Q&A: Richard Duckitt, DGB

Richard Duckitt, winemaker at DGB’s Franschhoek Cellar in South Africa, shares his thoughts on what’s next for Sauvignon Blanc and why examples from the Loire Valley are still his favourite.

Richard Duckitt

What factors in your view makes a Sauvignon Blanc great?

I love Sauvignon Blanc as its one of the few varietals that truly express the terroir where it is grown. Every wine gives you something unique, and one can almost taste the climate and soils expressed in the wine.

What regions of the world, other than your own, have the potential to produce high quality and distinctive Sauvignon Blanc?

I think all the regions are great, but obviously very different from one another. That’s one of the qualities that I like about Sauvignon Blanc is that they all have their own personality. My personal favourites though are Loire valley Sauvignon Blancs for their elegance and minerality, and New Zealand for their potentness.

What is it about Sauvignon Blanc that means it has lasting global appeal?

They are so distinctive in their own way. Some flashy, and others shy, but all express varietal character that most wine drinkers find appealing. I particularly like the fresh acidity and lively fruit.

Is there a winemaker or wine whose expression of Sauvignon Blanc inspires you?

That’s a very difficult question, and I don’t have any particular names in mind as there are so many. Lets just say that I like a good Sauvignon Blanc, regardless of who or where it comes from.

What sort of evolution in the style and popularity of Sauvignon Blanc are you currently seeing in South Africa?

I probably shouldn’t generalise for the whole industry, but what I am observing, and this is our winery included, is that the Style has migrated away from the overly green Pyrazine styles, to wines that are more fleshy, rounded, and show more Thiol fruits (passion fruit, gooseberry, tropical fruit). I do however think that the best wines are those that express both these characters, but there needs to be a balance.

How has your own approach to getting the best from Sauvignon Blanc changed over the years?

As with most varietals, I feel that Sauvignon Blanc is made in the vineyard, and one has to have good quality fruit to make a good wine. After harvest its all about sticking to the winemaking basics, but cold fruit, reductive winemaking (low oxygen uptake), and grape skin extraction is very important. I think we have really got to know our vineyards over the years, and each one is now handled differently. One simply cant follow a recipe.