I have noticed a proliferation of Sauvignon Blanc in Niagara - everybody and his dog is trying for that fresh, fruity, zesty version of this grape (a la New Zealand), but some are marching to a different drummer - adding the fumé part (smoked/toasted otherwise known as barrel elements). This Sauvignon Blanc was barrel fermented and aged for 9 months in mainly older French oak, though one new barrel did sneak into the mix. Vanilla and honeydew greet the nose while the palate forgoes the usual citrus zest for something more fat and fleshy: it follows the nose but adds the sweeter side of citrus into the mix. Nice acidity keeps this one balanced. Price: $20.00 - Rating: ****