TN Please

Trying to decide on a (rather inexpensive, for a restaurant) Sauvignon Blanc. Choices are:
Pascal Jolivet Attitude 2014, Bogle Vineyards 2013, and Oyster Bay 2013.
Suggestions and information would be greatly appreciated.
I will be inquiring about reds in another post

[David M. Bueker]

Sorry. I hate the grape.

Not fond of SBs.

Time for someone who does like Sauvignon Blanc to respond. Personally, I would go with the Pascal Jolivet (from the Loire, France) as my first choice and the Oyster Bay (I believe from New Zealand) as my second choice

[Jenise]

First of all, I love Sauvignon Blanc!

But: what JC said. Those aren't exactly great options, but Bogle is a mass-production California brand that tries to please the masses which they do very well but the result is generally boring to a good palate. Oyster Bay isn't exactly 'hand-crafted' either, but the wine will have a bit more character, and while I'm not familiar with Jolivet if I were stabbing in the dark taking chances, I'd take that chance.

[Robin Garr]

SB is not my favorite grape, but I feel a little bad that the first responses to a sincere question were dismissive.

I'm also in line with JC and Jenise: If I'm drinking SB, I'm normally inclined to steer clear of mass-market brands (thus avoiding the Bogle) and picking Europe over New World (thus preferencing the Loire over the NZ on the basis of assumed greater balance and complexity. That said, I've had Oyster Bay and it's a nice drink, particularly with an appropriate food match ... something in the richer fish or seafood category? And the Jolivet with lighter seafood, maybe, oysters or freshwater fish?

[David M. Bueker]

Actually Robin-the reason I responded was that sometimes requests such as this one just drop to the bottom. I at least wanted it to be clear I had read the post. And I did start with "sorry."

[Robin Garr]

Actually Robin-the reason I responded was that sometimes requests such as this one just drop to the bottom. I at least wanted it to be clear I had read the post. And I did start with "sorry."

Yeah, wasn't meant as heavy criticism. It's just that Carl then chimed in, and things started to look a little discouraging. All better now.

[David M. Bueker]

At least we know to avoid SB as a Wine Focus topic.

[Robin Garr]

At least we know to avoid SB as a Wine Focus topic.

If I recall correctly, that issue was briefly debated not too long ago.

On the other hand, it might be fun to do a "Why We Don't Like SB" Focus some month, and give the haters free rein to post evil notes ...

Well gosh...

A request for a choice of SB is met by responses I hate/not fond of the variety.

Not at all helpfull.

I love SB, always have.

You cannot go wrong with Oyster Bay, great value, great expression of SB.

I haven't encountered the other, so that may be brilliant, but there's no doubt you will be happy with Oyster Bay. NZ is where it is for SB.

You cannot go wrong with Oyster Bay, great value, great expression of SB...there's no doubt you will be happy with Oyster Bay. NZ is where it is for SB.

Of course you can go wrong with Oyster Bay! It's a very specific style and not everybody likes it.

Unfortunately Marlyne didn't mention her stylistic preferences, but still, there is definitely doubt!!

Think about Dry Creek Vineyards SB. It's riper than Oyster Bay, but not sweet and mushy, and as a restaurant wine might be more pleasing to the "average" customer. It's one of the whites I keep for when I'm not feeling particular. And it's affordable.

While I like a number of Bogle reds, have not been a fan of their whites..Mass produced and marginally ok is about the nicest thing I can say about their SB..I have enjoyed Oyster Bay on a number of occasions and wd probably pick the Jolivet first, followd by Oyster Bay and swap in John T's choice re Dry Creek SB as third..

Thank you all, even David Sounds like we're going with the Oyster Bay.

We all look forward to your impression...well all for except one .