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This vintage's wine is an interlaced blend of three Wairau valley vineyard sites
and one from the flavor-intense Awatere. The former supplied gooseberry,
tropical fruit, celery and fresh-cut herbs while the latter provided green nettles
and the support of minerality and crisp acidity.
Vibrant flavors in this Sauvignon work well with aromatic foods – even those
that are acidic and spicy. It's a natural with fresh fish and shellfish in a wide
range of preparations, from sushi to grilled, poached or richly sauced. Bridge
ingredients – such as herbs, capers, green olives, curries, sour cream, goat
cheeses, and citrus "squeezes" – connect this multifaceted Sauvignon to a wide
range of seafood and poultry.
The men involved in Sauvignon Republic (John Buechsenstein, John Ash, Paul Dolan and Tom Meyer) are committed to becoming experts on Sauvignon Blanc and producing it around the world in the best locations. All four men are passionate about this grape.
Sauvignon Blanc is a grape variety that expresses terroir (the place that it is grown) more profoundly than almost any other...Read More About Sauvignon Republic
Sitting pretty on the northern tip of New Zealand's south island, Marlborough has become synonymous with New Zealand Sauvignon Blanc. As well it should be - Marlborough is the primary region for those delicious, citrusy, summer-lovin' wines with vibrant acidity and pungent, grassy, grapefruit flavors. Sauvignon Blanc is the main grape here;...Read More About Marlborough
One of the most distinctive grapes, Sauvignon Blanc is a highly aromatic variety
that does well in both the old and new world. From the Loire
Valley of France to Marlborough
in New Zealand, Sauvignon Blanc has found many regions that bring out its unique
and delicious flavors.
Sauvignon Blanc's home...Read More About Sauvignon Blanc
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