Rókusalvy, Springfield and the cabbage

Another blind tasting, another early recongition. Third in a series of Sauvignon Blanc international pairings, this tasting brought a surprising result. Or not.

Springfield Sauvignon Blanc 2006 (from New Zealand) has a clean, very intense Sauerkraut nose. Pretty much that’s all I can tell because this comes with such intensity that no other fingerprint of any aroma can be detected. I was suspecting a wine fault but the wine looks so nice (exactly like Rókusfalvy’s), so well balanced, nicely textured and crisp that I’m not sure. The palate is very similar, with millions of tiny little bubbles. There’s a hint of parsley but otherwise it’s the strangest bacterially fermented cabbage I’ve ever encountered in a wine.

Rókusfalvy Sauvignon Blanc 2007 has an appealing medium corn hue with greenish reflections. Fairly rich although not too intense bouquet with gooseberry and mineral notes.

Salty mineral palate supported by vibrant acidity. Some vegetable notes like nettle, celery and fennel aromas later turning into a more mineral nose, but the palate remains similarly complex too. Although aged in barrique, it  doesn’t feel like that.

Good wine, fairly priced.

Score: 6, 6+

Price: HUF 2 500