Sauvignon Blanc Blue Mountain 2018 Sauvignon Blanc Treve Ring - www.gismondionwine.com (July 2019) Serious sauvvy here, via 12-year-old French clone vines, native fermentation in stainless and French oak, and a five month stint in stainless, foudre, puncheons and older barrels. Elegant, as is the BM style, this is long on the medium bodied palate, with river stones, lemon verbena, pear skin and flesh, anise, ample mineral salts and a moreish whisper fine texture that brings you back. Sancerre meets Okanagan Falls for a winning combination. 90 Points Blue Mountain 2017 Sauvignon Blanc Treve Ring - www.gismondionwine.com (September 2018) A blend of 10 and 11-year-old vines, and two French clones, this estate wine was whole cluster pressed and settled overnight before native fermentation in a mix of stainless and French oak. Post ferment, this remained on partial lees (the stainless lees was removed and reserved) for five months, and included time spent in stainless, foudre and puncheons. Always polished, this brings lemon curd, white blossoms, Asian pear, white peach to a finely spiced finish. There's a cut of bitter lemon that holds this 12 degrees wine to attention. 89 Points John Schreiner - johnschreiner.blogspot.com (September 2018) This wine was fermented and aged five months in a combination of stainless steel, neutral oak and foudres, building texture while keeping the fruit bright. It begins with aromas of grapefruit and herbs. On the palate, the are flavours of lemon and grapefruit. Caution: do not overchill this white. The flavours and aromas open as the wine warms a bit in the glass. 91. Beppi Crosariol - www.theglobeandmail.com (August 2018) Light and sharply chiselled, this was fermented with natural yeasts and weighs in at just 12-per-cent alcohol. It’s a rocket burst of lemon followed by a trail of mineral dust and herbs. Definitely not for the acid-squeamish who prefer a smooth ride. Fasten your seat belts. Available direct through bluemountainwinery.com and at select private stores in the West. 89 points. Blue Mountain 2016 Sauvignon Blanc Treve Ring - www.gismondionwine.com (July 2017) Sauvignon blanc struggles in Canada, yet there are a few glimmering hopes, and Blue Mountain has always been one of those. A blend of 8-9 year old estate vines, farmed sustainably, cropped low, whole bunch pressed and fermented wild (in a blend of stainless and older wood). This vintage is tropical citrus, crunchy pear, boxwood, thistle, white peach and punchy lemon, throughout the potent, yet streamlined (this much flavour in 11.5 percent?) medium bodied wine. A pink grapefruit pithiness sticks the finish. John Szabo- www.winealign.com (July 2017) A sauvignon in the riper style, with fruit edging into the pineapple, tropical fruit salad spectrum, though this is not a fruity wine by any means. Sulphur scalps the aromatics, at least for now, giving this a more flinty character. The palate is tense and tart, sour, slightly astringent, with decent length. This doesn't quite pull it all together in my view, even if care and attention were evidently applied. Tasted July 2017. David Lawrason - www.winealign.com (July 2017) This has a more reserved, low-key nose than I expected. There is a trend away from making intense, NZ-styled sauvignons, steering toward Sancerre's more compact style. That is the direction here. Expect some flintness, grapefruit, gooseberry and fresh herbs, all coming on more strongly on the palate. It is firm, dry, edgy and mouth-watering with lime peel and green herbs on the finish. Rather bitter. The length is excellent. Tasted July 2017 Natalie Maclean - www.winealign.com (July 2017) A vibrant, medium-bodied, mouth-watering BC Sauvignon Blanc produced by Blue Mountain Vineyard and Cellars in the Okanagan Valley, overlooking Vaseux Lake. Aromas of lemon zest, lime and other racy citrus fruit. Pair with shellfish. 90 Points Anthony Gismondi - www.gismondionwine.com (June 2017) Two French clones make up the nine-year-old estate vines planted near the entrance of the estate. The winemaking begins with whole cluster pressing of the fruit before a wild ferment and extended aging on the lees, including 25 percent into oak. The nose is bright, 2016-like, with fresh acidity, and grassy, gooseberry, sea salts spilling across the palate. Well-made conservative style sauvignon that could easily slip on to local restaurant wine lists to take on most local seafood. Jim Tobler - montecristomagazine.com (June 2017) Blue Mountain, which built its fame on the chardonnay and pinot noir programs...is making a real statement with this year’s sauvignon blanc. It has the crispness of great Sancerre, but the hints of minerality give way to some startlingly fresh, vibrant lemon zest notes, and it all comes together with good texture, and a racy, long finish. A great effort. You can look for the pinot blanc as well, to make your own twin peaks on the deck. Blue Mountain 2015 Sauvignon Blanc Natalie MacLean - www.nataliemaclean.com (September 2016) Crisp, clean BC Sauvignon Blanc with white grapefruit and lime zest notes. Mouth-watering acidity for seafood dishes. 