The 2010 Sauvignon opens with a distinctly green, grassy bouquet. Although there is good body and depth in the fruit, the size of the mid-palate and finish seems totally out of sync with the aromatics. Hard, angular contours remain on the finish. Overall, this is another wine where the sense of balance is missing. Anticipated maturity: 2012-2014. Villa Russiz appears to be in transition at the moment, after the departure of longtime winemaker Gianni Menotti over the summer. Hopefully things will settle down. The estate is run by a non-profit organization, and my feeling has long been that the potential of these vineyards in the heart of the Collio has yet to fully be realized.Importer: Empson, USA, Alexandria, VA; tel. (703) 684-0900

The 2008 Sauvignon is a fresh, fragrant wine endowed with plenty of varietal character in its sage, tomato leaf, and white peaches. The aromatics remain a touch assertive, but this is very much in the style of Sauvignons from this part of the Friulian Collio. Anticipated maturity: 2009-2011. Gianni Menotti makes some of the richest, most fully-flavored wines readers will come across in Friuli. The entry-level 2008 whites appear to be excellent across the board, but it is the 2006 Merlot Graf de La Tour that steals the show among these new releases.Importer: Empson, USA, Alexandria, VA; tel. (703) 684-0900

The 2007 Sauvignon comes across as disjointed, with aggressive herbal aromatics that dominate the wine’s balance. Both bottles I tasted lacked balance and harmony. Anticipated maturity: 2008-2010. Villa Russiz is one of Friuli’s top estates, but this is an uneven set of releases owing to the challenges of the 2007 vintage. The whites in particular show the unfocused aromatics and overly heavy quality which is common in this vintage.Importer: Empson, USA, Alexandria, VA; tel. (703) 684-0900

Fresh, cool, crisp and packed tight with aromas of citrus, exotic fruit and fragrant flowers, this is a wonderful Sauvignon from northeast Italy. Pair it with leek quiche or lightly fried zucchini flowers to maximize the wine’s natural acidity.——M.L.(3/1/2009)—— 88