Thought to be an older version of the Sauvignon Blanc varietal, though there is some conjecture as to which is the chicken and which is the egg. Sauvignon Gris has more of a pinkish hue to its skin (it is also known as Sauvignon Rosé) and has similar levels of acidity as that of Sauvignon Blanc. Sauvignon Gris does produce fruit with higher sugar levels than its cousin, which contribute to greater aromatics and a more rich and round feel to the wines. At one point these wines were highly prized yet due to the rediculously low yields that the grape produces it almost became extinct. Currently it is enjoying a small revival in the Graves region of Bordeaux.
Most of the world’s Sauvignon Gris is located in Chile. The parcels that Casa Silva makes theirs from average 105+ years old and create an extremely complex and interesting wine. This bottling has serious charm, showing lots of chalky minerality, briny notes of crushed sea salt and oyster shell, and fragrant pomelo and grapefruit flavors.
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