89. Treve Ring - www.winealign.com (September 2016) Two French clones and nine-year-old estate vines were whole cluster pressed before a wild ferment and aging on the lees (3/4 stainless and the remainder in oak). Lemon thistle, meadow grasses, gooseberry and smoked salts dominate the complexed, laden body, an amazing feat at 11.5 percent alcohol. Precise lemon pith acidity buoys the whole through a finely spicy, medicinal finish. Love the quality statement here. Perfect with west coast mussels. 89. David Larason - www.winealign.com (August 2016) This is a slim, tart, dry and mineral edged sauvignon with fairly generous and complex aromas of grapefruit, nettle, celery, flint and lemon curd. Very spry and lively on the palate with juicy lemony acidity, wet stone and a bitter grapefruit finish. Feels just a bit thin but the balance is just fine. The length is excellent. Mindful of compact upper Loire sauvignon more so than NZ. Tasted August 2016. 89. Anthony Gismondi &Treve Ring - www.gismondionwine.com (August 2016) Two French clones and nine-year-old estate vines were whole cluster pressed before a wild ferment and aging on the lees (3/4 stainless and the remainder in oak). Lemon thistle, meadow grasses, gooseberry and smoked salts dominate the complexed, laden body, an amazing feat at 11.5 percent alcohol. Precise lemon pith acidity buoys the whole through a finely spicy, medicinal finish. Love the quality statement here. Perfect with west coast mussels. 89. Daenna Van Mulligen - www.winediva.com (August 2016) Mouthwatering, pristine, tangy. White peach, guava, gooseberry and elderflower pop out of the glass here, quickly followed by snap peas, grass clippings and citrus notes. It is juicy and pristine on the palate with lively citrus, smoke and mineral tones. A tangy style with a long mouthwatering finish. 90. Blue Mountain 2014 Sauvignon Blanc Liam Carrier - www.iconscores.blogspot.ca (May 2016) An intense Loire Valley-styled Sauvignon Blanc with a kiss of subtle oak supporting a mouth-watering profile of lemon zest, minerals and grapefruit aromas and flavours. The palate opens with a fairly full-ish mouth-feel with some hints of herbs, until waves of citrus and minerals liven things up and take over though to a moderate finish where citrus peel lingers. 89. Daenna Van Mulligen - www.winescores.ca (November 2015) Verdant, racy, chic. This wine was 70% fermented and aged in stainless steel and the remainder in previously used French oak barrels for four months. It's a citrus dominant white offering pomelo and lemon with crunchy white fruits, gooseberry and mineral notes. The palate is equally tangy with herbal, grassy tones, gooseberry and more citrus. The acidity is pronounced. It's a chic style with more restraint than this variety shows from Marlborough. 89. Liam Carrier - www.iconscores.ca (August 2015) An intense Loire Valley-styled Sauvignon Blanc with a kiss of subtle oak supporting a mouth-watering profile of lemon zest, minerals and grapefruit aromas and flavours. The palate opens with a fairly full-ish mouth-feel with some hints of herbs, until waves of citrus and minerals liven things up and take over though to a moderate finish where citrus peel lingers. Drink now-2018. Beppi Crosariol - Globe and Mail (August 2015) My goodness, at this price I will take a case. A light, bright and tight white showing pronounced lemon, grapefruit and green-apple characters laced with chalky minerality. Closer to Loire Valley than New Zealand which - mapwise - is just about right for the Okanagan. 91. Treve Ring - www.gismondionwine.com (August 2015) A blend of two clones, one high density vineyard and 7-8 year old vines make up this sauvignon blanc quickly becoming one of BC's best. More complexities come via a whole cluster pressed ferment with wild yeast, and, 30 percent was barrel aged and fermented in French oak sur lie for 2-4 months. Stone, light toast and pear is brightened by tart green apple, white grapefruit and gooseberry in this finessed, medium bodied white. Fine lees and finer spices linger on the lengthy, savoury citrus finish. Can age for the next 5 years, but drinking beautifully now with halibut. 89. Tony Aspler - www.tonyaspler.com (July 2015) Pale straw colour; herbaceous, green plum with a mineral note; medium-bodied, tart, green gooseberry flavour with lime acidity. Touch of bitterness on the finish. 89. Blue Mountain 2013 Sauvignon Blanc Anthony Gismondi - winealign.com (December 2014) Consistently one of BC's top sauvignon blanc, the 2013 is better than ever. The oak treatment (35 percent fermented and aged in 2-4 year old French oak for 4 months) is reminiscent of Bordeaux, but the whole cluster press, crisp green apple acidity, herbal pear, tart gooseberry and lemon curd are reflective of these OK Falls’ estate vines and Blue Mountain’s finessed style. White grapefruit on the nose carries through to the finish, with fine lees and spice over the medium bodied palate. This wine can age, but enjoy now with halibut, sablefish or goat cheese quiche. Anthony Gismondi - Vancouver Sun (November 2014) & winealign.com (August 2014) Better than last year’s fine effort. Intense gooseberry, grapefruit aromas mix with citrus and grassy nettle overtones. The attack is very fresh and electric with grassy, grapefruit, gooseberry flavours. Best to temper the acidity with food: steamed clams in butter would be a fine match. 