oak or stainless steel fermentation for Sauvingon Blanc?

[ShortWiner]

In my opinion there's no point in buying oaked SB. The grape is all about snappy freshness and delicate herbal smells, all of which is dulled and overpowered by oak. I think of SB as making sort of atmospheric wines; oak pulls it solidly down to the earth. It's a real shame. You can recognize oaked SBs (and other varietals) by keywords on the label such as "toast," "butter," and "vanilla." Another rule of thumb--many of the California examples are oaked, but New Zealand is currently known for it's great, unoaked, reasonably priced SB. Enjoy!