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Sauvignon Gris

Sauvignon Gris is perhaps the most obscure grape in the entire Bordeaux wine appellation. The grape came close to being extinct following the phylloxera epidemic. Today, not much is planted. Out of all the white wine grapes used for the production of Bordeaux wine, only 2% are devoted to Sauvignon Gris.

The history of Sauvignon Gris is sketchy. Researchers think it is an interesting mutation of Sauvignon Blanc. The original name for the grape variety was Fie Gris.

The grape was almost nonexistent until it was rediscovered by Jacky Preys, a grower and winemaker from the Loire Valley. Jacky Preys is one of the few producers making wine from 100% Sauvignon Gris. Not many vineyards from any country use Sauvignon Gris. Most of it is found in Oregon, Chile, Bordeaux, Australia, and New Zealand.

Sauvignon Gris pairs well with all types of fish, shellfish and cheese. Sauvignon Gris also makes a good wine and food match with lighter roasted or grilled white meats.

Sauvignon Gris is usually the first fruit to be picked at the start of the Bordeaux wine harvest, as it is an early ripening varietal.

While the berries’ thick skin displays a distinct, red, pink hue, the inside of the grape is white and the juice is white. The grape is high in sugar with good acidity and the yields are often naturally low, which delivers a good concentration of flavor.

Sauvignon Gris is less aromatic than its Sauvignon Blanc sibling, but certainly capable of producing interesting wines. Wines produced from Sauvignon Gris tend to be richer and more voluptuous in texture than Sauvignon Blanc, with ripe fruit flavors of mango and melon as well as citrus notes. The wines are usually dry and tend to have some of the herbaceous notes so typical of the Sauvignon family.

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