89. Daenna Van Mulligen - winediva.ca & winescores.ca (October 2014) Verdant, fresh, lively. This wine was 65% fermented and aged in stainless steel and the remainder in previously used French oak barrels for four months. Expected verdant nose of citrus, gooseberry, honey and elderflower, lime leaf and snap peas. It is tangy and tastes as it smells. Nicely weighted and fresh with a slightly phenolic textural finish. Blue Mountain continues to make elegant wines from their Okanagan Falls estate and this Sauvignon Blanc is no exception. 90. Michael Godel - winealign.com (August 2014) Upfront, come and get me, juicy expression of Sauvignon Blanc, free of encumbrances. Avoids grass and spice, reaching instead for tree fruits, both stone and orchard. A bit ambiguous for that reason, acting less varietal and more Okanagan, but that is a very good thing. Has terrific sapidity and more than admirable length. A touch of distracting, caustic herbal intensity on the finish. 89. John Szabo - winealign.com (August 2014) Blue Mountain is going from strength to strength, and this zesty sauvignon is yet another fine release at a keen price. This hits a fine balance between the zestier citrus and herb-driven style, and riper passion fruit notes, but stays definitively on the side of freshness. The palate is crisp and clean, oak-free, sitting on laser sharp acids, and finishing a quivering, almost saline tang. Impressive length, too. Nice stuff. 89. Sara d'Amato - winealign.com (August 2014) A terrifically zesty, verve-filled sauvignon blanc. Exciting, mouth-filling and with impressive intensity. Notes of gooseberry, lime zest, pink grapefruit, chalky mineral and lemongrass. Excellent length. Really quite special and an excellent value. 90. David Lawrason - winealign.com (August 2014) Sauvignon is relatively new in Blue Mountain's portfolio, and a real success. This has great poise, linearity and focus. The nose jumps but is also nuanced with juniper, green apple, mint and gooseberry. It's light to mid-weight, super-fresh, firm and just toes the line on austerity. Very mineral, minty and mouthwatering. Excellent focus and length. 91. John Schreiner - John Schreiner on wine (July 2014) Some of the earlier vintages of this wine had struck me as too austere. Winemaker Matt Mavety nailed it with this vintage. Again, the grapes were whole cluster pressed, with 65% fermented in stainless steel while 35% was fermented and aged four months in French oak (two to four years old). The wine spent a few months on the lees for texture. The lots were blended in April. This is an elegant wine with aromas and flavours of grapefruit and with an herbal note that recalls Sancerre. The texture gives the wine a long rich finish. 91. Liam Carrier - iconscores.ca (July 2014) Elegant and layered, this is a Loire Valley-styled Sauvignon Blanc with a kiss of subtle oak, whose but de la vie is to deliver scrumptious, mineral-infused, citrus fruit aromas and flavours via its engaging nose and refined, balanced palate. Mouth-watering and refreshing minus any hard edges or crowd-dividing pungency. Drink now-2017. 90. Blue Mountain 2012 Sauvignon Blanc Treve Ring - Eat Magazine (March 2014) OK. Not from the Loire, but this Okanagan Falls Sauvignon Blanc presents à la Française in its stony-tinged vein, with an absence of the aggressive brassiness common in many new world SB’s. The oak treatment here (40% fermented and aged in 2-4 year old French oak for 4 months) leans more to Bordeaux Sauvignon, but the crisp apple acidity, herbed orchard fruit, lean gooseberry, fine cream and lemon curd are reflective of these OK Falls’ estate vines and Blue Mountain’s finessed style. White grapefruit on the nose carries through to the finish, with fine lees and spice over the medium bodied palate. Consistently one of BC’s best SB’s – I’m looking forward to trying this again as it continues to evolve. 88. Natalie Maclean - nataliemaclean.com (February 2014) My kind of Sauvignon Blanc! More citrus and melon, less herbal and grassy. This is surprising viscous and mouth-filling for Sauvignon Blanc, due in part to the fact that 40% of the wine was fermented and aged in two to four year old French oak barrels for six months ... and due in part to brilliant winemaking. Anthony Gismondi - gismondionwine.com (January 2014) Gooseberry, grapefruit, light floral and passion fruit aromas. Fresh, juicy, delicate palate with grassy, grapefruit, gooseberry flavours with a rindy-finish. Decent finesse but pretty tart finish. Needs a dish of mussels to relax. 87. John Szabo - WineAlign (December 2013) A fairly lean and subdued example of sauvignon blanc, neither pungent and grassy nor firm and minerally. If anything, it comes across as slightly underripe, despite efforts to flesh out the palate with partial barrel fermentation. Acids are quite sour and the finish of average length. Tasted December 2013. John Schreiner - John Schreiner on wine (November 2013) Think of Sancerres, not New Zealand. The wine begins with herbal and citrus aromas. On the palate, there are flavours of grapefruit and grapefruit rind. The finish is spicy and dry, almost austere until the wine has a chance to open up. 88-90.