What's Normal (for SB's)?

[Auburnwine]

The other evening we had the 2001 Honig Napa Reserve Sauvignon Blanc with some curried crab. It was good enough, but it was different from any SB that I had ever had.

It was moderately dry, round and full, with obvious (but not overwhelming) oak. The fruit was subtle canned peaches, nothing of the crispness and tropical fruit that I generally associate with SB's. It was more like a Riesling, perhaps.

Is there a tradition of SB's in this style or was this out of the norm?