Jura Mountains to Lake Constance; and from Lombardy to Ticino, and then on to Grisons.
Eastern Switzerland: an intriguing puzzle
Eastern Switzerland has long been positioned on the northern rim of the climate zone where the cultivation of popular Swiss varieties is possible. Due to a warming climate, the vineyards of Aargau, Zurich, Schaffhausen, Thurgau and Graubünden are now in the zone where varieties such as Müller-Thurgau or Pinot Noir succeed excellently. But even long-established, almost-forgotten varieties such as Elbling, Räuschling and Completer are experiencing a renaissance.
Schaffhausen: the elegance of the north
The northernmost vineyards in Switzerland are located in wine-growing villages such as Thayngen and Schleitheim. Nevertheless, the high quality Pinot Noir selections from here show an amazing richness and fruit. To express solidarity with this leading red variety, the wine-growing canton gained the name “Blauburgunderland.” The red variety occupies around 70 percent of the total cultivation area of 500 hectares, where it yields wines of astounding diversity.
The Sauvignon blanc can be recognized with your eyes closed. Its typical bouquet is marked by green notes: freshly cut grass, tomato bunches, gooseberry. Citrus fruits, cassis and flint join into the mix. In warmer latitudes it also shows exotic aromas, such as passion fruit. Its acidity is decidedly lively. In all likelihood, it comes from the Loire Valley, where it is vinified in Pouilly-Fumé and Sancerre in its purest form: varietally, and without timber. In the 18th century, it found its way to Bordeaux. Ambitious producers assemble it there with Sémillon into substantial whites, which are aged in oak barrels. The Sauvignon blanc has been a sensational success in the past 20 years in New Zealand. With its refreshing sweet-and-sour style, winemakers from down under have conquered the world. The rich Sauvignons from Styria and crisp examples of South Tyrol and Friuli are worth mentioning as well. It pairs with anything from the sea. Or do it like they do on the Loire, and enjoy it with goat cheese.