The sauvignon blanc we’re reviewing tonight is from California and is “certified green,” which at first struck me as just marketing spin but is actually a classification certified by a third party, called Protected Harvest.  There is a lot of buzz around the wine industry about using sustainable practices, but for most producers that can be whatever they determine to be sustainable.  But with this certification, Morro Bay has produced their wine according to guidelines set by Lodi growers and certified by Protected Harvest.

The winemaking used in this wine is also somewhat unique as a “sur lie” production method was used.  That translates from French into “on lees”, which means that the lees was regularly stirred into this wine during the fermentation process.  The lees is the yeast that settles to the bottom of the wine as it ferments.  It is fairly common for wine to be siphoned off from the lees to help clarify the wine.  But stirring the lees into the wine can give it a different flavor characteristic.

This is certainly subtle on the nose for a sauvignon blanc, and the bouquet is markedly different a lot of other sauvignon blanc.  There’s a slight bread-like, yeast characteristic on the nose — no doubt a result of the “sur lie” production method.  There are also notes of pear and mineral on the nose.  The palate is also somewhat subtle with flavors of melon, pear and green apple.  The acidity is sufficient, but not as intense as more tropical sauvignon blancs.  It has a slightly creamy mouth feel, which is also a result of stirring the lees.  The finish brings melon and mineral flavors.  This is a softer style of sauvignon blanc, for those who like less intensity to the fruit characteristics in their sauvignon blanc.

Wine: Morro Bay, Split Oak Estates
Variety: Sauvignon Blanc
Vintage: 2009
Alcohol: 12.8%
Rating: 85
Price: $10.00

Disclosure: This wine was received as a sample.