Full Review

Dr. Konstantin Frank

Dr. Konstantin Frank
2017 Sauvignon Blanc, Finger Lakes

Pair this wine with:
Chicken Pasta Shellfish

Category: Sauvignon Blanc

Date Tasted:
Country: USA
Alcohol: 13%
90 Points
Gold Medal
Exceptional
$19.99

Dr. Konstantin Frank
2017 Sauvignon Blanc, Finger Lakes

Pair this wine with:
Chicken Pasta Shellfish

Category: Sauvignon Blanc

Date Tasted:
Country: USA
Alcohol: 13%
Emerald straw color. Perfumed aromas of white roses, jasmine, honeydew, white peach, gooseberry, cannabis, and tarragon with a satiny, crisp, fruity light body and a smooth, elegant, medium-long Meyer lemon and pineapple finish with no oak flavor. An atypical Sauvignon Blanc from Finger Lakes packed with breathtaking florals, savory herbs, and singing, crisp fruit.

Tasting Info

Wine Glass Style: Fruity, Crisp & Lively, Juicy & Smooth & Non-Oaky
Aroma Aroma: white roses, jasmine, honeydew, white peach, gooseberry, cannabis, and tarragon
Taste Flavor: Meyer lemon and pineapple
Sweetness Sweetness: Fruity
Enjoy Enjoy: Now on its own and with food
Recipes Pairing: Steamed Mussels, Pad Thai Chicken, Chicken Fajitas
Bottom Line Bottom Line: An atypical Sauvignon Blanc from Finger Lakes packed with breathtaking florals, savory herbs, and singing, crisp fruit.

The Producer

Dr. Konstantin Frank's Vinifera Wine Cellars

The Producer
9749 Middle Rd
Hammondsport, NY 14840
USA
1 607-868-4884

Sauvignon Blanc

Wine Glass White.jpg
Serve in a White Wine Glass
Sauvignon Blanc is a bit of a chameleon of a variety, as it changes its character depending on where it is grown. Most famously in France’s Loire Valley, (especially in Pouilly-Fumé and Sancerre), it is a rich dry white with distinct herbal notes in the nose and on the palate. In New Zealand, the flavors range from gooseberry to tropical; both styles have very good natural acidity. Certain areas in Chile also produce very tropical-driven examples with a touch of herbal character, while the typical California style is clean with melon and spearmint fruit with only traces of herbal notes.

Many styles of Sauvignon Blanc – especially those from New Zealand – are aged in steel tanks to preserve the aromatic qualities, while some producers in Sancerre or even in California age in wooden barrels; this for added texture and spice. Medium-full in body, Sauvignon Blanc is especially excellent paired with shellfish or seafood or lighter poultry with herbs.