This one was recommend by Captain Cork, my favourite german language wine blog. At first, I was a little nervous whether it would be able to handle a Pollo arosto con i limoni. After a few sips, however, It was the chicken I started to worry for:
A hefty dose of fresh oak in the nose, but with it creamy yellow fruit, orange peel, and a tangy saltiness.
New oak dominates the mouth as well, very powerful and long, in no way what I have associated with the Sauvignon Blanc grape, but smoke, roasted almonds, and finally a funky, sulphuric brimstone minerality that stays on the palate for minutes.
I wish I knew more about Sauvignon, or about oaked whites in the "burgundian" style, to make a prediction about this wine. On the one hand, if oak, fruit and that salty minerality ever reach some kind of balance, this may get spectacularly good. On the other hand, it is slightly heavy on the alcohol even now, and a stingy schnapsiness could all but destroy it. A wine on the edge, then, but certainly something completely different and, for the price, a great tasting experience.