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Structure
Drinking window
Best 5 to 15 years from vintage.
vintage5 yrs15 yrs17 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: blackcurrant, grapefruit, elder flower
Palate: accentuated acidity
Falkenstein Sauvignon from Naturno-Vinschgau sandy soils: blackcurrant, grapefruit and elder-flower aromatics with accentuated acidity in the finish. Acacia-barrel raising builds structure rare for the variety.
What it pairs with
-
Goat-cheese tart
Fresh chevre and Sauvignon's elder-and-blackcurrant register are canonical partners. -
Asparagus
Spring asparagus needs Sauvignon's high acidity. -
Pan-seared sea bass
Mediterranean herbed fish meets the cuvee's grapefruit lift. -
Sushi
High acidity and mineral structure carry raw fish.
History
Falkenstein's Sauvignon dates to the cellar's 1995 founding vintage. The Vinschgau's dry climate and granite-gneiss soils give the variety a distinctive blackcurrant-and-flint register that distinguishes it from Eisacktaler or Oltradige expressions.
- 1995: First Falkenstein Sauvignon vintage produced
Facts
- Producer
- Falkenstein · visiting guide
- Grapes
- Sauvignon Blanc
- Classification
- DOC Alto Adige Vinschgau
- Oak
- Fermentation in large acacia wood casks for 10 months on coarse lees, followed by 12 months of bottle ageing
- ABV
- 13.0%
- Price
- EUR 26-36 at retail
- Drinking window
- 5-15 from vintage
Frequently asked about Falkenstein Sauvignon
What does Falkenstein Sauvignon taste like?
Blackcurrant, grapefruit and elder-flower aromatics with accentuated acidity in the finish. The acacia raising builds structure beyond the typical Sauvignon profile.
When should I drink Falkenstein Sauvignon?
Drink between 5 and 15 years from vintage. The 10 months on coarse lees in acacia plus 12 months of bottle ageing build a cellarable Sauvignon rare for the variety.
How is Falkenstein Sauvignon aged?
Fermentation in large acacia wood casks for 10 months on coarse lees, followed by 12 months of bottle ageing before release. The acacia ageing is unusual for Sauvignon Blanc.
What food pairs with Falkenstein Sauvignon?
Goat-cheese tart, asparagus, pan-seared sea bass and sushi. The high acidity and structured aromatics support a wide pairing range.
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