Of course, for participants, it is fun. For the wine maker, it is very precise and nerve-jangling work. So Rudy Zuidema, the winemaker at Ehlers Estate, had the task of figuring the exact measurements of each block to add to the blend. I have not yet met or interviewed him, but I can imagine that the process took into account several factors, among them market research, to determine what kind of aroma, taste, and mouthfeel the target audience for California Sauvignon Blanc wine buyers wanted in their wine at a particular price point.
So, you might ask, is the wine a success? I like it. Now that I am tasting so many California wines side by side by their New Zealand and other counterparts, I can see a California profile begin to emerge. The fruit seems much riper, and acid, while refreshing, is not as high as in some cooler climate regions. Instead of tangy citrus fruit (grapefruits, lemons, limes) I’m sensing a lot of stone fruit (peaches, nectarines, apricots). The fruit is ripe and sweetly scented, yet not at the over-ripe state where it is soft to the touch.
If you are curious to learn more, invest in a bottle and do some research of your own. See if you can sense if this is a blend of two vineyards. Then, relax and just have fun. After all, that’s what wine education is all about.
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