Borgo del Tiglio Sauvignon Select 2018
90 pts Vinous
The 2018 Sauvignon (Dark Label) is savory and peppery with crushed granny smith apples and hints of smoke. It’s round and pliant in style with ripe orchard fruits, yet I find myself craving more thrust. This finishes long and lightly structured, lingering on green apple and hints of spice. The 2018 shows the warmth of the vintage, yet it remains nicely balanced. - By Eric Guido on April 2022
Legends claim that this variety arrived from France in the early 1800’s as part of the dowry of a French noblewoman who married a local gentleman. It is thought that today’s Sauvignon Friulano is very different from the French Sauvignon, with small, quite straggly bunches – it’s not highly productive – made up of elongated not round grapes. Once the wine is ready it has higher levels of acidity than its French-originated cloned material. It is highly resistant to moulds to the extent that if desired, it can be harvested later than the other.
The high acidity levels of Sauvignon allow them to carry out a brief cold skin maceration without sacrificing the acidic vigor. Obtained through a soft pressing, just as for the other wines, it is not protected from oxidation at the pre-fermentation stage. The aim of this is to improve the olfactory refinement and preservation over time. It is fermented in small oak barrels which have mostly been used previously. At the end of the refining process which can take from nine to ten months, it is selected for bottling. In good years they produce a small cellar Selezione from the best barrels from the best vineyards. The wine itself has an unmistakable and distinctive aromatic personality, much different from Sauvignons made in other parts of the world.
Description
90 pts Vinous
The 2018 Sauvignon (Dark Label) is savory and peppery with crushed granny smith apples and hints of smoke. It’s round and pliant in style with ripe orchard fruits, yet I find myself craving more thrust. This finishes long and lightly structured, lingering on green apple and hints of spice. The 2018 shows the warmth of the vintage, yet it remains nicely balanced. - By Eric Guido on April 2022
Legends claim that this variety arrived from France in the early 1800’s as part of the dowry of a French noblewoman who married a local gentleman. It is thought that today’s Sauvignon Friulano is very different from the French Sauvignon, with small, quite straggly bunches – it’s not highly productive – made up of elongated not round grapes. Once the wine is ready it has higher levels of acidity than its French-originated cloned material. It is highly resistant to moulds to the extent that if desired, it can be harvested later than the other.
The high acidity levels of Sauvignon allow them to carry out a brief cold skin maceration without sacrificing the acidic vigor. Obtained through a soft pressing, just as for the other wines, it is not protected from oxidation at the pre-fermentation stage. The aim of this is to improve the olfactory refinement and preservation over time. It is fermented in small oak barrels which have mostly been used previously. At the end of the refining process which can take from nine to ten months, it is selected for bottling. In good years they produce a small cellar Selezione from the best barrels from the best vineyards. The wine itself has an unmistakable and distinctive aromatic personality, much different from Sauvignons made in other parts of the world.
